Deeply spiced, soul southing, nourishing Aloo Gosht is a quintessential Pakistani meat and potatoes dish. Sharing 3 ways to make it below - a Busy Day version (stovetop + Instant Pot), an IP version and a classic stovetop one for whatever works best for you!
You know how for many people a Chicken ka Salan is the comfort-your-soul-food? Well for me and my siblings it's Aloo Gosht. It ranks right up there with daal for me which speaks volumes given that I am a self proclaimed daalaholic.
In this Blog Post
- The recipe for the Aloo Gosht (duh)
- How to pick the right ingredients
- Tips for cooking
- A Busy Day version
- Ideas for a menu with Aloo Gosht
3 Aloo Gosht Ingredient Must Knows:
1.) Meat Matters. Bone in meat gives the richest flavour, be it mutton or beef. However, if you default to boneless beef (or veal) then remember you need a little fat in the meat not just for flavour, but for that beautiful tenderness.
2.) You Say Potay-to, I say Potah-to: If you have a variety you are a die hard fan of then I promise to stay out of your way, but if not then can I recommend yellow flesh or yukon gold potatoes for the perfect balance between creamy and firm
3.) Finish Strong: Those last bits at the end, the adjusting for salt, that little lemon, the garam masala, fresh pepper dhania - don't take them lightly. Add, taste, adjust, make it sing. Taste again, just so you can savour that little concert for one.
5 Cooking Tips for Aloo Gosht
Developing layered flavour is an art and with these tips you can become an artist and who doesn't want to do just that?
Tip One: Get some colour on your onions - all red meat is rich in flavour and you want the gravy to hold it's own.
Tip Two: Watch your heat. I default to medium high on my ceramic cooktop, but if you feel like you are in danger of burning things add a splash of water to bring the temperature down. (burnt pastes and spices are no bueno).
Tip Three: To get your tomatoes to break down faster simply add them and cover the pot with a lid for 2 minutes, remove the lid and saute away.
Tip Four: for rich flavour remember to saute the meat with the masala until it starts to stick at the bottom.
Tip Five: taste, and taste again. Once you adjust the consistency of the curry to your personal preference you will need to adjust salt and maybe even spice. Go ahead, make it your own.
Busy Day Shortcut Explained
This approach reverses the cooking process as you tenderize first and saute later, versus saute-tenderize-saute. While eliminating that initial saute does change the flavour weeknight me doesn't mind at all.
100% of the credit for this approach goes to my sister in law whose one of the best cooks I know.
What do I serve Aloo Gosht with?
Love. But apart from that here are come combinations I really enjoy.
Whichever way you choose to make it I hope this Aloo Gosht fills you with joy. As always I'd love to see your recreations so do tag me on Instagram @flourandspiceblog.
Share what you thought of this recipe by rating it below! Happy Cooking!
EASY Aloo Gosht - Instant Pot, Stove Top + Busy Day Version
Ingredients
- 1 lb boneless beef chunks or upto 1.5 lbs bone in meat (depending on quantity of bone)
- 2 roughly diced medium onions
- 3-4 cloves
- 7-8 whole black peppers
- ½ tsp cumin seeds
- 1 tbsp crushed garlic
- 1 tbsp crushed ginger
- ¾-1 tsp red chilli powder
- ⅓ tsp turmeric powder
- 1.5 tsp coriander powder roasted preferred
- 1 ½ tsp salt can adjust later
- 2 tomatoes finely diced
- 2 potatos halved lengthwise and cut horizontally into wedges
Finishing Touches
- ½ tsp garam masala powder
- ½ tsp pepper
- ½ tsp roasted cumin powder (optional)
- handful of cilantro
- green chillies diced to taste
- a squeeze of lemon juice
Instructions
Traditional Approach - Stove top & IP
- Heat a very generous lug of oil on medium high and add your whole spices and then the onions
- Saute till the onions develop a rich colour on the edges - we are going for bronze edges, but not looking to caramelize our onions
- Now add in your ginger and garlic paste saute for a minute
- Add in your powdered spices and saute for another minute
- Keeping the heat on a medium high add in your tomatoes and saute for 3-4 minutes or until they break down and form a paste. In a rush you can always cut back on this step, but it does make for a richer taste.
