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 and Italian/Plum/Roma tomatoes for that rounded flavour?
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, but if you feel like it is too hot and 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
On the days when add and saute isn't how you want to live your life (lol), here's what you can do. 100% of the credit for this approach goes to my sister in law whose one of the best cooks I know.
1.) Combine the onions, tomatoes, meat, and spices and either simmer stove top for 45 minutes with 2 cups water or IP for 20 with 1 cup until it's done.
2.) Dry up the gravy and when it starts to stick then add a generous lug of oil and saute until the oil rises to the top.
3.) Add your potatoes and 1 cup of water and simmer for 15 or IP for 4.
4.) Finish as per recipe directions.
How thick should a Salan be?
So the number of onions will usually determine the 'natural' body of a salan or curry. If you made this curry with one onion it would be a pretty dry one. However, what's in your hands as a chef is the right texture for how you are eating.
Any curry you are eating with chapati or even naan needs to be a little thicker, but for rice you can thin it out a little more to make it easier to eat and mix in.
Naturally, any time you add water you need to make sure the seasoning is still in balance so please do taste it and adjust as needed.
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!
Comforting 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!
I saw it on Instagram and had to check it out:) looks delish! Will try it!
Thanks so much! Really hope you do!
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!
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!
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)
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
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:)
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!!!!
Hello...is the "heaped spoon" for the crushed garlic/ginger a teaspoon or tablespoon? Love these traditional recipes and please keep them coming!
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!
Hello. If I want to make this with chicken. How would I adjust?
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!
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?
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.
Hi, if I used a pressure cooker how long do I cook the beef for?
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!
HI, would I be able to cook this in the Instapot ?
Thanks!
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!
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
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!
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!!!! ❤️
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!
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.
That's absolutely correct! Thank you!
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 💜
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!
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 🙂
So so good! And so simple! Loved it
Thank you! Glad to hear you enjoyed it!
Assalamoalaykum, best aloo gosht recipe, tried it, everyone loved it, specially my better half, loves shorba in gosht or chicken, keep sharing, Jazakillah khair
Hands down the best aloo gosht recipe on the internet!
Thank you Shanzeh!!! That's fantastic to hear!
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
Thank you SO very much for this review!
You don’t add yogurt?
I don't! typically with aloo gosht I find people add either tomatoes or yoghurt, you can adjust this recipe however works for you!
Hello - how long to cook for 1-1.5 lbs of bone in goat? Definitely want to try and cook this 😊
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!
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.
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!
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 🤍
what an utterly beautiful comment! thank you!!!
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! 🧡💛
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!
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 😊
That is the most heartwarming thing to read! thank you!
This recipe is so easy to follow and the result is that delicious wholesome homemade curry with the depth of flavors we all crave.
Thank you SO much Madiha!!!! I am so glad you enjoyed it!