• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Foodies Terminal logo

  • Recipe Categories
    • Non-Vegetarian
    • VEGETARIAN RECIPES
    • BAKING RECIPES
    • DESSERT RECIPES
    • INSTANT POT RECIPES
    • AIR FRYER RECIPES
  • IP – Cooking Time
  • Our Policies
    • Accessibility
    • Privacy Policy
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About
  • Instant Pot – Cooking Time
  • Privacy Policy
  • Accessibility
×
Home » INSTANT POT RECIPES

Aloo Gosht

Feb 18, 2020 · Modified: Apr 15, 2023 by Foodies Terminal 6 Comments 2814 words. [feast_sponsored_disclosure before=“”]

Jump to Recipe Jump to Video Print Recipe
  • SHARE
  • TWEET
  • PIN
  • JOIN US
  • 7.3Kshares

This is the BEST Aloo Gosht you'll ever make in your Instant Pot- guaranteed! An ultimate comfort food that'll never disappoint you! Juicy, falling off the bones tender Mutton cooked with potato chunks in a deeply flavored, rich and spicy, curry sauce. Regular pressure cooker options also included.

Click to GET it

Get Access to a HUGE Searchable Instant Pot Cook Time Cheat Sheet.

Aloo Gosht served in a copper pot with brass handles and a spoon
Tender Mutton & Potatoes in a deeply flavored sauce

Degi Aloo Gosht Pakistani Style

This Aloo Gosht is not like any other mutton and potato curry, it's not boring and not complicated either.

The beautifully brownish, slightly reddish, golden soupy brothy Salan with a layer of oil floating on the top will make your mouth water. It has COMFORT FOOD written all over it.

Tastes heavenly with rice, roti, poori and paraths. Drench your rice or dunk those rotis, this Lahori Style Aloo Gosht will please you in every way.

There are a few secrets to the curry sauce today and a few techniques that makes this Aloo Gosht Recipe a bomb.

I will share them all. So, don't miss any part of today's blog post 🙂

Aloo Gosht pakistani style in a silver spoon
The BEST Aloo Gosht

Bid goodbyes to those boiled water kind of brothy shorbas or muddy gloopy Aloo Gosht so very unappetizing consisting of dull mutton and potatoes.

Learn to cook Aloo Gosht like a PRO 😉

Because this Pressure cooker Aloo Gosht is a dish where you have everything just right, well balanced and perfect. Starting from the meat, to the potatoes, to the masala and the oil.

Frying gosht or mutton in instant pot
Fry the mutton with aromatics until oil oozes out, the color darkens and your house is filled up with delicious aroma

This is one of those recipes that will leave a lasting impression in your mouth, heart & soul. It's unforgettably good.

And a Mutton Lovers' true paradise, so very addictive.

The Pakistani Aloo Gosht recipe also happens to be a freaking easy recipe, spicy, rich and absolutely aromatic with a lingering taste that will force you to make the recipe again and again and again!

What is Aloo Gosht?

Aloo Gosht is a Mutton Curry that's cooked with either goat or lamb meat and potatoes in a spicy, beautifully rich & deeply flavored curry sauce. Imagine stewed meat with potatoes in a rich, fragrant and deeply flavored broth.

Aloo Gosht recipe is quiet popular and a loved dish all over Pakistan.

Aloo = Potato

Gosht = Mutton (Goat or lamb)

Aloo Gosht with mutton and potatoes in a rich curry sauce
Aloo Gosht cooked in Instant Pot

Aloo Gosht Recipe Pressure Cooker

There's nothing like an authentic Aloo Gosht recipe. It's an elusive term because every family has their own secret recipes and own traditional way of making the dish.

Some love a soupy broth, however other's prefer the dish not so soupy. A few recipes use Birista (fried onions) and yogurt while, other's cook the gosht with raw onions and tomatoes.

Aloo Gosht piece being lifted with a laddle from instant pot
Perfectly cooked mutton in the Instant Pot

There are variations of Aloo Gosht and no two recipes are similar. Than, there are the good ones and the not so good ones 😛

However, there's only one thing that matters and that is a "Good Aloo Gosht" which must and mustn't have the following traits -

  • A thin layer of floating oil on top of the broth is a must. That doesn't mean a greasy curry with boat loads of oil. It means the correct art of Bhunofying (frying) the masalas, adding liquid at the right time, cooking the correct way.
  • A good Aloo Gosht must also have a lovely, brownish, reddish and golden hue.
  • It mustn't have onions staring back at you through the shorba or mutton broth.
  • Mustn't contain raw smelling under-cooked masalas.
  • Must not have traces of half-cooked tomatoes that sinks at the bottom of the shorba.
Degi aloo gosht in instant pot with goat meat and potatoes
This is how a perfect Aloo Gosht should look

If cooked in an iron vessel the color of the shorba will be much darker.

