ALOO GOSHT (Beef and Potato Curry)
Recipe type: Main, Meat
Cuisine: Pakistani, North Indian, Bangladeshi
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • 1-1½ lb. sirloin roast, cut into medium size chunks
  • 1 small onion, roughly chopped
  • 2 medium tomatoes, roughly chopped
  • 1 green chili
  • 4 garlic cloves, finely minced or grated
  • 1 inch piece of ginger, finely minced or grated
  • Whole Spices-4 cloves, 4 peppercorns, 1 cinnamon stick, 1 bay leaf, 2 brown cardamom, 1 teaspoon cumin seeds
  • Powder Spices
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon red chili powder (adjust to taste)
  • 2 teaspoon coriander powder
  • 2 teaspoon cumin powder
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon Kashmiri red chili powder (optional) great for color but not spicy
  • ½ cup neutral cooking oil
  • 3 small potatoes, peeled and cut into 4 wedges each. Set aside in water
  • Garnish: ½ teaspoon garam masala, fresh cilantro, small bunch washed and chopped
  • Water
  1. Make sure you have all your ingredients prepped before you start cooking. Using a small food processor blend together the tomatoes, onions and green chili. Finely grate the garlic/ginger. Cut the meat into medium size chunks. Peel potatoes, cut into wedges and set aside in water.
  2. Use a medium size heavy pot. Place meat and about 5 cups of water. Bring to a slow boil. Any foam/scum that rises to top skim off.
  3. Now lower the heat to a slow simmer, add the tomato/onion/green chili puree, garlic/ginger, whole spices, powder spices and oil. Cover and let it cook for about 1 hour. This time will vary depending on your cut of meat. Check the meat and it should be tender. You should be able to cut thru the meat with a fork.
  4. Add the drained potatoes, continue cooking covered for another 15-20 minutes. You don't want to overcook the potatoes. You also should not have to add additional water. That's why cooking with lid on is important. So you are not having to add additional water. At this point you can reduce the gravy or add little more water for more gravy.
  5. After the potatoes are tender, turn heat even lower and at this point the oil in the curry should rise to the top. This may not be as visible if you added less oil.
  6. Garnish with garam masala and cilantro. Serve with roti, naan or rice.
Recipe by Cooking With Shazia at