Aloo Gosht – Pakistani Meat & Potato Curry is a family favorite in our home. It’s one of those comforting, one-pot meals that always brings everyone to the table.
The tender meat and soft potatoes simmered in a rich, spiced gravy make this dish a go-to for cozy family dinners or when we’re craving something hearty.
It’s simple to make but packed with flavor, and it always reminds me of the warm, home-cooked meals I grew up with.
What Is Aloo Gosht?
Aloo Gosht (Mutton or Beef Potato Stew) is a traditional Pakistani curry made with tender meat (Gosht) and soft potatoes (Aloo), all cooked in a rich, spiced gravy.
This dish holds a special place in many South Asian households. While it may not be as famous as restaurant dishes like Mutton Karahi, Mutton Kunna, Rogan Josh, or Lamb/Goat Korma, Aloo Gosht is cherished for its comforting flavors and homestyle appeal.
The stew is usually slow-cooked to allow the meat to become tender and the potatoes to absorb the spices, resulting in a rich, comforting dish.
Aloo Gosht is a flavorful dish prepared in a single pot, allowing the spices to meld beautifully. This one-pot recipe simplifies cooking while delivering rich, comforting flavors that are perfect with naan or rice.
Why This Recipe is Great
Flavorful and Comforting: The combination of tender meat, potatoes, and aromatic spices creates a rich and hearty dish that warms the soul, making it perfect for family meals or gatherings.
One-Pot Convenience: This recipe simplifies the cooking process by allowing everything to cook together in one pot, saving time on preparation and cleanup, which is ideal for busy weeknights.
Versatile Pairing: Aloo Gosht pairs beautifully with naan, rice, or even roti, making it a versatile dish that can easily complement any meal setting.
Customizable: You can adjust the spices and ingredients to suit your taste, making it easy to cater to personal preferences and dietary needs while still delivering a delicious result.
Aloo Gosht Ingredients
Beef (or Mutton):
I love using bone-in beef, lamb or goat meat in this recipe because it adds extra richness to the gravy. The marrow from the bones gives the stew a deep flavor.
Goat meat is hard to find in regular stores but easily available pre-cut at Halal markets. For meatier portions, choose leg or shoulder.
If you’re short on time, boneless beef works just fine too, but the taste will differ slightly. Choose good-quality, fresh mutton or beef, preferably with some fat for added flavor.
Potatoes:
Potatoes are the star alongside the meat in this dish. I prefer using medium-sized white or golden potatoes as they hold their shape well without turning mushy. Cut them into large chunks so they don’t disintegrate in the gravy while cooking.
Onions:
A good base starts with onions. I like to finely slice them and cook them until golden brown to form the foundation of the gravy. The sweetness from the onions balances the spice in the dish.
Tomatoes:
Tomatoes provide a lovely tang to the gravy. I use fresh, ripe red tomatoes for the best flavor. If fresh tomatoes aren’t available, canned tomatoes or tomato paste can be used as an alternative.
Yogurt (Optional):
A few tablespoons of yogurt add a slight tanginess and help thicken the gravy. It’s an optional ingredient, but I often add it when I want a creamier texture.
Garlic & Ginger Paste:
This is essential for authentic Pakistani flavors. The combination of garlic and ginger provides a deep, earthy base for the stew. I recommend using fresh homemade paste, but store-bought works in a pinch.
Spices (Coriander, Cumin, Red Chili Powder, Garam Masala, Turmeric, Salt):
The key to any good Aloo Gosht is the perfect blend of spices. Cumin and coriander bring warmth and earthiness, while red chili powder adds heat. Turmeric adds color, and garam masala gives that final layer of aromatic depth. Adjust the spice level according to your taste preference.
Fresh Cilantro & Green Chilies (For Garnish):
Aloo Gosht is typically garnished with fresh cilantro and sliced green chilies for an extra kick and a burst of fresh flavor right at the end.
Tips For Making Perfect Aloo Gosht Recipe
Use Bone-in Meat for Richness– Bone-in beef or mutton enhances the gravy’s flavor as the bones release natural juices during cooking, adding depth to the stew.
Balance the Spices– Reduce red chili powder for a milder flavor, or substitute with paprika. Add garam masala towards the end to retain its aromatic essence.
Cook Low and Slow– For tender meat, cook on low heat to allow the flavors to meld together. Slow cooking ensures the meat absorbs the spices for a melt-in-your-mouth texture.
Adjust the Gravy Consistency– Whether you prefer thick or soupy gravy, adjust the water accordingly, and simmer long enough for the flavors to intensify.
