Aloo gosht is one of the best Pakistani lamb/mutton curry recipe prepared with potatoes. Here I am making traditional style loaded with gravy and packed with the aroma that can’t be ignored. It’s a one pot comforting curry idea to serve at dinner or lunch. Make it on the stovetop in a slow cooker or in an Instant pot to get the perfect stew taste.
In this post, you can get detailed instructions and video of Aloo gosht on stove top, and instructions to make Instant pot Aloo gosht.
Many people from Punjab will agree with me that aloo gosht is not only a recipe or dish, It’s an ADDICTION. The aroma of cooking meat with potatoes in spices can make you starve. Tandoori Naan dipped in aloo gosht gravy wrapped with a piece of mutton and potatoes can make a difference in taste.
I have seen diversified versions of aloo gosht recipe but the traditional, old style grand ma aloo gosht has no competition. Consistent, viscous, semi thick and smoothly runny gravy of aloo gosht is so comforting and satisfying.
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What is Aloo Gosht?
As the name implies, it’s a potato (aloo) and lamb/mutton (gosht) curry locally called salan originates from Punjab Pakistan, and North Indian state. It’s a popular recipe of many regions in South Asia and many people call it Aloo gosht ka salan.
The thing that makes it distinguished from other curries is the shorba/gravy. The cooked version is fully loaded with consistent gravy and that's the signature mark to gauge the quality of best aloo gosht.
It's a stewed curry cooked with mutton and potatoes. Full of spices and delicious in taste. People also serve this recipe as a wedding dish (Shadiyon wala aloo gosht).
Many people think it’s a national dish of Pakistan, If we see the ratio and popularity of this dish then it’s not wrong. I hardly found any house that doesn’t like aloo gosht.
The secret of Best Aloo Gosht
Traditionally aloo gosht is prepared in Caldron or Cauldron (daig) which is a special cooking pot or pan used to make dishes with a specific flavor. Here in this recipe, I used the regular pan but added fried onion (birista) in crushed form and applied some cooking techniques that enhance the flavor to taste like degi aloo gosht.
How to Select Aloo Gosht Meat?
Yes, it’s very important to understand the quality of meat to cook best aloo gosht. It’s preferred to take meat with bones as the concentrated broth will make the best taste of aloo gosht.
You can make it with mutton, lamb, and beef. You must be thinking, why not chicken?
Yes, it’s not chicken friendly recipe. You can make it in the same way but the authentic taste will come up if you make it with red meat.
Select Best Potatoes for Aloo Gosht
If you are living in America, use russet potatoes, In UK, use King Edward. I personally like Yukon gold as they goes well with any Indian curry. In Australia, you can try this recipe with Kipfler. Nadine, or Nicola potatoes.
Potato Cut for Aloo Gosht
It’s important to cut the potatoes in a uniform size with specific format to make the best presentation of aloo gosh. Potatoes can easily deform so it’s important to understand the cut.
Remember the chunks of potatoes in aloo gosht curry is a little bigger in size.
- Large potato: Peel and cut from the middle then vertically make it half.
- Medium size potato: Vertically cut in half.
- Small potatoes: Simple cut in half in a vertical direction.
For good presentation, maintain the same size of potatoes with the uniform cut.
Ingredients
Only the good quality meat is the prime requirement to make good aloo gosht otherwise all the other ingredients you can find in your pantry or local grocery store.
Potatoes: I used Yukon gold potatoes to make this recipe.
Oil: Used any canola or sunflower oil. As compared to other curries, aloo gosht has a little more oil to make a perfect blend with consistent curry.
Ginger Garlic: Used the paste to make thickened garlicky curry.
Spices: Balanced spice seasoning makes a perfect taste of curry. Used red chili powder, turmeric, coriander powder, and salt.
Yogurt: Make sure the yogurt is well blended before adding in curry. It will make a big difference in curry consistency. It will add a tangy, sour flavor that compliments well with meat stock and spices.
