Aloo Bukhara Curry (Plum Curry)
A unique and flavorful curry from Pakistan, featuring a sweet and tangy sauce made with dried plums (aloo bukhara), tender meat (often lamb or beef), and aromatic spices. It offers a delightful balance of sweet, sour, and savory notes.
🧂 Ingredients
- 750 g Lamb or beef(cut into 1.5-inch cubes)
- 1 cup Dried plums (aloo bukhara)(pitted)
- 2 large Onions(finely chopped)
- 2 medium Tomatoes(pureed)
- 2 tbsp Ginger-garlic paste
- 1/2 cup Yogurt
- 1.5 tsp Garam masala
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Red chili powder(or to taste)
- 1/2 tsp Turmeric powder
- to taste Salt
- 4 tbsp Oil
- as needed Water
- for garnish Fresh cilantro
- 2 tbsp Almonds(blanched and slivered, for garnish)
👨🍳 Instructions
- 1
Soak the dried plums in warm water for about 30 minutes. Drain and set aside.
- 2
Heat oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and sauté until golden brown.
- 3
Add the ginger-garlic paste and sauté for another minute until fragrant.
- 4
Add the meat cubes and brown them on all sides. Then, add the pureed tomatoes, yogurt, garam masala, coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Mix well.
- 5
Cook the masala for about 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture.
- 6
Add about 2 cups of water, bring to a boil, then reduce heat, cover, and simmer for about 1 hour, or until the meat is tender. Add more water if the curry becomes too dry.
- 7
Once the meat is tender, add the soaked and drained dried plums to the curry. Stir gently.
- 8
Cover and cook for another 15-20 minutes, allowing the plums to soften and release their flavor into the curry. The sauce should thicken.
- 9
Adjust salt and spices if needed. Garnish with fresh cilantro and slivered almonds before serving.
💡 Pro Tips
- ✓Ensure the dried plums are pitted to avoid any unpleasant surprises.
- ✓The sweetness of the plums can vary, so taste and adjust the sugar if necessary (though typically not needed).
- ✓This curry tastes even better the next day as the flavors meld.
🔄 Variations
- For a richer curry, you can add a tablespoon of heavy cream or cashew paste towards the end of cooking.
- A pinch of ground cardamom can add an extra layer of aroma.