Kachalu Gosht Recipe - Pakistani Taro and Beef Stew (Instant Pot)

Kachalu Gosht is one of my favourite stews of all time, and it is super underrated. The name kachalu gosht means stewed red meat (gosht) with taro (kachalu). Taro as an ingredient alone seems to be very underutilized by people in Canada, with most people being exposed to taro through East Asian desserts and bubble tea. Trust me though, the slightly sweet and starchy taro root pairs perfectly with a rich, savoury, beef stew. I also really love this dish because it is a fun variation of aloo gosht (potato with stewed red meat) that feels more special since people don’t eat it as often. This is the perfect beef stew in my opinion and is something I grew up eating all the time so it holds a special place in my heart.

What is Kachalu Gosht?

Kachalu Gosht is a traditional South Asian stew (that I believe is specifically Pakistani) that pairs taro with tender, fall-apart, beef. The gravy gets a bit thick due to the starchiness of the taro, and the taro absorbs a lot of the flavour from the stew, giving this dish a really strong, hearty, flavour. It also contains a lot of warm spices for a Pakistani dish, giving it a complex, but not at all overwhelming, flavour profile. Since it is such a hearty meal, this dish is often consumed in cooler winter months.

Why You’ll Love This Recipe

Incredibly Tender Meat: Pressure cooking is essential in South Asian cuisine and is amazing because you get tender, fall apart, pieces of meat every time. I use an Instant pot now for even more ease of use but any pressure cooker works!

Easy to Make: While pressure cooking takes quite some time, the actual hands-on cooking time required for this dish is really quick and easy.

Budget-Friendly: I don’t eat beef much due to how expensive it is, but for this dish you can essentially find the cheapest cut of beef possible and cut into your own beef cubes or buy beef cubes from the grocery store which are oftentimes relatively affordable. Taro root is also quite inexpensive, making this a pretty cheap meal especially for how hearty it is!

Comfort Food: For me this dish is very nostalgic, but I think for anyone as soon as you try this dish you will feel how much it warms both your tummy and your soul.

Perfect for Meal Prep: This dish actually tastes even better the next day because all of the components get to absorb the delicious flavour overnight. I usually make a big pot and enjoy it all week!

About Taro Root (Kachalu)

Taro root may sound intimidating if you have never cooked with it before but it is pretty much just like cooking with potatoes! You can find it in many grocery stores, usually right by the potatoes, and it looks like a brown and hairy potato. To prep it, all you have to do is remove this tough outer skin to reveal the purplish-white potato like interior.

What does taro taste like? It’s slightly sweet with a nutty flavor, and the texture is starchier than a regular potato. When cooked in stew, it becomes incredibly creamy and absorbs all the delicious spiced gravy. It’s absolutely heavenly.

Where to buy taro: Most grocery stores nowadays carry taro in major cities. If you can’t find it at a regular grocery store then try your local Asian grocery stores or other international grocery stores.

Ingredients

For the Base:

1 kg beef stew meat, cubed
1-1.5 large onions, diced
1 whole head of garlic (about 5 tablespoons when crushed)
2-3 inches fresh ginger root (about 3 tablespoons when crushed)
1-2 tablespoons vegetable oil

Spices:

1.5 tablespoons red chili powder (adjust to your spice preference)
1 teaspoon turmeric powder
1 tablespoon cumin powder
1 teaspoon whole cumin seeds
15 whole black peppercorns
3-4 whole cloves
2 bay leaves
1 teaspoon garam masala (for finishing)
Salt to taste

For the Stew:

½ can (14 oz) crushed tomatoes
4-6 fresh green chilies, whole or halved
2 lbs taro root (kachalu), peeled and cubed
2-3 cups water

For Garnish:

Fresh cilantro, chopped
Thinly sliced fresh ginger (optional but traditional)

To Serve:

Homemade bread, naan, paratha, or basmati rice

Instructions

Step 1: Sauté the Onions

Set your Instant Pot to ‘Sauté’ mode on high heat. Add 1-2 tablespoons of vegetable oil and let it get hot. Add your diced onions and sauté for 5-10 minutes, stirring occasionally, until they become translucent and start to brown around the edges.

Step 2: Prepare the Ginger-Garlic Paste

While the onions are sautéing, it’s the perfect time to prep your ginger and garlic. I use a mortar and pestle, but you can also use a food processor or even finely mince by hand. You need one whole head of garlic cloves and about 2-3 inches of fresh ginger root. Crush them together to create a paste. There will be about 5 tablespoons of ginger-garlic paste total.

Important note: I use a LOT of ginger and garlic because I’m cooking with meat, and that’s one of my personal cooking rules. Ginger and garlic help balance the richness of the beef and add incredible depth of flavor. But remember – the fun thing about cooking is you can adjust to your preferences! If you don’t like as much, use less. That’s totally fine.

