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Tender, slow-cooked mutton pieces and fresh okra simmered in a rich, spiced onion-tomato gravy. This hearty North Indian curry is a classic comfort food, perfect with warm rotis or naan.
For 4 servings
Prepare and Fry the Okra
Sauté Aromatics and Sear Mutton
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Tender, slow-cooked mutton pieces and fresh okra simmered in a rich, spiced onion-tomato gravy. This hearty North Indian curry is a classic comfort food, perfect with warm rotis or naan.
This north_indian recipe takes 80 minutes to prepare and yields 4 servings. At 413.02 calories per serving with 37.45g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build Masala and Pressure Cook Mutton
Combine and Final Simmer
Garnish and Serve
Use lamb instead of mutton (goat meat). Reduce the pressure cooking time by 5-7 minutes as lamb cooks faster.
Add 1 teaspoon of kasuri methi (dried fenugreek leaves), crushed between your palms, along with the garam masala for a more aromatic finish.
For a vegetarian version, replace mutton with 250g of paneer cubes or 2 large boiled and cubed potatoes. Add them with the fried okra and simmer for 10 minutes, skipping the pressure cooking step for the main ingredient.
For a spicier curry, increase the amount of green chillies or add a pinch of black pepper powder along with the garam masala.
Mutton is a high-quality protein source, essential for muscle building, repair, and overall body function.
Okra is packed with soluble and insoluble fiber, which aids digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
This dish is a good source of iron, crucial for preventing anemia, and zinc, which supports a healthy immune system.
Spices like turmeric (containing curcumin) and ginger have natural anti-inflammatory properties that can help reduce inflammation in the body.
One serving of Bhindi Gosht (approximately 1 cup or 355g) contains around 450-550 calories, depending on the fat content of the mutton and the amount of oil used.
Bhindi Gosht can be part of a healthy diet. It's an excellent source of protein and iron from mutton and provides dietary fiber from okra. To make it healthier, use lean cuts of mutton and be mindful of the oil quantity.
The key is to ensure the okra is completely dry before you cut it. Frying it in oil separately before adding it to the gravy also helps to cook off the mucilage (the slimy substance) and maintain its texture.
Yes, you can. Use a heavy-bottomed pot or Dutch oven. After adding water to the masala and mutton, cover the pot and let it simmer on low heat for 1.5 to 2 hours, or until the mutton is tender. You may need to add more hot water during the cooking process if the gravy reduces too much.
Mutton refers to the meat of an adult goat (common in India) or sheep, while lamb is the meat of a young sheep. Mutton has a stronger, more gamey flavor and requires longer cooking time compared to the more tender lamb.
Leftover Bhindi Gosht can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat thoroughly before serving.