Bhindi Gosht

1. 1
   prep · ~15 min

   Prep the mutton and okra.

   1.Wash mutton pieces, pat dry thoroughly with a clean kitchen towel.

   2.Wash okra, pat completely dry, trim the ends, and slit each lengthwise without cutting all the way through.

   3.Slice onions thinly, chop tomatoes, slit green chilies, and whisk yogurt until smooth.
2. 2
   pressure cook · ~20 min

   Pressure cook the mutton.

   1.Place mutton pieces in the pressure cooker with 1 cup water, a pinch of turmeric powder, and 1/4 tsp salt.

   2.Close the lid and cook on medium heat until the first whistle.

   3.Reduce heat to low and cook for 15-18 minutes or 4-5 more whistles until meat is tender.

   4.Turn off heat and let pressure release naturally.

   TIPNatural release keeps the meat juicy. Don't rush it with a quick release.
3. 3
   fry · ~5 min

   Lightly fry the okra separately.

   1.Heat 1 tablespoon oil in a heavy-bottom pan over medium heat.

   2.Add the slit okra and sauté gently for 4-5 minutes until lightly browned and the sliminess reduces.

   3.Remove okra from the pan and set aside on a plate.

   TIPCook okra separately on medium-high heat and avoid covering the pan to keep it firm and non-slimy.
4. 4
   temper · ~11 min

   Make the tempering and base.

   1.In the same pan, heat the remaining 2 tablespoons oil over medium heat.

   2.Add cumin seeds, green cardamom, black cardamom, cloves, cinnamon stick, and bay leaves.

   3.Let whole spices sizzle and become fragrant, about 30-40 seconds.

   4.Add sliced onions and sauté, stirring often, until deep golden brown, about 8-10 minutes.

   TIPA deep brown onion color gives the gravy richness. Sprinkle a pinch of salt to speed up browning.
5. 5
   saute · ~8 min

   Build the masala gravy.

   1.Add ginger-garlic paste and slit green chilies. Sauté until raw smell disappears, about 1 minute.

   2.Add chopped tomatoes and cook until they soften completely and oil starts to separate, about 5 minutes.

   3.Turn heat to low, add turmeric powder, red chili powder, coriander powder, and cumin powder.

   4.Stir continuously for 30-40 seconds to toast the spices without burning.

   TIPKeep the heat low when adding spice powders — high heat will burn them and turn the gravy bitter.
6. 6
   saute · ~15 min

   Cook the masala with yogurt.

   1.Reduce heat to low. Add the whisked yogurt one spoon at a time, stirring continuously.

   2.Keep stirring for 2-3 minutes until yogurt blends smoothly into the masala and oil surfaces.

   3.Add the pressure-cooked mutton along with its cooking liquid. Mix well.

   4.Check salt and adjust. Bring to a gentle simmer and cook uncovered for 10-12 minutes until gravy thickens.

   TIPAlways add yogurt on low heat while stirring non-stop to prevent it from curdling.
7. 7
   assemble · ~6 min

   Finish with okra and final touches.

   1.Gently fold the lightly fried okra into the simmering gravy.

   2.Cook for 4-5 minutes on low heat until okra absorbs the flavors but still holds its shape.

   3.Sprinkle garam masala, drizzle ghee, and squeeze lemon juice over the top.

   4.Turn off heat. Cover and let it rest 5 minutes.

   TIPAdd okra only at the end and cook briefly. Overcooking makes it mushy and it will break apart.
8. 8
   garnish

   Garnish with chopped coriander leaves and serve hot.

   Transfer to a serving bowl, scatter fresh coriander leaves on top, and serve with hot rotis, naan, or steamed rice.

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