Aloo gosht
Potato and meat curry simmered with spices in a rich gravy
Aloo gosht is a curry of potatoes and meat, most often lamb or beef, cooked in a spiced gravy. It is widely eaten in Pakistan, North India, and Bangladesh, where it is a common comfort food, usually served with rice or flatbreads like roti or naan.
- Aloo gosht combines potatoes and meat in a spiced gravy
- Commonly made with lamb, mutton, or beef
- Eaten with rice or breads like roti and naan
- Popular in Pakistan, North India, and Bangladesh
What is Aloo gosht?
Aloo gosht is a dish where chunks of meat, usually lamb or beef, are simmered with potatoes in a spiced gravy. The sauce, or shorba, is made with tomatoes, onions, and a mix of spices such as cumin, cinnamon, bay leaves, and chili powder. The potatoes absorb the flavors of the meat and spices as they cook. The finished curry is hearty, with a thick or soupy consistency depending on the recipe, and is typically garnished with fresh coriander leaves before serving.
Where does Aloo gosht come from?
Aloo gosht comes from the Indian subcontinent and is especially popular in Pakistan, North India, and Bangladesh. The name comes from the Hindi and Urdu words for potato (aloo) and meat (gosht). Its exact origins are not detailed in the sources, but it is a well-established part of home cooking and restaurant menus across the region. The dish reflects the subcontinent’s tradition of combining meat with vegetables in spiced gravies.
How is Aloo gosht made?
To prepare aloo gosht, meat is cut into pieces and browned in oil with onions, ginger, and garlic. Tomatoes and spices such as cumin, cinnamon, bay leaves, and chili powder are added and cooked together. Potatoes and salt are mixed in, and water is poured to cover the ingredients. The pot is covered and simmered until the meat is tender and the potatoes are cooked through. The dish is finished with a garnish of chopped coriander leaves.
How and when is Aloo gosht eaten?
Aloo gosht is usually served hot, either with plain rice or with breads like roti, naan, or paratha. It is eaten at lunch or dinner, both in everyday family meals and in restaurants. The dish is enjoyed for its comforting, filling nature and is a regular part of meals in many homes across Pakistan, India, and Bangladesh.
Kinds of Aloo gosht
The main variations of aloo gosht depend on the type of meat used—lamb, mutton, beef, or sometimes chicken. The consistency of the gravy can also differ, ranging from thick to more soupy, depending on how much water is added. The choice and amount of spices may vary by region and household taste.
What Aloo gosht means
Aloo gosht is considered a comfort food in the Indian subcontinent and is a staple in home cooking. It is not tied to any particular festival or religious occasion, but rather enjoyed as an everyday dish. Its popularity spans across Pakistan, North India, and Bangladesh, reflecting shared culinary traditions.
Questions people ask about Aloo gosht
What is aloo gosht made of?
Aloo gosht is made with chunks of meat, usually lamb or beef, cooked with potatoes, tomatoes, onions, and a blend of spices such as cumin, cinnamon, bay leaves, and chili powder.
Where does aloo gosht come from?
Aloo gosht is from the Indian subcontinent and is especially popular in Pakistan, North India, and Bangladesh.
How is aloo gosht usually served?
It is served hot, typically with plain rice or flatbreads like roti, naan, or paratha.
Is aloo gosht always made with lamb?
No, while lamb or mutton is common, beef or even chicken can be used as alternatives.
Is aloo gosht eaten for special occasions?
Aloo gosht is mainly an everyday comfort food and is not specifically tied to festivals or religious events.
Good reading and sources
The facts on this page come from the Wikipedia article "Aloo gosht", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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