Meat stew in a spicy onion-tomato and yoghurt sauce with potatoes is an ultimate comfort food you cant have enough of. It is a common household gravy dish made across Pakistan, India and Bangladesh. The meat and potatoes are cooked with spices into a stew like consistency.

HOW TO MAKE ALOO GOSHT

Since Aloo Gosht is a common everyday dish its very simple and uses minimum ingredients. Its just the method of how you cook and little tips that takes it to another level. You will need the following ingredients:

Meat – Its obviously the hero of the dish. I use goat meat but you can choose either beef or lamb too. Chicken unfortunately doesn’t work well in this recipe. The meat should be with bone as the bones give richness and flavour to the gravy.

Potatoes – Use red skinned potatoes as they firm as compared to yellow potatoes. We want potatoes to cook longer and absorb all the gravy without crumbling away. Also the potatoes should be cut in half’s or quarters if they are bigger.

Spices – the spices used are red chilli powder, turmeric, cumin powder, coriander powder and garam masala. I also used Kashmiri red chilli which gives rich colour to gravy. You can use Paprika as an alternative.

Onion – A large onion sliced. The way onions are fried determines the colour of the gravy. If the onions are browned the gravy will have darker colour, I prefer light golden brown.
Garlic Ginger – Preferably use fresh garlic and ginger paste. It does make a difference to flavour.

Tomatoe – gives colour and texture to the gravy. Blend it in food proceesor as we dont want chunky bits in the gravy. You can use tinned crushed tomatoes too.

Yoghurt – adds thickness to the gravy. Plain yoghurt preferably Greek yoghurt is best as it has less water.

Many people choose to use pressure cooker for tenderising meat. Its perfect option if you want to cook the meat quickly. This doesn’t effect the taste in any way. But there is something about slow cooking so I prefer to cook it in a pot. It takes around 30-40 mins for meat to get tender. Once meat is cooked, yoghurt, tomatoes and potatoes are added and its left to simmer until potatoes are tender.

TIPS FOR PERFECT ALOO GOHST

Fry onion on medium heat untill they are light golden brown. Darker onions will result in dark coloured gravy which doesn’t look appetizing.
Allow yoghurt to reach room temperature before adding it in the gravy. This prevents yoghurt from curdling.
Puree the tomatoes or use tinned tomatoes. Big chunks of tomatoes doesn’t break down.
Don’t skimp on oil. The meat needs to fried well in oil. As the gravy cooks you can see oil separates and comes on the top.

WHAT TO SERVE WITH ALOO GOSHT?

The best thing about Aloo ghost (Meat Gravy With Potatoes) is that it goes well with rice as well as flat breads. Naan and flatbread is awesome with rich gravy. Try Easy Naan (Flat Bread). If you prefer rice, any type of pulao goes well with it.Try it with Pea Pulao or Chicken Pulao

OTHER CURRIES TO TRY

Lamb Rogan Josh

Meatball (Kofte) Curry