Aloo Gosht is a classic and beloved Pakistani dish that combines tender meat, usually mutton or beef, with flavorful potatoes in a rich and aromatic curry. The name “Aloo Gosht” translates to “Potato Meat” in English, highlighting the two main ingredients that define this dish.
The dish is known for its robust flavors and the perfect balance of spices. The meat is cooked until tender and infused with a medley of aromatic spices such as red chili powder, turmeric, cumin, and coriander, which add depth and warmth to the curry. The addition of ginger-garlic paste further enhances the overall taste.
The potatoes in Aloo Gosht are soft and succulent, absorbing the flavors of the curry while adding a delightful textural element. The combination of meat and potatoes creates a hearty and satisfying meal that is enjoyed by people of all ages across Pakistan.
Aloo Gosht is often served with steamed rice, naan bread, or roti, making it a versatile dish that can be enjoyed as a main course for lunch or dinner. The curry itself is rich and flavorful, making it perfect for soaking up with bread or rice.
With its tantalizing aroma, tender meat, and perfectly cooked potatoes, Aloo Gosht is a cherished dish that showcases the vibrant and delicious flavors of Pakistani cuisine.
500g mutton or beef, cut into pieces
3 medium potatoes, peeled and cut into cubes
2 onions, finely chopped
2 tomatoes, chopped
2 tablespoons ginger-garlic paste
1/2 cup plain yogurt
2 teaspoons red chili powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
4 tablespoons vegetable oil
Salt to taste
Fresh coriander leaves for garnish
Heat the vegetable oil in a large pot or pressure cooker over medium heat.
Add the chopped onions and cook until they become golden brown.
Add the ginger-garlic paste and cook for another minute until fragrant.
Add the meat pieces and cook until they are browned on all sides.
Add the chopped tomatoes and cook until they become soft and mushy.
Add the red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well to coat the meat evenly with the spices.
Reduce the heat to low and add the yogurt. Stir continuously for a few minutes to prevent curdling.
Add enough water to cover the meat, about 2 cups. Cover the pot or pressure cooker and cook for about 30-40 minutes on low heat (or as per the instructions of your pressure cooker) until the meat becomes tender.
Once the meat is cooked, add the cubed potatoes and garam masala powder. Mix well and cook until the potatoes are tender about 10-15 minutes.
Check the seasoning and adjust if necessary. If the curry is too thick, you can add a little water to reach your desired consistency.
Garnish with fresh coriander leaves.
Serve hot with steamed rice, naan bread, or roti.
Enjoy your flavorful Aloo Gosht, a classic Pakistani dish!