Brown Onion: I would say, it’s my secret ingredient to make aromatic aloo gosht that people eat at weddings. Little addition of crispy crushed brown onion can make a magical twist in your aloo gosht taste. Once you will make it, I am sure never skip again.
Garam Masala: Roasted homemade garam masala makes a perfect taste in curry.
Water: Used to maintain the gravy (shorba) consistency.
How To Make Aloo Gosht
Stove Top (Slow Heating Method)
Step 1: Finely slices 2 big size onions and fry it on medium heat to make the golden brown color. Make sure it should be crispy in texture as we will crush it with hands.
2: In the same pan, remove the extra oil only leave 1 tablespoon and add mutton and cook on high heat until it changes color and stops releasing natural water. Keep stirring during this step.
3: Spice the mutton with salt, red chili, turmeric, and coriander powder and cook on high heat to get rid of spice rawness.
4: Add hand-blended yogurt and again cook on high heat to make a homogenous curry texture.
5: My secret step to make the best aloo gosht that will compel you to eat with aroma. Add hand-crushed brown onion and mix with curry on high heat.
6: Add water and mix well.
7: Cover and cook on medium to low heat for about 30 to 40 minutes to tender the meat.
8: Shallow fry Potatoes in another pan or shift this step after browning the onion. Season with salt, red chili, and turmeric. Slightly fry for few minutes.
9: Add potatoes in curry and give it a good mix.
10: Sprinkle gram masala and mix well.
11: Cover and cook for about 20 to 25 minutes on low to medium heat. Add 400 ml of water.
12: Add green chilies after 25 minutes and cover the lid and keep on steaming for 5 minutes.
Aloo gosht is ready to serve.
Instant pot Aloo Gosht
- First, switch the instant pot to saute mode and heat up the oil.
- Fry the onion to golden brown color and take it out.
- Then shallow fry the potatoes and take it out.
- Now add mutton and cook for about 5 to 8 minutes until it changes color.
- Add the spices with mutton. Salt, red chili, turmeric, and coriander powder. Cook the spices with meat for about 3 to 4 minutes to get rid of distinct odor of spices. Give a splash of water if you feel it’s needed.
- Now add yogurt and cook for 6 minutes to mix the yogurt with curry in an even color. Keep stirring during this process.
- Now add 2.5 cups of water and give it a good mix.
- Remove the Saute mode of Instant pot.
- Properly cover the lid of pot.
- Turn on the Pressure Cooking mode at high and set the timing to 20 minutes. Seal the steam vent for proper cooking.
- After 20 minutes, release the steam vent and wait for 15 minutes to settle it.
- Now open the instant pot and add shallow fried potatoes.
- Sprinkle garam masala and add green chilies. Mix well.
- Cover the lid and set the pressure cooking to 2 minutes.
- Now the Instant pot Aloo Gosht is ready to serve.
Aloo Gosht Video
Share with your family and friends. It would be great if you leave your feedback in the comment box. You can also share your suggestions. If you make this aloo gosht curry then share a picture with me on Facebook.
Expert Tips
- Always use the best meat that can easily tender. As I mentioned loin and rump are more tender as compared to the neck and shoulder. Neck meat is extremely fatty that can make a greasy curry.
- Check the quality of meat by judging from its color, texture, and smell. Fresh meat is always firm so touch it with your hand. If it’s spring back, it’s fresh.
- Make sure the potatoes are not sweet in taste.
- Cut the potatoes in uniform size and pattern.
- Cook the spices on high heat and make sure it should not stick to the bottom pan. If it sticks then add little water but make sure it should not burn.
- Adding crushed brown onion in aloo gosht makes it extra delicious and keeps the curry running and smooth.
- Optional tip: If you like the flavor of dried mint then rub it on your palm and sprinkle evenly. Most of the 'bawarchi' local chefs use this technique to add aroma in salan.
