Aloo Gosht (Potato Beef Curry)

Pre-cooking notes and tips

• Aloo gosht is enjoyed in a variety of consistencies across Pakistan. Some people like it more brothy, others prefer it thick and stew-like. I like mine somewhere in between. If you prefer an even lighter consistency, add a little extra water and adjust the salt. For a thicker, more concentrated curry, use less of both.
• The amount of oil I use is well balanced. Looking at the recipe photo, you might think otherwise. That glistening layer on top can look a little worrying, I’ll give you that. But the oil naturally separates from this curry, unlike in a lot of other dishes where it remains emulsified. Some of it is also the fat that’s released from the beef while it’s cooking. If you want to cut back, don’t reduce the amount mentioned. Skim a few spoonfuls of oil off the top at the very end of cooking and resting steps. But you do need that full amount to begin with to properly sauté the onions and get a good sear on the beef.
• Bone-in beef is a better choice than boneless, no surprise there. It adds an umami, meaty flavor to the broth. But if you don’t have access to a desi butcher, boneless will work just fine.
• The cuts I prefer most are chuck, brisket, and shank. I’ve also tried tri-tip and eye of round. They turn out okay, but I prefer the first group of cuts. If you can get meat labeled “stew beef,” that’s fine too. Regional names of these cuts can vary.
• I don’t mind sounding like a broken record when I say that fresh ginger and garlic are wayyyy better than store-bought pastes. Smell a jar if you don’t believe me. Garlic minced through a garlic press works great if you don’t have paste. As for ginger, if I don’t have homemade paste on hand, I grate some with a microplane. When I get fresh ginger, I peel it, wrap the individual pieces in plastic wrap, and freeze them in a Ziploc bag. Frozen ginger grates much more easily than fresh. Fresh ginger is fibrous and clogs the grater surface. Any leftover ginger can go straight back into the freezer.
• Roma tomatoes are my go-to. I’ve tried other varieties over the years. Some turn out too sweet and throw off the overall taste.
• You want to use potatoes that hold up during pressure cooking. Starchy ones like russets are going to turn mushy and will release starch into all your curry. Yellow ones are midway between starchy and waxy, but red ones are your safest bets. They stay intact on the outside, but turn out nice and soft inside.
• I love adding tomato paste to this dish. It gives a concentrated punch of flavor without adding more tomatoes. And also gives aloo gosht that classic, rich red color.
• Lemon juice and cilantro are not optional. They brighten the flavor and bring it all together. Do not skip.
• If you live in Pakistan, use the big, chubby-looking green chilies (moti mirch). If not, smaller chilies will do. I use bird’s-eye or Thai chilies. The heat from the chilies is important as it adds depth and prevents the aloo gosht from tasting dull. You can reduce the quantity, but don’t skip entirely.