Gosht Aloo

5 from 1 vote

Aloo gosht is a meat curry, originating from the Indian subcontinent, and popular in North Indian, Bangladeshi Pakistani cuisine. It consists of potatoes cooked with meat, usually lamb or mutton, in a stew-like shorba gravy.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Served AsDinner, Lunch
Servings 4


  • 500 gm Mutton cut into bite sized pieces
  • 300 gm potatoes peeled n cut into small pieces
  • 4 onions roughly chopped
  • 3 large tomatoes roughly chopped
  • 1 inch ginger pieces roughly chopped
  • 7 garlic pods peeled
  • Salt
  • 1 teaspoon red chilli powder
  • 1 tablespoon coriander powder
  • 1/3 teaspoon Turmeric Powder
  • 1 teaspoon garam masala powder
  • 2 tablespoon chopped coriander leaves
  • 1/2 cup oil


  • Take onion, tomato, ginger, garlic in mixer grinder jar and grind it into fine paste.
  • Heat oil in pressure cooker and fry paste for 7minutes low medium flame.
  • Add salt, red chilli powder, coriander powder, turmeric powder and garam masala powder. Mix it well.
  • Add mutton and mix it. Cook for 5minutes on low flame. Add 2 cups water and mix it. Cover the lid n cook it on 5whistles. Switch off the flame and wait until air release from pressure cooker.
  • Add potatoes, coriander leaves and 1/3 cup water in cooked mutton. Cover the lid and pressure cook again on 2 to 3 whistles. Switch off the flame.
  • Aloo Gosht is ready to serve, Serve this hot with chapati, roti, tandoori roti or rice.


If u need thick gravy add less water.
If you need gravy more spicy then grind 3 green chilies along in paste.

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5 from 1 vote

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Simran Sayyed
Simran Sayyed

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