Aloo Gosht Recipe Potato Mutton Curry Whiskaffair

on Jan 11, 2024, Updated Oct 09, 2024 We are mutton lovers and I keep trying out new mutton dishes all the time. Here are some of my favorites – Mutton Keema Kaleji, Punjabi Mutton Curry, Kosha Mangsho, Railway Mutton Curry, and Mutton Rara.

About Aloo Gosht

Sunday lunches while growing up meant a non-veg curry. There was a choice between chicken, mutton, and freshwater fish, and the family was inclined towards mutton most of the time. I remember standing in front of my dad’s scooter and going to the local butcher. My dad always asked for pieces from the leg and shoulder. I was told they tasted the best when made into curries and kormas. Those were also the days when guests would drop on unannounced. So, the mutton we got in the morning for our family would not be sufficient to feed everyone. On such days, my dad would make this aloo gosht recipe. The potatoes added to the curry not only added to the texture but it also ensured that it was sufficient to feed the added members. Aloo means “Potatoes,” and Gosht means “Mutton (Lamb) in Hindi. As the name suggests, Aloo Gosht is a curry made using potatoes and mutton or lamb. Every home makes this aloo gosht curry differently. Some add yogurt to their recipe, and some use tomatoes. Some keep the gravy watery thin and some like it thick. In this post, I am sharing my dad’s recipe that I grew up eating. This comforting curry tastes great with various Indian breads, such as naan, phulka, or tandoori roti. You can also serve it with steamed rice or a lightly spiced pulao. I always serve some sliced onions and lemon wedges along with this curry. This curry can be cooked in an instant pot or a traditional stovetop pressure cooker, whichever is comfortable. I use my 3-quart instant pot (or a 3-liter pressure cooker) to make it. If scaling up the recipe, use a bigger pot or cooker. The cooking time will remain the same.

Storage Suggestions

Aloo Mutton curry can be stored in an airtight container in the refrigerator for 4-5 days. Reheat it well in a microwave or in a pan over the stovetop. Add a little water if the curry has thickened after refrigerating. If you do not like bones, then you can use boneless cubes as well. If mutton is not available easily, you can replace it with lamb too. Potatoes – Any variety of potatoes works in this recipe. For The Ground Masala Paste – You need crispy fried onions, fresh ginger, garlic, and fresh tomatoes to make the masala paste. You can prepare Crispy Fried Onions at home beforehand and store them to be handy for curries. Whole Spices – This aloo gosht curry uses black cardamom (badi elaichi), cloves (laung), and black peppercorns (kali mirch). Oil – Aloo gosht curry tastes the best when cooked in mustard oil. If mustard oil is not available, then use any cooking oil or ghee instead. Spice Powders – You will need Indian spice powders such as coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, and salt. Others – You will also need red onions, green chilies, plain yogurt (dahi, curd), all-purpose flour (maida), and cilantro (fresh coriander leaves) to make this recipe. I like mildy spicy curry so I used 1 Indian green chili but you can adjust the green chilies as per your spice preference. You can use Green Thai bird’s eye chili or Serrano pepper if Indian chili is not available. You can also sprinkle some Kasuri methi at the end for added flavor.

¼ cup crispy fried onions 1 inch piece of ginger 10-12 cloves garlic, peeled ½ cup chopped tomatoes ¼ cup water

Then add 5 tablespoon mustard oil to the inner pot. Once the oil becomes hot, add the following whole spices and fry them for 4-5 seconds.

2 black cardamoms, lightly crushed 2-3 cloves, lightly crushed 4-5 black peppercorns, lightly crushed

1 tbsp coriander powder 1 tsp turmeric powder 2 tsp Kashmiri red chilli powder 1 tsp garam masala powder 1 teaspoon salt

Once the timer goes off, let the pressure release naturally for 10 minutes. Note – It will take 12-15 minutes for the instant pot to build the pressure and start the timer. Release the remaining pressure manually and open the lid. Garnish the ready curry with chopped cilantro and serve hot. Now close the lid of the cooker. Cook over medium-high heat until 1 whistle comes. Now reduce the heat to low and cook for 25 minutes. Then remove the cooker from the heat and let the pressure release naturally. Now open the lid of the cooker. Taste the curry for salt and add more if needed. Garnish the ready curry with chopped cilantro and serve hot. Cutting the potatoes into large pieces is important, otherwise, they will disintegrate once cooked along with the mutton. I used large potatoes and then just cut them into half. If the gravy is thick for your liking, then you can make it thinner by adding some hot water. Cook it once again until it comes to a boil. Shaan spice mix brand which is available in many Indian grocery stores in the US has a Shaan Aloo Gosht Masala. You can use a tablespoon of this spice mix in the recipe for a delicious flavor. To make a variation, you can skip adding tomatoes and use only yogurt. If skipping tomatoes, then increase the amount of yogurt by ¼ cup. To make the curry even more indulgent, I sometimes fry the potatoes in oil until they are golden brown before adding them to the recipe. You can also freeze this curry for up to 3 months. Thaw over the counter for 3-4 hours or in the refrigerator for 8-10 hours. Then reheat well before serving.