If an Aloo Gosht recipe lacks the right traits and shows the wrong traits than stay away from that recipe because it's a complete failure and a disaster.

But, is it so simple? Let's see....

Aloo Gosht Recipe Ingredients

  • Mutton on the bones: I used goat meat. You can use Lamb meat also.
  • Potatoes: I used whole peeled small potatoes (not baby potatoes). You can use baby potatoes as well as large potatoes halved.
  • Spices: Red Chili Powder, Deggi Mirch or Kashmiri red chili powder, garam masala powder, roasted cumin powder that's coarsely ground (this is very important), coriander powder, turmeric powder.
  • Ginger Garlic Paste: Try my home-made ginger garlic paste recipe from the blog. It will last you the longest without turning green. Tips, tricks & a video included in that post.
  • Birista Paste: Deep fried onion paste. This one is very important in today's recipe. Do not sub it with raw onions.
  • Yogurt.
  • Whole green chilies from Indian or Pakistani grocery stores (optional). And do not sub it with Jalapeno or Serrano Peppers. If you do not have it handy skip using it but do not sub with other varieties.
  • Mustard oil or ghee.
Pakistani aloo gosht recipe in pot with a spoon
Deliciois Degi Aloo Gosht Pakistani Style

Browse Instant Pot Recipes for FREE!

Get access to a HUGE list of easy Instant Pot Recipes from FOODIES TERMINAL!

CLICK HERE

Instant Pot Aloo Gosht - Foodies Terminal Tips

  • Fry the spices very well: This is very important and if you skip frying each ingredient well you won't get what you see in the photos. Frying each ingredient until the right state (oil oozing state) helps develop deep flavors, extraordinary taste and an appetizing attractive color. It's known as the technique of "Bhuna".
  • Do not sub this for that which means use the mentioned ingredients. The taste of the Aloo Gosht greatly depends on the spices and all the ingredients mentioned. Skipping any one of them will greatly impact the dish.
  • Increase the pressure cooking time if you use bigger chunks of meat or a mature goat. Today's recipe uses baby goat meat and the pieces are approximately cut into 1" size.
  • Turn off the heat and allow the instant pot to cool down a bit before adding the yogurt. This way the yogurt won't split or curdle. You'll have a wonderful texture and taste.
  • Birista or fried onion paste is very important in todays recipe. Do not skip it. It builds a great complex flavor and an outstanding taste.
  • Add more water for a soupy brothy Aloo Gosht and vice a versa for a semi thick or thick gravy. Today's recipe makes a medium thin curry which is not soupy or brothy. Tastes awesome with both rice and roti.
  • Add the potatoes midway. Potatoes gets down faster than mutton so it's ideal to add them midway and than complete the cooking cycle. Otherwise they'll over cook and mush up.
<span style="color:#151515" class="color">Foodies Terminal YouTube Channel.</span>
Foodies Terminal YouTube Channel.

New Recipes EVERY WEEK for FREE!

Visit My Channel NOW !

How to make Aloo Gosht? Step by Step

Step #1 Fry the mutton until opaque

Sauce the mutton pieces in the instant pot.

Set the Instant Pot on SAUTE and keep it on NORMAL. Add oil and fry the mutton until opaque.

Step #2 Fry mutton with aromatics

Process of frying the mutton.

Next, add ginger garlic paste and fry until the raw smell disappears.

Immediately add the dry spices and keep on frying until the spices are nicely roasted and oil begins to ooze out.

Things might get sticky at this stage so fry the mutton with splashes of water to prevent the spices from getting burnt.

You'll have a well roasted bhuna meat with a rich dark color at the end of the process.

Step #3 Add Curd and Birista Fry well

Process of adding yogurt and barista.

Turn off the Instant Pot, allow it to cool down a bit.

Than add the yogurt, mix well. This will prevent the yogurt from curdling.

Turn back the SAUTE and set it again on NORMAL. Fry the mutton along with the yogurt until you see streaks of oil appearing.

Next, add the birista, mix well and fry well for about 2-3 mins.

Step #4 Pressure Cook Aloo Gosht

process of adding water and pressure cooking in instant pot.