- Add your meat and saute until it changes colour on all sides and the masala starts to stick to the meat
- For stovetop: Add 2.5 cups of hot water, bring to a boil then simmer for 45-55 minutes or until meat is cooked through and breaks with some pressure. For IP: Add in ¾-1 cup of hot water, cook on high pressure for 20 minutes then quick release for beef, for mutton check after 15 minutes. (see notes)
- Now add your potatoes. For stovetop you can simmer for 15 with the curry base and for IP you can pressure cook for four minutes then quick release.
- Adjust the consistency of the curry for your preference then adjust seasoning. Now top with the final garnishes and enjoy!
Busy Day Version
- Put the beef chunks, onion, whole spices, garlic, ginger, red chilli powder, coriander powder, and salt into a pot with two cups of very hot water. Mix.
- Cover the pot with a lid and bring the mixture to a boil, once it is boiling then bring it to a simmer and let it cook (covered) for 45 minutes to an hour or however long it takes for your beef to get tender. Instant Pot: Manual 20 minutes then quick release
- Once the beef is tender, then crank up the heat to evaporate the water and once the spice paste/masala starts to stick add a generous lug of oil and saute the masala until the oil rises above it’s surface.
- Then in go the tomatoes, cook until the oil rises above the surface of the masala.
- Now add in your cup of water, the potato wedges and once again bring to a boil and simmer until the potatoes are tender.
- Now add more water if needed and adjust seasoning.
- Switch off the stove and proceed with adding the finishing touches you like!
oceanviewkitchen says
I saw it on Instagram and had to check it out:) looks delish! Will try it!
sarahjmir says
Thanks so much! Really hope you do!
San says
I am SO glad you mentioned Instagram because I never thought to follow! I just check the blog every now and then (since I found it 5 years ago). Ahh you star!
Also, tried and tested this recipe it was fantastic. I did end up using my own ground masala mix and it was still amazing. Thank you so much!
Sarah Mir says
Hey Sanya!!! I am SO SO glad to hear that! Tell me more about this own mix!!!
Vajeea says
I had aalu gosht for dinner tonight! This recipe is very different from the way I cook. Your salan looks really gorgeous! I will try this recipe next time!
sarahjmir says
Thanks Vajeea! This is very different than how my mom used to cook it but I took my sister in laws technique and my mothers masala and it works well. Let me know how it goes!
Nayyar says
Hey .. this is awesome .. I follow the same process but also add some coriander powder ... what do you reckon? .. is dhaniya powder not needed here? Thanks, Nay (I guess you would know me from Insta)
sarahjmir says
Hi!!! Glad to see you here! I use dhania powder sometimes, it has a smokiness to it. But most of the time I skip it since that is how my mother makes it. My in laws use dhania powder though and it is yum
Amna Khwaja says
Tried this and absolutely loved it. I followed your recipe notes and browned the onion and ginger garlic and then the meat and spices first, which I think created even better flavour. It was amazing. And my standards for Aaloo gosht are quite high:)
sarahjmir@gmail.com says
I am SO happy to hear that Amna! Yes it's absolutely it's best when you get color on your meat and your onions sauteed first. Thank you for telling me!!!!
Anonymous says
Hello...is the "heaped spoon" for the crushed garlic/ginger a teaspoon or tablespoon? Love these traditional recipes and please keep them coming!
sarahjmir says
If you're a baker then it's a tablespoon 😉 If not then it's the smaller spoon in your kitchen drawer. Please do let me know how it goes! I have a few other desi recipes coming up - will try and post them soon!
Ruhi says
Hello. If I want to make this with chicken. How would I adjust?
sarahjmir@gmail.com says
Hi! for chicken I would do a few things differently
1.) Cook the diced onion and some whole spices (4-5 black peppers, 2-3 cloves, 1 inch cinnamon stick) in a little oil until the onion pieces edges start to turn golden brown
2.) Once that happens add the garlic ginger, saute, add the salt, red chilli powder, turmeric and a half tsp of coriander powder. Saute for another 2 minutes.
3.) Add the tomatoes (finely chopped) and cook until the masala is 'bhunn' ie the oil rises to the top and it is a cohesive paste
4.) Add the chicken pieces and cook to seal i.e. so they are white on the outside
5.) Put in about a cup of hot water if using boneless, half if using in bone in, bring it to a boil then simmer for 20 minutes.
