Aloo Gosht (With Tamatar)

Here is an everyday Aloo gosht recipe for you. Give it a try and enjoy. #HappyCookingToYou

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  • Kali mirch (Black pepper) corns 6-7
  • Hari elaichi (Green cardamom) 2
  • Zeera (Cumin) seeds 1 tsp
  • Shahi zeera (Caraway seeds) ½ tsp
  • Pyaz (Onion) fried ¼ cup
  • Cooking oil ½ cup
  • Pyaz (Onion) sliced 1 medium
  • Tez pata (Bay leaves) 2
  • Mutton mix boti 750 gms
  • Adrak lehsan (Ginger garlic) paste 2 tbs
  • Lal mirch (Red chili) powder 2 tsp or to taste
  • Namak (Salt) 1 & ½ tsp or to taste
  • Haldee (Turmeric) ½ tsp
  • Dhania (Coriander powder) 1 & ½ tbs
  • Tamatar (Tomato) paste 1 tbs
  • Tamatar (Tomato) chopped 2 medium
  • Pani (Water) 2 cups
  • Aloo (potato) 200gms peeled and halves
  • Hari mirch (Green chilies) 2-4
  • Pani (Water) ½ liter
  • Garam masala powder ½ tsp
  • Hara dhania (Fresh coriander) as needed


Grind black pepper corns, green cardamom, cumin seeds, caraway seeds, and fried onion until coarsely ground.

In a pot heat oil and fry onions until translucent and add bay leaves and fry till slightly golden then add mutton mix boti and fry for 5-10 minutes and add ginger garlic paste.

Cover and cook 4-5 minutes and add red chili powder, salt, turmeric powder, coriander powder and cook.

Then add tomato paste and chopped tomatoes cook for 5-8 minutes and add water then bring to boil and cover to cook on low flame until meat is tender and the water reduces for approximately 40-50 minutes.

Keep mixing and once oil starts to separate, add potatoes, ground spice mix and green chilies.

When oil separates fully add water and let boil and cover until potatoes are cooked.

Sprinkle with garam masala powder and hara dhania.

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