Pressure Cooker and Instant Pot Option– For beef, cook for 25-30 minutes in a pressure cooker, For mutton, pressure cook for 15-20 minutes, In an Instant Pot, beef should cook for 30-35 minutes and mutton for 20-25 minutes.
How to Make Aloo Gosht
Heat oil:
In a pressure cooker, heat 1/2 cup of oil and fry the sliced onions until they turn golden brown. This will enhance the flavor and add color to the curry.
Add Mutton:
Add the mutton to the onions along with whole spices and fry on medium heat for about 4-5 minutes, until the color changes. This step locks in the juices and starts building the flavor of the dish.
Ginger & Garlic:
Add ginger and garlic paste to the mutton and sauté for 2 minutes until fragrant.
Next, add chili powder, coriander powder, turmeric powder, salt, and tomato paste. Stir well to ensure the spices coat the meat, and cook for 4-5 minutes to blend the flavors.
Add Water:
Add 3 cup water, stir and cover the pressure cooker. Cook for 15-20 minutes or until the meat softens
Check Meat Tenderness: .
After 20 minutes, release the pressure naturally, open the cooker, and check the tenderness of the meat. It should break when pressed but not so much that it falls off the bone. For tougher cuts, more time and water may be required. If needed, add more water and pressure cook for an additional 10-12 minutes.
Saute Mutton ( Bhonai )
Now cook the curry on high heat until the oil separates. This process, known as Bhonai a traditional South Asian method that involves both sautéing and frying to intensify the flavors in a curry. This process helps soften the onions and tomatoes, blending them into a smooth, flavorful base while allowing the meat to develop a deeper taste.
Add yogurt:
Stir in the yogurt and cook for a few more minutes until the yogurt water evaporates and oil surfaces again.
Add potatoes:
Add the potatoes and sauté in the gravy for 2 minutes. Pour in 2 cups of water, cover, and let it simmer for 10-12 minutes, or until the potatoes are fork-tender. For a quicker option, pressure cook the potatoes for 5-6 minutes. Once done, you’ll notice the oil naturally rising to the surface.
Garnish & Serve:
Add garam masala, chopped coriander, and green chilies, then cover and remove from heat. Let it rest for 5 minutes to allow the spices and chili flavors to infuse.
Dish out the curry and garnish with extra coriander leaves, if desired. Serve it with roti, naan, or rice, along with raita and a side of salad for a complete meal.
What to serve with Aloo Gosht?
Aloo Gosht pairs well with a variety of sides, depending on your preference. Here are some popular options:
Bread Options:
For bread options, naan is a soft and fluffy choice, ideal for soaking up the rich Aloo Gosht gravy. If you prefer something lighter, roti is a great companion to the dish without feeling too heavy. For a more indulgent touch, flaky and rich lachha paratha adds a layer of decadence to the meal, making it a satisfying and flavorful combination.
Rice Options:
Basmati rice is a classic pairing with Aloo Gosht, as its long grains and fragrant aroma complement the rich flavors of the dish. Jeera (cumin) rice adds a subtle, earthy flavor that enhances the spiced gravy. For a more indulgent choice, try serving it with buttery fragrant Saffron rice, which brings an extra layer of richness to the meal.
Sides:
Raita is the perfect cooling companion to Aloo Gosht, with cucumber or mint raita helping to offset the curry’s spiciness. It’s refreshing and soothing, making each bite more enjoyable. To add a nice crunch, a fresh salad of cucumber, onion, and tomato pairs beautifully with the rich flavors of the dish, creating a delicious contrast that rounds out the meal perfectly.
How to Freeze Aloo Gosht?
Freezing
Let the Aloo Gosht cool completely before preparing it for freezing to prevent condensation that can affect the texture. Divide the dish into smaller portions for easier reheating and convenience later on.
Store the portions in airtight containers or freezer-safe bags to prevent freezer burn and preserve flavor, leaving a little space for expansion during freezing.
Mark each container with the date so you can keep track of how long it has been stored. Aloo Gosht can be frozen for up to 3 months while maintaining good flavor and texture, but it’s best consumed within this period for optimal taste.
Storing
If you plan to eat it within a few days, store the cooled Aloo Gosht in the refrigerator in an airtight container to maintain freshness and prevent absorption of odors from other foods.
It’s best enjoyed within 3-4 days when stored in the fridge.
Reheating
To reheat, transfer the frozen Aloo Gosht to the refrigerator to thaw overnight. For faster thawing, use the microwaves’
defrost function.
