Aloo Gosht is a Pakistani slow-cooked beef and potato curry built on caramelized onions, ginger-garlic paste, and meat masala spices simmered into a deeply flavored tomato-based sauce. The long braise yields fork-tender beef and creamy potatoes in every spoonful.
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Roughly chop the onion and tomatoes. Peel the potatoes and cut them into large cubes.
Heat the vegetable oil and olive oil in a large, wide pan over high heat.
Add the chopped onions and fry, stirring periodically, until they are very nice and golden brown, about 10 minutes.
Add the ginger-garlic paste and stir into the onions.
Add the meat masala spice mix. Stir to combine, then add a few splashes of water to help the masala cook down. Simmer for a couple of minutes.
Add the chopped tomatoes and cook for a few minutes until they begin to soften.
Stir in the whisked plain yogurt and tomato paste until well combined.
Add the cubed beef and stir thoroughly to coat the meat in the sauce.
Add enough water to just cover the beef. Bring to a simmer over medium-high heat for 5 minutes.
Cover the pan, reduce the heat to medium-low, and allow it to cook for a minimum of 1 hour to tenderize the beef.
After an hour, add the cubed potatoes to the pan, burying them under the sauce.
Simmer on medium-high heat, uncovered, for about 30 minutes, or until the potatoes are cooked through and the beef is fork-tender. Stir occasionally to prevent sticking.
Turn off the heat and garnish with fresh chopped cilantro. Stir to combine and serve hot.
Store in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop over medium heat, adding water if the sauce has thickened.
Top round or chuck roast are ideal because they braise into tenderness. Avoid lean cuts like sirloin, which can become tough with long cooking.
Yes. Brown the meat and onions on the stovetop first, then transfer everything to a slow cooker on low for 6–8 hours, or high for 4–5 hours.
The beef should shred easily with a fork and show no pink inside. Potatoes should be fork-tender but not falling apart.
Yes. Russet or red potatoes work, though Yukon Gold holds its shape best and absorbs sauce well. Avoid waxy potatoes like fingerlings.
Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave; flavors deepen after a day.
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