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Aloo Gosht (Pakistani Beef and Potato Curry)

Aloo Gosht (Pakistani Beef and Potato Curry)

Aloo Gosht — Tender Beef and Potatoes in Aromatic Pakistani Gravy

Chunks of beef chuck slowly surrender to a robust tomato gravy while potatoes soak up every drop of the spiced cooking liquid. This is comfort food that rewards patience — the longer it bubbles, the more deeply the flavors marry into something truly satisfying.

IndianDinnerComfort FoodOne PotBeef
Prep20 min
Cook1 hr 30 min
Total1 hr 50 min
Servings6
Difficultymedium

Nutrition

fat22g
carbs22g
protein28g
calories385

Ingredients

  • 2 lbbeef chuck roast, cut into 2-inch cubes (well-marbled for best results)
  • 1½ lbrusset potatoes, peeled and quartered (choose uniform sizes)
  • 2 largelarge yellow onions, thinly sliced
  • 4 clovegarlic cloves, minced fine
  • 2 inchfresh ginger, minced (about 2 tablespoons)
  • 2 mediummedium tomatoes, chopped (ripe but firm)
  • 4 tbspvegetable oil (neutral-flavored)
  • 2 cupbeef broth, preferably low-sodium
  • 1 tspsalt
  • ¼ cupfresh cilantro, roughly chopped(optional)

spices

  • 1 tspcumin seeds, whole
  • 1 tspcoriander seeds, whole
  • 1 tspturmeric powder
  • 2 tspred chili powder (adjust to taste)
  • 1 tspgaram masala

Instructions

  1. Warm the oil in your heaviest pot over medium-high heat until it shimmers slightly. A Dutch oven or enameled cast iron works perfectly here — you need something that can handle the long braise without hot spots.
  2. Drop in the cumin and coriander seeds and listen for the gentle sizzle. They're ready when they smell toasty and aromatic — about 30 seconds. Don't let them burn or they'll turn bitter.
    ⏱ 30 sec
  3. Scatter in the sliced onions and stir them around to coat with the fragrant oil. Cook them slowly, stirring occasionally, until they turn a rich golden brown. This takes patience — rushed onions won't give you the same depth.
    ⏱ 8 min
  4. Push the onions to one side and add the minced garlic and ginger. Stir them into the oil and cook just until they smell incredible and lose their raw edge — about a minute.
    ⏱ 1 min
  5. Pat the beef cubes dry and nestle them into the pot in a single layer. Let them sear undisturbed for a few minutes before turning — you want good color on all sides. This browning builds the flavor foundation for your curry.
    ⏱ 10 min
  6. Sprinkle the turmeric, chili powder, and salt over the beef, then stir everything together until each piece is coated in the golden spice mixture. The heat will bloom the spices and deepen their flavor.
    ⏱ 1 min
  7. Add the chopped tomatoes and stir them in. Cook until they start to break apart and release their juices, creating the base for your gravy. You'll see them soften and melt into the mixture.
    ⏱ 5 min
  8. Pour in the beef broth and scrape up any browned bits from the bottom of the pot — that's pure flavor. Bring the liquid to a rolling boil, then immediately reduce the heat to maintain a gentle simmer.
  9. Cover the pot with a tight-fitting lid and let the beef simmer away until fork-tender. This is the long, slow process that transforms tough chuck into something wonderful — don't try to rush it.
    ⏱ 1 hr
  10. Remove the lid and nestle the potato quarters into the simmering curry along with the garam masala. Cook uncovered, stirring gently every so often, until the potatoes are tender and have absorbed some of the rich gravy flavors.
    ⏱ 20 min
  11. Taste and adjust the salt as needed — the long cooking may have concentrated the flavors. Scatter the fresh cilantro over the top just before serving for a bright, fresh finish that cuts through the richness.