Aloo Gosht — Print Recipe — The Culinary Codex

A hearty everyday curry of tender mutton or beef simmered with potatoes in an onion-tomato gravy enriched with whole and ground spices. This homestyle dish is a staple of Pakistani household cooking across all provinces.

Ingredients

500g mutton or beef, cut into pieces
3 medium potatoes, peeled and quartered
2 large onions, finely sliced
3 tomatoes, pureed
3 tablespoons cooking oil
1 teaspoon cumin seeds
4 green cardamom pods
2 bay leaves
1 cinnamon stick
1 teaspoon red chili powder
1 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon salt
2 cups water
Fresh coriander for garnish

Instructions

1 Heat oil in a pressure cooker or heavy pot. Add cumin seeds, cardamom pods, bay leaves, and cinnamon stick, frying for thirty seconds until fragrant. Add sliced onions and cook until deep golden brown, about ten minutes.
2 Add the meat pieces and sear on high heat for five minutes until browned on all sides. This caramelization is essential for developing the depth of flavor in the final curry.
3 Stir in pureed tomatoes, red chili powder, turmeric, coriander powder, and salt. Cook the masala on medium heat for eight minutes until the oil separates from the sauce, indicating the spices are fully cooked.
4 Add two cups of water, cover, and cook under pressure for twenty minutes (or simmer in a covered pot for one hour) until the meat is nearly tender.
5 Add quartered potatoes and cook for another fifteen minutes until both meat and potatoes are completely tender. Garnish with fresh coriander and serve with roti or rice.

Did You Know?

Aloo gosht is often the first curry a new bride learns to cook in Pakistani households, as it is considered the true test of everyday cooking skill, balancing the tenderness of meat with perfectly cooked potatoes.