Aloo Gosht (Pakistani Beef and Potato Curry)

Ingredients

• oil (enough to cover the bottom of the pan)
• 2 onions (chopped)
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 0.5 tsp turmeric
• 1 tsp Kashmiri red chili powder (for color and mild heat)
• 0.5 tsp hot red chili powder (adjust to taste)
• 1.5 tsp salt (adjust to taste)
• 0.25 tsp black pepper
• water (splashes as needed to bloom spices and loosen sauce)
• 2 tomatoes (chopped)
• 1 tbsp tomato paste
• 1 lb beef (cubed (stew meat or chuck))

Steps

1. 1

   Place a pan over medium-high heat and add enough oil to cover the bottom of the pan.

2. 2

   Add the chopped onions to the pan and sauté until they are very golden brown, which should take about 10 to 15 minutes. Do not rush this step as it provides the base flavor for the dish.

3. 3

   Add the ginger and garlic paste. Let it rest on top of the onions for a moment to reduce splattering, then sauté until the raw smell disappears.

4. 4

   Add the coriander powder, cumin powder, garam masala, turmeric, Kashmiri red chili powder, hot red chili powder, salt, and black pepper.

5. 5

   Sauté the spices briefly to bloom their flavor. Add small splashes of water as needed to prevent the spices from burning and to loosen the mixture.

6. 6

   Add the chopped tomatoes. Sauté and let them simmer for about 5 minutes until they are very soft.

7. 7

   Stir in the tomato paste and sauté for a couple of minutes to add depth and color. Add a splash of water if the mixture is too thick.

8. 8

   Add the cubed beef to the pan.

Notes

The video transcript cuts off before the potatoes (aloo) are added, but traditionally, after browning the meat, you would add water to braise the beef until tender, then add cubed potatoes and cook until they are soft. Finish with fresh cilantro and green chilies.

Nutrition per serving

• main
• beef
• curry
• Pakistani
• comfort food
• stew
• spicy