Aloo Gosht (Instant Pot & Stovetop) [Video]
Aloo gosht is a meat curry, a popular dish in North Indian, Pakistani, and Bangladeshi cuisine. It consists of potatoes (aloo) cooked with meat (gosht), usually lamb or mutton or beef, in a stew-like shorba gravy.This recipe shows three ways to make it: a busy day version (stovetop + Instant Pot), an Instant Pot version, and a classic stovetop version.
Servings: 4
Equipment
- Large pot (10 inches) with high sides, e.g. Dutch Oven, OR an Instant Pot
Ingredients
- 1 lb boneless beef chunks or up to 1½ lb bone-in meat (depending on quantity of bone) (can use goat or lamb)
- ⅓ cup vegetable oil
- 2 medium onions roughly diced
- 3-4 cloves
- 7-8 whole black peppers
- ½ tsp cumin seeds
- 1 Tbsp crushed garlic
- 1 Tbsp crushed ginger
- ¾-1 tsp red chilli powder
- ⅓ tsp turmeric powder
- 1½ tsp coriander powder roasted preferred
- 1 ½ tsp salt can adjust later
- 2 tomatoes finely diced
- 2 potatoes halved lengthwise and cut horizontally into wedges
Finishing Touches
- ½ tsp garam masala powder
- ½ tsp pepper
- ½ tsp roasted cumin powder optional
- handful of cilantro
- green chillies diced to taste
- a squeeze of lemon juice
Instructions
Traditional Approach – Stove top & IP
- Heat a very generous lug of oil on medium high and add your whole spices and then the onions
- Sauté till the onions develop a rich colour on the edges – we are going for bronze edges, but not looking to caramelize our onions
- Now add in your ginger and garlic paste saute for a minute
- Add in your powdered spices and saute for another minute
- Keeping the heat on a medium high add in your tomatoes and saute for 3-4 minutes or until they break down and form a paste. In a rush you can always cut back on this step, but it does make for a richer taste.
- Add your meat and saute until it changes colour on all sides and the masala starts to stick to the meat
- For stovetop: Add 2½ cups of hot water, bring to a boil then simmer for 45-55 minutes or until meat is cooked through and breaks with some pressure.For Instant Pot: Add in ¾-1 cup of hot water, cook on high pressure for 20 minutes then quick release for beef, for mutton check after 15 minutes. (see notes)
- Now add your potatoes. For stovetop you can simmer for 15 with the curry base, and for IP you can pressure cook for four minutes then quick release.
- Adjust the consistency of the curry for your preference then adjust seasoning.Now top with the final garnishes and enjoy!
Busy Day Version
- Put the beef chunks, onion, whole spices, garlic, ginger, red chilli powder, coriander powder, and salt into a pot with two cups of very hot water. Mix.
- Cover the pot with a lid and bring the mixture to a boil, once it is boiling then bring it to a simmer and let it cook (covered) for 45 minutes to an hour or however long it takes for your beef to get tender. Instant Pot: Manual 20 minutes, then quick release
- Once the beef is tender, then crank up the heat to evaporate the water and once the spice paste/masala starts to stick add a generous lug of oil and saute the masala until the oil rises above it’s surface.
- Then in go the tomatoes, cook until the oil rises above the surface of the masala.
- Now add in your cup of water, the potato wedges and once again bring to a boil and simmer until the potatoes are tender.
- Now add more water if needed and adjust seasoning.
- Switch off the stove and proceed with adding the finishing touches you like!
Notes
Meat times vary a great deal.
