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A bowl with Aloo Gosht, a meat and potato stew.
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EASY Aloo Gosht - Instant Pot, Stove Top + Busy Day Version

The quintessential Pakistani meat and potato curry 
Course Main Course
Cuisine Pakistani
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author Sarah Mir

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
    whole spices added to oil for aloo gosht
  • Saute till the onions develop a rich colour on the edges - we are going for bronze edges, but not looking to caramelize our onions
    beautifully bronzed onions for aloo gosht
  • Now add in your ginger and garlic paste saute for a minute
    ginger and garlic paste for this pakistani meat and potato curry
  • Add in your powdered spices and saute for another minute
    spices added to masala
  • 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.
    jammy aloo gosht masala
  • 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)
    meat just cooked through
  • 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!
    final aloo gosht garnished with cilantro and green chilies

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!

Video

Notes

Old friends will notice the tweaks in the recipe: Coriander powder was optional, but over time I have fallen a little in love with roasted coriander powder and love what it does in a curry. The same goes for that roasted cumin powder at the end!
Meat times tend to vary so you may need to exercise judgment - fresh meat cooks faster than frozen, etc so if you have preferred timings then stick with them!