Now, add water and de-glaze the pot very well so that there are absolutely no bits and crumbs stuck at the bottom of the pot.

CANCEL the SAUTE mode and PRESSURE COOK on HIGH for 14 mins followed by a quick pressure release.

Add the potatoes and the green chilies and PRESSURE COOK again on HIGH for another 10 mins followed by 5 mins natural pressure release.

Release the rest of the pressure manually, open the pot and serve the Aloo Gosht hot with rice or Chapathi. Enjoy!

Instant pot aloo gosht served in copper vessel
Tender falling off the bones mutton in a a spicy curry sauce

How long can you store Aloo Gosht?

You can store Aloo Gosht for 7 days in the fridge in air tight containers.

You'll notice a thick solid layer on top of the dish. That's the meat fat that solidifies in cold temperatures. However, it melts and liquefies once you re-heat the gosht.

The recipe freezes very well too and lasts for upto 2 months. However, the potatoes might becomes a little mushy if you freeze the recipe along with the cooked potatoes.

Thaw overnight in the fridge and re-heat like any normal gravy either in the microwave oven or on the stove top.

Love Mutton? Try these easy Mutton Recipes from Foodies Terminal.

Bhuna Gosht cooked with Goat meat garnished with cilantro
Bhuna Gosht
Instant Pot Indian Goat Curry
Lauki gosht made with bottle gourd & mutton
Lauki Gosht
Junglee Maas in a spicy red sauce
Junglee Maas
Mutton Paya in a white bowl with goat trotters
Mutton paya
Goat Rogan Josh served in a white tray.
Goat Rogan Josh instant pot
Lamb curry instant pot in a copper pot
Lamb curry instant pot



Aloo Gosht recipe

Aloo Gosht

5 from 8 votes
Print Recipe Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 40 minutes minutes
Natural Pressure Release: 5 minutes minutes
Total Time: 50 minutes minutes
Servings: 4 people
Calories: 454kcal
Author: Meghna

Watch Recipe Video

Aloo Gosht is a quick and easy mutton and potato curry that's deeply flavored with spices, yogurt and birista. Instant Pot Aloo Gosht tastes amazing with both rice and chapathi.

Ingredients

  • 750 gms mutton on the bones cut into 1" pieces (1.65 pounds, I used baby goat meat)
  • ½ cup yogurt (whisked or beaten)
  • 1 cup Birista made into a thick paste with few tablespoons water (Read NOTES below "How to make Birista")
  • 1.5 tbsp Ginger Garlic Paste
  • 8 whole small potatoes peeled and rinsed
  • ⅓ cup Extra Virgin Mustard Oil (you can use more or less oil according to your preference)
  • 5 green chilies slit
  • Salt (to taste)

Dry Spices

  • 1 tbsp coriander powder
  • 1 tbsp cumin powder (roasted cumin ground into a coarse powder, not fine powder, this is very important)
  • 1.5 tbsp Paprika or Deggi Mirch or Kashmiri Red Chili Powder
  • 1 tbsp Red Chili Powder
  • 1 tsp red chili flakes
  • 1 tsp turmeric powder

Water

  • 2.5 cups water (it's a personal choice add more for soupy gravy or less for a thick gravy. )
Want more Recipe Videos?Check out our Youtube channel!

