Aloo Gosht
Aloo gosht is the weeknight hero of desi kitchens — tender beef simmered in a tomato-onion gravy with warm spices, finished with golden potatoes that soak up all that flavor. Simple, filling, and endlessly moppable with fresh roti, it tastes like home in a bowl.
- Prep time
- 20 mins
- Cook time
- 55 mins
- Total time
- 1 hr 15 mins
- Servings
- 6 servings
- Calories
- 520
Ingredients
- 1 1/2 lbs (680 g) beef, cut into 1 1/2-inch cubes
- 3 medium potatoes, peeled and quartered
- 3 tablespoons oil
- 2 large onions, finely chopped
- 2 teaspoons ginger-garlic paste
- 2 medium tomatoes, pureed
- 2 teaspoons red chili powder and 1 teaspoon turmeric
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon salt, or to taste
- 2 green chilies, slit
- 1 teaspoon garam masala
- 1/2 cup fresh cilantro, chopped
- 4 cups water
Instructions
- Heat the oil in a heavy pot and fry the onions over medium heat until golden brown, about 10 to 12 minutes.
- Add the ginger-garlic paste and cook 1 minute until fragrant. Stir in the tomato puree and cook until the oil separates at the edges.
- Add the chili powder, turmeric, coriander, cumin, and salt. Splash in 2 tablespoons of water and cook the masala for 3 minutes.
- Add the beef cubes and sear, turning, for 6 to 8 minutes until browned on all sides.
- Pour in the water, bring to a boil, then cover and simmer on low for 40 minutes until the beef is nearly tender.
- Add the potatoes and green chilies. Cover and cook 20 to 25 minutes more, until the potatoes are soft and the gravy has thickened.
- Stir in the garam masala and half the cilantro. Simmer 2 minutes.
- Garnish with the remaining cilantro and serve hot with roti or steamed rice.
Pro tips
- Brown the onions properly — pale onions make a pale, flat gravy, while well-browned ones give depth and color.
- If the gravy looks thin at the end, simmer uncovered for 5 minutes rather than adding flour or starch.
- Quarter the potatoes rather than dicing small so they survive the simmer and still soak up the gravy.
- Aloo gosht tastes even better the next day — make it ahead and reheat gently for maximum flavor.
Frequently asked questions
Which cut of beef is best for aloo gosht?
Chuck, shin, or shoulder all work beautifully because their connective tissue melts into the gravy. Avoid very lean cuts, which can turn dry and stringy.
When should I add the potatoes?
Potatoes go in only after the meat is nearly tender. Add them too early and they disintegrate; add them in the last 20 to 25 minutes.
Can I reduce the oil without losing flavor?
Spoon off the excess oil that rises to the top after cooking, or chill the curry overnight and lift off the solidified fat the next day.
Can I make this in a pressure cooker?
Yes — pressure cook the meat for 15 minutes after the masala is browned, then add the potatoes and pressure cook 5 more minutes.