Bhindi Gosht
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
5 steps. 60 minutes total.
- 1
Step 1
- a.Prepare and Fry the Okra
- b.Wash the okra and pat it completely dry with a kitchen towel. This is crucial to prevent it from becoming slimy.
- c.Trim the ends and cut the okra into 1-inch pieces.
- d.Heat 2 tablespoons of oil in a wide pan or kadai over medium heat.
- e.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
Step 2
- a.Sauté Aromatics and Sear Mutton
- b.In a pressure cooker, heat the remaining 3 tablespoons of oil over medium-high heat.
- c.Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- d.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.
- e.Add the ginger-garlic paste and cook for 1 minute until the raw aroma is gone.
- f.Add the mutton pieces, increase the heat to high, and sear for 4-5 minutes until browned on all sides.
- 3
Step 3
- a.Build Masala and Pressure Cook Mutton
- b.Reduce the heat to low. Add the turmeric powder, red chilli powder, coriander powder, and salt. Stir for 30 seconds to toast the spices.
- c.Pour in the tomato puree. Cook for 6-8 minutes, stirring, until the masala thickens and oil begins to separate at the edges.
- d.Add the whisked curd. Stir continuously for 2-3 minutes to prevent it from curdling and to incorporate it smoothly into the masala.
- e.Pour in 2 cups of water, stir well, and bring the gravy to a rolling boil.
- f.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).
- g.Turn off the heat and let the pressure release naturally.
- 4
Step 4
- a.Combine and Final Simmer
- b.Carefully open the pressure cooker. Check if the mutton is tender; it should be easily pierced with a fork.
- c.If the gravy is too thin, simmer on high heat for a few minutes to reduce it to your desired consistency.
- d.Gently fold in the fried okra and the slit green chillies.
- e.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
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Sprinkle the garam masala over the curry and give it a final, gentle stir.
- c.Garnish with freshly chopped coriander leaves.
- d.Let it rest for 5 minutes before serving. Serve hot with roti, naan, or steamed basmati rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always pat the okra completely dry before cutting and frying to minimize sliminess.
- 2Frying the okra separately before adding it to the curry is the key to a perfect, non-mushy texture.
- 3For a richer flavor, use bone-in mutton as the bones add immense depth to the gravy.
- 4Ensure the yogurt is at room temperature and whisked well before adding to prevent it from curdling in the hot masala.
- 5Don't over-stir after adding the okra to the gravy, as it can break and become mushy.
- 6Browning the onions properly to a deep golden color is essential for the final taste and color of the curry.
Adapt it for your goals.
Ingredient Substitution
Use lamb instead of mutton (goat meat). Reduce the pressure cooking time by 5-7 minutes as lamb cooks faster.
Flavor EnhancementFlavor Enhancement
Add 1 teaspoon of kasuri methi (dried fenugreek leaves), crushed between your palms, along with the garam masala for a more aromatic finish.
Dietary PreferenceDietary Preference
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.
Spice Level AdjustmentSpice Level Adjustment
For a spicier curry, increase the amount of green chillies or add a pinch of black pepper powder along with the garam masala.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for muscle building, repair, and overall body function.
Rich in Dietary Fiber
Okra is packed with soluble and insoluble fiber, which aids digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Provides Essential Minerals
This dish is a good source of iron, crucial for preventing anemia, and zinc, which supports a healthy immune system.
Anti-inflammatory Properties
Spices like turmeric (containing curcumin) and ginger have natural anti-inflammatory properties that can help reduce inflammation in the body.
Frequently asked questions
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.