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–+ servings
Aloo Gosht

Aloo Gosht ( Meat Gravy with Potatoes)

Aloo Gosht ( Meat Gravy With Potatoes) a gravy dish made with meat and potatoes. Cooked with spices into a stew like consistency.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Course Main Course
Cuisine Indian, Pakistani
Servings 6 people

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.
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Keyword curry, Meat
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