Instant Pot Bhindi Gosht (Okra and Meat Curry)

Bhindi gosht is a hearty meat curry that is made with succulent pieces of bone-in mutton, okra, onions, tomatoes and a few spices.

Course Meat

Cuisine Indian

Keyword Indian meat recipe, mutton, mutton curry with okra

Prep Time 10

Cook Time 1 15

Calories 308.4kcal

Slice one onion finely and chop the tomato.
Make the onion, ginger garlic paste – Put the second onion, ginger and garlic in a blender along with a little water and whiz to get a smooth puree.
Cut off the tops and tails of the okra and cut each piece into two or three.

Switch on your instant pot to saute (normal) and heat the oil. Add the sliced onions and fry until they are reddish brown (10 minutes).
Add the onion-ginger-garlic masala, powdered spices and salt and cook until the raw smell goes. Add splashes of water to keep the masala from burning (10 minutes).
Add the tomatoes and cook until they soften (5 minutes).
Add the mutton and half a cup of water. Let the meat simmer, stirring it every now and then (10 minutes).
Add 2 cups water and switch to manual mode. Pressure cook for 15 minutes. Do a quick pressure release after 15 minutes (30 minutes).
Open the cooker and switch to saute mode again. Add the okra. Cook the okra until it softens (10 minutes).

You can also pressure cook the okra. After opening the cooker, instead of cooking the okra on saute mode, close the vent and set the timer to 0 minutes on manual mode. Okra softens very quickly so this should do the trick.
Slice the onions thinly.
Do not over-brown the onions while frying them or the curry will acquire an unappetizing brown color and a slightly bitter taste.
Roast the masala very well at every step for the perfect tasting curry.
Choose good quality mutton, preferably meat from the shoulder.