- Never make aloo gosht in a steel pan or any other pot that has high probability of sticking during cooking.
Serving
Traditionally it's served with tandoori roti or naan. People also like to serve it with steam or tadka rice or garlic butter rice. Must try with homemade garlic naan.
As the curry is full of taste so no need to serve salad or raita specifically with this but if you like it then you can.
I personally make this recipe on a family get-together and serve it with tandoori naan which enhances the flavor Believe me every bite of curry is packed with taste and fills your appetite with satisfaction.
If you are planning the dish for dawat and serve with Firni, shami kebab, rice, and all time favorite Rooh Afza drink in a replacement of carbonated drinks.
Storage Suggestions
You can store in 2 ways:
- In Refrigerator: You can store the cooked aloo gost in airtight container for about 5 to 6 days. Make sure the aloo gosht is at room temperature when packed in containers.
- Freezer: If you are making in bulk then freeze the aloo gosht masala without potatoes in freezer for about 01 month. When you need, defrost it. Preheat the pan, add little oil to make it greasy. Now add defrosted aloo gosht masala and cook on high heat. Then add potatoes and sprinkle garam masala. Add little water and cover for 20 to 25 minutes to properly cook.
Q & A
Well, the aloo gosht has consistently thick with runny gravy. You can make it by using right quantity of ingredients. Like onion, ginger garlic, spices and yogurt make a big role to determine the curry consistency. Properly monitor the water to maintain the gravy consistency. Don’t add water again and again during cooking. Just add one time and cook the whole curry. Properly cook the meat so the broth can make a good consistency of gravy.
These are the signature milestones to make the best aloo gosht:
Meat should be properly tender.
Loaded with thick and runny gravy.
Potatoes are in shape after cooking.
Oil floats on surface.
Gravy should not be watery. It needs to be viscous in texture.
Aloo gosht has specific aroma so it needs to be there.
First, take the fresh and firm meat for cooking. You can choose following method to properly tender the meat.
Slow Heating on stove top: Use regular pan, and cook for around 40 to 45 minutes on slow heat/flame to tender the meat. Make sure the pan is properly closed with lid.
Pressure Cooker: Most people use the pressure cooker, as it takes less time compared to slow heating to tender the meat.
Instant Pot: Scroll up and check the step by step instructions in this recipe.
Yes, you can! But preferred to make with raw meat as you will get the meat broth that will add flavor in the gravy. If you are using boiled meat then cook it on high heat before adding spices. This step will make a lot of difference in taste.
First, check the meat and smell it. If there is some unpleasant odor or pungent smell, then avoid it. If you think the meat is fine then cook it on high heat and sauteed for few minutes until the meat changes its color. This step is very important to get rid with the specific smell of meat.
Male goat has less odor as compared to female goat so make sure which type of meat are you using.
Reason: If you are a beginner then certainly have this issue. Focus on cooking temperature while adding meat, cooking spices and blending curry with yogurt. Properly monitor the amount of water. Water and meat juices during cooking make a perfect blend to make consistent gravy shorba.
Solution: If you think the gravy is watery then fix it by cooking at high temperature. Keep stirring with a cooking spoon during this process to blend the gravy. As the water evaporates then cover with the lid and keep it on steam for 5 to 10 minutes.
Find the possible ways to thicken the curry.
Apply the same procedure just make sure the cooking time to tender meat increases to 1 hour. Take meat with bones to get best results.
If you like the traditional taste of aloo gosht then avoid tomatoes to make curry. To create the authentic taste of aloo gosht, it has to cook with yogurt and spices.
