Scrumptious Pakistani Brunch: Paleo Aloo Gosht with Vegetable Bhajiya (Pakistani Fritters)

Allergens

Wheat (Besan), Soy (optional, for soy sauce)

Ingredients

• 4.5 ounces ground beef 1 large potato, peeled and cubed 2 medium onions, thinly sliced 3 cloves garlic, minced 1 teaspoon ginger paste 1 teaspoon coriander powder 1 teaspoon cumin powder 1/2 teaspoon paprika Salt to taste 1/4 cup canola oil For the Vegetable Bhajiya: 1 cup cauliflower, grated 1 cup carrot, grated 1/2 cup green bell pepper, finely chopped 1/2 cup onion, thinly sliced 1/2 cup chickpea flour (besan) 1 teaspoon coriander powder 1/2 teaspoon cumin powder Salt to taste Water as needed

Instructions

1. In a large skillet, heat 1/4 cup of canola oil over medium heat. Add sliced onions and cook until golden brown.
2. Stir in garlic, ginger paste, coriander powder, cumin powder, paprika, and cook for another minute.
3. Add ground beef to the skillet and break it up with a spatula. Cook until browned, then add cubed potatoes. Mix well and cook until potatoes are tender. Season with salt. Set aside.
4. For the Vegetable Bhajiya, mix grated cauliflower, carrot, green bell pepper, onion, chickpea flour, coriander powder, cumin powder, and salt in a bowl. Slowly add water to make a thick batter.
5. Heat remaining canola oil in a frying pan for deep frying the Bhajiya. Drop spoonfuls of the mixture into hot oil and fry until golden brown on both sides. Drain on paper towels.
6. Serve Aloo Gosht with Vegetable Bhajiya, garnishing with fresh cilantro if desired.

Chef’s Insight

Use high-quality spices for an authentic Pakistani flavor.

Notes

Make sure to drain excess oil from the fried Bhajiya before serving.