Aloo Gosht Recipe
Aloo Gosht is a delicious and comforting North Indian and Pakistani curry in which mutton is cooked with potatoes in a rich, aromatic gravy. This hearty home-style curry tastes great with roti, rice, or butter naan. Make it at home using my easy recipe.
We are mutton lovers, and I keep trying out new mutton dishes all the time. Here are some of my favorites – Mutton Keema Kaleji, Punjabi Mutton Curry, Kosha Mangsho, Railway Mutton Curry, Mutton Rogan Josh, and Mutton Rara.
★★★★★
“Made this curry today and hubby said it’s the best mutton curry he has had till date. Thank you 🙂”
– AKF
A Quick Look At This Aloo Gosht Recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serves: 4
Cuisine: North Indian, Pakistani
Course: Main Course
Diet: Non-Vegetarian
Skill Level: Intermediate
Equipment: Heavy-Bottom Pan, Pressure Cooker or Instant Pot, Ladle, Mixing Bowl
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Why You’ll Love This Family Favorite Recipe!
- Classic North Indian–Pakistani comfort food with tender mutton and soft potatoes in a rich, aromatic gravy.
- Uses everyday spices yet delivers deep, robust, homestyle flavors.
- Perfect for weekends, family dinners, or festive meals.
- Pairs beautifully with roti, paratha, naan, or steamed rice.
Table of Contents
Sunday lunches while growing up meant a non-veg curry. There was a choice between chicken, mutton, and freshwater fish, and the family was inclined towards mutton most of the time.
I remember standing in front of my dad’s scooter, heading to the local butcher. My dad always asked for pieces from the leg and shoulder. I was told they tasted the best when made into curries and kormas.
Those were also the days when guests would drop in unannounced. So, the mutton we got in the morning for our family would not be sufficient to feed everyone. On such days, my dad would make this aloo gosht recipe.
The potatoes added to the curry not only enhanced its texture but also ensured that it was sufficient to feed the additional members.
Every home makes this potato gosht meat curry differently. Some add yogurt to their recipe, and some use tomatoes. Some keep the gravy watery thin, and some like it thick.
In this post, I am sharing my dad’s recipe that I grew up eating.
About Aloo Gosht
Aloo means “Potatoes,” and Gosht means “Mutton (Lamb) in Hindi. As the name suggests, Aloo Gosht is a curry made using potatoes and mutton or lamb. It is also called aloo gosht ka salan or aloo gosht shorba in some homes.
It is popularly made in Pakistani and North Indian homes.
This comforting curry tastes great with various Indian breads, such as butter naan, phulka, or tandoori roti. You can also serve it with steamed rice or a lightly spiced pulao. I always serve some lachha onions and lemon wedges along with this curry.
This curry can be cooked in an Instant Pot or a traditional stovetop pressure cooker, whichever is comfortable. I use my 3-quart Instant Pot (or a 3-liter pressure cooker) to make it. If scaling up the recipe, use a larger pot or a larger cooker. The cooking time will remain the same.
Ingredients
All the ingredients, including goat mutton, are available in Indian grocery stores.
Goat Mutton – I always use bone-in mutton for curries, as the bones add a very nice flavor. Try using goat leg or shoulder meat, as it is best for making curries.
If you do not like bones, you can use boneless cubes instead.
If mutton isn’t readily available, you can substitute lamb, too.
Potatoes – Any variety of potatoes works in this recipe.
For The Ground Masala Paste – You need crispy fried onions, fresh ginger, garlic, and fresh tomatoes to make the masala paste.
You can prepare Crispy Fried Onions at home beforehand and store them for quick use in curries. To save time, you can buy them.
Whole Spices – This aloo gosht curry recipe uses black cardamom (badi elaichi), cloves (laung), and black peppercorns (kali mirch).
Oil – Aloo gosht curry tastes the best when cooked in mustard oil. If mustard oil is unavailable, use any cooking oil or ghee.
Spice Powders – You will need Indian spice powders, including coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, and salt.