Equipment Used

Instant Pot DUO 6 quart

Instructions

  • Set the Instant Pot on SAUTE and keep it at NORMAL mode. Add oil, when the oil becomes moderately hot gently add the mutton pieces and fry them stirring continuously.
  • When the meat changes its color and becomes opaque add the ginger garlic paste and fry well until the raw smell of the ginger and garlic completely disappears. Scrape the bottom of the steel pot occasionally with the spatula while frying the meat.
  • Next, add all the dry spices and fry well until the spices are well roasted, until the raw smell completely disappears and until oil begins to ooze out. This is very important. If you do not fry well your gravy will lack color and taste flat and bad. At this stage, things will get sticky and so keep on frying with intermittent splashes of water. The short splashes of water will prevent the masalas from getting burnt. Don't worry about the sticking part, it boosts the flavors of the dish. Just keep on scraping the bottom and keep on adding splashes of water.
  • After frying for quiet sometime you'll notice streaks of oil appearing and you'll notice a lovely, dark and gorgeous colored meat well coated with buna masala (roasted spices). This is exactly what we want. Refer the VIDEO.
  • Press the CANCEL button and turn off the Instant Pot. Allow the steel pot to cool down a bit , say approximately 5 mins. Than, add the beaten curd and mix well with the Bhuna mutton. the yogurt won't curdle and you'll have a fantastic smooth silky textured gravy.
  • After mixing the yogurt well with the bhuna mutton turn back the SAUTE mode and fry for sometime unitl the yogurt is well roasted and you begin to see streaks of oil appearing.
  • Now, add the Birista paste and keep on frying until you see streaks of oil appearing. It won't take much time as birista is already fried onions made into a paste. You may add splashes of water if things get sticky.
  • Add water and de-glaze the steel pot of the Instant Pot very well with the help of your spatula. You need to scrape off slightest of bits and crumbs that's stuck at the bottom of the pot.
  • Once, de-glazing is over CANCEL the SAUTE mode and close the lid of the Instant Pot. Seal the Valve and press the PRESSURE COOK button and set it on HIGH for 14 minutes.
  • Once, the cooking cycle is over the Instant Pot will begin to beep. Do a quick pressure release and open the lid.
  • Add the potatoes + green chilies and close the lid again and seal the Valve. PRESSURE COOK on HIGH for 10 mins.
  • Once the cooking cycle is over the Instant Pot will begin to beep. Wait for natural pressure release (NPR) for 5 mins and than release the rest of the pressure manually.
  • Open the lid and serve the Aloo Gosht hot. Enjoy!

How to make Aloo Gosth in Pressure Cooker?

  • Use a regular pressure cooker instead of an instant pot. Follow until STEP 8 over medium high heat.
  • Pressure cook on medium heat until 5-6 whistles. Do a quick release.
  • Open the pressure cooker and add the potatoes and the chilies.
  • Pressure cook again for 3-4 whistles. Wait for natural pressure release and than open the pressure cooker. Adjust the amount of liquid according to your preference. Enjoy!

Notes

  1. Measuring Units Used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
  2. Something about the amount of Water: 2.5 cups water = Semi soupy gravy which is what today's recipe is. If you want soupy, brothy, runny gravy adjust the amount of water accordingly and same rule applies for a thicker gravy. The amount of liquid in the recipe is totally your personal choice, adjust accordingly.
  3. Mature Goat: Increase the cooking time. Mature goat meat requires longer cooking time to reach the tender falling off the bone stage. I generally cook mature goat meat for 35-45 mins on HIGH followed by natural pressure release.
  4. Something about OIL: Just like the amount of liquid you may control the amount of oil in this dish. Add more or less according to your personal preference. However, a little more oil always makes a delicious meat dish. 
  5. STORING TIPS: Lasts for 7 days in the fridge and upto 2 months when frozen.
  6. RE-HEATING TIPS: Thaw over night in the fridge and than re-heat just like any other gravies - Microwave oven or on the stove top. You may also add a spalsh of water to get things going as the dish thickens with time.
  7. If adding large potatoes halved adjust the pressure cooking time. 
  8. BEST POTATOES for the recipe: If you are in the USA choose Yukon Gold, Idaho or organic golden potatoes. Avoid Russet potatoes. Russets have quiet a rep of getting mushy in gravies.
  9. BIRISTA RECIPE: Making Birista is easy. Here's how you can do it: Make uniform thin onion slices, make sure the slices are of same thickness, this will result in even browning of the onion. Next, gently rub the onion slices with the help of your fingers just to separate out each slice. Dab them with a kitchen towel to soak up the excess moisture. Now, in a heavy bottomed saucepan add enough oil for deep frying. Set the heat to medium and allow the oil to become hot. Gently release the onion slices and fry them until golden brown in color. Do not over crowd otherwise the onions won't evenly cook or brown and do not increase the heat, keep it at medium or medium low. Once, done bring out the fried onions or Birista with the help of a slotted spoon and place them on kitchen towel or on a fine sieve so that the excess oil drains out. Repeat the process until you are done frying all the onion slices. The Birista is ready. Use them in recipes according to instructions.
  10. I used small whole organic golden potatoes and hence, cooked them for 10 mins on HIGH pressure.
  11. Do not have access to Goat Meat? Sub it with lamb meat.
  12. Do not use fat free or low fat special yogurts. If using greek yogurt do dilute it with few tablespoons water to resemble a regular variety.
  13. Fry each ingredient very well until you see streaks of oil appearing. I cannot stress this enough in all my recipes. The frying technique or Bhunofying helps develope a rich taste, deepens the flavors of the dish, brings out the color of the spices, and makes the dish mouthwatering good. If you fry less or do not want to fry until the oil oozing stage your dish won't taste good or look good. Expect a boring curry with dull colors, very meh and unappetizing! Choose or decide wisely 😀 

