Aloo Gosht

Heat oil in a pressure cooker or heavy pot. Add cumin seeds, cardamom pods, bay leaves, and cinnamon stick, frying for thirty seconds until fragrant. Add sliced onions and cook until deep golden brown, about ten minutes.

Add the meat pieces and sear on high heat for five minutes until browned on all sides. This caramelization is essential for developing the depth of flavor in the final curry.

Stir in pureed tomatoes, red chili powder, turmeric, coriander powder, and salt. Cook the masala on medium heat for eight minutes until the oil separates from the sauce, indicating the spices are fully cooked.

Add two cups of water, cover, and cook under pressure for twenty minutes (or simmer in a covered pot for one hour) until the meat is nearly tender.

Add quartered potatoes and cook for another fifteen minutes until both meat and potatoes are completely tender. Garnish with fresh coriander and serve with roti or rice.