Aloo Gosht or potato and meat curry is a meal that satisfies everyone! Whether you love traditional Pakistani food or like International cuisine, You can cook it in an old-school manner or add some modern twists and turns. follow my easy steps to make authentic Aloo gosht.
Whichever way you choose to make this dish (and devour it), it yells COMFORT FOOD! this is one of those dishes everyone has grown up eating and enjoying. It brings back memories of childhood and your mother's cooking. Nothing can beat that!
There are many ways this supremely delicious dish is made. Some people like the gravy to be runny, while others prefer a more bhunna or dry curry. In many homes, yogurt is added to the gravy, which gives it a tangy taste, but most people add only tomatoes.
The bottom line is that this is perfect balance of meat, to potatoes, to gravy is a cherished Pakistani dish that can be served at weddings, parties or as an ordinary meal at home. There's not much else that can beat this flavorful meal!
About Aloo Gosht
Aloo gosht a curry made of soft potatoes and juicy, tender meat, is not just a meal. It dates back to the Mughal empire. It was made frequently in people's homes across the Indian subcontinent because potatoes and meat were widely and readily available.
Interestingly, the Aloo Gosht recipe varies from home to home. Every cook makes it slightly different from the next, but if the spices and ingredients are right, the result will always be a delicious combination of potatoes, meat, and tantalizing spices!
The two main ingredients, potatoes and meat, are so simple and abundant, yet they come together to form a masterpiece, making this dish even more wondersome!
Here are some similar recipes you may like Bhindi Gosht, Arvi gosht.
Reasons to love this recipe
Haven't I raved about Aloo gosht enough?
If you are still not convinced, then here are some more reasons you and your family will love this Aloo Gosht recipe:
- Classic Traditional recipe: This recipe is a gem. It dates back to royalty! It's a traditional recipe, and you won't go wrong whenever you decide to make it.
- Homestyle recipe: My recipe is easy to follow, hearty, and a true homestyle Aloo gosht recipe. Your whole family will love it.
- Simplicity is key: For this recipe, simplicity is key. You will be left in awe: How can something as simple as potatoes and meat become this delicious? That's where the magic lies!
- Easy to Tweak: I try to keep all my recipes flexible. This is no exception. You can use any meat of your choice. You can also reduce the spice level.
- Family Favorite: This meal will become your family's next favorite! Be prepared to make it regularly!
Ingredients
Here's what you need. You might already have these items in your kitchen. Change the ingredients as you like. Also, read my post about basic pantry essentials for every kitchen.
- Oil: ½ cup. You can use any neutral oil of your choice. Corn, vegetable, canola, or sunflower oil work best.
- Onions: 2 medium-sized (200g), sliced. Onions form the base of almost all Asian curries and gravies. They give the gravy both body and a slight sweetness that helps balance the heat of the spices.
- Mutton/ lamb meat: 350 grams: The star of the dish, mutton, adds a unique hearty and earthy flavor. It pairs extremely well with the potatoes' bland flavor and the spicy gravy's heat.
- Potatos/Aloo: 7-8, peeled and cut into quarters. You can't have Aloo gosht with aloos! The potatoes make up the core of this dish.
- Black peppercorns: Whole, 3. Black peppercorn adds a subtle and mellow heat to the gravy.
- Cloves (long): 3 pieces. These add a distinct aroma.
- Ginger-garlic paste: 1 teaspoon each. Ginger and garlic paste are essential when cooking any meaty dish, as they eliminate smells and add a delicious aroma to the dish.
- Salt: to taste
- Turmeric powder (haldi): ½ teaspoon. Turmeric is a staple spice in all Asian dishes. It has awesome antibiotic properties, making it essential for a healthy gut. It also adds a brilliant yellow/mustard color to any gravy.
- Coriander powder (dhaniya): 1 ½ tablespoons. Another staple ingredient for most Asian curries and gravies.
- Red chili powder: ¾ teaspoon. Red chili powder adds heat to the gravy.
- A few sprigs of fresh coriander are needed for plating and presentation.
- Garam masala powder: ¼ teaspoon. Garam masala, or allspice powder, is sprinkled on top of the gravy at the end of cooking for its unique aroma.
Instructions
1. Sautéing the Onions:
- Preheat a pan and add half a cup of oil. When it is hot, you can turn the flame to medium.
