Bhindi Gosht
A home-style recipe for Bhindi Gosht. Serves 4, ready in about 60 minutes.
Ingredients
- 500 g mutton with bone, in pieces
- ½ cup oil, plus 3 tbsp for the okra
- 2 onions, sliced
- 1 tbsp ginger-garlic paste
- 2 tomatoes, chopped
- 1½ tsp salt
- 1½ tsp red chilli powder
- ½ tsp turmeric
- 1 tbsp coriander powder
- 500 g okra (bhindi), washed, dried well, tops cut off, cut in half
- 1 tsp garam masala
- 2 green chillies, slit
Missing something?
- No beef or mutton (gosht)? Use chicken (cook for less time).
- No okra? Use tori or green beans.
- No onion? Use spring onions, or a little onion powder (less depth).
- No tomato? Use 1 tbsp tomato paste per tomato, or 2 tbsp yogurt for tang.
Method
- Heat the ½ cup oil in the pressure cooker pan and fry the onions for 8–10 minutes until golden.
- Add the meat and ginger-garlic paste and fry on high heat for 5 minutes.
- Add the tomatoes, salt, chilli, turmeric and coriander powder and cook for 5 minutes until the oil separates.
- Add 1 cup water, close the pressure cooker and cook on low heat for 15–20 minutes after the first whistle (about 4–5 whistles), until the meat is tender. Let the pressure drop before opening, then cook in the open pan for a few minutes if the gravy is not yet thick.
- While the meat cooks, fry the okra in the 3 tbsp oil in a separate pan on medium heat for 8–10 minutes, stirring gently, until it is no longer sticky.
- Add the okra and green chillies to the meat in the open pan, cover with an ordinary lid and cook on low heat for 5–7 minutes. Stir gently so the okra stays whole. Finish with the garam masala.
Tip: The okra must be completely dry before you cut it, or it turns slimy. No pressure cooker, or prefer a lid? In step 4 add 2 cups water, cover and cook on low heat for 40–45 minutes, until the meat is tender and the gravy is thick. With beef, cook the meat for 25–30 minutes after the first whistle, or 1–1½ hours in a covered pot.