Aloo Gosht (Beef and Potato Curry)
Tender beef and potatoes simmer in a red Pakistani curry with warm spices, fresh cilantro and green chilies—ideal with roti for a hearty dinner.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeAloo gosht is a classic Pakistani curry of beef and potatoes cooked in an onion, tomato and spice gravy. The finished dish is red-brown, glossy and brothy rather than thick, with tender chunks of meat and potatoes that are ideal for scooping up with roti or naan.
This version uses a traditional bhunao technique: the onions, spices, tomatoes and beef are cooked down until the oil separates before water is added. That extra reduction builds a deeper flavor and keeps the curry from tasting watery. Cut the potatoes into large pieces so they stay intact during the long simmer.
Ingredients
- 1/3 cup (80 ml) neutral oil, such as sunflower or canola
- 1 large yellow onion, thinly sliced
- 2 lb (900 g) boneless beef chuck, cut into 1 1/2-inch (4 cm) pieces
- 1 tbsp (16 g) fresh ginger, grated
- 1 tbsp (15 g) garlic, grated
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) paprika
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) cayenne pepper, or to taste
- 1 tsp (6 g) kosher salt, plus more to taste
- 2 medium tomatoes, finely chopped
- 2 cups (480 ml) water, plus more as needed
- 1 lb (450 g) Yukon Gold potatoes, peeled and cut into large chunks
- 1/2 tsp (1 g) garam masala
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 cup (15 g) chopped fresh cilantro, for garnish
- 2 fresh green chilies, sliced lengthwise or into rounds, for garnish
- 4 medium roti or chapati, for serving
Instructions
- 1
Heat the oil in a wide, heavy-bottomed karahi or Dutch oven over medium heat. Add the onion and cook, stirring often, until deep golden brown, 10–12 minutes; lower the heat if it darkens too quickly.
- 2
Add the beef and raise the heat to medium-high. Cook, stirring frequently, until the meat is browned on most sides and the onion is well integrated, 8–10 minutes.
- 3
Reduce the heat to medium and add the ginger, garlic, cumin, coriander, paprika, turmeric, cayenne and salt. Stir-fry until fragrant and the spices coat the beef, about 2 minutes.
- 4
Add the tomatoes and cook over medium heat, stirring and scraping the bottom, until they break down and the oil separates at the edges, 10–12 minutes. The masala should look thick and glossy, not watery.
- 5
Pour in the water and bring the curry to a boil over high heat. Cover, reduce the heat to low, and simmer until the beef is nearly tender, 45–55 minutes; stir every 15 minutes and add a splash of water if the gravy becomes dry.
- 6
Add the potatoes and stir them into the gravy. Cover and simmer over low heat until the beef is tender and the potatoes can be pierced easily with a knife, 20–25 minutes.
- 7
Remove the lid and simmer over medium heat for 5–8 minutes, until the curry is glossy and lightly thickened but still has enough gravy to serve with bread. Stir in the garam masala and lemon juice, then taste and adjust the salt.
- 8
Rest the curry off the heat for 5 minutes. Scatter with cilantro and green chilies, and serve hot with roti or chapati.
Tips for the Best Aloo Gosht (Beef and Potato Curry)
- Use beef chuck or another well-marbled stewing cut; lean beef can become dry before it turns tender.
- The onion-tomato mixture should be cooked until the oil separates. If it sticks, add 1–2 tablespoons of water and keep stirring rather than adding the full cooking water early.
- Keep the potato pieces large and add them only after the beef has softened so they do not dissolve into the gravy.
- For a hotter curry, leave the green-chili seeds intact or add more cayenne. For less heat, use one mild chili as a garnish.
- A pressure cooker can shorten the beef stage to about 25 minutes at high pressure; release pressure, add the potatoes, and simmer uncovered until tender.
- The curry can be made a day ahead; its flavor deepens overnight and the surface fat can be removed before reheating.
Storage and Reheating
Refrigerate cooled aloo gosht in an airtight container for up to 4 days. Freeze it, preferably without the roti, for up to 3 months. Thaw overnight in the refrigerator and reheat gently in a covered saucepan with a splash of water until steaming hot; the potatoes may soften slightly.
Frequently Asked Questions
What cut of beef is best for aloo gosht?
Boneless beef chuck is the best supermarket choice because its connective tissue becomes tender during the slow simmer. Beef shin or stewing beef also works, though cooking time may vary.
Can I make aloo gosht with lamb or mutton?
Yes. Substitute the same weight of lamb shoulder or mutton and simmer until tender; mutton generally needs longer cooking than beef.
Why is my aloo gosht watery?
Remove the lid and simmer over medium heat until the gravy reduces and the oil begins to show at the edges. Pakistani aloo gosht should be brothy, but not thin like soup.
What do you serve with aloo gosht?
Serve it with roti, chapati, naan or plain basmati rice. Sliced onion, lemon wedges, cilantro and green chilies are common accompaniments.
Quick Info
Prep Time
20 min
Cook Time
100 min
Servings
4
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
