Pakistani Aloo Gosht, Meat and Potato Curry
The bhuna technique is the foundation of Pakistani curry: onion, tomato and spices are stirred over medium heat until the oil separates and rises to the surface — that step cooks the spices through and removes their raw taste. Before it, the curry tastes earthy.
- Prep
- 15 min
- Cook
- 90 min
- Total
- 105 min
- Calories
- 440
Aloo gosht is an everyday Pakistani home dish: meat and potatoes in a spiced gravy. Simple, cheap and filling, eaten with rice or naan. What lifts it from ordinary to excellent is one step called bhuna.
Method
-
1
Brown the onion
Fry the onion in the oil over medium heat for 12 minutes until deep golden. This is the base of the curry's colour and flavour.
⏱ 13 min -
2
The meat
Add the garlic-ginger paste for two minutes, then the meat and brown it over high heat for 6 minutes.
⏱ 9 min -
3
Spices and tomato
Add all the ground spices, the cardamom, cinnamon, salt and grated tomato, and stir.
⏱ 4 min -
4
The bhuna — the critical step
Stir over medium heat for 10 to 12 minutes until the oil separates and rises to the surface. If the mixture dries out before that, sprinkle in two spoonfuls of water and carry on.
⏱ 13 min -
5
Simmer
Add 3 cups of hot water, cover, and simmer gently for an hour until the meat is tender.
⏱ 62 min -
6
The potatoes
Add the potatoes and give them 20 minutes until cooked and the gravy has thickened.
⏱ 22 min -
7
Serve
Scatter the garam masala, fresh coriander and sliced ginger, and serve with rice or naan.
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Tips that actually matter
- The bhuna (until the oil rises) is the difference between a good curry and one that tastes earthy.
- If the mixture dries out during the bhuna, sprinkle in a little water and continue — do not add the full quantity early.
- Bone-in meat gives a far richer gravy.
- Garam masala only at the end — its aroma is lost if it cooks.
People also ask
What is bhuna?
The technique of stirring spices and tomato in oil until the oil separates and floats. That is the sign the spices have cooked and their raw taste is gone — and it is the single most important technique in subcontinental curry.
Can I use a pressure cooker?
Yes — do the bhuna as normal, then pressure cook 25 minutes for the meat, add the potatoes and pressure cook 5 minutes more.
What is Kashmiri chilli?
A red chilli with intense colour and mild heat, used mainly for colour. Substitute: sweet paprika plus a quarter teaspoon of ordinary chilli.
Cook mode
Pakistani Aloo Gosht, Meat and Potato Curry
-
1
Brown the onion
Fry the onion in the oil over medium heat for 12 minutes until deep golden. This is the base of the curry's colour and flavour.
-
2
The meat
Add the garlic-ginger paste for two minutes, then the meat and brown it over high heat for 6 minutes.
-
3
Spices and tomato
Add all the ground spices, the cardamom, cinnamon, salt and grated tomato, and stir.
-
4
The bhuna — the critical step
Stir over medium heat for 10 to 12 minutes until the oil separates and rises to the surface. If the mixture dries out before that, sprinkle in two spoonfuls of water and carry on.
-
5
Simmer
Add 3 cups of hot water, cover, and simmer gently for an hour until the meat is tender.
-
6
The potatoes
Add the potatoes and give them 20 minutes until cooked and the gravy has thickened.
-
7
Serve
Scatter the garam masala, fresh coriander and sliced ginger, and serve with rice or naan.
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