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Beef · 1 hour 50 minutes · By Zainab

Aloo Gosht (Beef & Potato Curry)

Aloo gosht is the Pakistani answer to a question almost every cuisine asks: what happens when you braise meat and potatoes together in a gravy worth soaking bread into? The answer is a one-pot comfort classic - beef softened by a long simmer, potatoes that soak up the masala and turn golden at the edges, and a gravy built on onions, tomatoes, and the warm spice baseline of ginger, garlic, red chili, and coriander. It is economical, endlessly forgiving, and tastes like home. The potatoes go in partway through so they hold their shape instead of dissolving, and the reward is a curry that gets better spooned over rice or mopped up with fresh roti.

Aloo gosht beef and potato curry in a deep steel karahi, rich red onion-tomato gravy, whole spices and coriander garnish
20 minutes prep1 hour 30 minutes cook1 hour 50 minutes total4 servingsEasy~580 calories per serving
By ZainabPakistani & Desi Kitchens · Pakistani & Desi Kitchens
✓ Method-reviewed by our editors

Ingredients

  • 1 1/2 lb beef (chuck or stew meat), cut into 1 1/2-inch chunks
  • 2 large potatoes (about 1 lb), peeled and cut into large chunks
  • 1/4 cup neutral oil or ghee
  • 1 large yellow onion, finely diced
  • 1 tablespoon ginger-garlic paste
  • 3 ripe tomatoes, finely chopped (or 1 can crushed tomatoes)
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala (optional)
  • 1 small cinnamon stick
  • 2–3 green cardamom pods, crushed (optional)
  • 2–3 cups water or beef broth
  • 1/4 cup chopped fresh coriander, for garnish
  • 1 green chili, slit, for garnish (optional)
  • Fresh ginger matchsticks, for garnish (optional)

Instructions

  1. Heat the oil in a heavy pot over medium heat. Fry the onion until deep golden, 8–10 minutes, then add the ginger-garlic paste and whole spices for 1 minute.

  2. Add the beef and sear on all sides until browned, 5–7 minutes. Stir in the salt, red chili, turmeric, coriander, and garam masala until the meat is well coated.

  3. Add the tomatoes and cook down for 5–7 minutes until they soften and the masala thickens.

  4. Pour in 2 cups of water (or broth). Bring to a boil, then reduce to a gentle simmer, cover, and cook for 1 hour, stirring every 15 minutes and adding water as needed to keep a saucy gravy.

  5. Add the potatoes, pushing them under the gravy. Cover and cook another 20–25 minutes, until the beef is tender and the potatoes are cooked but still holding their shape. Add hot water a splash at a time if the gravy is too thick.

  6. Taste and adjust salt. Simmer uncovered for a few minutes to deepen if needed. Garnish with coriander, green chili, and ginger. Serve hot with roti, naan, or steamed rice.

Tips for Success

  • Add the potatoes late enough that they cook whole. Over-stirring the pot once they are soft will dissolve them into the gravy - stir gently, lifting from the bottom.
  • Browning the beef well in step 2 is what builds the deep, savory base - do not rush it.
  • Want it richer? Finish with a swirl of cream or a knob of butter and a squeeze of lemon at the very end.

Frequently Asked Questions

What cut of beef is best for aloo gosht?
Chuck or any stewing cut with good connective tissue. It needs the long simmer to become tender. Avoid quick-cooking lean cuts like sirloin, which dry out.
Why are my potatoes mushy?
They were probably added too early or stirred too vigorously once soft. Add them at the 1-hour mark, push them under the gravy without stirring the pot much, and cook just until tender. Larger chunks also survive the simmer better.
Can I make aloo gosht with chicken instead of beef?
Yes - it is equally delicious as chicken aloo gosht. Use 1 1/2 lb of bone-in chicken pieces and reduce the cooking time to about 30–40 minutes total before adding the potatoes.
Can I make this in a pressure cooker?
Absolutely. Sauté the onions, meat, and spices, add the tomatoes and 1 cup of water, pressure-cook on high for 20 minutes, then natural release. Add the potatoes and pressure-cook for a further 4–5 minutes, or gently simmer them on the stovetop until tender.

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