Others – You will also need red onions, green chilies, plain yogurt (dahi, curd), all-purpose flour (maida), and cilantro (fresh coriander leaves) to make this recipe.
I like mildly spicy curry, so I used 2 Indian green chilies, but you can adjust the green chilies as per your spice preference. You can use Green Thai bird’s-eye chili or Serrano pepper if Indian chili is unavailable.
You can also sprinkle some Kasuri methi at the end for added flavor.
How To Make Gosht Aloo
Make The Masala Paste
Step 1: Add the following ingredients to the small jar of a blender and blend until smooth.
- ¼ cup crispy fried onions
- 1 inch piece of ginger
- 10-12 cloves garlic, peeled
- ½ cup chopped tomatoes
- ¼ cup water
Make The Curry
In An Instant Pot
Step 2: Press the SAUTE button of a 3-quart Instant Pot.
Step 3: Then add 5 tablespoon mustard oil to the inner pot.
Step 4: Once the oil becomes hot, add the following whole spices and fry them for 4-5 seconds.
- 2 black cardamoms, lightly crushed
- 2-3 cloves, lightly crushed
- 4-5 black peppercorns, lightly crushed
Step 5: Add 1 cup of thinly sliced red onions and 2 green chilies (slit in half) and cook until the onions are light brown, stirring frequently.
Step 6: Add 1 tablespoon ginger garlic paste and cook for 3-4 minutes.
Step 7: Now add 1 pound (500 g) of bone-in goat meat (cut into 1-½-inch pieces) and cook for 3-4 minutes.
Step 8: Add the masala paste and cook for 2-3 minutes.
Step 9: Add the following ingredients and cook for 3-4 minutes.
- 1 tbsp coriander powder
- 1 tsp turmeric powder
- 2 tsp Kashmiri red chilli powder
- 1 tsp garam masala powder
- 1 teaspoon salt
Step 10: In a small bowl, whisk ½ cup plain yogurt with 1 teaspoon all-purpose flour, then add the mixture to the pot. Adding some flour to the yogurt prevents it from curdling when added to hot curry. Try this tip.
Step 11: Then add 1 cup of hot water and 2-3 potatoes (peeled and cut into large chunks) to the pot and mix well.
Step 12: Now, secure the lid of the Instant Pot and set the valve to the sealing position.
Step 13: Press the CANCEL button, and after that, press the PRESSURE COOK button. Set the timer to 25 minutes at high pressure.
Step 14: Once the timer goes off, let the pressure release naturally for 10 minutes.
Note: It will take 12-15 minutes for the Instant Pot to build pressure and start the timer.
Release the remaining pressure manually and open the lid.
Step 15: Taste the curry for salt and add more if needed.
Step 16: Garnish the ready aloo gosht curry with chopped cilantro and serve hot.
In A Traditional Stovetop Pressure Cooker
Follow the recipe until the potatoes are added to a 3-liter stovetop pressure cooker over medium-high heat.
Now close the cooker lid.
Cook over medium-high heat until 1 whistle comes. Now reduce the heat to low and cook for 25 minutes.
Then remove the cooker from the heat and let the pressure release naturally.
Now open the cooker lid.
Taste the curry for salt and add more if needed.
Garnish the ready curry with chopped cilantro and serve hot.
Aloo Gosht FAQs
This usually happens when:
Tomatoes or yogurt release excess water
Steam doesn’t evaporate enough
Potatoes break down too much
To fix: simmer uncovered for 10–12 minutes to reduce the gravy.
Yes, you can. Skip adding tomatoes to the recipe and use only yogurt. If skipping tomatoes, increase the yogurt by ¼ cup.
Aloo Mutton curry can be stored in an airtight container in the refrigerator for 4-5 days. Reheat it thoroughly in the microwave or in a pan on the stovetop. Add a little water if the curry has thickened after refrigerating.
You can also freeze this curry for up to 3 months. Thaw over the counter for 3-4 hours or in the refrigerator for 8-10 hours. Then reheat well before serving.
