Bhindi Gosht
Course: MainDifficulty: Easy
Servings
6
servingsPrep time
10
minutesCooking time
1
hour30
minutesCalories
300
kcalBhindi Gosht is a meat curry, originating from the Indian subcontinent, and popular in North Indian, Pakistani, and Bangladeshi cuisine. It consists of bhindi cooked with meat, usually lamb or mutton. in a liquidy gravy. Usually eaten with chapati or naan.
Ingredients
1 kg. Mutton
2 tsp. Salt (adjust to taste)
1 tsp. Chili (Lal Mirch) powder
4 tbsp. Coriander (Dhaniya) powder
0.25 tsp. Turmeric (Haldi) powder
200 Onion-chopped
0.5 cup Vegetable Oil
1 tsp. Garam Masala
1 tsp. Ginger (Adrak)-paste
1 tsp. Garlic (Lehsan)-paste
2 Tomato (large)-pealed
4 tbsp. Yogurt
0.5 kg. Bhiundi (whole)
Directions
- Fry the onion on low flame then remove from the oil and spread out on a plate to dry out.
- In the hot oil, add all the spices (except garam masala) with 2 tbsp. of water, mix well and cook aver medium heat.
- Add the meat and stir until the water has dried.
- Add 2 cups of water, cover and leave on low heat to tenderize.
- Crush the onion fried earlier and add to it when the water is half dried.
- Add Bhindi and cook till the bhindi is tender and gravy is left with moderate consistency.
- Add Garam Masala.
