Aloo Gosht
A Pakistani potato-and-meat curry — tender chunks of beef or mutton slow-cooked with potatoes in a spiced tomato-onion gravy. The classic family-dinner comfort food. The technique is universal: brown the meat, build the masala, simmer until everything is tender.
Prep Time
21 min
Cook Time
30 min
Servings
2
Calories
521 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Beef200 g
- Potato1 medium
- Turmeric¼ tsp
- Cumin Seeds½
- Coriander Powder½
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Beef200 g
- Potato1 medium
- Turmeric0.25 tsp
- Cumin Seeds0.5
- Coriander Powder0.5
Instructions
- 1
Cube 1.5 lb of beef or mutton (chuck or shoulder, with some fat for richness) into 1.5-inch pieces. Pat dry, season with 1 teaspoon salt.
- 2
Heat 3 tablespoons of oil in a heavy pot over medium-high. Brown the meat in batches (don't crowd) for 4 minutes per side. Transfer to a plate.
- 3
In the same pot, add 2 sliced onions and cook 10-12 minutes until deeply golden brown. Add 2 tablespoons of ginger-garlic paste, cook 1 minute.
- 4
Add the spice blend: 2 teaspoons cumin powder, 2 teaspoons coriander powder, 1.5 teaspoons red chili powder, 1 teaspoon turmeric, 1 teaspoon garam masala, 3 chopped tomatoes (or 1 cup tomato puree), 2 teaspoons salt. Cook 5-7 minutes until oil separates from the masala.
- 5
Return the meat and any juices. Add 2 cups of water. Bring to a boil, then reduce heat to low. Cover and simmer 60-75 minutes (or pressure cook 30 minutes) until meat is fork-tender.
- 6
Add 3 cubed potatoes (peeled). Continue simmering 20-25 minutes until potatoes are tender. Finish with chopped fresh cilantro and a squeeze of lemon. Serve with naan or rice.
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💡 Expert Tips
- 1.Brown the meat properly. Crowding steams instead of browns. The Maillard reaction on the meat surface is foundational.
- 2.Onions deeply browned. 10-12 minutes minimum. Pale onions = pale curry.
- 3.Oil separation cue. When oil bubbles at edges of the masala, spices are bloomed and the gravy is ready.
- 4.Add potatoes later. Adding with the meat would turn them to mush during the long cook. 20-25 minutes is enough for tender-but-intact potatoes.
🔬 Why It Works
Aloo gosht is technique-driven: the brown-then-simmer method gives you both surface flavor (Maillard browning) and tender interior (slow cooking). Browning the meat first develops deep umami compounds. The deeply browned onions provide the sweet caramelized base. Tomato-yogurt provides acidity and richness. Long simmering breaks down collagen in the meat, creating tender meat and adding body to the gravy. Potatoes added late stay intact while absorbing flavor.
Frequently Asked Questions
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4.6
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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