Warm the thawed curry on low heat in a pan, stirring occasionally and adding a little water if needed to adjust the consistency.
Alternatively, you can heat it in the microwave in short intervals, stirring between each interval to ensure even heating. These methods will help maintain the rich flavors and textures of your Aloo Gosht after freezing and storing.
If you’re looking for more delicious Pakistani recipes, check out the link below for a variety of traditional dishes that are sure to satisfy your taste buds!
Air Fryer Veggie Chicken Nugget
FAQs
What cut of meat is best for Aloo Gosht?
Mutton shoulder or bone-in pieces are recommended for Aloo Gosht to enhance the flavor and tenderness of the meat. Boneless options can also work, but the bones add depth to the curry.
How can I thicken or thin the gravy?
To thicken the gravy, you can let it simmer uncovered until it reaches your desired consistency. For a thinner version (shorba style), add more water or broth while cooking. Some people add yogurt to create a richer and creamier texture.
Can I make Aloo Gosht in an Instant Pot?
Yes, Aloo Gosht can be made in an Instant Pot or pressure cooker, which helps reduce cooking time while tenderizing the meat. Follow the same steps as traditional cooking, but use the pressure setting for quicker results.
What is the difference between Aloo Gosht and Aloo Qeema/ Keema?
Aloo Gosht uses larger chunks of meat, often with bones, while Aloo Qeema is made with minced meat (qeema) and potatoes. Both dishes feature similar spices but differ in texture and presentation.
How long does Aloo Gosht take to cook?
On average, it takes about 50-60 minutes to cook on the stovetop, depending on the tenderness of the meat. If using a pressure cooker or Instant Pot, it may take around 30-35 minutes.
Easy Aloo Gosht (Pakistani Meat & Potato Curry)
Description
Aloo Gosht is a comforting Pakistani dish made with tender beef and soft potatoes in a flavorful spiced gravy. It’s a simple yet delicious meal that pairs perfectly with roti, naan, or rice, making it ideal for family dinners or special occasions. The rich aroma and homestyle taste make it a favorite at any table.
Ingredients
Instructions
-
Saute Onion:
In a pressure cooker, heat 1/2 cup oil and fry sliced onions until they are golden brown.
-
Saute Mutton:
Add mutton along with whole spices to the fried onions and cook on medium heat for about 5 minutes until the color changes.
-
Add Ginger & Garlic Paste:
Add ginger and garlic paste, frying for 2 minutes until fragrant. These form the base of the curry and infuse the meat with flavor.
-
Add spices & water:
Add chili powder, coriander powder, turmeric powder, salt, and tomato paste. Stir well and cook for 4-5 minutes so the spices blend and release their oils.
Pour in 2.5 to 3 cups of water, stir well, and cover the pressure cooker. Cook for 15 to 20 minutes or until the meat softens. Adjust the water quantity based on the cut of meat you're using.
-
Saute on high flame:
After 20 minutes, release the pressure naturally, then cook on high heat until the oil separates. This step, known as Bhonai, thickens the gravy and intensifies the flavor.
-
Add Yogurt:
Stir in the yogurt and cook for a few more minutes until the yogurt water evaporates and oil surfaces again.
-
Add Potatoes:
-
Garnish and serve:
Add garam masala, chopped coriander, and green chilies, then cover and remove from heat. Let it rest for 5 minutes to allow the spices and chili flavors to infuse. Dish out the curry and garnish with extra coriander leaves, if desired. Serve it with roti, naan, or rice, along with raita and a side of salad for a complete meal.
- Amount Per Serving
- Calories 658kcal
- % Daily Value *
- Total Fat 50g77%
- Saturated Fat 18g90%
- Cholesterol 110mg37%
- Sodium 1115mg47%
- Potassium 931mg27%
- Total Carbohydrate 26g9%
- Dietary Fiber 3g12%
- Protein 27g54%
- Calcium 75 mg
- Iron 4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Meat Selection: Choose a tender cut of meat for the best flavor and texture. If using tougher cuts, consider marinating them beforehand.
Spice Adjustments: Adjust the spices according to your taste preference. You can add more green chilies for heat or reduce them for a milder dish.
Cooking Time: The cooking time may vary depending on the meat cut and your pressure cooker. Always check the meat for tenderness before proceeding to the next step.
Potatoes: Cut the potatoes into even pieces for uniform cooking.
Gravy Consistency: If you prefer a thicker gravy, cook it uncovered for a few extra minutes after the potatoes are tender, allowing some liquid to evaporate. If it’s too thick, add a bit more water to reach your desired consistency.
