Aloo Gosht is the ultimate comfort food in many South Asian homes — tender meat cooked with golden potatoes in a rich, spiced gravy that’s perfect with naan or a plate of steaming basmati rice. Aloo means potato and gosht means meat, usually lamb, mutton, or goat. What makes this dish special is its balance: soft potatoes soaking up the flavors, meat that falls off the bone, and a curry base that’s neither too watery nor too thick.
Over the years I’ve learned that the key to a memorable Aloo Gosht lies in two simple things: patiently caramelizing the onions and cooking the spices until the oil separates. That’s when the real depth of flavor develops. In this recipe, I’ll share the step-by-step method that has never failed me, along with tips on choosing the right cut of meat, how to keep the potatoes from breaking apart, and how to adjust the spice level to your liking.
Whether you grew up eating this dish or are discovering it for the first time, my goal is to help you recreate a traditional, authentic Aloo Gosht that tastes like home — hearty, flavorful, and deeply satisfying.
Ingredients for Aloo Gosht
You’ll only need a few pantry staples to bring this comforting curry together:
- Meat: Lamb, mutton, or goat — bone-in pieces give the richest flavor.
- Potatoes: Medium starchy potatoes that hold their shape.
- Onions & Tomatoes: The base of the curry, adding sweetness and body.
- Yogurt: For tang, richness, and tenderizing the meat.
- Spices: Turmeric, cumin, coriander, chili powder, and garam masala for depth.
- Oil or Ghee: Ghee adds traditional aroma, but neutral oil works too.
- Fresh Coriander & Green Chilies: To finish with freshness and heat.
How To Make Aloo Gosht – Step by Step
Onion Base: Start by frying the onions until they turn deep golden brown. This step builds the flavor foundation of the curry.
Masala & Meat: Add the ginger, garlic, and meat. Sear the meat, then mix in the ground spices and tomatoes, cooking until the oil separates.
Yogurt & Simmer: Stir in whisked yogurt, then add water and let the curry simmer slowly until the meat is tender and juicy.
Potatoes & Finish: Add potatoes towards the end so they cook through without breaking apart. Finish with garam masala and coriander for freshness.
Many people prefer using a pressure cooker to tenderize the meat, and it’s a great option if you want to save time — it doesn’t affect the taste at all. Personally, I love the depth of flavor that comes with slow cooking, so I usually prepare Aloo Gosht in a heavy pot. It takes about 30–40 minutes for the meat to become tender this way. Once the meat is cooked, the yogurt, tomatoes, and potatoes are added and the curry is left to simmer gently until the potatoes are soft and everything comes together beautifully.
TIPS FOR PERFECT ALOO GOHST
- Onions: Fry the onions on medium heat until they turn a light golden brown. If they get too dark, the gravy will become overly brown and lose its appetizing look.
- Yogurt: Always bring yogurt to room temperature before adding it to the curry. This helps prevent curdling and keeps the gravy smooth.
- Tomatoes: Puree the tomatoes or use canned tomatoes for a consistent base. Large chunks of fresh tomatoes often don’t break down properly while cooking.
- Oil: Don’t be tempted to cut back too much on oil. The meat needs to fry well, and as the curry cooks you should see the oil separate and rise to the top — a key sign of rich flavor.
WHAT TO SERVE WITH ALOO GOSHT?
Aloo Gosht pairs beautifully with both rice and flatbreads. If you’re in the mood for bread, try it with my Easy Naan (Flatbread) or Homemade Roti — both are perfect for scooping up the rich gravy.
If rice is your preference, this curry goes wonderfully with pulao. Serve it alongside my Pea Pulao for a light option or Chicken Pulao for something more filling.
❓ FAQs about Aloo Gosht
Can I make Aloo Gosht in a pressure cooker or Instant Pot?
Yes! A pressure cooker or Instant Pot cuts down the cooking time significantly. The taste stays the same, but reduce the water slightly and add potatoes after the meat is mostly done.
Why did my gravy turn watery?
This usually happens if the onions and tomatoes weren’t cooked enough during the masala stage. Always fry until the oil separates, then add water.
Can I freeze Aloo Gosht?
Absolutely. Let it cool completely, store in an airtight container, and freeze for up to 2 months. Defrost overnight in the fridge and reheat gently.
What meat works best for Aloo Gosht?
Bone-in lamb, mutton, or goat give the richest flavor and tender meat. You can use beef or chicken, but cooking times will vary.
OTHER MEAT CURRIES TO TRY
Authentic Lamb Korma (Mutton Korma)
Aloo Gosht ( Meat Gravy with Potatoes)
Ingredients
- 500g Meat See Notes
- 3-4 Large Potatoes Halved or Quartered.
- 1 Large Onion Sliced
- 1 Tbsp Ginger garlic Paste
- 1 Medium Tomatoe (Pureed)
- ½ cup Yoghurt
- 1½ tsp salt
- 1½ tsp Red Chilli Powder
- 1 tsp Kashmiri Red Chilli ( Alt Paprika)
- 1 tsp turmeric
- 1 tsp Cumin Powder
- 1 tsp Coriander powder
- 1½ tsp Garam Masala
- ½ cup Cooking Oil
- Whole Green Chilli
- Coriander/Cilantro for garnish
Instructions
- Heat Oil in the pot and fry onions on medium heat until lightly golden.
- Add meat along with ginger garlic paste and fry for around 5 minutes until meat changes its colour.
- Add all the spices except garam masala and fry for around 5 minutes. Add Splash of water if spices are sticking to the pot.
- Put enough water to cover meat and cook on low flame, till meat is tender. (See Notes) You can also use pressure cooker or instant pot to tenderise the meat.
- At this stage the meat will be tender and the gravy is formed. Add yoghurt and cook untill water evaporates and oil starts to separate. Stir it constantly to make sure the meat stir fries. This step of 'bhunai" is important.
- Add tomato puree and cook for few minutes and add potatoes, garam masala and whole green chilli.
- You can add little water to adjust the gravy thickness and cook on low flame for 25-30 mins or until potatoes are cooked. (
- Garnish with coriander and garam masala.
Notes
- Meat choice: Bone-in lamb, mutton, or goat gives the deepest flavor. Use leg or shoulder cut.
- Potatoes: Add them only once the meat is nearly cooked. This way, they turn soft but won’t break apart.
- Yogurt: Whisk well and bring to room temperature before adding. This keeps the gravy smooth and prevents curdling.
- Oil separation: Don’t rush the “bhunai” stage — cooking until the oil separates from the masala is what gives the curry its rich taste.
- Gravy consistency: Add more water for a thinner curry (best with rice) or let it reduce for a thicker version (perfect with naan or roti).
- Make ahead: Aloo Gosht actually tastes even better the next day as the flavors develop overnight.
Perfect Aloo gosht, what a comfort dish it is. I loved this basic recipe without any complicated spuces.
Thanks Sara, Im glad you liked this recipe.