Aloo Gosht

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.

5 from 8 votes

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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

Prep Time: 5 minutes

Cook Time: 40 minutes

Natural Pressure Release: 5 minutes

Total Time: 50 minutes

Servings: people

Calories: 454kcal

Author: Meghna

Equipment

Instant Pot DUO 6 quart

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.

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!

Video

Notes

Measuring Units Used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
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.
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.
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.
STORING TIPS: Lasts for 7 days in the fridge and upto 2 months when frozen.
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.
If adding large potatoes halved adjust the pressure cooking time.
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.
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.
I used small whole organic golden potatoes and hence, cooked them for 10 mins on HIGH pressure.
Do not have access to Goat Meat? Sub it with lamb meat.
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.
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 :D

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