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    Home » Instant Pot

    Pakistani Aloo Gosht (Mutton and Potato Curry)

    Sep 21, 2022 by Sarah Mirza · Leave a Comment

    Jump to Recipe Print Recipe

    Pakistani Aloo Gosht (Mutton and Potato curry) is a comfort food in its own tier. It is supremely authentic and traditional. This recipe is packed with its own distinct flavor, even though the ingredients are the same as most any Pakistani curries. But, cooking is an art; it isn’t merely the quantity of ingredients, but a mesmerizing mixture of the timings, the orderings, and personalized touches here and there.

    Table of Contents

    • What is Pakistani Aloo Gosht?
    • Video
    • Tips for Aloo Gosht
    • How long does it take mutton to cook in the Instant Pot?
    • Ingredients
    • How to cut the potatoes for Aloo Ghost?
    • How to cook Aloo Gosht?
    • What to pair this with?
    • Recipe

    WHAT IS PAKISTANI ALOO GOSHT?

    Aloo Gosht, although a motley mix of everyday spices, is packed with flavor. Pakistani Aloo Gosht (Mutton & Potatoes Curry) is one of my family's most guarded secrets. Aloo gosht is a mutton and potatoe curry laden with mild spices that tease your tastebuds like other Pakistani recipes like Mutton Masala Curry, Mutton Korma (Qorma), and Karahi Gosht).

    VIDEO

    TIPS FOR ALOO GOSHT

    • Make the yogurt gets whipped for at least 3 minutes. This gives the perfect consistency and the curry won't get yogurt bits.
    • Don't ever add tomatoes to this recipe.
    •  Make sure the onions gets brown properly

    HOW LONG DOES IT TAKE MUTTON TO COOK IN THE INSTANT POT?

    It takes about 12 min for the mutton to cook in the Instant Pot. It should be about 98% done in the Instant Pot, and then finished on the stovetop.

    INGREDIENTS

    • Olive oil- Tal
    • Mutton (goat)- Bakray ka gosht 
    • Water- Pani 
    • Onion- Pyaz 
    • Ginger garlic paste - Lehsun adrak ka paste
    • Green pepper- Hari mirchi 
    • Cinnamon stick- Dal chini
    • Green cardamom- Hari elachi
    • Black cardamom- Kali elachi 
    • Black peppercorns- Sabut kali mirch
    • Cloves- Long 
    • Red chili powder- Peesi huwi lal mirch
    • Coriander powder- Peesa huwa danya 
    • Turmeric powder- Haldi
    • Salt- Namak 
    • Yogurt- Dahi
    • Cilantro- Taza danya
    • Fresh lemon juice- Taza nibu ka rus 
    • Ginger- Adrak
    • Garam masala powder- Peesa huwa garam masala

    HOW TO CUT THE POTATOES FOR THE ALOO GOSHT?

    Take a small to a medium potato and rinse it with water.
    Peel the skin off with the peeler.
    Cut it in two pieces, Aloo gosht is suppose to have big chunks of potatoes.

    HOW TO COOK PAKISTANI ALOO GOSHT?

    On "Saute" setting, add oil let it heat up.
    Add onion and "sauté" them until brown.
    Take out the onion, set aside.
    Add the potatoes, sauté them for a minute.
    Take them out in a bowl, set aside.
    Now there should some oil in the instant pot, add whole spices.
    Then add ginger garlic paste.
    Now add the meat, sauté it until it's no longer pinkish.
    Add salt and powder spices.
    Next add water and pressure it.
    It should look like this.
    Add potatoes and pressure again.
    Now add yogurt.
    Smashing the brown onion by hand.
    Add the onion on top.
    Next mix it, now add garam masala.
    Now add fresh lemon juice and cilantro.
    Enjoy!

    WHAT TO PAIR THIS WITH?

    Pair aloo gosht with naan or chapati. When hosting a party, pair this dish with Chicken Malai Tikka, Chicken Biryani. Don’t forget to top the biryani off with some Raita. Don't forget Pakistani Kheer as a perfect dessert. 

    Let's Make Aloo Gosht!!!

    hand holding the aloo gosht in a bowl roti in the plate.
    Print Recipe
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    Pakistani Aloo Gosht (Mutton and Potato Curry)

    Pakistani Aloo Gosht is mutton mixed with potato curry, although a motley mix of everyday spices, is packed with flavor.
    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Course: Main
    Cuisine: Indian, Pakistani
    Diet: Halal
    Keyword: aloo, aloo gosht, gosht, meat curry, potatoe mutton curry, potatoes
    Servings: 6 people
    Calories: 14kcal
    Author: Sarah Mirza

    Equipment

    • Instant Pot

    Ingredients

    • ⅓ cup olive oil tal
    • 1½ lbs mutton (goat) bakray ka gosht
    • ⅓ cup water pani
    • 1 medium onion (finely sliced) pyaz
    • 2 tbsp ginger garlic paste lehsun adrak ka paste
    • 2 green pepper (slitted) hari mirchi
    • 1 cup yogurt

    Whole Spices

    • 1 cinnamon stick dal chini
    • 4 green cardamom hari elachi
    • 2 black cardamom kali elachi
    • 4 black peppercorns sabut kali mirch
    • 4 cloves long

    Powder spices

    • 1½ tsp red chili powder peesi huwi lal mirch
    • 2 tsp coriander powder peesa huwa danya
    • ½ tsp turmeric powder haldi
    • 1½ tsp salt

    Garnish

    • ¼ bunch cilantro (finely chopped) taza danya
    • 1 tsp fresh lemon juice taza lomo ka rus
    • ¼ tsp garam masala powder peesa huwa garam masala

    Instructions

    • In an instant Pot, on "Saute" mode, add oil and let it heat up.
    • Next add onion, sauté it until it's are brown.
    • Take the onion out in a bowl, set aside.
    • Now add potatoes, sauté them for 2 minutes.
    • Take potatoes out in a bowl, set aside.
    • Now there should be some leftover oil in an instant pot, add whole spices.
    • Sauté the whole spices for 20 seconds.
    • Next add ginger garlic paste, sauté for 30 seconds.
    • Add meat now mix it for 5 minutes or until it changes its color.
    • Now add powder spices and salt and mix well.
    • Add water and pressure it for 11 minutes.
    • Now add the potatoes and mix well.
    • Pressure for a minute.
    • In a bowl, add yogurt and whip it for 3 minutes continuously.
    • After pressure, open the lid and add whipped yogurt.
    • Now smash the brown onion.
    • Add it on top on yogurt and mix well.
    • Now add the green peppers on top.
    • Garnish with Garam Masala, cilantro, and fresh lemon juice.

    Video

    Nutrition

    Serving: 1serving | Calories: 14kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 3mg | Sodium: 6mg | Potassium: 1mg | Fiber: 1g | Sugar: 0.33g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
    « Instant Pot Tamatar Gosht (Tomato Mutton Curry) 
    Authentic Kofta Curry (Meatball Curry) »

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