- Now, add sliced onions and sauté over medium-low heat until they turn a golden brown color.
- Watch the onions carefully to avoid overcooking. If they turn a dark color it will impact the color of the meat and curry.
- Stir continuously to ensure even browning.
2. Introducing Spices and Meat:
- Next, add whole black peppercorn and cloves to the sautéed onions. Saute these for a few minutes.
- Now, add the mutton to the pan with a tablespoon of ginger-garlic paste.
- Season with ¾ teaspoon of salt.
- Fry the mutton until it changes color.
3. Spice Infusion:
- Pour in half a cup of water to deglaze the pan.
- Next, add ½ teaspoon of turmeric powder, 1 ½ tablespoons of coriander powder, and ¾ tablespoons of red chili powder.
- Mix all the spices thoroughly, cover the pan, and allow the mixture to cook for 20 to 30 minutes until it turns a rich, brown color.
4. Uncovering and Stirring:
- After half an hour of cooking, uncover the pan.
- Gently stir the mixture to eliminate any residual spice aroma.
- Now you need to cook this on medium heat till the oil separates from the mixture. When you can see oil on the sides of the pan, the meat is properly cooked.
5. Tenderizing the Meat
- Add another half cup of water and continue cooking for a few minutes to tenderize the meat.
6. Introducing Aloo/Potato:
- Once the meat is fully cooked, add the Aloo to the mixture.
- Adjust the water level to achieve the desired thickness of the gravy.
- Cover the pan and cook for an additional 1 to 2 minutes, ensuring the potatoes are fully cooked.
7. Final Touch:
- Lastly, add a few leaves of fresh coriander.
- Sprinkle ¼ teaspoon of garam masala to enhance the aroma and taste of the dish.
- Finally, your flavorful Aloo Gosht is now ready to be served.
How to serve
Aloo gosht is one of those crazy delicious recipes and is a family favorite in many Asian and Pakistani homes. So, you can serve it with almost any form of carbs! Roti, chapaati, naan, or boiled white Basmati rice. It pairs well with everything!
Because..this is a dish with shorba, or a runny gravy, many people like eating it with rice. The rice is the perfect bland background that lets the curry's flavor shine! Serve it
With a simple green salad consisting of cucumbers, onions, lettuce, or even pickled onions; either way, the crunch of the veggies will add another dimension to this recipe.
Pro tips
Don't get fazed by the list of ingredients! Besides the awesome recipe, here are some tips to get the best flavor in this potato and meat curry:
- The most essential things are the ingredients. Your dish will only be as good as the quality of ingredients you are using.
- So, make sure the meat you use is: Fresh and bright in color. A mixture of bones and meat for maximum flavor. And, it should not have a lot of fat in it: that's the white part of the meat.
- If you want to substitute beef for mutton, you must increase the cooking time because beef takes longer.
- You can make the gravy or shorba as thick or runny as you like. To make it runny, add more water.
- Add the potatoes only after the oil has separated from the meat gravy. This ensures that there's no 'meaty smell' in the curry.
- Don't rush the cooking process. Give each step time so all the flavors and spices can fuse.
Equipment
The basic equipment that I have used to make this keema karahi recipe are as follows:
- Wok or Karahi: A deep, wide pan.
- Cutting Board and Knife: to chop vegetables
- Wooden or Metal Spoon: For stirring and sautéing
- Spatula: for turning and stirring
- Grater (optional): to grate the ginger and garlic
Need to know what kitchen equipment you should have? Whether you're a student overseas, a newlywed, or adjusting to life in a new country, my post on basic kitchen pantry items has got you covered. Find out about the essentials for every kitchen.
FAQs
You can freeze the meat curry before adding the potatoes to it. So it's perfect if you want to make an extra batch and freeze for a busy day. You can then remove it from the freezer, add potatoes, and cook on the stovetop. While the meat thaws the potatoes will soften, too.
But, unfortunately, you cannot freeze any leftovers because potatoes don't do well in the freezer unless you like soggy and crumbly potatoes, that is!
A great way to use leftover aloo gosht is to add some boiled peas, adjust the water content, and add washed and soaked rice. Cook the rice till it's done, and then place on dum. After about 5-7 minutes, you have a yummy meat and veggie pilaf or pulao! Serve it with yogurt and a fresh green salad.
