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Among the traditional and notable Pakistani recipes, the Aloo Gosht consistently leads the pack. The reddish oily surface, juicy beef chunks, soft potatoes, and tangy taste make the Aloo Gosht recipe much more prominent.
You won’t believe the first recipe I made for my husband was Aloo ghost and biryani. My palate always starts to drool whenever I see the cherished plate of Aloo Gosht. In fact, this recipe is the signature dish of every Pakistani, from kids and teens to adults and elderly gentlemen.
In today’s aloo gosht recipe, I’m going to be straightforward; even though there are many tedious ways to refine the hues, texture, and flavors, but today’s recipe is so simple yet flavorful.
Why You Will Love This Recipe?
- Rich & Flavorful Recipe: Unlike chicken curries, the ghost has a robust flavor, which is the secret behind the indulgence taste of this recipe. The thin gravy even elevates its traditional value and resembles sunnah.
- Easiest Recipe: Boiling the meat takes time, but this recipe is effortless, and you don’t need hard cooking skills to prepare it.
- Nutritious: Besides the authentic flavor, the Aloo Ghost is a healthy and nutrient-rich recipe. Both aloo and meat (ghost) are massive energy sources.
- Versatile: You can even play with the flavors to make your recipe stand out. Some people love to add palak (spinach) in the ghost, a few want thick gravy, and some like to add yogurt to the curry to make it more delicious.
Which Meat Should I Use For Aloo Gosht Recipe?
The Aloo Ghost is traditionally made of beef (cow or buffalo). To maintain this recipe’s cultural value, I will use beef.
But in Pakistan, people also opt for goat or mutton meat for Aloo Gosht; both of these add extra time to the cooking process.
I love beef because it’s so umami and savory. The extra fat on beef makes it more juicy and tender. Also, it’s more nutritious than goat meat or mutton.
You can choose beef if you’re living in the UK or the USA and struggling to find beef due to the shortage.
I’ve also made Dal Gosht and Palak Gosht with beef. Must check this tangy recipe.
Nature Of Aloo Gosht Curry?
People always raised questions about the consistency and gravy of Aloo Gosht. Keep in mind that this recipe is always soupy; few people love to keep it dry, but I’m against this act.
The onions and tomatoes add a natural flavor to the shorba and make it more flavorful. This consistent and soupy recipe is perfect to savor with roti or naan.
Being a meat lover, I have mastered preparing a flavor-packed and appetizing gravy of Aloo Gosht.
Ingredients:
- Meat: This recipe is a mixture of both bone-in and boneless meat. Based on your preferences, you can also opt for only one option. I’m using beef meat for a more tender and juicy flavor, but a lamb or goat meat is also okay.
- Oil: Any kind of cooking oil is suitable for the recipe. I’m using a refined mixture of soybean, canola, and sunflower oils.
- Potatoes: This is a must-have ingredient for this recipe. I’m using Kerr’s Pink potato; it cooks quickly and tastes savory. Based on your preference, you can blend any kind of potatoes it with ghosts. I’ve divided the potatoes into six pieces.
- Onions: I don’t like having floating onions on top of my gravy; that’s why I first fry the sliced onions in a pan and then chop them in a food processor.
- Tomatoes: People often ignore the tomatoes in aloo gosht curry; they elevate the texture of gravy and make it umami. I will use the food processor to get the tomato paste.
- Ginger And Garlic Paste: To make my gravy a little pungent, I’m blending a paste of garlic and ginger in the gravy. Both these are aromatic ingredients, and a zesty aroma will waft in the kitchen after sautéing both these ingredients.
- Coriander & Green Chilis: I will use both these ingredients for garnishing at the end of our recipe.
- Broth: After boiling the meat in the pressure cooker, I transfer the leftover broth into a bowl, which I’ll incorporate into our recipe later.
- Ground Spices: This recipe doesn’t need any hard-to-find spices. I use turmeric powder, red chili powder, ghost masala (store-bought), dry coriander, anise star, bay leaves, black peppers, and cumin powder.
Let’s Make Aloo Gosht
Cook The Meat And Potatoes:
- First, simmer the meat in a pressure cooker. For this, add the meat along with 1 tbsp of salt, 1 tbsp of turmeric powder, and 4 cups of water. Now, pressure cook the ghost (beef) for 45 minutes.
- After 45 minutes, add the potatoes to the pressure cooker, and pressure cook both items for 10 minutes. Congratulations, the time taking phase is over.
Prepare The Gravy:
- Sauté The Onions: The first step to prepare the gravy is sautéing the onions. But for this recipe, I will grind the onions after browning. First, add the oil to the pan, add onions, and fry until they turn brown.
- Make A Paste: Transfer the onions to a juicer blender jug along with tomatoes and a splash of water. Turn it on to make the paste of the medley.
- Add Garam Masala and Garlic Ginger Paste: Come towards the pan again. First, toss all the garam masalas, including cumin powder, bay leaves, and anise star; just heat the masala for half a minute, and then add the garlic and ginger paste. Stir it for one minute on medium flame.