6.) Add the potatoes, simmer until done. The chicken should be tender
7.) Finish as described in the beef recipe
Hope this works well for you - do keep me posted!
Anam Kidwai says
Following this recipe right now step 1& 3 both asks to add whole spices? Which one is which? When are we adding garam masala? Heaped spoons of ginger garlic is it tablespoon?
Sarah Mir says
Hi Anam - my sincere apologies there. I'd converted the format on this recipe and clearly its glitchy! Fixed it, hope the aloo gosht turned out nice.
Aishah says
I used already fried onions due to being super busy and the outcome had a slight achari-like flavor, which I didn't mind. Got wiped out to the last drop, that speaks for ifself 🙂 jzk
Sarah Mir says
Thank you for sharing that! It's good to know it works with those onions, appreciate the review and you sharing your tweak!
Tina says
Hi, if I used a pressure cooker how long do I cook the beef for?
sarahjmir@gmail.com says
Hi Tina!! So so sorry for not seeing this earlier. Honestly it varies from pressure cooker to pressure cooker. I am in Toronto and I find the meat is a bit tough so I used to go for 18-20 minutes, but I know in some countries that'll make it a paste!
Rebia Karim says
HI, would I be able to cook this in the Instapot ?
Thanks!
sarahjmir@gmail.com says
Yes! Just put it for pressure in the IP, it takes me 18 minutes on manual (quick release) to get tender botis, then another 3 (i think) for the potatoes!
fariha says
Hi Sarah! Quick question- do you find that the beef retains any of its gosht "smell" if you don't bhoon with the onions and masala before adding the water?
Thanks! can't wait to try the recipe- my husband is a big aloo gosht fan but i'm always too intimidated by cooking gosht
sarahjmir@gmail.com says
Hi Fariha!!! I hear you - making gosht can seem so intimidating. In terms of your question I find beef (vs mutton) doesn't have much of a smell, but I also know everyones taste buds are a little different. If it is your first time making it then go ahead and saute the onions till translucent, add adrak, lehsan,spices, saute a minute then add the meat chunks and brown them a little. Then add water and cook till tender. The reason I suggest the extra step for your first time if you are concerned about the smell is that it is so immensely gratifying to get it spot on the first time and not question yourself! Do keep me posted on how it turns out!
Zulekha Ahmed says
Omg thankyou so much for this recipe!! This was one dish I've been wanting to make right since I've been married (4years now). Your recipe is hassle free, easy and tastes amazing!!! Can't wait to try more of your recipes!!!! ❤️
sarahjmir@gmail.com says
Zulekha!!! thank you so so much for your kind words! I keep toying with "updating" it with the more intensive version, but your comment reminds me that for most of us this approach works!
Sunaya says
Hi. The recipe is quite similar to how we do it. Can you just clarify when you add turmeric? I assume it is in the beginning.
sarahjmir@gmail.com says
That's absolutely correct! Thank you!
Muddasira says
Absolutely loved it! Everyone enjoyed it alhumdulillah. I'm used to the traditional way of cooking this dish but when I came across this easy version, I was so excited to not have to fry the onion!! Definitely going to make this often. Thank you 💜
Alia says
My first time making aloo gosht today. Alhumdulilah really easy recipe. I used the tip in the recipe notes and sauted the onions first. Taste was superb mA. Made it with your yakhni pulao recipe!
Sarah Mir says
I am SO happy to hear it worked! Aloo gosht is such a quintessential comfort food for me and I am glad you enjoyed it 🙂
Nabiya says
So so good! And so simple! Loved it
Sarah Mir says
Thank you! Glad to hear you enjoyed it!
Seema Mahmood says
Assalamoalaykum, best aloo gosht recipe, tried it, everyone loved it, specially my better half, loves shorba in gosht or chicken, keep sharing, Jazakillah khair
Maryem says
The best alo gosht recipe ever! I always use this!!
Sarah Mir says
Woohoo!!! THANK YOU!!!
Shanzeh says
Hands down the best aloo gosht recipe on the internet!
Sarah Mir says
Thank you Shanzeh!!! That's fantastic to hear!
Aynur says
Thanks Sarah for another delicious, easy to follow, and detailed recipie! My family declared the Aloo Gosht to be the best they've ever had and to add it to our regular menu.
