Bhindi with Mutton

Cooking time: 1 hour 15 minutes

Serves: 4 persons


  • 1 lb bhindi (small size)
  • 1 and 1/2 lb mutton
  • 2 medium onions (finely sliced)
  • 2 medium tomatoes (finely sliced)
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1/4 cup oil (additional oil for deep frying bhindi)
  • 1/2 cup yogurt (whipped)
  • 2 and 1/4 tsp salt
  • 1 tsp red chilli powder
  • 1/2 tsp black pepper powder
  • 1 tsp turmeric powder
  • 1 tsp cumin seeds
  • 1 tsp coriander powder

Tip: For best results, use measuring utensils.


  1. In a pot, add 1/4 cup oil and fry onions on medium to high heat until golden brown.
  2. Reduce heat to low, add garlic paste, mutton and fry on medium to high heat for 4-5 minutes. Add cumin seeds, ginger paste, 1 and 1/4 tsp salt, turmeric powder, red chili powder, coriander powder and tomatoes. Cover and let it cook on medium heat for 5 minutes to soften the tomatoes.
  3. After 5 minutes, uncover, add yogurt and stir fry until oil separates.
  4. Add 3 and 1/2 cup water and mix well. Once it starts boiling, reduce the heat to low and let it cook until meat is well done (approx. 35 minute) and half of the gravy is left.
  5. While waiting for the meat to be done, cut the ends of the bhindi (do not make small pieces of the bhindi). Add oil in a karahi and fry the bhindi on high heat for a few minutes. Make sure not to burn them. Once they are fried, remove and drain out the oil completely.
  6. Once meat is done, add fried bhindi to it, 1 tsp salt and 1/2 tsp black pepper. Mix well. Let it simmer on very low heat for 5 minutes. Turn off the heat.
  7. Enjoy with home made chapati .

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