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Qorma, salan & curries

Aloo Gosht Recipe

آلو گوشت بنانے کا طریقہ

Everyday aloo gosht: mutton bhuna in onion and tomato masala, then simmered with potatoes into a thin, oil-topped shorba for roti or rice.
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Illustration of Aloo Gosht

Prep

15 min

Cook

1 hr 30 min

Total

1 hr 45 min

Serves

5

Difficulty

Easy

Spice

Medium hot

Aloo gosht is the meat curry most Pakistani homes cook every week, and the first thing many families make with qurbani meat. The meat is fried hard in onion and tomato until the oil separates, then simmered until soft, and the potatoes go in only for the last 20 minutes so they hold their shape. The shorba should be thin, red and glossy, with a layer of oil on top.

Ingredients

5 servings

For 5 servings

Measures

To finish

Method

  1. Heat the oil in a heavy pot or pressure cooker on medium heat and fry the onions until light golden.

    ⏱ 8 min

  2. Add the mutton and ginger-garlic paste and fry on high heat until the meat changes colour and its water dries up.

    ⏱ 8 min

  3. Add the tomatoes, salt, red chilli powder, coriander powder and turmeric. Cover for 5 minutes until the tomatoes soften, then uncover and bhuno, adding a splash of water when it sticks, until the masala is thick and oil separates.

    ⏱ 12 min

  4. Add 3 cups of hot water, cover and simmer on low heat until the meat is about three-quarters done. (In a pressure cooker: 2 cups water, 15 minutes after the whistle.)

    ⏱ 45 min

  5. Add the potatoes and 2 more cups of hot water. Cover and cook on medium-low heat until the potatoes are soft and the meat is fully tender.

    ⏱ 20 min

  6. Check the shorba: it should be thin but not watery. Simmer uncovered for a few minutes if it needs thickening, or add a little water if it is too thick.

    ⏱ 5 min

  7. Add the garam masala and green chillies, leave on low heat for 2 minutes, scatter the coriander and serve.

    ⏱ 2 min

Tips for the best result

  • Mash one potato into the shorba at the end if you like it a little thicker; many families do.
  • Use waxy, firm potatoes and cut them large. Small pieces turn to mush by the time the meat is done.

Common mistakes

  • Adding the potatoes with the meat at the start. They break up long before mutton is tender.
  • Adding the water before the masala has been fried until the oil separates. The shorba then tastes of raw tomato and spice.

How to serve

Serve hot with roti or plain rice, a kachumar salad and a squeeze of lemon.

Storing and reheating

Keeps 3 days in the fridge. Freezes for up to 1 month, though the potatoes go slightly grainy after freezing.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories
740kcal
Protein
29g
Fat
55g
Carbs
34g
Fibre
5.4g
Sodium
1040mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 400

Whole dish ≈ Rs 2,010 · 98% of ingredients by weight priced

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Aloo Gosht: questions people ask

How do I make aloo gosht in a pressure cooker?

Do the bhunai in the open cooker, add 2 cups of water and cook for 15 minutes after the whistle. Release the pressure, add the potatoes and 2 cups of water, and cook uncovered until the potatoes are soft.

Is aloo gosht better with beef or mutton?

Both are traditional. Mutton gives a lighter, more aromatic shorba; beef gives a deeper flavour and needs 30 to 40 minutes more simmering.

Serve it with, and similar recipes

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Read this recipe in Urdu: آلو گوشت بنانے کا طریقہ

https://handi.danixsoft.com/recipes/aloo-gosht · Handi, DanixSoft