- Introduce the tomato and onion paste to the pan and allow it to cook for 1 minute on medium flame. Then, add all the ground spices and a splash of water to the pan. Stir the medley for one more minute on medium flame.
- Add Meat & Potatoes: Let’s move to our prime ingredients, the meat and potatoes. Turn the flame to medium and add both these ingredients. Avoid adding water in this step. Stir the stew and let it simmer for 2 minutes; the potatoes and meat absorb the moisture from the tomatoes and gravy.
- Add The Broth:: I took a bowl of water out of the pressure cooker, and this is the right time to use this broth or soupy water. I think it will have three cups of water, and you should also go for the same amount. Avoid adding too much water, as it will dilute the gravy. Let this gosht and potato curry to simmer for 10 minutes. Keep stirring the stew over time. Last, sprinkle some green chilies over the stew.
Nabeela Pro Tip
The main part of the Aloo Gosht recipe is the gravy; if the gravy is robust and flavorful, the entire recipe will rock, and vice versa. So, I have used the broth (the water from simmering meat in a pressure cooker) for a more delectable taste.
Secondly, I opt for tomato and onion paste for more authentic and umami gravy. The paste is like a liquid that mixes instantly with the meat, making the gravy more hearty.
Feel free to add 2 or 3 tsp of yogurt to make a creamy gravy. At the end of the recipe, you can also spread the pickles oil for a more zesty touch and flavor.
FAQs
The first stovetop method is time taken, and the meat melts slowly over it. A pressure cooker cooks the meat instantly, and you can also the meat broth later in the gravy for extra flavor.
You can adjust the heat of the gravy by amping up the amount of red chili powder. Also, the green chilies contribute to the zesty and spicy taste, so you can add some additional green chilies for extra heat.
Beef is the preferred option for Aloo Gosht. It’s juicer and tender as compared to goat or lamb meat. The beef takes less time to cook than the other two options. But based on your preferences, you can opt for anyone.
Simply add an extra cup of water for thin gravy or soupy shorba. If you want thick gravy, reduce the amount of water, add extra tomato paste, and 2 – 3 tbsp of yogurt.
Variations
Aloo Ghost is a versatile recipe; you can alter the ingredients and their amount to get the perfect results. Adding pickles spices will give this recipe a spicy and tart taste. You can add a small amount of mustard, cumin, nigella, and fenugreek seeds.
Vegan lovers can add spinach (palak) for a mild and earthy taste. Further, you can adjust the spices and ingredients according to your taste buds.
How To Serve Aloo Gosht Curry?
There are many accompaniments that you can serve with this recipe. But everything is pointless without roti, naan, or chapati. Dipping the bites of naan in shorba (gravy) of aloo gosht and then passing through lips is a next-level experience.
You can also serve pickles, raita, and salad with the aloo gosht. People also eat this recipe with white rice or basmati rice.
Other Beef Recipes:
- Keema naan recipe
- Keema curry
- Keema matar
- Bhuna Gosht Recipe
Aloo Gosht Curry
Among the traditional and notable Pakistani recipes, the Aloo Gosht consistently leads the pack. The reddish oily surface, juicy beef chunks, soft potatoes, and tangy taste make the Aloo Gosht recipe much more prominent.
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Prep Time 1 hour hr
Cook Time 30 minutes mins
Course Main Course
Cuisine Indian, Pakistani
Servings 4
Ingredients
- 0.5 Kg Beef
- 1 Cup Oil
- 3 Tomatoes
- 1 Onion
- 2 Potatoes
- 3 Green chilies
- Coriander
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 1 tbsp Red chili powser
- 1 tbsp Turmeric powder
- 1 tbsp Store bought ghost masala
- 1 tbsp Coriander powder
- 1 tbsp Salt
- 2 Bay leaves
- ½ tbsp Cumin seeds
- 7 Black pepper
- 1 Anise star
- 2 Cloves
Instructions
Boil The Potatoes & Meat
Simmer meat in a pressure cooker with 1 tbsp salt, 1 tbsp turmeric powder, and 4 cups of water for 45 minutes. Add the potato pieces to the pressure cooker and cook both items for 10 more minutes.
Prepare The Gravy:
Heat the oil in the pan and add onions. Fry the onions until they turn brown, and then transfer the onion to a grinder's jug. Also, add the tomatoes and a splash of water in the jug and grind all this stuff.
Add garam masalas (cumin powder, bay leaf, and star anise) to the heated oil. Heat for 30 seconds, then add garlic and ginger paste. Stir for a minute on medium flame.
Add tomato-onion paste to the pan and cook for 1 minute. Introduce ground spices and a splash of water. Stir for an additional minute on medium flame.
Introduce meat and potatoes in the pan and keep the flame medium. Stir and simmer for 2 minutes. You don't need to add water now; potatoes and meat absorb moisture from tomatoes.
Add the broth bowl (water I got after simmering the meat in a pressure cooker) to the pan. Be cautious not to dilute the gravy with excess water. Simmer for 10 minutes, stirring occasionally.
Video
Keyword Aloo Gosht
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