Aloo gosht

Name: Aloo gosht
Cuisine: American
Ingredients: 1/2 cup oil; 2 onions, sliced; 1 tsp. cumin seeds; 1 bay leaf; 1 stick cinnamon; 4 cloves; 4 peppercorns; 1 black cardamom; 1 tbsp. ginger-garlic paste; 1/2-1 kg beef, stew cut (bone-in preferable); To taste salt; 1 tsp. chilli powder; 1/2 tsp. turmeric; 1 1/2 tsp. coriander powder; 2 tomatoes, chopped; 3-4 green chillies, sliced; 6 cups water, hot, divided; 3-4 potatoes, quartered; 1/2 tsp. garam masala; 2 tbsp. cilantro, chopped

Sarvat Hanif @sarvathanif

Canada

Aloo gosht often triggers nostalgia for home. Many people grew up eating aloo gosht as a weekend or special meal, often when the whole family sat together.
Every mom has her own way of making aloo gosht—whether it’s how she browns the onions, balances the spices, or lets it cook slowly until the potatoes soak up the gravy. That unique taste is tied to her care and effort, something no restaurant can fully replicate.
The warmth of the kitchen, the familiar aroma of simmering meat, potatoes, and spices, the clatter of utensils, the smell drifting through the house—it all becomes part of the memory. It’s why even as adults, one whiff of aloo gosht can feel like stepping back into your mother’s kitchen.
Aloo gosht isn’t just food; it’s love, safety, and belonging —it’s an emotional memory served on a plate.

Sarvat Hanif @sarvathanif

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Ingredients

1/2 cupoil
2onions, sliced
1 tsp.cumin seeds
1bay leaf
1 stickcinnamon
4cloves
4pepper corns
1black cardamom
1 tbsp.ginger-garlic paste
1/2-1 kgbeef, stew cut (bone-in preferable)
To taste, salt
1 tsp.chilli powder
1/2 tsp.turmeric
1 1/2 tsp.coriander powder
2tomatoes, chopped
3-4green chillies, sliced
6 cupswater, hot, divided
3-4potatoes, quartered
1/2 tsp.garam masala
2 tbsp.cilantro, chopped

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Steps

1

Heat oil in Dutch oven or heavy bottomed pot.
2

Add onions and saute till deep golden brown. Do not rush this step as it gives meat its characteristic flavour and colour.
3

Add cumin seeds, bay leaf, cinnamon, cloves, pepper corns and black cardamom. Saute for 30 seconds.
4

Add the ginger-garlic paste and fry for 1 minute.
5

Add the beef and sear till nicely browned.
6

Add the salt, chilli powder, turmeric and coriander powder. Cook for 1 minute.
7

Add the tomatoes and cook till soft and mushy and oil separates.
8

Add 3 cups hot water. Bring to a boil, cover and simmer till beef is nearly tender.
9

Add the potatoes and mix to coat the potatoes with the masala. Cover and cook until potatoes are fork tender.
10

Add garam masala and green chillies and remaining water. Simmer to desired gravy consistency. Gravy should be of runny consistency.
11

Serve garnished with cilantro and hot roti.