Pakistani Cuisine incomplete without Shami Kabab Recipe | Bhuna Gosht | Pulao Biryani Kacha Keema Kabab Recipe | Peshawari Chapli Kabab Recipe | Chicken Tikka
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Aloo Gosht Recipe - Lamb/Mutton And Potato Curry
Equipment
- Pan, Caldron, Pot
Ingredients
- 500 gms Mutton
- 1 tablespoon Oil
- 1 teaspoon Ginger Garlic Paste
- 1 teaspoon Red Chili Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 cup Yogurt
- 1 tablespoon Brown Onion
- 1 teaspoon Garam Masala Powder
- 2 cups Water
- 3 Potatoes Big size (Cubes)
Instructions
Aloo Gosht Recipe (Stovetop)
- In a pan, golden fry 2 big onion slices. Take it out as it gets crispy and golden in color.
- (Keep it in a cool place to crushed easily).
- Now in the same pan, add mutton in 1 tablespoon oil and cook on high heat until it changes the color.
- Add, salt, red chili, turmeric, and coriander powder and cook on high heat to get rid of spice rawness.
- Now add 1 cup of yogurt and cook to make a thick curry.
- As the yogurt blended well in curry add the golden fried onion. Crushed well before adding in curry.
- Mix well.
- Add 400 ml water and cook on medium to low heat for about 30 to 40 minutes to tender the meat.
- In the meanwhile, fry potatoes.
- In a pan, add 3 teaspoon oil and heat it up.
- Add potato cubes season with salt, red chili, and turmeric. Slightly fry for few minutes and add potatoes in curry.
- Before adding potatoes stir the curry to show the thick texture.
- Also add salt, garam masala powder.
- Mix well.
- Add 2 cups of water.
- Cover the lid for 20 to 25 minutes on low to medium heat.
- After 25 minutes add green chilies and cover for 5 minutes.
- Now ‘aloo gosht’ is ready!
- Serve with tandoori naan.
Instant Pot Aloo Gosht
- First, switch the instant pot to saute mode and heat up the oil.
- Fry the onion to golden brown color and take it out.
- Then shallow fry the potatoes and take it out.
- Now add mutton and cook for about 5 to 8 minutes until it changes color.
- Add the spices with mutton. Salt, red chili, turmeric, and coriander powder. Cook the spices with meat for about 3 to 4 minutes to get rid of the distinct odor of spices. Give a splash of water if you feel it’s needed.
- Now add yogurt and cook for 6 minutes to mix the yogurt with curry in an even color. Keep stirring during this process.
- Now add 2.5 cups of water and give it a good mix.
- Remove the Saute mode of Instant pot.
- Properly cover the lid of pot.
- Turn on the Pressure Cooking mode at high and set the timing to 20 minutes. Seal the steam vent for proper cooking.
- After 20 minutes, release the steam vent and wait for 15 minutes to settle it.
- Now open the instant pot and add shallow fried potatoes.
- Sprinkle garam masala and add green chilies. Mix well.
- Cover the lid and set the pressure cooking to 2 minutes.Now the Instant pot Aloo Gosht is ready to serve.
Video
Notes
- Use mutton/lamb with bones to make the perfect flavor of aloo gosht.
- Starchy potatoes are good in taste. Avoid potatoes with a sweet flavor.
- Add the right quantity of ingredients to make the perfect curry (salan).
- If you are making degi aloo gosht then avoid tomatoes as it will change the taste.
- Always cook the spices on high heat to get rid of rawness and odor.
- Make sure the masala should not stick on the pan as it will add burnt taste in curry.
- Don't forget to add crushed brown onion.
- Always crushed brown onion with hands. Never make a paste.
- Run the spoon to smooth the masala curry to make the perfect curry.
- If you like the flavor of dried mint then rub it on your palm and sprinkle evenly.
- Never make aloo gosht in a steel pan or any other pot that has a high probability of sticking during cooking.
cerlyn eleazar
hi good evening ur vedio is so awesome details clear ,easy to fallow 'the steps its really great ,
Mahmood Khan
The recipe was awsome. I will tell my wife to make it
Thanks
Hinz
Thank you so much! Stay connected.