Bhindi Gosht Recipe: Okra with Meat in Coconut Gravy
Servings: 8
Cuisine: Indian
Course: Lunch
Diet: Non-Vegetarian
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton (boneless) | 1 kg |
| Bhindi (Lady Finger/Okra) | 500 grams |
| Onion (minced) | 2 |
| Ginger-Garlic Paste | 1 tablespoon |
| Curry Leaves | 10 |
| Coconut Milk | 1 cup |
| Salt | To taste |
| Red Chilli Powder | 1 tablespoon |
| Cumin Powder (Jeera) | 3/4 tablespoon |
| Coriander Powder (Dhania) | 1/2 tablespoon |
| Tamarind Paste | 1/2 cup |
| Sunflower Oil | As required |
| Turmeric Powder (Haldi) | 1 teaspoon |
Instructions
-
Prepare the Meat and Gravy Base:
Begin by heating half of the sunflower oil in a pressure cooker. Once the oil is hot, add the minced onions and sauté them until they turn translucent and soft. -
-
Add the Aromatics and Spices:
Add the ginger-garlic paste to the onions and sauté for a minute, letting the flavors meld. Follow with the red chilli powder, cumin powder, coriander powder, and turmeric powder. Stir well, allowing the spices to release their fragrance and cook for 2–3 minutes. -
Cook the Mutton:
Add the mutton pieces into the spice mixture. Stir to coat the meat evenly with the spices, allowing it to brown slightly. Pour in the coconut milk and add the curry leaves. Mix everything well, ensuring the meat is coated with the gravy. -
Pressure Cook the Meat:
Close the lid of the pressure cooker, and cook on high heat for 15–20 minutes, or until the mutton is tender and fully cooked. Once done, set the pressure cooker aside to release steam naturally. -
Prepare the Okra (Bhindi):
While the meat is cooking, take a separate pan, heat the remaining oil, and add the okra (bhindi). Sauté the okra in large chunks until they are cooked about 3/4 of the way through. This will give the okra a slight crispness. Drizzle some lemon juice over the okra and stir to coat evenly. Set aside once done. -
Combine the Meat and Okra:
Once the pressure cooker has cooled slightly, open the lid and add the tamarind paste. Stir in the sautéed okra, mixing everything thoroughly. Let the dish simmer for an additional 5–10 minutes, allowing the flavors to combine and the okra to finish cooking completely. -
Serve:
Serve this delightful Bhindi Gosht hot with Tawa Paratha or Jeera Rice for a satisfying lunch or dinner.
Tips for the Perfect Bhindi Gosht:
- Meat Selection: Opt for tender cuts of mutton like boneless leg or shoulder, which cook well under pressure.
- Okra Cooking: Be careful not to overcook the okra while sautéing it; it should remain slightly firm for the perfect texture.
- Tamarind Paste: Adjust the tamarind paste to your taste. It adds a tangy flavor that balances the richness of the coconut milk and spices.
- Serving Suggestion: This dish pairs beautifully with naan, roti, or even steamed rice for a comforting, flavorful meal.
Enjoy your Bhindi Gosht with its tender mutton and aromatic spices, a dish that combines the richness of coconut and the unique texture of okra in a delightful gravy!
