Aloo Gosht stew is a simple, one-pot recipe that comes out very well and is satisfying. Whether you choose lamb or goat and cook it on the stovetop or in an Instant Pot, this recipe has been fine-tuned to perfection through meticulous testing!
Aloo gosht is a beloved dish that satisfies cravings for many at least once a month. It is practically a national dish in Pakistan; there are countless ways to make it, and you cannot go wrong by adding your twist. You can eat aloo gosht shorba (gravy) with plain white rice or roti. If you like this aloo gosht recipe, you might also like to try my Korma recipe.
Here are mre Goat/Lamb recipes: Chukandar Gosht, Shalgam Gosht, Shawarma, Mutton Pulao.
Table Of Content
Ingredients For aloo gosht
- Meat
I cannot emphasize enough the importance of high-quality meat, which is the base of this dish. My preference is for bone-in goat or lamb because it has more flavor. Ensure the meat is cut into 2 1/2 to 3-inch pieces; I like using meat from legs and chops. It comes out incredibly flavorful either way. - Ginger and garlic paste: Freshly minced ginger and garlic paste enhances the taste, but you can also use pre-made ginger and garlic paste.
- Onion: In Pakistani and Indian cuisine, onions are used as a base and to help make gravy. Red onions, thanks to their milder sweetness, are especially effective for this.
- Spices: The spices used in this recipe are common pantry items readily accessible in every home. I used salt, red chili, Kashmiri chili, turmeric, cumin, coriander powder, and garam masala. Kashmiri mirch is optional; it is only there for the color.
- Yogurt Or Tomatoes: (optional) It is for adding extra flavor and thickness to the gravy. You can add either, or both, or even skip. I usually don’t add any of these; instead, I use lemon juice before serving.
- Potatoes: Feel free to use any potato you like, but I like yellow potatoes because they absorb flavor so well. Cut into a 3″ cube.
Step-by-Step Guide To Make Aloo Gosht
Frequently Asked Questions
How To Make Curry Thick
Depending on personal taste, the curry can be thickened in various ways. It can be made thicker by adding yogurt or tomatoes or using both. Another way is “Delhi style,” which excludes yogurt and tomatoes. Add more onion and coriander powder to make it thicker, and squeeze some lemon on top when serving to enhance the flavor.
Can I use chicken meat to make Aloo Gosht?
It can also be made with chicken meat, but the flavor will not be as true to the original. Again, using the bone in the meat will help you get the most flavor when making this with chicken. Follow all the instructions and reduce cooking time, as chicken requires less time to become tender than red meat.
How To Store Aloo Gosht
Aloo gosht keeps well in the fridge for up to two days. For freezing, make sure to freeze it before adding the potatoes. Defrost the curry as needed, then add the potatoes and cook them until they are tender.
What To Serve With Aloo Gosht
Any variety of Roti or Naan pairs well with Aloo Gosht. It goes nicely with white-boiled rice as well. Make it more satisfying and comfort food.
If you like this Aloo Gosht recipe, you might also like to try these gravy recipes too..
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The Most Easy Aloo Gosht | Instant Pot & Stovetop
6
servings10
minutes50
minutes1
hourThis classic one-pot Aloo Gosht is straightforward and effortless, delivering incredibly satisfying results. This is a dish you should try once.
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Ingredients
1 cup (236 ml) oil
.5 kg Mutton, beef, or lamb bone-in
1 large onion, diced finely
1 teaspoon ginger paste
1 teaspoon garlic paste
1.5 cups potatoes, peeled and chopped into chunks
1 teaspoon salt or to taste
3 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon red chili powder
0.5 teaspoon turmeric powder
1/4 teaspoon gram masala powder
fresh coriander for garnish
3 – 4 green chili
1 lemon to squeeze before serving
Directions
- Stovetop Method
- Heat the oil in a heavy-bottom pot. Add the meat, onions, garlic, and ginger paste along with all the dry spices except garam masala powder. Mix well for 2 to 3 minutes, and add enough water so the meat gets tender. After bringing to a boil, cover and cook over medium heat for 40 to 45 minutes.
- In the meantime, chop and peel the potatoes and place them in a water bowl to soak.
- After 15 to 20 minutes, check and add water as necessary. (If you are using tomatoes, add them at this time.) When the meat reaches 90% tenderness and the water has reduced, continue to sauté (bhunai). Mix the mixture vigorously until the oil separates from the masala, the onions are completely mashed, and the paste forms. This step is crucial in creating a gray (Shorbay wala Salan). Do not skip this step.
- Take the potatoes out of the water and put them in the gravy. Continue to sauté (bhoni) until potatoes are thoroughly covered in gravy; then, add water. Bring to a boil over high heat, then reduce to a simmer and cook covered for 20 minutes until the potatoes are tender when pierced with a fork.
- Now add green chilies, garam masala powder, and chopped coriander. Cover, reduce the heat, and cook for 2 more minutes.
- Serve with your preferred rice, Roti, or naan.
- Squeeze lemon on a serving plate.
- Instant Pot Method
- Select Sauté Mode/High’ on the Instant Pot. Once hot, add the oil, onion, meat, ginger garlic paste, and all the dry spices except garam masala and mix well.
- Add tomatoes now if using them. Now add 1/4 cup water or less, (especially if using tomatoes, as onion and tomatoes have enough moisture content),
- Now, choose Pressure Cook on High in Cancel Sauté mode, and depending on the size and cut of the meat, set the timer for 20 or 22 minutes. Allow the pressure to naturally release for 10 minutes. Check with a fork to see if the meat is 90% tender at this point; if not, pressure cook for an additional three to five minutes.
- Once again, choose High for the Sauté mode. If there is still water in the curry, cook it on high sauté until it evaporates, and then continue to sauté (bhunai) for a few more minutes until oil separates from the curry.
- Take the potatoes out of the water and put them in the gravy. Add water after sautéing (bhoni) the potatoes until they are completely covered in gravy. ‘Pressure Cook on High’ for 5-6 minutes. Allow the pressure to naturally release for 5 minutes.
- Now add green chilies, garam masala powder, and chopped coriander. Cover for 2 more minutes.
- Serve with your favorite type of naan, Roti, or rice.
- Squeeze lemon on a serving plate.
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