Aloo Gosht or Beef and Potato Curry (Aloo = Potato, Gosht = Meat) is just the ultimate comfort food in a Pakistani household. To this day, I get excited when my mom makes it and I just knew everyone else should be able to make some for themselves. So that’s why I’m here – to share this recipe with you! This spicy, slow-cooked Pakistani Beef and Potato Curry is tender, hearty, and full of flavor. It tastes delicious over some fresh, aromatic basmati rice or with some fluffy naan. Let’s get started with the recipe, shall we?
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Ingredients:
- 1 pound stewing beef, cubed
- 1-1/2 teaspoon Shan Cumin Powder
- 2-1/2 teaspoons Shan Coriander Powder
- 2 teaspoons Shan Red Chilli Powder
- 1/4 teaspoon Shan Turmeric Powder
- 1-1/2 teaspoon salt, to taste
- 1/2 teaspoon paprika or Kashmiri Chilly Powder
- 1/4 teaspoon Shan Garam Masala Powder
- 2-1/2 teaspoons ginger-garlic paste
- 1 tablespoon plain yogurt
- 1/2 jalapeño, chopped
- 2 medium onions, diced
- 1/2 cup vegetable oil
- 1 tomato, diced
- 2 tablespoons cilantro, roughly chopped
- 2 medium potatoes, peeled and cubed
- cilantro, to garnish
Directions:
Begin by marinating your stew beef in a mixing bowl. Pretty simple stuff, though it takes a fair amount of spices, they are all quite common in a Pakistani spice pantry. So, if you buy them once I guarantee you’ll be using the spices again to make something delicious – don’t worry! To the beef add all the spices, salt, ginger-garlic paste, yogurt, and chopped jalapeño. If you like more spice you can add a full jalapeño and if you prefer less you can omit it entirely! Mix this altogether and set it aside, covered, in the refrigerator to marinate for at least 30 minutes.
While it the beef is marinating you can turn your attention to the onions. Dice them and add them to a large pot with the vegetable oil. On medium-high heat start to fry the onions until they are slightly translucent and golden brown, this will take about 5-10 minutes.
By the time the onions are cut and cooked down the beef should be ready. On a medium-high heat add in the marinated beef and start to stir fry (bhun). Continue frying until the meat starts to change in color and the spices becoming aromatic. The meat may start to stick so add a little bit of water (1/2 to 1 cup) to prevent sticking. Bhun the meat for about 6-8 minutes making sure to constantly stir. Once the meat and spices have been properly fried/roasted top the meat off with water.
Add enough water until meat is completely submerged and then add in chopped tomato and cilantro. Bring the water to a boil and then reduce to a medium-low heat and cover the pot. Allow the meat to slow-cook for an hour and 20 minutes.
While you wait for your meat to cook down, you might as well prep them potatoes. This is called – EFFICIENCY, people! Peel, cube, and set potatoes aside in salted water. The salted water actually prevents the potatoes from browning. And that right there…is a LIFE HACK. Can you believe all the things we are learning in the Mostly Masala kitchen today? I sure can!
Once your meat has been slow cooking for an hour and 20 minutes add in the potatoes (without the water) and turn the heat on medium-high to bring it to a boil. Reduce the water for around 10 minutes and then lower the heat to low and cover to completely cook the potatoes and infuse them with the flavors of the salan. Cook for around 5 minutes. You don’t want to overcook the potatoes so take the salan off the heat when its done! Taste the salan to see if you need more salt. Adjust accordingly.
Guess what? Okay, it’s definitely obvious…you are done! Ahhhh, this is so exciting! You made your first (or maybe second or third) Aloo Gosht! It looks great, smells amazing, and you better believe it taste even better. I love eating Aloo Gosht on some plain white basmati rice, but it also goes great with naan or roti.
Aloo Gosht (Pakistani Beef and Potato Curry)
Ingredients
- 1 pound stewing beef, cubed
- 1½ teaspoons Shan Cumin Powder
- 2½ teaspoons Shan Coriander Powder
- 2 teaspoons Shan Red Chilli Powder
- ¼ teaspoon Shan Turmeric Powder
- 1½ teaspoons salt, to taste
- ½ teaspoon paprika or Kashmiri Chilly Powder
- ¼ teaspoon Shan Garam Masala Powder
- 2½ teaspoons ginger-garlic paste
- 1 tablespoon plain yogurt
- ½ a jalapeño, chopped
- 2 medium onions, diced
- ½ cup vegetable oil
- 1 tomato, diced
- 2 tablespoons cilantro, roughly chopped
- 2 medium russet potatoes, peeled and cubed
- cilantro, to garnish
Instructions
- Start by marinating your stew beef. In a bowl, add in meat, all the spices, salt, ginger-garlic paste, yogurt, and chopped jalapeño. Mix thoroughly, cover, and place in the refrigerator to marinate for 30 minutes.
- While the beef marinates, dice the onions and add to a large pot with vegetable oils. Fry the onions on a medium heat until they are translucent and golden brown, this will take about 5-10 minutes.
- Once the onions are fried add in the marinated beef and stir fry (bhun) on medium-high heat. Fry, while constantly stirring, until meat starts to change in color and spices become aromatic. Meat will likely start to stick so add in some water (1/2 to 1 cup) to prevent sticking. You will need bhun for 6-8 minutes.
- Now that the meat and spices have been properly fried/roasted top the meat off with enough water to fully submerge the meat. Bring everything to a boil and then reduce the heat to a medium-low. Cover the pot and allow the meat to slow-cook for an hour and 20 minutes.
- While the meat cooks down prepare your potatoes by washing, peeling, and cubing them. They should be fairly even chunks (a standard russet potato can be cut into 10-14 pieces). Place the cut pieces in salted water, to prevent browning, until ready to use.
- When the meat has cooked for an hour and 20 minutes add in the potatoes (without the water) and bring the stew to a boil to reduce the liquid. Cook down for 10 minutes and then lower heat to low and cook for additional 5 minutes while covered.
- These last 5 minutes should completely cook potatoes and allow the flavor of stew to be infused into them. Once cooked, take off the heat to prevent potatoes from overcooking.
- Garnish with cilantro. Serve over plain basmati rice or with some naan or roti.
- Enjoy!
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