30-Minute Homemade Aloo Gosht With Yogurt is a mouthwatering Pakistani mutton and potato curry that feels like a warm hug in a bowl. The secret to its amazing flavor isn’t just the ingredients—it’s about cooking it in the right order, at the right time, and adding your own special touch. Nothing beats good old-fashioned authentic homemade Aloo Gosht!
ALOO GOSHT
30-Minute Homemade Aloo Gosht With Yogurt may use simple, everyday spices, but it's bursting with incredible flavor. This Pakistani mutton and potato curry is one of my family's best-kept secrets. With its mild yet mouthwatering spices, it delights the taste buds just like other classic dishes such as Mutton Korma (Qorma), and Karahi Gosht.
This is an easy one-pot made in an Instant Pot recipe that's simple to make and absolutely delicious. It's one of the tastiest recipes on the blog! While people from North Pakistan often add tomatoes or tomato puree, our South Pakistani version skips them for a truly authentic flavor that's perfect for your dinner table.
I have tried different version of recipe when making Aloo gosht in which you lightly sautéed the potatoes and keep them aside and re-add them after the meat is fully cooked; which resulted in potatoes being too soggy. So then I turned to my mom, because her Aloo Gosht is the best I ever had and She gave me her version of the recipe.
HOW TO CUT THE POTATO FOR THIS RECIPE?
This is example of one medium potato.
First wash and peel the potato.
Cut the potato in half.
For this Aloo gosht recipe, big chunks of potatoes work perfectly with this recipe. The way you cut the potatoes depends on their size:
- For 1 very large potato: Cut it into quarters lengthwise, then chop into large (~2-inch) cubes.
- For 2 small potatoes: Quarter them by cutting lengthwise and then widthwise.
- For 2 medium potatoes: Slice them in half lengthwise, then cut into large, roughly 2-inch cubes.
INGREDIENTS
- Potatoes: I prefer russet potatoes because they cook well and I know exactly how much pressure they need.
- Mutton: Choose mutton that's pink in color; brown meat takes much longer to cook.
- Oil: I use olive oil, but any neutral oil works just fine.
- Spices: A mix of powdered and whole spices adds warmth, a mild kick, and depth of flavor to the dish.
- Yogurt: I use homemade yogurt, but store-bought is perfectly fine. Just make sure to whip it before adding it to the curry.
- Ginger Garlic Paste: Homemade is my go-to, but store-bought works just as well.
HOW TO MAKE ALOO GOSHT?
Brown the onion.
Now add the mutton sauté it until it changes color.
Add powder and whole spices.
Whip the yogurt.
Add the whipped yogurt in.
Now add the green pepper.
Pressure!
It should look like this after pressure.
Now add the potatoes in.
Pressure!
Garnish with cilantro and fresh lemon juice.
WHAT TO SERVE IT WITH?
Serve the Aloo Ghost with a hot homemade Chapati and fresh Kachumber for a great taste.
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Let's Make Aloo Gosht!!!
30-Minute Homemade Aloo Gosht With Yogurt
Equipment
- Instant Pot or Pressure
Ingredients
- ⅓ cup olive oil or any neutral oil
- 1 medium onion finely sliced
- 3 tbsp ginger garlic paste
- 1 lbs mutton (goat)
- ½ cup yogurt full fat
- 1 green chili pepper
- ½ cup water
- 4 medium potatoes peeled and cut into quarters.
Whole Spices
- 1 small cinnamon stick
- 4 green cardamoms
- 2 black cardamoms
- 5 black peppercorns
- 5 cloves
Powdered spices
- 1 tsp turmeric powder
- 1½ tsp red chili powder
- 2 tsp coriander powder
- ¼ tsp Garam Masala Powder
- 1¼ tsp kosher salt or as needed
Garnish
- 4 sprigs cilantro finely chopped
- 1 tsp fresh lemon juice
Instructions
- In a pyrex pitcher or a small bowl add yogurt and whip it for 20-30 seconds then set aside.
- In an Instant Pot, on 'saute' mode. Add oil and let it heat up.
- Now add onion, saute them until it gets brown.
- Add ginger garlic paste and mix well for 5-10 seconds.
- Next add meat (mutton) and saute the meat for 3-4 minutes or until it changes its color from pink to brown.
- Now add powdered and whole spices and mix well for 30-40 seconds or until its well mixed
- Next add the whipped yogurt and mix well!
- Place the green pepper and mix well!
- Now add water and mix well.
- Next seal the Instant Pot, press 'Pressure' for 18 minutes or until the meat is 90-95% done.
- Vent out the steam and open the Instant Pot.
- Give it a mix.
- Now add in the cut potatoes give it a quick mix.
- Next seal the Instant Pot, press 'Pressure' for 3 minutes or until the potatoes and meat are fully cooked.
- Vent out the steam and open the Instant Pot.
- Turn off the Instant Pot.
- Squeeze some fresh lemon juice on Aloo gosht.
- Garnish with cilantro.
- Serve it hot with a hot Chapati.
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