Aloo Gosht (Potato Mutton Curry)

4.66 from 23 votes

Aloo Gosht (Potato Mutton Curry) is a spicy Indian and Pakistani goat mutton curry. Make it using my easy recipe.

Here are some more mutton curries that you may like: Mutton Keema Kaleji, Punjabi Mutton Curry, Kosha Mangsho, Railway Mutton Curry, and Mutton Rara.

Aloo gosht curry served in a bowl.
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About Aloo Gosht

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 and going 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 on unannounced. So, the mutton we got in the morning for our family would not be sufficient to feed everyone. On those days, my dad would make his aloo gosht recipe.

A few chunks of potatoes added to the curry added to the taste and ensured that everyone was well fed.

Aloo means “Potatoes,” and Gosht means “Mutton (Lamb) in Urdu”

As the name suggests, Aloo Gosht is a curry that combines the goodness of potatoes with the rich flavors of mutton or lamb.

Tender chunks of mutton, potatoes, and a medley of aromatic spices come together to create a dish that’s as comforting as it is delicious. The curry warms you from the inside out and leaves you craving more with every bite.

Each house has a different method of making this curry. Some make it with yogurt, and some with tomatoes. Some keep the gravy thin, and some like it thick.

In this post, I am sharing my dad’s recipe that I grew up eating.

Aloo Gosht pairs perfectly with various breads, such as naan, phulka, or tandoori roti. The combination of fluffy bread and flavorful curry is simply irresistible.

You can whip up this curry in no time using an instant pot or a traditional stovetop pressure cooker. I prefer using my 3-quart instant pot (or a 3-liter pressure cooker). If scaling up the recipe, use a bigger pot or cooker. The cooking time will remain the same.

Ingredients

Goat Mutton – For the best taste, use bone-in goat mutton pieces. Try to use meat from the leg or shoulder of the goat, as it is the best for making curries.

You can also use boneless cubes if you are not a bone-in meat person.

You can use lamb in place of goat mutton.

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 to be handy for curries.

Whole Spices – This aloo gosht curry uses black cardamom (badi elaichi), cloves (laung), and black peppercorns (kali mirch).

Oil – Use mustard oil for the best flavor. If not, use any cooking oil or ghee instead.

Spice Powders – You will need basic spice powders such as 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).

Adjust the green chilies as per your spice preference.

Sprinkle in some Kasuri methi at the end for added flavor.

How To Make Mutton Curry With Potatoes

Make The Masala Paste

Add the following ingredients to a blender. Blend to make a smooth paste.

  • ¼ cup crispy fried onions
  • 1 inch piece of ginger
  • 10-12 cloves garlic, peeled
  • ½ cup chopped tomatoes
  • ¼ cup water
Fried onions, ginger, garlic, tomatoes and water added to a blender.
Smooth paste made.

Make The Curry

In An Instant Pot

Press the SAUTE button on the instant pot.

Add 5 tablespoon mustard oil to the inner pot.

Once the oil is hot, add the following whole spices and fry for 4-5 seconds.

  • 2 black cardamoms, lightly crushed
  • 2-3 cloves, lightly crushed
  • 4-5 black peppercorns, lightly crushed
Crushed whole spices added to hot oil in an instant pot.

Add 1 cup of thinly sliced red onions and 2 green chilies (slit into half) and cook until the onions are light brown, stirring frequently.

Onions and green chilies added to the pot.

Add 1 tablespoon ginger garlic paste and cook for 3-4 minutes.

Ginger garlic paste added to the pot.

Now add 1 pound (500 g) of bone-in mutton (cut into 1 and ½-inch pieces) and cook for 3-4 minutes.

Mutton pieces added to the pot.

Add the masala paste and cook for 2-3 minutes.

Masala paste added to the pot.

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 
Spice powders added to the pot.

Whisk ½ cup of plain yogurt with 1 teaspoon all-purpose flour and add it to the pan.

Yogurt whisked with flour added to the pot.

Add a cup of hot water and 2-3 potatoes (peeled and cut into large chunks) and mix well.

Water and potatoes added to the pot.

Close the lid of the pot. Set the valve to the sealing position.

Lid of instant pot secured.

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.

Lid opened.

Check for salt and add more if needed.

Garnish the curry with chopped cilantro and serve hot.

Ready aloo gosht garnished with chopped cilantro.

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.

Pro Tips By Neha

You can make the gravy thinner by adding more water to it.

Shaan spice mix brand has a Shaan Aloo Gosht Masala. You can also use a tablespoon of it in the recipe for a delicious flavor.

You can skip adding tomatoes and use only yogurt to make this curry. If skipping tomatoes, increase the amount of yogurt, though.

To make the curry even more indulgent, I sometimes fry the potatoes until golden brown before adding them to the recipe.

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Aloo Gosht (Potato Mutton Curry) is a spicy Indian and Pakistani goat mutton curry. Make it using my easy recipe.
4.66 from 23 votes

Aloo Gosht Recipe (Potato Mutton Curry)

Aloo Gosht (Potato Mutton Curry) is a spicy Indian and Pakistani goat mutton curry. Make it using my easy recipe.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 4 people

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)
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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.

    Notes

    I make this curry in my 3-quart instant pot (or a 3-liter pressure cooker). If you want to scale up the recipe, use a bigger pot. The cooking time will remain the same.

    Nutrition

    Calories: 329kcal, Carbohydrates: 33g, Protein: 5g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Cholesterol: 4mg, Sodium: 770mg, Potassium: 717mg, Fiber: 5g, Sugar: 6g, Vitamin A: 398IU, Vitamin C: 35mg, Calcium: 101mg, Iron: 2mg
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    12 Comments

    1. 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!