Aloo gosht is a Pakistani classic stew made with meat and potato and is full of flavors. This is a straightforward yet highly flavorful dish that can’t be compared with any other recipe. 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 the potatoes, when cooked in the gravy will absorb all of the delicious spices and meat flavor. They also help thicken the sauce.
Ingredients for aloo gosht
Gosht
Good quality meat is the basis of this dish. Use bone-in lamb or goat, cut into about 3-inch pieces. I like to use meat from legs or chops. Either way, it turns out super flavorful.
Ginger and garlic paste
I used 2 tsp of ginger and 2 tsp of homemade garlic paste. Use a food processor to crush the 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 curries and stews. 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, Kashmiri chili, turmeric, cumin coriander powder, and salt. Kashmiri chili powder is mostly used for color, you can use it or leave it.
Cooking time
Gosht is cooked on 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 in a regular pot on the stovetop it’ll take about 45 minutes and 4-5 cups of water but to make in an instant pot or pressure cooker it’ll take less time and water. I prefer using a pressure cooker for a faster cooking process.
How to serve aloo gosht
I remember my mothers used to serve this with homemade roti. Freshly made roti and a bowl of aloo gosht is everything you need especially on those summer afternoons or a chili 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.
How to store leftover aloo Gosht
If you like to meal prep then this one dish 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.
Aloo Ghost
Ingredients
- 1.5 lbs Lamb or goat meat with bones
Spices
- 1 tsp Salt or to taste
- 1 tsp Red chili powder
- 1 tsp Kashmiri chili powder or paprika
- 1/3 tsp Turmeric
- 1 tsp Cumin powder
- 1 tbsp Coriander powder
Other ingredients
- 1 medium Onion
- 3 medium Potatoes peeled and cut into cubes
- 2 tsp Ginger paste
- 2 tsp Garlic paste
- 1 large Tomato
- 3 cups Water 3 cups in the first stage + 1 cup to make gravy
- few leaves Cilantro
- 2-3 Green chilies optional
- 1/3 cup Oil
Instructions
- Peel and thinly sliced onion.
- Add oil and onions to a pot, over medium heat cook your onions until they are slightly pink. Add ginger, garlic paste, and roughly chopped tomatoes.
- Now add all of your spices and cook on medium-low heat until tomatoes are softened. If masala is a little bit chunky at this point, it’s fine.
- Add meat, mix it well, and cook for about 5 minutes or until it changes color.
- Add two cups of water, cover the pot, and cook on medium-low heat until meat is tender. I cooked mine for about 40 minutes.
- Once the meat is tender and most of the water is dry add potatoes and cook uncovered for 4-5 minutes.
- Add 1 cup of water (or more for extra gravy) and cook it until potatoes are soft.
- Garnish and enjoy.
Video
Notes
- You can also make it in the pressure cooker or instant pot. Instant pot takes less water. Add only 1.5 cups and pressure cook for 25 minutes.