Okra or Bhindi as it’s called in Hindi and Urdu is a popular vegetable in India and Pakistan. Not just because it tastes yummy and is a piece of cake, also because it has surprising health benefits. Here, I am going to sharing Easy Bhindi Gosht (Okra Beef) Pakistani Food Recipe with you. It is very easy to make at home. I hope you like this recipe and also try it at your home. We were kinda bored of eating meat after Eid Ul Adha, so we decided to have something simple yet tasty and healthy.
7+ Surprising Health Benefits of Okra Or Ladyfinger:
- such as it promotes heart health
- Fights cancer
- Boosts immunity
- Regulates blood sugar
- Prevents anemia
- Prevents colon cancer
- Helps in weight loss
- Beneficial in pregnancy.
Impressive right? Learn more about it on the internet and I’m pretty sure you’ll love it as we do. I’ll tell you some quick tips to make sure you make the delicious bhindi gosht recipe.
Quick tips to make sure to make the best Bhindi Gosht:
- My mother taught me to always purchase fresh ingredients even if it’s small items.
- Bhindi has a tendency to get slimy. To remove this, we fry it on its own before adding it to the curry or homemade tomato paste. Remove the okra from oil only when it’s golden or light brown.
- Best tip: Ensure to wash your okra as soon as you bring it home, then let it air dry completely before you cut it and fry it.
- Why? When you begin to cut okra when it’s semi-wet or if you first-chop and then wash, the slime really comes out in full force – the moisture has this tendency to make the slime worse. If you can’t air dry it, dry it completely with a tissue. It works wonders, thank me later.
How To Make Easy Bhindi Gosht (Okra Beef) Pakistani Food Recipe Step By Step Instructions:
- 0.5 cup oil
- 175g okra, washed and chopped into 1″ segments with heads and tails chopped off
- 175g onions, sliced
- 350g lamb or mutton
- 175g tomatoes, chopped
- 4 cloves garlic, chopped
- a small chunk of ginger, minced (about 1 tbsp)
- 1tsp cumin seeds
- 1tsp coriander powder
- 2tsp paprika/Kashmiri red chili powder
- 2tsp salt (or to taste)
- Coriander, for garnishing
- In a deep pot, heat up half a cup of oil. Add your chopped okra and fry this for 5 minutes on medium/high heat, until the okra begins to get lightly golden. I prefer Tawa if you’re avoiding oily food.
- Remove the okra using a slotted spoon and set it aside.
- In the remaining oil, add the chopped onions and garlic, fry this for 5 minutes until the onions and garlic begins to turn translucent. After that add a half glass of water and stir.
- Add the meat and stir for 3 minutes or until the meat is no longer pink.
- Now add all the spices, tomatoes, and 1.5 cups of water for lamb OR 3 cups water for mutton.
- Bring to a boil, then cover and simmer this on low for 1hr for lamb OR 2hrs for mutton. Keep checking in between, just to make sure there is enough water and nothing is burning (this shouldn’t happen, but just in case!)
- Take off the lid. There should be a bit of moisture in the pot. Make sure the tomatoes, onions, and garlic cloves are disappeared from the mixture, if not beat them with a solid turner to make it look like tomato puree.
- Turn the heat to high and dry this moisture off, stirring constantly. You want to keep doing this until the gravy begins to catch at the pan unless you scrape it off and the oil begins to separate from the curry.
- Add the reserved okra, Turn the heat down to a low, cover and simmer for 10-15 minutes.
- Garnish with coriander just before serving. Enjoy!
I hope you like the recipe since that’s my mother’s recipe.