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Easy Aloo Gosht – Instant Pot, Stove Top + Busy Day Version Recipe

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4.3 from 3 reviews

A flavorful and hearty Aloo Gosht recipe that offers both traditional stovetop and Instant Pot methods, as well as a convenient busy day version. Tender beef or lamb chunks are cooked with aromatic spices, tomatoes, and potato wedges, resulting in a rich, comforting curry perfect for any day.

Ingredients

Meat and Vegetables

  • 1 lb boneless beef chunks (or up to 1.5 lbs bone-in meat; goat or lamb can be used)
  • 2 medium onions, roughly diced
  • 2 tomatoes, finely diced
  • 2 potatoes, halved lengthwise and cut horizontally into wedges
  • Handful of cilantro
  • Green chillies, diced (to taste)

Whole Spices

  • 3-4 cloves
  • 7-8 whole black peppers
  • ½ tsp cumin seeds

Spice Powders and Seasonings

  • 1 tbsp crushed garlic
  • 1 tbsp crushed ginger
  • ¾-1 tsp red chilli powder
  • ⅓ tsp turmeric powder
  • 1.5 tsp coriander powder (roasted preferred)
  • 1½ tsp salt (adjust to taste)
  • ½ tsp garam masala powder
  • ½ tsp black pepper
  • ½ tsp roasted cumin powder (optional)

Others

  • ⅓ cup vegetable oil (plus additional for sautéing in busy day version)
  • 1 to 2.5 cups hot water (amount varies based on cooking method)
  • A squeeze of lemon juice

Instructions

  1. Prepare the base: Heat a generous amount of vegetable oil over medium-high heat and add whole spices (cloves, black peppers, cumin seeds). Once fragrant, add roughly diced onions and sauté until the edges turn a rich bronze color, avoiding full caramelization.
  2. Add ginger and garlic: Stir in the crushed garlic and ginger paste and sauté for a minute to release their aroma.
  3. Cook the spices: Sprinkle in red chilli powder, turmeric, coriander powder, salt, and optionally roasted cumin powder and black pepper. Sauté for another minute to blend flavors.
  4. Add tomatoes: Mix in the finely diced tomatoes and cook for 3-4 minutes until they break down into a paste, enriching the curry’s flavor base.
  5. Add meat: Stir in beef or lamb chunks, sautéing until the meat changes color on all sides and the masala starts to adhere.
  6. Cook the meat: For stovetop: Add 2.5 cups of hot water, bring to a boil, then reduce heat and simmer for 45-55 minutes until the meat is tender and nearly falling apart.
    For Instant Pot: Add ¾ to 1 cup hot water, seal the lid, and cook on high pressure for 20 minutes for beef or 15 minutes for mutton, then perform a quick release.
  7. Add potatoes: Add potato wedges to the curry.
    For stovetop: Simmer with the curry for 15 more minutes until potatoes are tender.
    For Instant Pot: Pressure cook for an additional 4 minutes followed by a quick release.
  8. Adjust consistency and seasonings: Add water if needed to reach your preferred curry thickness and adjust salt and spices accordingly.
  9. Finish with garnishes: Stir in garam masala powder, diced green chillies, chopped cilantro, and a squeeze of lemon juice for brightness. Serve hot.
  10. Busy Day Version: Combine beef chunks, onions, whole spices, garlic, ginger, red chilli powder, coriander powder, and salt in a pot with 2 cups of very hot water. Cover and bring to a boil; then simmer covered for 45 minutes to an hour until beef is tender. In Instant Pot, cook manually for 20 minutes then quick release.
    Once tender, increase heat to evaporate excess water until the spice paste starts sticking to the pot. Add a generous amount of oil, sauté the masala until the oil separates and rises above it.
    Add diced tomatoes and cook until oil separates again.
    Add 1 cup water and potato wedges, bring to a boil, then simmer until potatoes cook through.
    Add more water if needed, adjust seasoning, then turn off the heat and finish with garnishes of choice.

Notes

  • Use boneless meat for quicker cooking; bone-in meat can add more flavor but requires longer cooking times.
  • Adjust the amount of water based on desired curry thickness.
  • For richer flavor, take extra time to sauté tomatoes until oil separates from the masala.
  • The busy day version is a streamlined method requiring less prep and active cooking.
  • Optional roasted cumin powder can enhance the earthy aroma of the dish.
  • Green chillies and lemon juice are added at the end to provide freshness and a slight tang.

Find it online: https://marthatasty.com/easy-aloo-gosht-instant-pot-stove-top-busy-day-version-recipe/