Yes, of course! You can use beef in this recipe. Cut the beef into smaller pieces and double the cooking time. You can also use chicken, in which case, the cooking time will be shortened.
Aloo Gosht
Equipment
- Medium-Sized Pan or Wok: You’ll need a pan or wok to cook the meat and potatoes.
- Ladle or Wooden Spoon: For use while the gravy cooks.
- Ladle or Wooden Spoon: For use while the gravy cooks.
- Knife and Cutting Board: To cut the vegetables.
- Measuring Spoons: To measure the spices in the recipe.
- Teaspoon or Tablespoon: To spread the sauce on the bread.
- Large Deep Bowl: For presentation purposes.
Ingredients
- Oil: ½ cup. You can use any neutral oil of your choice. Corn vegetable, canola, or sunflower oil work best.
- Onions: 2 medium-sized 200g, sliced. Onions form the base of almost all Asian curries and gravies. They give the gravy both body and a slight sweetness that helps balance the heat of the spices.
- Mutton/ lamb meat: 350 grams: The star of the dish mutton, adds a unique hearty and earthy flavor. It pairs extremely well with the potatoes’ bland flavor and the spicy gravy’s heat.
- Potatos/Aloo: 7-8 peeled and cut into quarters. You can’t have Aloo gosht with aloos! The potatoes make up the core of this dish.
- Black peppercorns: Whole 3. Black peppercorn adds a subtle and mellow heat to the gravy.
- Cloves long: 3 pieces. These add a distinct aroma.
- Ginger-garlic paste: 1 teaspoon each. Ginger and garlic paste are essential when cooking any meaty dish as they eliminate smells and add a delicious aroma to the dish.
- Salt: to taste
- Turmeric powder haldi: ½ teaspoon. Turmeric is a staple spice in all Asian dishes. It has awesome antibiotic properties, making it essential for a healthy gut. It also adds a brilliant yellow/mustard color to any gravy.
- Coriander powder dhaniya: 1 ½ tablespoons. Another staple ingredient for most Asian curries and gravies.
- Red chili powder: ¾ teaspoon. Red chili powder adds heat to the gravy.
- A few sprigs of fresh coriander are needed for plating and presentation.
- Garam masala powder: ¼ teaspoon. Garam masala or allspice powder, is sprinkled on top of the gravy at the end of cooking for its unique aroma.
Instructions
Sautéing the Onions:
- Preheat a pan and add half a cup of oil. When it is hot, you can turn the flame to medium.
- Add sliced onions and sauté over medium-low heat until they turn a golden brown color.
- Watch the onions carefully to avoid overcooking. If they turn a dark color it will impact the color of the meat and curry.
- Stir continuously to ensure even browning.
Introducing Spices and Meat:
- Next, add whole black peppercorn and cloves to the sautéed onions. Saute these for a few minutes.
- Now, add the mutton to the pan with a tablespoon of ginger-garlic paste.
- Season with ¾ teaspoon of salt.
- Fry the mutton until it changes color.
Spice Infusion:
- Pour in half a cup of water to deglaze the pan.
- Add ½ teaspoon of turmeric powder, 1 ½ tablespoons of coriander powder, and ¾ tablespoons of red chili powder.
- Mix all the spices thoroughly, cover the pan, and allow the mixture to cook for 20 to 30 minutes until it turns a rich, brown color.
Uncovering and Stirring:
- After half an hour of cooking, uncover the pan.
- Gently stir the mixture to eliminate any residual spice aroma.
- Now you need to cook this on medium heat till the oil separates from the mixture. When you can see oil on the sides of the pan, the meat is properly cooked.
Tenderizing the Meat
- Add another half cup of water and continue cooking for a few minutes to tenderize the meat.
Introducing Aloo/Potato
- Once the meat is fully cooked, add the Aloo to the mixture.
- Adjust the water level to achieve the desired thickness of the gravy.
- Cover the pan and cook for an additional 1 to 2 minutes, ensuring the potatoes are fully cooked.
Final Touch
- Add a few leaves of fresh coriander.
- Sprinkle ¼ teaspoon of garam masala to enhance the aroma and taste of the dish.
- Your flavorful Aloo Gosht is now ready to be served.
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