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Bhindi gosht
بھنڈی گوشت (bhindi gosht): Punjabi mutton curry with okra added late so it stays whole
Summer in Punjab means okra in every bazaar, and the moment small, tender pods appear, households start making bhindi gosht for lunch: a dry-ish mutton curry with whole fried okra folded through at the end, tasting of tomato, green chilli and a little dried mango. It is eaten with chapati and a bowl of plain yogurt or raita on the side, and leftovers are even better packed in a tiffin the next day. The okra should be tender and bright, not slimy. That stringy texture comes from washing the okra and cutting it while wet, so wash and dry it completely before you trim it. Chef's tip: fry the okra separately until its edges blister, then add it to the meat only in the last ten minutes; it keeps its shape and the gravy stays clean.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 5
Ingredients
For the curry
- 1 ⅔ lb mutton or goat on the bonecut into medium pieces
- 6 tbsp vegetable oil
- 2 onionsfinely sliced
- 1 ½ tbsp ginger-garlic paste
- 3 tomatoeschopped
- 1 ½ tsp red chilli powder
- 2 tsp ground coriander
- 1 /2 tsp ground turmeric
- 1 ½ tsp salt
- 2 ½ cups hot water
- 1 /2 tsp garam masala
For the okra
- 14 oz small, tender okrawashed, dried completely, tops trimmed
- 3 tbsp vegetable oil
- 3 green chilliesslit
To serve
- 2 tbsp fresh coriander (optional)chopped
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Method
0/7 doneStep 1: Heat 6 tbsp vegetable oil in a heavy pan over a medium heat and fry 2 onions for 8–10 minutes until golden.
10 minStep 2: Add 1 ⅔ lb mutton or goat on the bone and 1 ½ tbsp ginger-garlic paste and fry over a medium-high heat for 6–8 minutes until the meat is lightly browned.
8 minStep 3: Add 3 tomatoes, 1 ½ tsp red chilli powder, 2 tsp ground coriander, 1 /2 tsp ground turmeric and 1 ½ tsp salt and cook for 6–8 minutes until the tomatoes have melted and the oil separates.
8 minStep 4: Pour in 2 ½ cups hot water, cover and simmer over a low heat for 45–50 minutes until the meat is tender and the gravy has reduced to a thick coating.
45 minStep 5: Meanwhile heat 3 tbsp vegetable oil in a frying pan over a medium-high heat and fry 14 oz small, tender okra with 3 green chillies for 7–8 minutes, turning gently, until the okra is bright green with browned, blistered edges.
8 minStep 6: Fold the okra into the meat with 1 tsp dried mango powder (amchur) and 1 /2 tsp garam masala. Cover and cook on a low heat for 8–10 minutes, shaking the pan rather than stirring, until the okra is just tender.
10 minStep 7: Scatter with 2 tbsp fresh coriander and serve with chapati and plain yogurt.
Nutrition per serving
- Calories
- 460 kcal
- Protein
- 33 g
- Carbs
- 15 g
- Fat
- 30 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bhindi gosht take?
- About 90 minutes in total: 20 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 5 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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