Bhindi Gosht with Phulka

Instructions

1. 1

   Prepare and Fry the Okra

   • Wash the okra and pat it completely dry with a kitchen towel. This is crucial to prevent it from becoming slimy.
   • Trim the ends and cut the okra into 1-inch pieces.
   • Heat 2 tablespoons of oil in a wide pan or kadai over medium heat.
   • Add the cut okra and shallow-fry for 7-8 minutes, stirring occasionally, until it's lightly browned and the sliminess has disappeared. Remove from the pan and set aside.
2. 2

   Sauté Aromatics and Sear Mutton

   • In a pressure cooker, heat the remaining 3 tablespoons of oil over medium-high heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are deep golden brown. This step is key for a rich gravy.
   • Add the ginger-garlic paste and cook for 1 minute until the raw aroma is gone.
   • Add the mutton pieces, increase the heat to high, and sear for 4-5 minutes until browned on all sides.
3. 3

   Build Masala and Pressure Cook Mutton

   • Reduce the heat to low. Add the turmeric powder, red chilli powder, coriander powder, and salt. Stir for 30 seconds to toast the spices.
   • Pour in the tomato puree. Cook for 6-8 minutes, stirring, until the masala thickens and oil begins to separate at the edges.
   • Add the whisked curd. Stir continuously for 2-3 minutes to prevent it from curdling and to incorporate it smoothly into the masala.
   • Pour in 2 cups of water, stir well, and bring the gravy to a rolling boil.
   • Secure the lid of the pressure cooker. Cook on high heat for 1 whistle, then reduce the heat to low and cook for 20-25 minutes (or about 4-5 more whistles, depending on your cooker).
   • Turn off the heat and let the pressure release naturally.
4. 4

   Combine and Final Simmer

   • Carefully open the pressure cooker. Check if the mutton is tender; it should be easily pierced with a fork.
   • If the gravy is too thin, simmer on high heat for a few minutes to reduce it to your desired consistency.
   • Gently fold in the fried okra and the slit green chillies.
   • Cover the cooker with a regular lid (do not pressure lock) and simmer on low heat for 10-12 minutes. This allows the okra to soften further and absorb the flavors of the gravy without breaking apart.
5. 5

   Garnish and Serve

   • Turn off the heat. Sprinkle the garam masala over the curry and give it a final, gentle stir.
   • Garnish with freshly chopped coriander leaves.
   • Let it rest for 5 minutes before serving. Serve hot with roti, naan, or steamed basmati rice.