{"id":11705,"date":"2026-10-08T17:25:35","date_gmt":"2026-10-08T17:25:35","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=11705"},"modified":"2026-10-08T17:25:42","modified_gmt":"2026-10-08T17:25:42","slug":"aloo-gosht-instant-pot-stovetop-video","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/aloo-gosht-instant-pot-stovetop-video\/","title":{"rendered":"Aloo Gosht (Instant Pot & Stovetop) [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Aloo Gosht (Instant Pot & Stovetop) [Video]<\/span><\/h2>\n
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Aloo gosht<\/em> is a meat curry, a popular dish in North Indian, Pakistani, and Bangladeshi cuisine. It consists of potatoes (aloo<\/em>) cooked with meat (gosht<\/em>), usually lamb or mutton or beef, in a stew-like shorba<\/em> gravy.<\/span>
<\/div>This recipe shows three ways to make it: a busy day version (stovetop + Instant Pot), an Instant Pot version, and a classic stovetop version.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Sarah Mir – Flour & Spice<\/span><\/div>\n\n

<\/span>Equipment<\/span><\/h3>
  • Large pot (10 inches) with high sides, e.g. Dutch Oven, OR an Instant Pot<\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>
    • 1<\/span> lb<\/span> boneless beef chunks <\/span> or up to 1\u00bd lb bone-in meat (depending on quantity of bone) (can use goat or lamb)<\/span><\/li>
    • \u2153<\/span> cup<\/span> vegetable oil<\/span><\/li>
    • 2<\/span> medium<\/span> onions<\/span> roughly diced <\/span><\/li>
    • 3-4<\/span> cloves<\/span><\/li>
    • 7-8<\/span> whole black peppers<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> cumin seeds<\/span><\/li>
    • 1<\/span> Tbsp<\/span> crushed garlic<\/span><\/li>
    • 1<\/span> Tbsp<\/span> crushed ginger<\/span><\/li>
    • \u00be-1<\/span> tsp<\/span> red chilli powder<\/span><\/li>
    • \u2153<\/span> tsp<\/span> turmeric powder<\/span><\/li>
    • 1\u00bd<\/span> tsp<\/span> coriander powder <\/span> roasted preferred<\/span><\/li>
    • 1 \u00bd<\/span> tsp<\/span> salt <\/span> can adjust later<\/span><\/li>
    • 2<\/span> tomatoes <\/span> finely diced<\/span><\/li>
    • 2<\/span> potatoes <\/span> halved lengthwise and cut horizontally into wedges<\/span><\/li><\/ul><\/div>

      <\/span>Finishing Touches<\/span><\/h4>
      • \u00bd<\/span> tsp<\/span> garam masala powder<\/span><\/li>
      • \u00bd<\/span> tsp<\/span> pepper<\/span><\/li>
      • \u00bd<\/span> tsp<\/span> roasted cumin powder<\/span> optional<\/span><\/li>
      • handful of <\/span> cilantro<\/span><\/li>
      • green chillies <\/span> diced to taste<\/span><\/li>
      • a squeeze of <\/span> lemon juice<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>

        <\/span>Traditional Approach – Stove top & IP<\/span><\/h4>
        • Heat a very generous lug of oil on medium high and add your whole spices and then the onions<\/div><\/li>
        • Saut\u00e9 till the onions develop a rich colour on the edges – we are going for bronze edges, but not looking to caramelize our onions<\/span><\/div><\/li>
        • Now add in your ginger and garlic paste saute for a minute<\/div><\/li>
        • Add in your powdered spices and saute for another minute<\/div><\/li>
        • 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.<\/div><\/li>
        • Add your meat and saute until it changes colour on all sides and the masala starts to stick to the meat<\/div><\/li>
        • For stovetop:<\/strong> Add 2\u00bd 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.<\/span>
          <\/div>For Instant Pot:<\/strong> Add in \u00be-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)<\/span><\/div><\/li>
        • Now add your potatoes. For stovetop<\/strong> you can simmer for 15 with the curry base, and for IP<\/strong> you can pressure cook for four minutes then quick release.<\/span><\/div><\/li>
        • Adjust the consistency of the curry for your preference then adjust seasoning.<\/span>
          <\/div>Now top with the final garnishes and enjoy!<\/span><\/div><\/li><\/ul><\/div>

          <\/span>Busy Day Version<\/span><\/h4>
          • 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.<\/div><\/li>
          • 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. <\/span>
            <\/div>Instant Pot:<\/strong> Manual 20 minutes, then quick release<\/span><\/div><\/li>
          • 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.<\/div><\/li>
          • Then in go the tomatoes, cook until the oil rises above the surface of the masala.<\/div><\/li>
          • Now add in your cup of water, the potato wedges and once again bring to a boil and simmer until the potatoes are tender.<\/div><\/li>
          • Now add more water if needed and adjust seasoning.<\/div><\/li>
          • Switch off the stove and proceed with adding the finishing touches you like!<\/div><\/li><\/ul><\/div><\/div>\n
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            <\/span>Notes<\/span><\/h3>
            Meat times vary a great deal.<\/span><\/div><\/div>\n<\/div><\/div>\n\n\n

            <\/span>Video<\/span><\/h3>\n\n\n\n
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