Written By
SANA UMER
Bhindi Gosht's simple ingredients: tender meat, fresh okra, onions, ginger-garlic paste, and yogurt. With aromatic spices, it's a delightful blend of flavors for all.
-Fry onions on low heat for 15 mins, stirring occasionally. Cover the pot and stir regularly. Slow-cooking onions for 15 mins softens them, aiding in a smooth, thin gravy.
Add the mutton and ginger garlic pastes when the onions turn golden brown. .Next, saute the meat and paste for a minute, then add salt to taste.
Next, add half a cup of water and the spices: 1 tablespoon dhaniya powder, ¼ tablespoon haldi powder, and ½ tablespoon red chill powder to the meat.
After 30 minutes, when the meat is tender, uncover the pan and fry or simmer the meat, till it releases oil. This is called bhoona.
– Next, it's time to fry the Bhindi (Okra) or lady finger. Add 2 tablespoons oil to a pan and place the ladyfinger in it. Fry it for 1 to 2 minutes only, stirring regularly.
-When the meat is tender and water reduces, add bhindi. Reduce heat, cover, and let it simmer, known as Dum cooking.
"Finish by adding garam masala to the bhindi gosht. Serve alongside Chapati or Naan with a refreshing side salad."
"Discover the complete recipe by clicking 'Get Recipe' and savor the delightful flavors of Bhindi Gosht. Let's cook!"