Aloo Gosht curry

By on October 8, 2011

 Aloo Gosht curry



  • 1 ½ kilograms or 1 ½ lbs. Bhuna Gosht or Skirt Steak
  • 2 Green Chillies (more or less may be used depending on taste preferance.)
  • 3 medium Onions (finely sliced)
  • 750 grams or ¾ lbs. of Potatoes (cubed)
  • 6 cloves of Garlic (Lehsan) (crushed)
  • 1 tbsp. Ginger (Adrak) (finely chopped)
  • 2 tbsp. Fresh Coriander/Cilantro Leaves (Hara Dhania)
  • 1 tsp. Black Mustard Seeds
  • ½ tsp. Fenugreek Seeds
  • 2 tbsp. Coriander Seeds (Saabut Dhania)
  • 1 tbsp. of Cumin Seeds (Sufaid Zeera)
  • 2 tsp. Red Chili Powder (Pisi Lal Mirch) (more or less may be used depending on taste preferance.)
  • 1 ½ tsp. Turmeric Powder (Pisi Haldi)
  • 2 tsp. Garam Masala Powder
  • Salt (to taste)
  • 2 tbsp. Vinegar (Sirka)
  • Another 2 tbsp. Vinegar (Sirka)
  • ¼ cup Cooking Oil


  • Cut steak or lamb into cubes. Heat oil and fry the mustard seeds until they burst. Add the fenugreek, garlic, ginger and onion. Fry until onions are golden. Add turmeric and fry for 1 minute. Add the coriander, cumin and chilli. Stir well.


  • Add salt and vinegar, and fry until the liquid evaporates. Sprinkle in the garam masala powder and mix well. Add the meat and turn until it is coated.


  • Add the cubed potatoes and cover. Cook for another 20-30 minutes or until the potatoes are cooked.


  • Sprinkle with finely chopped coriander, green chilli and garam masala powder .