Bhindi Gosht is a classic Punjabi recipe. Gosht means meat and Bhindi is okra. The meat of your choice is cooked just like the any gosht curry you make with the perfect masala; then bhindi or okra is stir fried and added to the meat curry. You can basically follow the same recipe for a variety of vegetables.
What goes into Bhindi Gosht
Ghost
The crucial part of this recipe is Gosht (meat); you can use lamb, goat, or beef. I recommend using bone-in meat because it is more flavorful, but you can also use boneless meat as well.
Bhindi
Bhindi is basically okra. I like to use fresh okra for this recipe. Wash and dry the okra, then cut the tops and bottoms. You can also cut it once more to have 1-inch pieces or leave them as is. Then, in a pan, add oil and stir-fry for 5 to 6 minutes or until it has a little bit of color. Take the okra out on a plate and reserve the oil.
Ginger and garlic paste
I used 1 tsp of ginger and 1 tsp of homemade garlic paste. Use a food processor to crush the garlic, and then store it in the fridge for a few weeks or freeze it in ice cube trays. Once frozen, store it in a plastic bag.
Onion and tomatoes
Onions and tomatoes are integral parts of any desi curries and stews. Onion makes the base and is slightly sweeter, while tomato, on the other hand, is slightly sour, which balances the flavors.
Spices
Bhindi gosht is a Pakistani classic recipe. The spices used in this recipe are so simple that you probably have them in your pantry already. I used red chili, turmeric, cumin, coriander powder, and salt.
Cooking time
Cooking time for gosht varies depending upon the pot used. If you are making it in a regular pot on the stovetop, it’ll take about 45 minutes to an hour and 3-4 cups of water, but to make it in an Instant Pot, it’ll take less time and 1/2 cup of water. I prefer using an Instant Pot for a faster cooking process.
How to serve Bhindi Gosht?
Let me tell you, this is a very flavorful dish if you have developed a desi palate. Even with a couple of basic ingredients, this is going to be a delicious recipe. I like to serve it with freshly made roti, naan, or white rice. You can even serve bhindi gosht with paratha, and it just tastes divine. Bhindi gosht can be served as a main dish or served on the side when you are hosting.
How to store any leftover Bhindi gosht?
Keep any leftover curry in an airtight container for up to a week in the refrigerator, or you can freeze it for up to two months. Make sure to divide it into reasonable portions for easy reheating and using purposes.
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Bhindi Gosht
Ingredients
- 1.5 lbs Lamb or goat meat with bones
- 1 lb fresh okra or bhindi
Spices
- 1.5 tsp Salt or to taste
- 1.5 tsp Red chili powder cayenne pepper or to taste
- 1/3 tsp Turmeric
- 1 tsp Cumin powder
- 1 tbsp Coriander powder
Other ingredients
- 1 medium Onion
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 1 large Tomato chopped
- 1/2 cup Water quantity will change depending upon the pot you use
- few leaves Cilantro
- 2 Green chilies optional
- 1/3 cup Oil avocado or vegetable oil
Instructions
- Peel and thinly slice the onion. Chop tomato.
Cook Meat
- In an instant pot, add chopped onion, tomato, all the spices, ginger, garlic paste , lamb/goat and 1/2 cup of water. Pressure cook for 20 minutes.
- You can also do this step in a regular pot, but add 3 cups of water and cook on high heat for 5 minutes and then on medium-low heat for 45-60 minutes or until the meat is tender.
Prepare okra
- Meanwhile, wash and dry okra by using a paper towel or kitchen cloth, and then cut the tops and bottoms of each okra.
- In a separate pan, add 1/3 cup of oil and stir-fry the okra for 5 or 6 minutes over high heat. Then take them out and reserve the oil.
Mix the meat and okra
- Once the meat is tender, release the pressure of the Instant Pot carefully and change it to the saute mode. Add reserved oil and cook until all the water is dry.
- Once all the water from the meat is dry, add stir fry okra and mix it carefully. Garnish and enjoy