With much gratitude,
Aynur
Sarah Mir says
Thank you SO very much for this review!
Sana Shah says
You don’t add yogurt?
Sarah Mir says
I don't! typically with aloo gosht I find people add either tomatoes or yoghurt, you can adjust this recipe however works for you!
Vajeha says
Hello - how long to cook for 1-1.5 lbs of bone in goat? Definitely want to try and cook this 😊
Sarah Mir says
HI Vajeha! I believe it's about 18-20 minutes and then 10 minutes natural release in the instant pot for goat depending on the size of the pieces!
Sherry G says
Hi - I'm about to try this recipe this weekend. If you use bone in beef or even lamb - do you just cut the meat off the bone before cooking (in the photos the meat is cut into chunks when cooking) or do you throw the whole thing in there - bone and all - and then cut it up when done. Sorry for my confusion. Thanks so much. So many great reviews - can't wait to try it.
Sarah Mir says
Hi there! I will be honest and tell you I get the meat prepared by the butcher. Their sharp knives do quick work of creating big juicy bone in pieces, it's a lot harder to do at home. I'd suggest taking the meat off the bone and cutting it and then adding the pot to the pot when you are cooking the meat to allow the bone to add it's beautiful rich flavour to your aloo gosht. Hope this helps and keep me posted on how it goes!
Shireen Ikramullah Khan says
Fantastic recipe! This comfort dish made with intention, meant to evoke the feeling of being where one feels safe, loved, and held. Took me back home. Thank you Sarah 🤍
Sarah Mir says
what an utterly beautiful comment! thank you!!!
Mehreen Fatima says
This is a delicious and typically Pakistani comfort food specially during Fall season. Your version of this recipe is warm and mouth-watering, truly reminds me of my Ammi. I have made many styles of Aloo Gosht myself but never added cumin powder along with garam masala as garnish. I was also wondering about turmeric but you have responded above. I have noticed people make it two ways: Tomato version or Yoghurt version. The color of gravy in the end depends on what you have used for tartness. Some people even add canned tomato paste to enhance the gravy's red color.
Sometimes even experienced cooks are looking for better versions of their time-tested recipes and discover beautiful blogs like yours! 🧡💛
Sarah Mir says
First of all can I say what a joy it was to read this comment. Thank you so so much for writing it. I felt like I was chatting with a foodie friend who I really respect. You are clearly an expert cook and I am honored you tried and enjoyed this version. My mother also adds tomato paste to the gravy sometimes and I've done it as well when I have less or lackluster tomatoes or when I want to mix it up!
Iqra sarwar says
Aaah! Cooked it yesterday and what a flavor I must say..ammi k hath ka Khana yad aa gya 😊 so delighted to get this recipe. Thank you 😊
Sarah Mir says
That is the most heartwarming thing to read! thank you!
Madiha says
This recipe is so easy to follow and the result is that delicious wholesome homemade curry with the depth of flavors we all crave.
Sarah Mir says
Thank you SO much Madiha!!!! I am so glad you enjoyed it!
Maliha says
About to make and wanted to find out what is this pepper in finishing touches ? Is it crushed black pepper ?
Sarah Mir says
yes, just regular black pepper!
Bushra Osmani says
Just made this for my father. It was sooooo good and so easy! He can’t stop raving about it! Thank you for such easy and delicious recipes always!
Crystal says
Like most recipes on Sarah's blog this is a fail proof recipe. Its delicious, easy to follow and absolutely delicious. A childhood favourite for my cooked just way my late mum used to make it. This is always in rotation at my house.
Chocolate Coconut says
What happens if you put cold or room temperature water instead of hot?
Sarah Mir says
you cool down your whole dish and then everything takes longer!
Nudrat says
Tastes like home ❤️
Sarah Mir says
My favorite three words! thank you!
a parvez says
good
Sarah Mir says
thanks!
Afshan says
The best aloo gosht recipe ever! …went the “put it all in” way you’d recommended and OMG!
It was FABULOUS! 🤩🤩😊
Thanks soooo much!
I love love love AG but I’ve learnt my mom’s recipe and it takes a bit of checking - testing similar to your OG
But this was INSPIRED! 💜
Sarah Mir says
Yay! glad to be of service!!!!! thank you for the review!