Pro Tips By Neha
A perfectly cooked aloo gosht curry must have a thin layer of oil floating on top. This layer doesn’t mean you have to add a lot of oil to make it. But it means that the masala has been cooked (bhuno-ed) well. So follow the timings mentioned in the recipe to get perfectly bhuna masala and a slick layer of oil over the ready curry.
Cutting the potatoes into large pieces is important; otherwise, they will disintegrate once cooked along with the mutton. I used large potatoes and then just cut them in half.
If the gravy is too thick for your liking, you can thin it by adding hot water. Cook it once again until it comes to a boil.
The Shaan spice mix brand, available at many Indian grocery stores in the US, offers Shaan Aloo Gosht Masala. You can use a tablespoon of this spice mix in the recipe for a delicious flavor.
To make the curry even more indulgent, I sometimes fry the potatoes in oil until they are golden brown before adding them to the recipe.
Other Indian Non-Vegetarian Curry Recipes We Recommend
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Aloo Gosht Recipe
Ingredients
For The Masala Paste
- ¼ cup crispy fried onions (birista)
- 1 inch piece ginger (chopped)
- 10-12 cloves garlic
- ½ cup chopped tomatoes
For The Curry
- 5 tablespoons mustard oil (or any other cooking oil)
- 2 black cardamoms (badi elaichi) (lightly crushed)
- 2-3 cloves (laung) (lightly crushed)
- 4-5 black peppercorns (kali mirch) (lightly crushed)
- 1 cup thinly sliced red onions
- 2 green chilies (slit into halves)
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon salt (or to taste)
- ½ cup plain yogurt (dahi, curd)
- 1 teaspoon all-purpose flour (maida)
- 1 pound bone-in mutton (500 g, cut into 1 and ½ inch pieces)
- 2-3 potatoes (peeled and cut into large chunks )
- 2 tablespoons finely chopped cilantro (fresh coriander leaves) (for garnishing)
Instructions
Make The Masala Paste
- Add fried onions, ginger, garlic, tomatoes, and ¼ cup water to a blender. Blend to make a smooth paste.
Make The Curry
In An Instant Pot
- Press the SAUTE button on the instant pot.
- Add oil to the inner pot.
- Once the oil is hot, add black cardamoms, cloves, and black peppercorns, and fry for 4-5 seconds.
- Add onions and green chilies and cook until the onions are light brown, stirring frequently
- Add ginger garlic paste and cook for 3-4 minutes.
- Now add mutton and cook for 3-4 minutes.
- Add the masala paste and cook for 2-3 minutes.
- Add coriander powder, turmeric powder, chilli powder, garam masala powder, and salt, and cook for 3-4 minutes.
- Whisk yogurt with all-purpose flour and add it to the pan.
- Add 1 cup of hot water and potatoes and mix well.
- Close the lid of the pot. Set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 25 minutes at high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining pressure manually and open the lid.
- Check for salt and add more if needed.
- Garnish the curry with chopped cilantro and serve hot.
In A Traditional Stovetop Pressure Cooker
- Follow the recipe until the potatoes are added to a stovetop cooker over medium-high heat.
- Close the lid of the cooker.
- Pressure cook over medium-high heat for 1 whistle. Now reduce the heat to low and cook for 25 minutes.
- Remove the cooker from heat and let the pressure release naturally.
- Open the lid.
- Check for salt and add more if needed.
- Garnish the curry with chopped cilantro and serve hot.
I was wondering if you could tell me the nutritional information
It is mentioned in the recipe card Kai. Please have a look.
Made this curry today and hubby said it’s the best mutton curry he has had till date. Thank you 🙂
Happy to hear 🙂
This was my first time making a proper meat curry and boy am I glad I found this recipe! The Aloo Gosht was flavorful and aromatic!
Happy to hear!
Delicious!!! Tried it today, was too good.
Thnx for trying Prth.
your recipes are awesome I like all recipe and try at home.
Thnx a lot.