Aloo gosht is a filling and hearty Indian meat curry with potatoes that feels like a warm hug! Made with goat meat (mutton) or lamb, this is a homestyle mutton curry that is very satisfying and sure to win you over! Both stovetop and instant pot recipes included.
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About Aloo Gosht
This aloo gosht recipe is a year round favorite in my home. It's got lots of gravy that can be scooped up with roti, and the potatoes make it so filling. But it really picks up business as the days get cooler. With fall in full swing and winter just around the corner, we love meat-based curries that warm and comfort.
See this bhindi gosht and gobi gosht as well if you like hearty meat-based comfort food with added vegetables for even more taste and nutrition.
Besides, how lovely is it to dig into a bowlful of meat and potatoes smothered in a delicious, slightly spicy sauce? Especially when you can make it with simple ingredients you might already have at home. You don't google what the ingredients look like. You don't even go hunting high and low for them. You just grab them from your fridge and pantry and get the dish going pronto. This Indian meat and potatoes recipe just happens to be that dish!
More meat curries: dal gosht, mutton korma, karahi gosht, and kofta curry.
Ingredients
Note: exact amounts are mentioned in the recipe card further down.
Ingredient Notes
Meat: The kind of red meat used doesn't make much difference to the final dish; it is up to you to use goat, lamb, or beef. That said, I always make aloo gosht with bone-in goat meat from the shoulder or leg. These cuts are the most tender, have the most meat on them, and cook relatively faster.
Goat meat is usually available in Pakistani butcher shops, but if not, ask for lamb.
I wouldn't recommend boneless meat for this recipe. Bones with meat on them add a lot of depth and flavor, and besides, aloo gosht is traditionally made with bone-in meat.
Potatoes: Russet potatoes or yellow potatoes work well. Cut small potatoes into halves or quarter the big ones for aloo gosht. Medium-sized chunks of potato are typically used for this recipe, not thin slices or very small pieces.
Cooking oil: Any neutral vegetable cooking oil or even avocado oil will do here; just don't go for coconut or olive oil as these oils add a distinctive taste of their own which doesn't sit well with Indian curries.
Whole spices (cumin, black cardamom, cloves, and peppercorns): These whole spices add a punch to aloo gosht, without which the curry would be too bland and also slightly boring.
Sliced onions: Thinly sliced red onions for building the base, fried to a reddish-brown colour is what we start with.
Ground onion and garlic: Red onions and fresh garlic cloves are ground to a fine puree and this is what makes the plentiful curry in aloo gosht.
Powdered spices and salt: This recipe calls for just two common spices, red chilli and turmeric. I like using Kashmiri red chilli powder since it adds an all natural vivid red colour and is mild enough to add a pleasing heat. Aloo gosht is not supposed to be a super-hot curry, anyway.
Green chillies and coriander leaves: Green chillies and coriander added towards the end of the cooking add SO MUCH flavour! Don't skip them:)
Stovetop Instructions
PREPARATION
1. Slice one small red onion finely and keep it aside.
2. Peel two big red onions and 10 garlic cloves and blend them to a smooth puree in a blender.
3. Peel and cut the potatoes into big chunks.
COOKING
1. Heat the oil in a large pot or pan and add the whole spices. Allow them sizzle for a few seconds.
2. Add the sliced onions and fry them until they caramelize and turn reddish-brown. Leave some margin and don't over-brown them, however. They will turn darker when you add the meat and sauté it in the next step.
3. Add the mutton and sauté in oil for about 5 minutes on medium heat until it is browned and glossy.
4. Add the onion and garlic puree as well as the powdered spices and salt. Mix well and cook for 10 minutes on medium-high heat, stirring all the time. Add a few splashes of water as required (to prevent the curry from drying out completely). Don't be tempted to add too much water though at this stage.
Note: This step is called bhunai, a combination of stir-frying and sautéing food in oil. It is an essential technique to cook out the raw smell of the masala so that it turns fragrant and the oil rises to the top. Bhunai is typically done on high heat, and it is what makes any curry taste so good!
