Aloo Gosht Recipe

Name: Aloo Gosht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil or ghee; 2 medium onions, finely sliced; 25 mm cinnamon sticks; 5 whole black peppercorns; 1 black cardamom pod; 5 whole cloves; 4 teaspoons pureed garlic; 4 teaspoons pureed ginger; 3 tomatoes, peeled and chopped; 3 -4 teaspoons chili powder (or cayenne pepper); 2 teaspoons salt (or to taste); 1 1/2 teaspoons ground turmeric; 1 teaspoon ground coriander; 500 g meat, cubed (beef, goat or mutton); 4 medium potatoes, scrubbed and cube (50mm); 6 red chilies, chopped; 125 ml plain yogurt (optional); fresh coriander leaves, chopped

Servings: persons

vegetable oil or ghee
2 medium onions, finely sliced
25 mm cinnamon sticks
5 whole black peppercorns
1 black cardamom pod
5 whole cloves
4 teaspoons pureed garlic
4 teaspoons pureed ginger
3 tomatoes, peeled and chopped
3 -4 teaspoons chili powder (or cayenne pepper)
2 teaspoons salt (or to taste)
1 1/2 teaspoons ground turmeric
1 teaspoon ground coriander
500 g meat, cubed (beef, goat or mutton)
4 medium potatoes, scrubbed and cube (50mm)
6 red chilies, chopped
125 ml plain yogurt (optional)
fresh coriander leaves, chopped

1
Heat the oil in a large pot or wok. When the oil is hot, add the onions and stir fry for 2 or 3 minutes. Add the cinnamon, peppercorns, cardamom and cloves and continue to stir fry until the onion is golden. Add the garlic and ginger pastes and stir another minute. Mix in the chopped tomatoes.
2
Stir in the chili powder, salt, turmeric and ground coriander seeds, and continue to stir fry until the oil starts to separate. Add the cubed meat and fry until all sides are browned. Add 250 ml water and mix well.
3
Cover and simmer until the meat is tender adding more water if necessary. Add the potatoes, 500 ml water, re-cover and simmer until the potatoes are almost cooked. Add the fresh chilis and then the yoghurt (if used),1 tablespoon at a time. When the potatoes are cooked, sprinkle on the coriander leaves and serve.

1709

kcal

Calories

Fat

539

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: vegetable oil or ghee, 2 medium onions, finely sliced, 25 mm cinnamon sticks, 5 whole black peppercorns, and more.

Yes, Aloo Gosht falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aloo Gosht

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions