🧂 Ingredients
- 750 g Lamb or beef(cut into 1.5-inch cubes)
- 500 g Potatoes(peeled and cut into large chunks)
- 2 large Onions(finely chopped)
- 400 g Tomatoes(pureed or finely chopped)
- 2 tbsp Ginger-garlic paste
- 0.5 cup Yogurt(plain)
- 0.25 cup Ghee or vegetable oil
- 1 tsp Turmeric powder
- 1-2 tsp Red chili powder(adjust to taste)
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Garam masala
- to taste Salt
- 2-3 cups Water(or as needed)
- 0.25 cup Fresh coriander(chopped, for garnish)
- 2-3 Green chilies(slit, for garnish)
👨🍳 Instructions
- 1
Heat ghee or oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until golden brown.
- 2
Add the ginger-garlic paste and sauté for another minute until fragrant. Then, add the meat pieces and brown them on all sides.
- 3
Stir in the turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook for 2-3 minutes, stirring well to coat the meat with spices.
- 4
Add the pureed tomatoes and yogurt. Cook, stirring, until the oil starts to separate from the masala, about 8-10 minutes. This forms the base of the gravy.
- 5
Pour in 2 cups of water, bring to a boil, then reduce the heat to low, cover the pot, and simmer for 1 to 1.5 hours, or until the meat is tender. Add more water if the gravy becomes too thick.
- 6
Add the potato chunks to the pot. Cover and cook for another 20-30 minutes, or until the potatoes are tender and cooked through. If the gravy is too thin, you can simmer uncovered for a few minutes to thicken it.
- 7
Stir in the garam masala. Taste and adjust salt if needed. Garnish with fresh coriander and slit green chilies. Serve hot with roti, naan, or rice.
💡 Pro Tips
- ✓Using bone-in meat will add more flavor to the curry.
- ✓Ensure the potatoes are added towards the end of cooking so they don't turn mushy.
- ✓For a spicier dish, increase the amount of red chili powder or add more green chilies.
🔄 Variations
- Aloo Gosht can also be made with chicken, which will significantly reduce the cooking time.
- Some variations include adding a bay leaf or a few whole spices like cardamom pods and cloves during the initial sautéing stage for added aroma.