Slow-cooked Indian beef and potato curry(aloo gosht).
Let’s make an Indian beef curry recipe that is easy to make and full of your favorite curry tastes.
This beef with potato curry is also known as aloo gosht.
What’s great about this Indian beef curry is that you can easily replace beef with meats like lamb or mutton as well.
Tender meat and potatoes cooked in spices to flavor the dry gravy.
This rich curry just needs a few garlic naans, roti or paratha to serve as a meal.
Delicious beef and
potato curry recipe.
If you love Indian food just as I do and love those spicy, dry curries that they serve in many Indian restaurants then make this beef and potato curry.
The flavors of this dish are so rich they are sure to impress your family or guests.
It’s also the perfect dish to prepare if you are serving a crowd.
You absolutely don’t want to spoil the fragrant Indian dish by adding any more side dishes to it, unless of course, you want to make a full out Indian themed dinner spread.
But for a cozy family dinner, a few pieces of garlic bread or a small portion of rice would be more than enough.
You can also serve the beef and potato curry with some hot parathas.
Meal ideas for the
beef with potato
- As mentioned earlier naans, parathas, roti, or any type of flatbreads are a great accompaniment to beef and potato curry.
- You can add a fresh salad on the side, just so you’ll feel better knowing you are eating your greens.
- Since the curry is dry, if you really want to add another dish, I would suggest an Indian dal curry
- And if you are serving with rice, I would also suggest keeping it plain(as in not adding spices or ghee to the rice) and the portion small.
Can I substitute beef with other types of meat to make this curry?
In fact, this is a dish where you usually use mutton and lamb called, alu gosht Kari.
The difference is that I’ve used beef since mutton and lamb can be a little too expensive, too rich for our daily meals.
Using beef for this Indian beef curry makes it a versatile dish you can try any time.
Utensils and appliances
your favorite wooden spoon
A large cooking pan to assemble and cook the curry.
Which cuts of beef should I choose to make the Indian curry?
Topside, chuck steak, round steak would be preferable.
More beef curry
Storing- refrigerate in a pyrex dish as it would stain any plastic containers. use within 3-4 days.
Freezing-you can freeze the curry up to a week.
If you freeze it more than a week the texture of the curry would change because there are potatoes in it.
Reheating– remove from the freezer, let it reach room temperature.
Pour 1/4 cup water and microwave it for 3 minutes, stir and microwave for another three minutes until the curry is piping hot.
If you are using the stovetop, add 14/ cup water and heat the curry over low heat for 5-7 minutes.
Stop food waste- since it’s a dry curry, you can use it as a filling for wraps and sandwiches.
Make sure to break down the large potato pieces.
A quick wet fried rice with leftover rice or pasta is possible as well.
Indian beef and
(aloo gosht curry)
1 kg of beef(preferably with less fat in it, skirt steak cut would be ideal)
1/4 cup oil
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
6 garlic pods minced
1 tablespoon of ginger minced or grated
2 large onions finely sliced
1 teaspoon turmeric powder
2 tablespoon of coriander powder
1 tablespoon of cumin powder
2 tablespoons of chilli powder(reduce to 1 if necessary)
Salt to season
1/4 cup of vinegar
2 tablespoons of garam masala
3 large potatoes cut into 1 and 1/2 inch cubes
Extra water to be used as needed
1/2 cup of chopped coriander leaves for garnish(optional)
- Ingredients mentioned below use standard measuring cups and spoons.
- 1 kg of beef(preferably with less fat in it, skirt steak cut would be ideal)
- 1/4 cup oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 6 garlic pods minced
- 1 tablespoon of ginger minced or grated
- 2 large onions finely sliced
- 1/2 tablespoon of turmeric powder
- 2 tablespoon of coriander powder
- 1 tablespoon of cumin powder
- 2 tablespoons of chilli powder(reduce to 1 if necessary)
- Salt to season
- 1/4 cup of vinegar
- 2 tablespoons of garam masala
- 3 large potatoes cut into 1 and 1/2 inch cubes
- Extra water to be used as needed
- 1/2 cup of chopped coriander leaves for garnish(optional)
Have all the ingredients needed to make the beef and potato curry ready.
Cut meat into cubes, they should not be small bite-size pieces but more than 1 inch. set aside.
Place a large pan to hold both beef and potatoes over medium heat, pour oil(1/4 cup)and let it heat for a few seconds.
Once the oil is hot, add mustard seed(1 tsp), fry until they pop. 20 seconds.
Maintain medium heat and add fenugreek(1/2tsp), ginger(1tbs), garlic(6 pods minced) and onion(2 large sliced)to the pan.
Fry the ingredients until the onions turn golden.
Add turmeric(1/2 tbs), combine and then include coriander(2 tbs), cumin(1 tbs) and red chilli powder(2 tbs-reduce to one if necessary)to the ingredients in the pan.
Season with salt and pour in the vinegar(1/4 cup), combine all the ingredients in the pan until you have a semi-liquid paste.
Add the meat, followed by garam masala(2 tbs) powder and mix to coat the beef cubes thoroughly.
Reduce heat to low, cover with a lid and let the beef slow cook for 1 hour, within this time if you find the beef with the spices sticking to the pan, pour in 1/2 cup of water and let the beef continue to simmer.
Once the allotted time to cook the beef is done, add the potatoes(3 large potatoes cubed)and continue to cook until the potatoes are tender.30 minutes.
Pour in another 1/2 cup of water if you need to help soften the potatoes. check for seasoning before you let it simmer again.
Slow simmer until potatoes are tender and the gravy turns into a fragrant spicy semi-liquid, thick gravy, coating both beef and the potatoes.
Garnish with chopped coriander and serve warm.
Amount Per Serving: Calories: 761Total Fat: 44gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 146mgSodium: 247mgCarbohydrates: 41gFiber: 6gSugar: 4gProtein: 50g
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