Deeply spiced, soul southing, nourishing Aloo Gosht is the quintessentialy 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!
🔍 Quick Look: Aloo Gosht
- ⏱️ Prep Time: 10 minutes
- 🍳 Cook Time: 1 hour (varies by cooking method)
- 👥 Servings: 4
- 🔥 Cook Method: Stovetop, Instant Pot.
- ⭐ Difficulty: Easy
- Key to Success: Bhunnai or a well sauteed masala base.
Like most recipes on Sarah's blog this is a fail proof recipe. Its delicious, easy to follow and absolutely delicious. A childhood favorite for me cooked just the way my late mum used to make it. This is always in rotation at my house". - Crystal
Jump to:
- 🔍 Quick Look: Aloo Gosht
- What is Aloo Gosht?
- 3 Ingredient Must Knows:
- How to Make Aloo Gosht
- 5 Must Know Tips for ANY Pakistani Curry
- Meat Timings
- Busy Day Aloo Gosht Shortcut Explained
- Aloo Gosht Questions Answered
- What do I serve Aloo Gosht with?
- 4 Other Pakistani Classics to Master
- EASY Aloo Gosht - Instant Pot, Stove Top + Busy Day Version
- Comments
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.
What is Aloo Gosht?
Literally Aloo Gosht means Potatoes (Aaloo) ad Meat (Gosht), but while this is literally a meat and potato curry it is a lot more than that for every Pakistani or North Indian who grew up eating it. Whether it is made with Goat or Beef or Lamb, made thicker or thinner, each family's version of it is special and this here is my mamas.
3 Ingredient Must Knows:
1.) Meat Matters. What meat you use seems to be a function of where you live/ your family originates from. My family prefers boneless beef for convenience, but bone in goat meat also has terrific flavour. The one thing you MUST remember even if you buy lamb, is that you need a little fat in the meat for both flavour and the tenderness you want when breaking it with a piece of roti.
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. This is also a sturdy potato and less likely to crumble.
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.
How to Make Aloo Gosht
Step One: Saute your whole spices in hot oil
Step Two: Add in your diced onions and saute till the edges turn amber.
Step Three: Add in your ginger and garlic, cook for a minute and then saute in your powdered spices
Step Four: Saute your tomatoes into the masala at medium high heat to dry them
This is the "bhunnai" stage and what you want to see is a breaking down of the curry base into a cohesive paste and then the oil rising over top.
Step Five: Add and brown your meat of choice.
Step Six: Add hot water and simmer until your meat is cooked through.
Step 7: Simmer with the potatoes until it is all beautifully tender.
Step 8: Adjust consistency to your preference, add the 3 end masalas and taste.
Step 9: Garnish with loads of fresh coriander and sliced green chilies
5 Must Know Tips for ANY Pakistani Curry
Tip One: 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 Two: 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 Three: for rich flavour remember to saute the meat with the masala until it starts to stick at the bottom. This is a must do here just as much as it is in a Karahi Gosht or a Beef Biryani.
Tip Four: 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.
Tip 5: If you don't start with a half inch of oil in your pot for a curry like this the sauteeing will take a lifetime. Just use the oil, skim it later.
Meat Timings
Cook time can vary greatly by meat and method. Here I am sharing a rough estimate of times, but please note meat can vary from region to region so if you have a sense of what works best then please stick to it! Fresh meat also cooks faster than previously frozen!
Beef: 45-55 minutes stovetop, 22 minutes instant pot.
Lamb: 75-90 minutes stovetop, 30 minutes instant pot.
Veal: 40 minutes stovetop, 18 minutes instant pot.
Goat: 60-80 minutes stovetop, 20 minutes instant pot.
Goat can be tricky in terms of cooking time because the toughness of the meat varies by the age of the animal. With beef, veal which is younger meat is marked separately and cooks faster.
Busy Day Aloo Gosht 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 who is one of the best cooks I know.
Aloo Gosht Questions Answered
Any bone in curry will have a lighter brothier flavour with more depth so if you have bone in meat handy then absolutely use it, just remember that bone in meat can take a little longer to cook.
You can actually make it up till the meat is cooked through and freeze it for up to 6 months and resume the cooking steps on defrosting.
This very much comes down to personal preference, but my general rule of thumb is if you are eating it with roti you want it a little thicker and with rice you want a thinner brothier curry.
What do I serve Aloo Gosht with?
Love. But apart from that here are come combinations I really enjoy.
4 Other Pakistani Classics to Master
Other classic Pakistani homestyle dishes that we have in regular rotation!
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
Equipment
- 1 large pot (10 inches) with high sides OR an Instant Pot
Ingredients
- 1 lb boneless beef chunks or upto 1.5 lbs bone in meat (depending on quantity of bone) (can use goat or lamb)
- ⅓ cup vegetable oil
- 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!
Shanzeh says
Hands down the best aloo gosht recipe on the internet!
Sarah Mir says
Thank you Shanzeh!!! That's fantastic to hear!
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!!!
Nabiya says
So so good! And so simple! Loved it
Sarah Mir says
Thank you! Glad to hear you enjoyed it!
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 🙂
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 💜
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!
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!
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!
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!
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!
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!
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!
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!!!!
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!
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!!!