Aloo gosht is a Pakistani classic stew made with meat and potatoes and is full of flavors. A perfectly cooked aloo gosht is a must if you want to host a dinner or want to impress someone with your cooking skills. My favorite part about this dish is that the potatoes, when cooked in the gravy, will absorb all of the delicious spices and meat flavor. They also help thicken the sauce, and that taste is just unmatched.

Ingredients for aloo gosht

Gosht
Good quality meat is the base of this dish. Use bone-in lamb, beef, or goat, cut into about 3-inch pieces. You can use any part of the meat; I like to use meat from legs or chops. Either way, it turns out super flavorful.

Ginger and garlic paste
I used homemade garlic paste. Use a food processor to crush the ginger-garlic and then store it in the fridge for a few weeks, or freeze it in ice cube trays; once frozen, store it in a plastic bag.

Onion and tomatoes
Onions and tomatoes are integral parts of any desi curry or stew. Onion makes the base and is slightly sweeter, and tomato, on the other hand, is slightly sour, which balances the flavors.

Spices
Aloo gosht is a Pakistani classic recipe. The spices used in this recipe are so simple that you probably have them in your pantry already. I used red chili, turmeric, cumin, coriander powder, and salt.

Cooking time
Gosht is cooked on a slow flame until it is tender, then big pieces of potatoes are added to the meat. Cooking time for gosht varies depending upon the pot used. If you are making it in a regular pot on the stovetop, it’ll take about 45 minutes and 4-5 cups of water, but to make it in an Instant Pot or pressure cooker, it’ll take less time and water. I prefer using a pressure cooker or an Instant Pot for a faster cooking process.

Remember, the Instant Pot uses almost no water, so if you have washed the gosht, then there is no need to add water, or use only 2 tbsp.

How to serve aloo gosht

I remember my mother used to serve this with homemade roti. Freshly made roti and a bowl of aloo gosht are everything you need, especially on those summer afternoons or a chilly winter night. Break the aloo with roti to mix with some gravy for an even better experience. You can also eat it with plain white rice, naan, or pulao. Add a side of salad and make it a perfect meal. If you are a gosht lover the also try dal gosht, Bhindi gosht, Bhuna gosht, palak gosht, and namkeen gosht.

How to store leftover aloo Gosht

If you like to meal prep, then this recipe is perfect for you to make in advance and use for the rest of the week. Keep it in an airtight container for up to 5 days. Reheat on the stovetop or in a microwave before serving. Add some fresh cilantro and enjoy. I don’t recommend freezing the aloo gosht, as the potatoes don’t freeze very well.

A bowl full of meat and potato stew
5 from 1 review

Aloo Ghost

Saba Ahmad
servings: 8
Aloo gosht is one of the classic dishes from Pakistan that never gets old. This recipe is so easy to make and perfect for everyday meals or to impress your guests with perfectly spiced gravy with potatoes and meat of your choice.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients
 

  • 2.3 lbs (1 kg) Lamb , goat or beef

Spices

Other ingredients

  • 1 medium (120 g) Onion , peeled and roughly sliced
  • 3 medium (600 g) Potatoes, peeled and cut into cubes
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • 1 large Tomato
  • ½ cup (105 ml) Oil
  • 2.5 cups (580 ml) Water , or as needed (water is used in 2 steps)
  • few leaves Cilantro
  • 2 Green chilies, optional
  • 1 tsp garam masala, optional

Instructions
 

  • Peel and roughly slice the onion. Cut the tomatoes, wash the meat of your choice, and leave it in the strainer to remove excess water.

Instant Pot Method

  • Add onion, meat, all of the spices, ginger-garlic paste, tomato, and 2 tbsp of water in an Instant Pot and cook for 20 minutes under high pressure.
  • After 17 minutes, release the pressure and turn the Instant Pot to sauté mode to dry the excess water. Rest of the cooking will happen on sauté mode.

Stove Top method

  • Add onion, meat, all of the spices, ginger-garlic paste, tomato, and 2 CUPS of water, and cook on high heat for the first five minutes. Once it comes to a boil, lower the heat to medium-low and cook for 40-50 minutes or until the meat is almost tender. You may need to replenish water during this method.
  • Once the meat is 90% tender, move the heat to high and dry the excess water.

Bonify the Meat

  • Once the meat is tender, add oil and (on high heat or sauté mode) cook it while stirring often until all of the water evaporates and oil separates.
  • Now add peeled and cubed potatoes and cook for another 2 minutes on high heat.
  • Add 2 cups of water (or according to your liking) and cook for 10 minutes, or until the potatoes soften.
  • Now add chopped cilantro, green chilies, and garam masala (if using) and serve.

Video

Notes

 
You can also make it in the pressure cooker or Instant Pot. If you are making it in a regular pressure cooker, then adjust the water quantity and time accordingly.
If your meat is frozen, then add 5 extra minutes to your Instant Pot cooking time.
Calories: 575kcal, Carbohydrates: 18g, Protein: 24g, Fat: 45g, Saturated Fat: 14g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 22g, Trans Fat: 0.1g, Cholesterol: 95mg, Sodium: 569mg, Potassium: 730mg, Fiber: 3g, Sugar: 2g, Vitamin A: 306IU, Vitamin C: 22mg, Calcium: 50mg, Iron: 3mg

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