5. Now, add 2 cups of water to the meat, cover the pot, and turn down the heat. Allow the meat to cook for about 40 minutes, mostly undisturbed.
6. After 45 minutes, check the meat for doneness. It should be tender, and you should be able to break a piece with your fingers. Add the potatoes, and some more water if needed, and cook again for 15 minutes or until the potatoes are tender.
7. Add slit green chillies and chopped coriander. Simmer for about 5 minutes and serve hot.
Instant Pot Instructions
Preparation steps remain the same as above.
1. Turn the instant pot to saute (normal) and heat the oil. Add the whole spices and once they start sizzling, add the sliced onions. Stir fry them until reddish brown.
2. Add the meat and stir fry for 5 minutes or until it is lightly browned on all sides.
3. Add the onion and garlic puree, turmeric, red chilli powder and salt. Stir well and cook for 10 minutes or until the masala becomes fragrant and the oil separates. Add a few splashes of water to prevent the masala from sticking to the pot, and stir frequently (bhunai).
4. Deglaze the pot and add 2 cups water. Cancel sauté and close the lid. Pressure cook on high for 25 minutes.
5. Once the timer beeps, do a release after 10 minutes and open the pot. Add the potatoes, secure the lid and again pressure cook on high, this time for 1 minute only.
6. When the pot beeps again, wait for 5 minutes and open the lid. Add the green chillies and coriander leaves. Simmer for one minute, then serve hot.
If you like using your instant pot for making curries, do check out this collection of instant pot curries, both meat-based and vegetarian.
Top Tips
1. While frying the onions, aim for a reddish-brown color or the gravy will not look good. However, be careful not to burn them as it's very easy to go from 'reddish-brown' to burnt. The curry will taste bitter if the onions are even slightly burnt. It is best to fry them on medium heat under supervision.
2. Cook the wet masala very well. With the help of a wooden spoon, fry the masala until the raw smell of the spices goes and it is thick and shiny, the oil separates and floats on top. This is essential for great-tasting curries.
3. If you are pressure cooking the meat, the pressure cooking time may vary based on meat used, the pressure cooker, and even things like the altitude at which you are cooking! If the meat is underdone when you open the pot, set it to cook again under pressure for 5-10 minutes more depending on how well done you want the meat to be.
4. The meat in Indian curries is usually well done, never or rare or medium-rare. When you press it gently with your fingers, it should give way and break.
Serving Suggestions
1. Aloo gosht is typically served with homemade roti or naan on the side, but you can also serve it with some plain rice or zeera rice (rice tempered with cumin and other spices) as it has a lot of gravy. It tastes good with both.
2. You could also include a raita as a side. Both an onion raita and a boondi raita goes well with meat-based dishes. Take your pick.
3. Slice a few cucumbers, sprinkle some salt and lemon juice and serve alongside for a quick salad.
Did you make this recipe? Do leave a star rating and a comment below. And if you are on Instagram, don't forget to tag me there! I love hearing from you:)
📖 Recipe
Aloo Gosht (Meat and Potato Curry)
Equipment
- Blender
- Large cooking pan or Instant Pot (6 quart)
Ingredients
- 1 red onion medium-sized, peeled and sliced thinly
- 2 red onions big, peeled and chopped roughly
- 10 cloves garlic peeled and chopped
- ½ cup cooking oil neutral
- 1 tsp cumin seeds
- 4 black cardamom
- ½ tsp black peppercorns
- 5 cloves
- 1 ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder Kashmiri red chilli
- 1 teaspoon sea salt
- 1.7 lbs goat meat bone-in, cuts from the shoulder or leg.
- 3 potatoes medium sized
- 3 Thai green chillies slit lengthwise
- 2 tablespoon cilantro chopped for garnishing
Instructions
Preparation
- Slice the medium-sized onion finely and keep aside.
- Put the remaining onions and the garlic in a blender with a little water and blend to get a smooth puree.