Step 3: Brown the Beef

Once your onions are translucent, add the cubed beef to the pot. Stir everything together so the beef gets coated with the onions and oil. Cook for a couple of minutes, stirring occasionally, until the beef gets some color on all sides.

Step 4: Add the Ginger-Garlic Paste

Add all of your ginger-garlic paste to the pot and stir well. Let this cook for 2-3 minutes, stirring constantly so it doesn’t burn. You want the raw smell to disappear and be replaced by that amazing aromatic fragrance.

Step 5: Add Your Spices

Time for the fun part, adding the spices! Add salt (to taste), red chili powder (I use about 1.5 tablespoons, but adjust to your spice preference), turmeric, cumin powder, and whole cumin seeds. I love adding whole cumin because I like the crunch it provides in the final dish.

Pro tip: Try to buy your spices in bulk at Asian grocery stores. You save SO much money, it’s crazy. The same spices that cost $5-8 at regular grocery stores might only cost $2-3 at Asian markets, and you get way more.

Now add your whole spices: black peppercorns (15), cloves (3-4 – be careful with cloves because they’re very strong!), and bay leaves (I add two). These warm, aromatic spices are what give the stew that deep, comforting flavor.

Stir everything together and let it cook for 1-2 minutes to toast the spices. If it doesn’t look red enough (like mine wasn’t!), feel free to add a bit more chili powder.

Step 6: Add Tomatoes and Green Chilies

Add half a can of crushed tomatoes. You can absolutely use fresh tomatoes if you prefer, but I usually get canned tomatoes because it is a bit easier and more affordable! Canned also works well because it adds a nice concentrated tomato flavor.

Now for my favorite ingredient – fresh green chilies! I’m adding a lot (10), but again, add however much you like. If you want mild, use 1-3. If you love spicy like me, go for 5-10!

Mix everything together and look at how beautiful that rich, red gravy looks!

Step 7: Pressure Cook the Beef

Add 2-3 cups of water – enough to just cover the meat. Close the Instant Pot lid, make sure the valve is set to ‘Sealing,’ and pressure cook on high for 30 minutes. I really want the meat to be tender and soft, so 30 minutes is essential. You may even want to do longer depending on what cut of beef you are using.

Why use an Instant Pot? The pressure cooker makes the meat incredibly tender in a fraction of the time it would take to braise on the stovetop. If you don’t have a pressure cooker, that’s totally fine – just cook the meat in a covered pot on low heat until it becomes tender (probably 1.5-2 hours).

While the meat is pressure cooking, clean up your kitchen! Clean as you go – it makes your life so much easier, trust me. I feel like such a mom about this, but I need my kitchen to be clean and everything put away before I can sit down and eat. I’ve always been this way. I think I have the soul of a 50-year-old inside me!

Step 8: Add the Taro

With about 10 minutes left on the timer, I actually turn off the Instant Pot early. Do a quick release to release all of the pressure and carefully open the lid (watch out for the steam!). At this point the meat is tender and the gravy is rich and aromatic.

Add your peeled and cubed taro root now. Stir gently to combine everything. The taro will cook much faster than the meat, which is why we add it later.

Step 9: Final Pressure Cook

Close the lid again, set the valve to ‘Sealing,’ and pressure cook on high for 10 more minutes. That’s it! This final cooking time makes the taro perfectly tender and allows it to soak up all those amazing flavors.

Step 10: Finishing Touches

Once the timer goes off, do a quick pressure release. Open the lid carefully and behold the beauty! The stew should be thick, rich, and incredibly aromatic.

Now for my secret ingredient – garam masala. Sprinkle about 1 teaspoon on top and stir it in gently. This takes it to the next level! Garam masala is really strong, so be careful with it. Half a teaspoon to one teaspoon is the sweet spot. After this just top with fresh cilantro and some thinly sliced fresh ginger. The fresh ginger adds a nice pop of flavor and looks beautiful! Now you are all done, it’s that easy!

My Tips for Perfect Kachalu Gosht

Use Enough Ginger and Garlic: This is a meat dish, so don’t be shy! The ginger and garlic cut through the richness and add complexity. I use a whole head of garlic (sometimes even more) and plenty of ginger, it’s perfect.

Adjust Spice Levels: Pakistani food can be spicy, but it should also taste good to YOU. Start with less chili powder and green chilis and add more if needed. I always recommend adding at least a little bit though because it is important for the flavour.

Cut Taro into Even Pieces: Try to cut your taro cubes roughly the same size so they cook evenly. If some pieces are much larger, they might still be hard when the smaller pieces are done.

Don’t Skip the Garam Masala: Adding it at the end (rather than with the other spices) gives the stew a fresh, aromatic punch. It’s the finishing touch that makes everything come together.

