Aloo Gosht (Potato Beef Curry)
Blog: cookingwithnelo.com
Servings: 4
Ingredients
Spice Mix
- 1 teaspoon cumin powder - aka zeera powder
- 1 teaspoon red chili powder - adjust quantity to taste
- ½ teaspoon garam masala powder
- ½ teaspoon coriander powder - aka dhaniya powder
- ¼ teaspoon black pepper powder - aka kali mirch powder
- ¼ teaspoon turmeric powder - aka haldi powder
- 2 whole black cardamoms - aka bari elaichi
- 1 whole green cardamom - aka choti elaichi
- 2 teaspoons dried fenugreek leaves - aka kasuri methi
- 1.75 teaspoons salt - regular white salt
Other ingredients for Aloo Gosht
- 6 tablespoons (90 ml) cooking oil - or ghee
- 1 large (200 g) onion - finely sliced
- 1 tablespoon garlic paste - preferably homemade
- 1 tablespoon ginger paste - preferably homemade
- 3 (300 g) tomatoes - finely chopped (see Note A)
- 2 teaspoons tomato paste - not the same as pureed tomato (Note B)
- 6 small green chilies - 2 finely chopped and 4 kept whole (Note C)
- 1 pound (500 g) beef - bone-in or boneless, cut into 2 to 3 inch pieces (Note D)
- 1 pound (500 g) potatoes - peeled and cut into halves, quarters or chunks depending on potato size. Avoid russets (Note E)
- 2 tablespoons lemon juice
- ¼ cup chopped fresh cilantro/coriander leaves - aka hara dhaniya
Instructions
- Have all ingredients prepped and ready before you start cooking. You can use the checkboxes next to each ingredient to track your prep.
- Mix all the ingredients listed under "spice mix" in a bowl, set aside.
- Set your Instant Pot/electric pressure cooker to saute mode on high heat (you can also use a stovetop pressure cooker). Heat oil and add sliced onion. Saute until the edges turn golden brown.
- Add garlic and ginger pastes, saute for 30 seconds. Add the spice mix you prepared earlier and saute for 15 seconds.
- Then add chopped tomatoes, tomato paste and 2 chopped chilies. Cook until the tomatoes soften and the oil starts to separate. Stir frequently.
- Add beef, stir and cook until it changes color all over. Add 2 cups of water and mix well.
- Lock the lid securely into place. Make sure the steam release valve is set to the sealing position. If using an electric pressure cooker/Instant Pot, select the High Pressure setting and cook for 25 minutes. When using a stovetop pressure cooker, heat until the cooker reaches full pressure. Lower the heat just enough to maintain gentle pressure, then begin timing 25 minutes.
- Once cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully do a quick release to release any remaining pressure (always follow the safety instructions of your pressure cooker). Open the lid cautiously to avoid steam burns.
- Add the potato pieces, mix, and secure the lid again. Pressure cook on 'high' for 5 minutes. Then do a quick-release of pressure and open the lid. Cooking times for both Instant Pots and stovetop pressure cookers might vary depending on the size of your beef and potato pieces.
- For a thinner consistency, stir in some more water and cook 5 minutes. Add lemon juice, freshly chopped cilantro (aka coriander) leaves and the remaining 4 whole green chilies (pull the stems out, but chilies should have no cuts or openings to avoid extra heat).
- Mix well, cover the pot, and let it rest for 10 minutes with the Instant Pot/heat turned off. Don't skip this step. Serve hot with naan, roti, or steamed basmati rice. If you try this recipe, I'd love to hear how it turned out in your kitchen. Leave your rating and comment below.
Notes
Note A: Tomatoes – I use Roma tomatoes. Other varieties can sometimes be sweeter and throw off the taste.
Note B: Tomato Paste – If you don’t use canned tomato paste often, freeze it. Transfer to a freezer-safe ziplock, spread into a thin layer, press out air, and freeze flat. Break off pieces when needed.
Note C: Green Chilies – If you live in Pakistan, use the chubby-looking green chilies (moti mirch). If not, smaller chilies will do. I use bird’s-eye or Thai chilies.
Note D: Beef – I prefer chuck, brisket, and shank pieces. Tri-tip and eye of round are okay choices, but I favor the first group. Meat labeled “stew beef” works too. If the beef has a lot of bone, I adjust the quantity upward to account for the weight of the bones.
Note E: Potatoes – Starchy types like russets get mushy and release starch into the curry. Yellow ones can be used in a pinch, but red potatoes are best for this recipe.