Aloo Gosht Recipe
Aloo Gosht (Potato Mutton Curry) is a spicy North Indian and Pakistani goat mutton curry. Make it using my easy recipe.
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 or ghee
- 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)
- 500 grams bone-in mutton 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 until they sizzle and release fragrance.
- 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, or until the onions turn deep golden-brown. Do not rush this step. Properly browned onions are the flavor foundation of the entire dish.
- Now add mutton and cook for 3-4 minutes.
- Add the masala paste and cook for 2-3 minutes.
- Add coriander powder, turmeric powder, chili powder, garam masala powder, and salt, and cook for 3-4 minutes until the oil clearly separates and pools at the edges. This is the tel chhornaa stage; it signals the spices are fully cooked. Do not skip it.
- 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. It will take 12-15 minutes for the Instant Pot to build pressure and start the timer.
- 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.
If you prefer boneless mutton, use 300 g of boneless mutton cut into 1 and ½ inch pieces.
Adding some flour to the yogurt prevents it from curdling when added to hot curry. Try this tip.
In A Traditional Stovetop Pressure Cooker
- Follow the Instant Pot recipe until the potatoes are added to a stovetop cooker over medium-high heat. Add 1.5 cups of water instead of 1 cup. Now close the cooker lid.
- 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.
Video
Notes
Use room-temperature meat. Cold mutton straight from the refrigerator cools the oil down and steams instead of searing. Take it out 20 minutes before cooking.
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.
If goat mutton isn’t readily available, you can substitute it with lamb.
Use waxy or all-purpose varieties (Yukon Gold, Maris Piper). Floury potatoes can disintegrate. Halve medium potatoes or quarter large ones so they cook evenly.
I like mildly spicy curry, so I used 2 Indian green chilies, but you can adjust the number of green chilies based on 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.
Nutrition
Calories: 680kcal | Carbohydrates: 33g | Protein: 26g | Fat: 50g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Cholesterol: 95mg | Sodium: 844mg | Potassium: 995mg | Fiber: 5g | Sugar: 6g | Vitamin A: 398IU | Vitamin C: 35mg | Calcium: 121mg | Iron: 4mg