The Meat Should Fall Apart: If you can touch the meat with a spoon and it doesn’t easily break apart, it needs more time. Truly tender meat will basically disintegrate with gentle pressure. If this happens, just pressure cook the meat a little bit longer!

Ingredient Substitutions

Beef Alternatives: You can use lamb or goat instead of beef. The cooking time should remain the same.

No Instant Pot? Cook on the stovetop in a heavy-bottomed pot with a lid. Brown everything as directed, then add water, cover, and simmer on low for 1.5-2 hours until meat is tender. Add taro for the last 20-30 minutes.

Can’t Find Taro? This dish is specifically made with taro, but if you only have potatoes available then you can make aloo (potato) gosht, which is essentially the potato equivalent to this dish (although it is generally prepared differently).

Fresh vs. Canned Tomatoes: Either works! If using fresh, you’ll need about 4-5 medium tomatoes, blanched/roasted to remove the skin and then diced. Canned gives a more concentrated tomato flavor and is more convenient.

Spice Adjustments: I always recommend adding at least a little bit of everything but if you don’t like a certain spice just add less of it! The recipe is flexible – make it your own!

What to Serve With Kachalu Gosht

This stew is best served with something to soak up all that incredible gravy:

Bread Options:

Homemade Pakistani bread (I have the recipe on my blog and YouTube!)
Naan
Paratha
Chapati
Regular loaf bread works in a pinch if you can’t make any flatbread

Rice:

I don’t necessarily recommend rice with this dish if you can do flatbread but if you only have rice available or have Celiac Disease then I would just opt for plain basmati rice!

Sides:

Raita (yogurt sauce with cucumber)
Sliced onions
Lemon juice
Salad (tomato, cucumber, onion)

Beverages:

Chai (obviously!) - see my chai recipe

Storage and Reheating

Storage: Store in an airtight container in the refrigerator for up to a week. The flavours actually get better as it sits!

Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if the gravy has thickened too much. You can also microwave in 1-minute intervals, stirring between each interval.

Freezing: I usually don’t freeze my dishes but I have in the past and it is completely fine. If you plan to freeze it right away, cool completely before transferring to freezer-safe containers.

Make Ahead: The beauty of dishes like this is that the flavour develops if it sits for a day so this is a great option for preparing the night before and leaving in the fridge to eat the following day.

Frequently Asked Questions

What is taro and where can I buy it?

Taro is a starchy root vegetable with a slightly sweet, nutty flavor. It looks like a hairy brown potato. You can usually find it in regular grocery stores but if not look in Asian grocery stores and other international markets. Look for firm taro without soft spots.

Can I make this without a pressure cooker?

Absolutely! Use a heavy-bottomed pot with a lid. Follow all the same steps for browning and adding spices, then add water, cover, and simmer on low heat for 1.5-2 hours until the meat is tender. Add the taro for the last 20-30 minutes of cooking.

How spicy is this dish?

The spice level is completely adjustable! I use 1.5 tablespoons of red chili powder and 10-20 green chilies, which makes it really hot. For mild, use 1 tablespoon chili powder and 1-3 green chilies. For extra spicy, go wild with 2+ tablespoons and 20 chilies!

Can I use lamb instead of beef?

Yes! I am not as big of a fan of lamb compared to beef but if you like lamb then it goes perfectly in this dish. Use the same cooking time – ~20-30 minutes for the meat, then 10 minutes after adding the taro.

Why does the meat need to cook for 20-30 minutes before adding taro?

Beef needs more time to become tender than taro does. If you add them together your taro will be mushy. This two-stage cooking ensures both are perfectly cooked.

What if I can’t find crushed tomatoes?

You can use diced tomatoes, tomato sauce, or fresh tomatoes. If using fresh, dice and roast/blanche (to remove the skin) 4-5 medium tomatoes. You might need to cook them a bit longer to break down.

Is this dish healthy?

It’s packed with protein from the beef and complex carbs from the taro. I also typically cook with very little oil, for stews like this one tablespoon or even less is enough for a massive portion. Overall, it’s a balanced, nutritious meal, especially if you add some extra vegetables and yogurt on the side.

I hope you all enjoy this recipe as much as I do! if you did enjoy this post, make sure to follow me on my social media platforms and checkout my other blog posts ! Also, tag me on Instagram @deevaandfood when you make it – I would love to see what you all think!

P.S. For some reason I cannot find any images of kachalu gosht I have prepared, and online resources are super limited. So, my hero image is pulled from the cover photo for a YouTube recipe of kachalu gosht, so check that out if you want to see an alternate preparation of this dish! Otherwise, the next time I make kachalu gosht I will update this blog post with more images!

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Serves 4-6 | Prep Time: 15 minutes | Cook Time: 40-50 minutes | Total Time: 55-65 minutes