If you’re looking for a meal that brings together the richness of meat and the crispness of vegetables, try Bhindi Gosht. This classic Pakistani dish mixes soft mutton with fresh okra and is seasoned with a variety of spices for a full, satisfying taste in every bite.

Bhindi Gosht is this classic Pakistani dish that’s all about bringing together the best of both worlds: meat and veggies. At its heart, it’s mutton, which is just super tender and juicy, cooked up with okra—that’s bhindi. The okra gives it this nice, slight crunch and a bit of a fresh vibe. Picture this: the mutton’s all soft and falling apart, and then there’s the okra, green and kind of snappy, all mixed in a rich, spicy sauce that’s just full of flavors.

Ingredients used in bhindi gosht recipe

Get ready to explore Pakistani cuisine with this traditional Bhindi Gosht recipe – here’s the ingredients you need:

Mutton – 500 grams, cut into pieces. It’s the star of the dish, bringing rich, meaty flavors.
Okra (Bhindi) – 250 grams, washed and dried; they add a unique texture and taste.
Oil – ½ cup, for frying okra and cooking the curry, making everything deliciously smooth.
Onions – 2 medium, finely sliced, building the base of our curry with sweetness.
Tomatoes – 2 large, chopped, giving the curry its tangy, juicy depth.
Ginger-Garlic Paste – 1 tablespoon, adding that essential punch and aroma.
Green Chilies – 2-3, slit, for a kick of heat that’s just right.
Cumin Seeds – 1 teaspoon, for a nutty, peppery layer.
Coriander Powder – 1 teaspoon, offering a fresh, lemony undertone.
Turmeric Powder – ½ teaspoon, for color and mild, earthy notes.
Red Chili Powder – 1 teaspoon, to adjust the spice to your liking.
Salt – to taste, bringing all flavors together harmoniously.
Water – as required, to cook the mutton to perfection.
Fresh Coriander – for garnishing, adding a burst of freshness.

Cooking Tools required for bhindi gosht recipe

Prepare to cook Bhindi Gosht you are required these kitchen tools:

Deep Cooking Pot – Your go-to for cooking mutton until it’s tender and flavorful. It’s spacious enough to handle all the ingredients comfortably.
Frying Pan – Perfect for frying okra to that crispy, golden perfection. A non-stick pan can be a lifesaver here, making cleanup a breeze.
Chef’s Knife – Essential for chopping vegetables and slicing mutton. A sharp knife makes prep work quick and safe.
Wooden Spoon – For stirring your curry without scratching the surface of your pots and pans. It’s sturdy and can handle the heat.
Measuring Cups and Spoons – Accuracy is key in cooking. These tools ensure you get the right balance of spices and ingredients every time.

How to make bhindi gosht recipe: Step by step process;

Follow these steps closely to create this flavorful and traditional Bhindi Gosht Recipe:

Prep the Okra: Start by washing your okra (bhindi) thoroughly, then pat them dry. This is crucial to avoid sogginess when frying. Trim the ends and cut into 1-inch pieces.
Fry the Okra: Heat half the oil in a frying pan over medium heat. Fry the okra until it’s lightly browned and set aside. This step ensures that the okra remains crispy in the curry.
Cook the Mutton: In a deep cooking pot, heat the remaining oil and add cumin seeds. Once they sputter, add the sliced onions and fry until golden brown. Then, add the ginger-garlic paste, frying for a minute until the raw smell disappears.
Spice it Up: Add the chopped tomatoes, green chilies, coriander powder, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.
Add the Mutton: Mix in the mutton pieces, ensuring they are well-coated with the spices. Add water as needed, cover, and simmer on low heat until the mutton is tender. This might take about 1 to 1.5 hours, depending on the cut of the meat.
Combine with Okra: Once the mutton is tender and the gravy has thickened to your liking, add the fried okra to the pot. Stir gently to mix, ensuring the okra doesn’t break. Cook for another 5-7 minutes, allowing the flavors to meld.
Garnish and Serve: Finish off by garnishing with freshly chopped coriander. Serve your Bhindi Gosht hot with naan or rice for a complete meal.

Expert Tip

To avoid the okra from becoming slimy, always ensure it is completely dry before frying. Adding a pinch of salt while frying can also help reduce the slime. This trick works because salt draws out moisture from the okra, helping it fry up nicely, ensuring your Bhindi Gosht has the perfect texture and consistency.

Serving Tips

Once you’ve mastered Bhindi Gosht, consider these perfect companions to enhance your dining experience:

Naan or Roti: These traditional breads are perfect for scooping up the rich, flavorful sauce.
Basmati Rice: A fluffy bed of basmati rice pairs beautifully, absorbing the curry’s vibrant flavors.
Raita: A cooling yogurt-based side, often with cucumber or mint, balances the spice and richness of the dish.
Salad: A simple, fresh salad with lemon dressing can add a refreshing contrast to the meal.
Pickles (Achar): A small serving of spicy or tangy pickles complements the flavors and adds an extra kick.

Check more mutton/lamb recipes

Keema Matar recipe
Mutton Kunna recipe
Shinwari Mutton Karahi recipe
Kabab Tikki recip
Mutton Keema recipe

Storage Instructions

To ensure your Bhindi Gosht remains delicious for days, follow these two simple steps:

To Store:

Allow the dish to cool down to room temperature. Transfer it into an airtight container and refrigerate. Properly stored, Bhindi Gosht can last for up to 3-4 days in the fridge, preserving its taste and freshness.

To Reheat:

For best results, reheat Bhindi Gosht gently on the stove over low heat until it’s thoroughly warmed. If it seems a bit thick, you can add a splash of water to adjust the consistency. This method helps retain the flavors and textures much better than microwaving.

Conclusion

You’ve made your own Bhindi Gosht, a dish full of flavor and tradition from Pakistan. By following these steps, you’ve combined the delicious taste of mutton with the unique crunch of okra in a flavorful mix of spices. It’s not just a meal; it’s an experience meant to be shared with loved ones, bringing people together over good food.

If you’re proud of how it turned out (which I’m sure you will be), share your masterpiece with me. I’d love to see your culinary journey.

Frequently asked questions

Should I wash bhindi before cooking?

Rinse bhindi very well under running water & drain them. Wipe off with a clean kitchen cloth or tissues to remove all the moisture. You can also leave on the counter top for a while to air dry. Any moisture on the bhindi will make them slimy while cooking so wipe dry them completely.

Why does bhindi turn black?

Temperature, moisture and improper handling can cause previously bright green okra pods to develop discolored dark or black spots.

How to Make Bhindi Unsticky?

To reduce the natural stickiness of okra, wash and dry it thoroughly before cooking. Letting it sit after drying can also help minimize mucilage, making your dish less sticky.

Should I Use Fresh or Frozen Okra for Bhindi Gosht?

It’s recommended to use fresh okra whenever possible for the best taste and texture. However, if fresh okra is not available, frozen okra is an acceptable substitute. Fresh okra may offer a slightly better flavor but depending on availability, frozen okra can also work well.