Aloo Gosht
A thin-gravy meat and potato curry that's a genuine, ubiquitous everyday home-cooking staple across Pakistan, likely descended broadly from a long Mughal-era tradition of pairing meat with vegetables, though it's not documented to one specific moment or inventor. It's real and distinct from the site's existing karahi and nihari: karahi is a dry, tomato-forward restaurant stir-fry with no potato at all, and nihari is a beef-shank breakfast stew thickened with wheat flour and cooked overnight, while aloo gosht is a simpler, thinner-gravy weeknight curry built specifically around the meat-and-potato pairing, an everyday home meal rather than a restaurant specialty or breakfast ritual.
Meat
Ingredients
- 600g mutton or beef, bone-in, cubed
- 3 potatoes, peeled and quartered
- 2 onions, sliced
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric
- 1 tbsp coriander powder
- 1 tsp cumin
- 2 green chiles
- Oil
Steps
- Fry the onions in oil until golden, then add ginger-garlic paste and cook briefly.
- Add the meat and brown on all sides.
- Stir in the tomatoes and spices, and cook down until the oil separates.
- Add water to cover and simmer until the meat is nearly tender, about 45 minutes.
- Add the potatoes and green chiles, and simmer until both the meat and potatoes are fully tender.