Nutrition

Calories: 454kcal | Carbohydrates: 5g | Protein: 40g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 126mg | Sodium: 190mg | Potassium: 684mg | Fiber: 2g | Sugar: 2g | Vitamin A: 791IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 5mg
Course :Main Course
Cuisine :Indian, Pakistani
Keyword :Aloo Gosht, Aloo Gosht Recipe, Deggi Aloo Gosht Pakistani Recipe, Instant Pot Aloo Gosht, Pressure cooker aloo gosht
Hungry for more?Never miss a new recipe follow us on Pinterest @Foodiesterminal & search for recipes using #foodiesterminal on Pinterest.

More Instant Pot Recipes

  • chicken brown rice soup served in a light blue bowl
    Chicken and Brown Rice Soup
  • turkey meat pasta in a white plate
    Turkey Meat Pasta
  • Parmesan Italian sausage soup in a pale blue bowl with a spoon
    Creamy Parmesan Italian Sausage Soup
  • creamy veggie soup in a white bowl with a spoon
    Creamy Veggie Soup

Reader Interactions

Comments

  1. Michelle says

    September 29, 2020 at 8:50 am

    5 stars
    Hi Meghan, I just found this recipe of yours on Pinterest. It looks very delicious and I would like to make it except I don’t have an Instant pot. Can I make it on the stove and for how long must I cook it if I am using lamb meat, do I use the the same amount of all the ingredients?

    Reply
    • Foodies Terminal says

      October 02, 2020 at 7:33 pm

      Yes Michelle you need to keep the ingredients quantities exact same. However, you can adjust the amount of liquid a bit because when cooking on the stove top the liquid tends to evaporate and escape, so you need to slightly adjust the amount of liquid. I would use any heavy bottomed pot or dutch pot to make the recipe. Lamb meat without bones diced into 2-2.5 inches would take you about 25-30 mins to get done and become melt-in-the-mouth tender. And lamb on the bones chopped to 2-2.5 inch pieces would take at least 45 mins on the stove top to become absolutely tender. I would always cook the meat over medium-low heat and covered. This would give the meat best of best flavor. If you wanna cook this recipe over low heat it would take you about 60 mins approx. Also if choose the potato size accordingly. For boneless lamb I would pick baby potatoes and use them whole. And for meat on the bones I would choose medium potatoes and might halve them and add them half way through. Hope you enjoy the recipe Michelle 🙂 Do let me know if you have any other queries regarding the recipe would be happy to help 🙂 Take care Michelle - Meghna.

      Reply
  2. Sana says

    May 20, 2020 at 1:47 am

    5 stars
    I made this tonight and it was delicious! Both my toddlers loved it and kept asking for more. One of the best beef curry recipes I’ve tried.

    Reply
    • Foodies Terminal says

      May 24, 2020 at 4:35 pm

      That's so awesome Sana, I am so glad that your toddlers enjoyed it so much 🙂 Thank you for your amazing feedback and do keep visiting the blog for more delicious recipes.Take Care Sana 🙂 - Meghna.

      Reply
  3. Sonakshi says

    April 24, 2020 at 6:16 pm

    5 stars
    Superb Recipe, the BEST Aloo Gosht I ever tried...thank you so much for sharing the recipe and all the details, very helpful and a must try recipe for sure. My whole family appreciated it and they said it's the Best aloo gosht 🙂 Love your site a lot Meghna.

    Reply
    • Foodies Terminal says

      April 24, 2020 at 10:16 pm

      Thank you Sonakshi for your lovely feedback! I am so glad that you loved the recipe so much 🙂 Keep coming back for more such awesome recipes. Take Care.-Meghna.

      Reply
5 from 8 votes (4 ratings without comment)

Do let us know if you created this recipe Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet Meghna


!Hi! I am Meghna! Welcome to my web kitchen! I am the recipe developer, cook, writer & photographer behind this blog. Here you’ll find delicious, tried & tested recipes with step-by-step photos & videos.

Read about us

Get comfy this winter with our most requested soup recipes.

Download FREE eBook NOW


Footer

↑ back to top

About

  • Our Privacy Policy
  • About us

Contact

  • Contact form

Newsletter

  • Signup
  • Unsubscribe

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 Foodies Terminal

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.