Bhindi Gosht | Okra Mutton Curry
This is my go-to Bhindi Gosht recipe that transforms tender mutton and okra into a fragrant, spiced curry without the dreaded slime! Using a secret shallow-frying technique, I've perfected this Pakistani classic so it's crispy, flavorful, and absolutely crave-worthy—no more texture complaints from my family.
Equipment
- 1 Wok or Large pan to cook the meat in.
- 1 Chopping board
- 1 Frying pan To fry Bhindi
- 1 Measuring spoon To measure spices
Ingredients
- ¼ cup Oil You can use any neutral oil to cook Bhindi gosht. In Asian countries, mustard oil is often used for cooking, however, it has a strong flavor and aroma.
- 2 Onion sliced. to make Masala
- 1 tablespoon Ginger and Garlic paste The ginger garlic paste omits any meaty smells and adds flavor.
- 1 teaspoon Salt To taste
- ½ cup Water
- 250 gram Bhindi/Okra washed, and cut
- 1 tablespoon Coriander/Dhanyapowder
- ¼ teaspoon Haldi/Turmeric powder Haldi or turmeric has great medicinal value, too. It acts as an anti-inflammatory and anti-oxidant.
- ½ tablespoon Red chili powder
- 1 Tomato optional
- 1 tablespoon Yogurt optional
- ¼ teaspoon Garam Masala garam masala will add a delicious aroma and enhance the flavor.
Instructions
- Preheat your pan and add ¼ cup of oil and 2 medium onions,sliced.
- Fry the onions for 15 minutes on low heat stirring occasionally. Cover the pot and stir at regular intervals.
- When the onions turn golden brown, add the mutton and ginger garlic pastes.
- Saute the meat and paste for a minute, then add salt to taste. Keep sauteing till the meat changes color.
- Next, add half a cup of water and the spices: 1 tablespoon coriander (dania) powder, ¼ tablespoon turmeric (haldi) powder, and ½ tablespoon red chill powder to the meat. If you are using tomatoes and yogurt, add them with the spices.
- Cover the pan and let it cook for 20 to 30 minutes. Uncover and stir the meat occasionally.
- Once the meat is tender, increase the heat and let it cook for another 10 minutes. You should see the oil being released, on the sides of the gravy and meat.
- Add 2 tablespoons oil to a frying pan and place the ladyfinger in it. Fry it for 1 to 2 minutes only, stirring regularly.
- When the meat is tender, and has very little water remaining, add the bhindi to the meat.
- Reduce the heat to a minimum, cover the pan, and let it cook for a few more minutes. This is called Dum.
- When the Bhindi gosht is ready, add the garam masala for flavor and aroma.
Video
Notes
*Bhindi should always be cooked uncovered. If you feel the need to cover it, then keep the lid tilted to let steam escape.
**When sauteing the meat, take your time. This eliminates nay meaty odors or smells.
***I always use canola or corn oil. You can also prepare this recipe in Mustard oil. Mustard oil adds a unique flavor.
****Many people like to add more onions and tomatoes to bhindi to give it more masala.
***** When buying bhindi, ensure you buy fresh and smaller-sized bhindi. The larger the bhindi, the more seeds it will have. Seeds will spoil the flavor and texture of the curry.