Aloo Gosht Recipe "With Tomatos (Tamatar)"

Introduction of Aloo Gosht

Aloo Gosht is a beloved Pakistani dish that brings together tender, slow-cooked lamb and soft, flavorful potatoes in a rich, aromatic gravy. The name itself explains the essence of the dish — aloo means “potato” in English, and gosht translates to “meat.” This hearty and comforting curry is a staple of Pakistani and North Indian cuisine, known for its deep flavors, warm spices, and irresistible aroma.

Whether served at a family dinner, a festive gathering, or simply when you’re craving something warm and filling, aloo gosht never fails to impress. Its savory, well-spiced gravy pairs beautifully with naan, roti, or steamed rice, making it a versatile dish that suits every palate. The slow-cooked meat absorbs the aromatic spices, while the potatoes soak up the flavors, creating the perfect balance of taste and texture.
This classic dish isn’t just about taste — it’s about the warmth of home-cooked meals and the tradition of sharing a meal with loved ones. A blend of onions, tomatoes, garlic, ginger, and traditional spices give Aloo Mees its depth of flavor. Some variations include using yogurt for extra richness or garam masala for an extra layer of heat.

Now, let’s take a look at how you can make this traditional masterpiece in your own kitchen and bring the authentic flavors of Aloo Mees to your table.Spices:

• 

  Black peppercorns (Kali mirch): 6-7
• Green cardamom (Hari elaichi): 2
• Cumin seeds (Zeera): 1 tsp
• Caraway seeds (Shahi zeera): ½ tsp

Other Ingredients:

• Fried onion (Pyaz): ¼ cup (coarsely ground)
• Cooking oil: ½ cup
• Sliced onion (Pyaz): 1 medium
• Bay leaves (Tez pata): 2
• Mutton mix boti: 750 g
• Ginger garlic paste (Adrak lehsan): 2 tbsp
• Red chili powder (Lal mirch): 2 tsp or to taste
• Salt (Namak): 1 ½ tsp or to taste
• Turmeric powder (Haldee): ½ tsp
• Coriander powder (Dhania): 1 ½ tbsp
• Tomato paste (Tamatar): 1 tbsp
• Chopped tomatoes (Tamatar): 2 medium
• Water (Pani): 2 cups + ½ liter (as needed)
• Potatoes (Aloo): 200 g, peeled and halved
• Green chilies (Hari mirch): 2-4
• Garam masala powder: ½ tsp
• Fresh coriander (Hara dhania): As needed

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Directions

1. Prepare the Spice Mix

Grind the black peppercorns, green cardamom, cumin seeds, caraway seeds, and fried onion into a coarse powder. Set aside for later.

2. Cook the Base

• Heat oil in a pot and fry sliced onions until translucent.
• Add bay leaves and fry until the onions turn slightly golden.
• Add the mutton mix boti and stir-fry for 5-10 minutes.
• Mix in the ginger garlic paste and cook for 4-5 minutes with the lid on.

3. Add the Spices

• Sprinkle in red chili powder, salt, turmeric powder, and coriander powder.
• Stir well and cook until the spices release their aroma.

4. Incorporate Tomatoes

• Add tomato paste and chopped tomatoes.
• Cook for 5-8 minutes until the tomatoes soften.
• Pour in 2 cups of water and bring the mixture to a boil. Cover and cook on low flame for 40-50 minutes, or until the mutton is tender and the water reduces.

5. Add Potatoes and Spice Mix

• Once the oil begins to separate from the gravy, add the potato halves, ground spice mix, and green chilies

• Stir and cook until the potatoes are tender.

6. Final Touches

• Add ½ liter of water and bring to a boil.
• Cover and let it simmer until the potatoes are fully cooked and the gravy thickens to your desired consistency.
• Sprinkle garam masala powder and garnish with fresh coriander.

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Serving Suggestions

Aloo Gosht pairs perfectly with:

• Steamed basmati rice
• Freshly baked naan or chapati
• Raita and a side salad for a complete meal

Enjoy this soulful dish with your loved ones and savor the rich flavors of traditional Pakistani cuisine!