- Peel and cut the potatoes into large chunks.
Cooking (Stovetop)
- Add the cooking oil to a pan on medium heat and add the whole spices. Allow them to sizzle for a few seconds.
- Add the sliced onions and sauté until brownish-red. (5 minutes).
- Add the meat and sauté until the meat also browns from all sides (5 minutes).
- Add the onion-garlic paste prepared above along with turmeric, red chilli powder, and salt. Mix well with a spoon and sauté on medium to high heat until the curry turns fragrant and the oil leaves the sides (10 minutes).
- Add 2 cups water to the pan, mix well and lower the heat. Cover the pan and allow the meat to cook for 40 minutes, mostly undisturbed.
- Add the potatoes and more water if required and cook for 15 minutes more until the potatoes soften.
- Top with slit green chillies and chopped coriander and simmer for two minutes more. Serve hot with roti or naan.
Cooking (Instant Pot)
- Turn the instant pot to sauté (normal) and add the oil. When the oil is hot, add the whole spices and allow them to sizzle for a few seconds.
- Add the sliced onions and fry them until they turn reddish brown (5 minutes).
- Add the meat and cook until browned from all sides (5 minutes).
- Add the onion-garlic puree, turmeric, red chilli powder, and salt. Mix well with a spoon and sauté on medium to high heat until the curry turns fragrant and the oil leaves the sides (10 minutes).
- Deglaze the pot and add 2 cups water, stirring to mix everything well. Cancel sauté, secure the lid, and make sure the steam release handle is sealed. Pressure cook on high for 25 minutes.
- Once the timer beeps, wait for 10 minutes, then release steam by turning the steam release handle to venting.
- Open the cooker and add the potatoes. Again, secure the lid and set the cooker to one minute high pressure.
- When the timer beeps again, open the cooker and add the chopped coriander. Serve aloo gosht with roti or warm naan.
Notes
- You can substitute goat meat with lamb.
- Use bone-in meat as the bones add a lot of depth and flavour. Goat shoulder or leg has the best and most succulent meat.
- Depending upon the type and size of potatoes, sometimes it takes more time for them to soften. I typically find that peeled and halved potatoes get done in 1 minute of pressure cooking, but you might get different results. If the potatoes are not done in 1 minute, just put the lid back on and pressure cook for another minute.
Sam says
I made this this afternoon, it’s delicious! I used half potatoes half turnips which have come out gorgeous. Halved your chilli though as a bit hot for me. It’s so tasty - it’s now our favourite curry! My husband said it’s the best curry I’ve made and told me to say thank you for sharing. Thanks Saima X
Saima says
That is so lovely to know, Sam! Love your modifications and glad your husband liked it too:)
Mina says
Thank you so much for this recipe. Whenever I need a Desi Instant Pot recipe, I search your blog and it's very easy to follow.
My potatoes didn't cook with 0 min pressure though. They needed at least 3 min pressure.
Saima says
Thanks Mina! I really appreciate your interest. I know, potatoes can be tricky. It really depends on the type of potatoes, and I should include a range of time instead of one time since I too have faced this problem.
Todd says
When you double the recipe should you double the water added to the Insta Pot as well?
Saima says
No, I wouldn't double the water as it might get too liquidy. Try adding one extra cup and see how it turns out. You can always add more after cooking if the curry is too thick. All you will need to do is cook the aloo gosht on sauté for a few minutes to make sure the curry absorbs the extra water.
Sarah says
Why do you have to add 2 tsp turmeric powder. I usually add 1/4 tsp because it may smell too much turmeric. Please let me know. Thanks
Saima says
Hi Sarah, turmeric adds warm, spicy notes to the aloo gosht and also gives it a deep, rich colour. The final dish will only smell of turmeric if you don't roast the masala (bhunao). If you do, it should be fine. However, at the end of the day, it is your preference. Add just 1 tsp if you are comfortable with this. It won't make or break the curry. Hope this helps:)