Pakistani Bhindi Gosht

bhindi ghost in a bowl and two bowls filled with bhindi gosht in the background.

5 from 1 vote

Pakistani Bhindi Gosht is a classic. Okra, is wrapped deftly in mutton curry. It comes together in a snap, and is great for an extra dish at a party or a quick weeknight meal.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Indian, Pakistani

Diet: Halal

Keyword: bhindi gosht, meatokracurry, mutton

Servings: people

Calories: 23kcal

Author: Sarah Mirza

Equipment

Instant pot / Pressure Cooker

Ingredients

Gravy

1 lbs goat meat mutton
1 lbs okra bhindi
½ cup olive oil
½ cup yogurt
1 onion
4 tbsp ginger garlic paste
2 green peppers
½ cup water

Whole Spices

½ tsp cumin seeds
5 black peppercorns
4 cloves
4 green cardamom

Powdered Spices

1 tsp red chili powder
½ tsp turmeric powder
2 tbsp coriander powder
¼ tsp garam masala powder
1 tsp salt

Instructions

Cut the ends of okra, like the pictures above or shown on the video.
Select "sauté" on an Instant pot, add ¼ cup of oil, let it heat up.
Add okra, and sauté it for 5 minutes until it's light golden-ish.
Take out the okra in a bowl and set aside.
Add ¼ cup of oil let it heat up. Remember Instant pot is on "sauté" mode still.
Now add in the onion and sauté it until golden.
Add the whole spices and sauté it for 15 seconds.
Now add the ginger garlic paste and sauté it for 30 seconds.
Next add the meat, sauté it until 5 minutes.
Add in the yogurt and mix everything well for 1 minutes.
Now add salt and powdered spices and mix well.
Add water and mix well for 2 minutes.
Now close the lid, and select pressure put pressure on it for 12 minutes or until the meat is tender and ready.
Open the lid and give it a quick mix.
Next add okra to the instant pot and close the lid again select pressure, put pressure for about 2 minute until okra is tender.
Open the lid, select sauté, and give it a quick mix.
Add fresh lemon juice and garnish with fresh cilantro.
Enjoy it with a fresh chapati and enjoy!

Video

Nutrition