Aloo Gosht Recipe - Potato and Meat Curry
Make this comforting Aloo Gosht—a hearty potato and meat curry simmered in a rich, spiced gravy that’s perfect with roti or rice. This one-pot dish is simple, full of flavour, and easily comes together for a cozy meal. Save the recipe!
Servings: 2 people
Calories: 715.55kcal
Ingredients
- 2 tablespoons ghee
- 2 tablespoons cooking oil
- 3 cloves
- 2 green cardamom
- 1 black cardamom
- 1 inch cinnamon stick
- 1 bay leaf
- ½ teaspoon cumin seeds
- 3 to 4 black peppercorns
- 1 piece black stone flower kalpasi / dagad ka Phool
- 1 large onion ground to paste
- 1 tablespoon ginger garlic paste
- 2 sprig fresh mint leaves
- 3 to 4 green chillies slit
- 500 grams mutton or lamb bone-in, washed and drained
- 1 teaspoon red chilli powder
- 1 teaspoon Kashmiri red chilli powder
- 2 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- 2 large tomato ground to paste
- ½ cup yoghurt whisked
- ¾ cup water (or more, adjust consistency)
- 1 to 2 large potatoes peeled and cut into chunks
- 2 teaspoons kasuri methi
- ½ teaspoon garam masala
- Fresh coriander leaves chopped
- 2 to 3 green chillies for garnish
Instructions
- Heat ghee and oil in a heavy pot or pressure cooker over medium heat.2 tablespoons ghee, 2 tablespoons cooking oil
- Add all the whole spices and fry until aromatic.3 cloves, 2 green cardamom, 1 black cardamom, 1 inch cinnamon stick, 1 bay leaf, ½ teaspoon cumin seeds, 3 to 4 black peppercorns, 1 piece black stone flower
- Stir in onion paste and sauté until golden.1 large onion
- Add the ginger-garlic paste, green chillies and mint leaves and saute for a minute.1 tablespoon ginger garlic paste, 2 sprig fresh mint leaves, 3 to 4 green chillies
- Add the meat pieces and sauté on high for 2–3 minutes.500 grams mutton or lamb
- Lower the heat and add all the spice powders, and cook for 2 minutes.1 teaspoon red chilli powder, 1 teaspoon Kashmiri red chilli powder, 2 teaspoon coriander powder, ½ teaspoon turmeric powder, ½ teaspoon cumin powder
- Stir in the prepared tomato paste and bring this to a boil.2 large tomato
- Stir in the whisked yoghurt and bring this to a boil.½ cup yoghurt
- Add salt and water, cover and cook: Pressure cooker: 15 minutes (4–5 whistles). Pot: 25–30 minutes, stirring occasionally. Open the pressure cooker only after it cools down on its own.¾ cup water
- Once the meat is tender, add potato chunks and a little water if needed. Cook until potatoes are soft but not mushy (pressure cooker: 2 whistles or 8–10 min; pot: 20 min). Open the cooker when the pressure settles on its own.1 to 2 large potatoes
- Open the lid, simmer on medium, add kasuri methi, garam masala, coriander, and slit chillies.2 teaspoons kasuri methi, ½ teaspoon garam masala, Fresh coriander leaves, 2 to 3 green chillies
- Adjust salt and consistency. Serve hot with rice, roti, or naan.
Notes
The cooking time may increase or decrease a little based on the type of meat you use.
- Black Stone Flower: Adds a distinct earthy flavour. If unavailable, skip—there’s no true substitute.
- Consistency: For a thinner stew (salan style), increase water. For a thicker curry, reduce it.
- Meat choice: Bone-in cuts work best. Adjust cooking time depending on meat type (beef takes longer).
- Storage: Keeps up to 3 days in the fridge. Avoid freezing with potatoes—if freezing, add fresh potatoes after reheating.
- Serving ideas: Pair with Jeera Rice or Homemade Chapati.
Nutrition
Calories: 715.55kcal | Carbohydrates: 65.35g | Protein: 33.2g | Fat: 39.06g
