Bhindi Gosht Recipe
A classic Pakistani curry combining tender beef with bhindi in a rich onion-tomato masala.
Ingredients for Bhindi Gosht
- 750 g beef, small pieces
- 500 g bhindi (okra), trimmed
- 2 onions, sliced
- 3 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 0.5 tsp turmeric
- 1 tsp coriander powder
- 3 green chilies
- Salt and cooking oil
How to Make Bhindi Gosht
- Lightly fry the bhindi until it loses excess moisture, then set aside.
- Cook onions until golden and add ginger-garlic paste.
- Add beef, tomatoes and spices and cook until the masala thickens.
- Add a little water, cover and cook until the beef is tender.
- Fold in the fried bhindi and green chilies and simmer for 8 to 10 minutes.
- Serve hot with roti or naan.
Helpful Notes for Bhindi Gosht
Read the full method before starting, measure the ingredients, and complete any chopping, soaking or marinating first. This makes Bhindi Gosht easier to cook and helps every stage finish at the right time.
Brown the beef in batches and give it enough gentle cooking time to become tender. Add extra water only when needed, and reduce the gravy at the end so the finished dish stays rich and full-flavoured.
Beef dishes often taste even better after resting. Refrigerate cooled leftovers in a covered container, then reheat slowly with a little water until the meat and gravy are evenly hot.
Bhindi Gosht Cooking Tips
- Brown the meat in batches so it develops flavour instead of steaming in the pan.
- Use gentle heat and allow enough time for tougher cuts to become tender.
- Add extra water only when needed so the finished gravy stays rich rather than thin.
Questions About Bhindi Gosht
Can I adjust the spice level?
Yes. Reduce or increase the chilli to suit your household, while keeping the other spices in balance so the dish remains aromatic.
What should I do before I start cooking?
Read the full method once, measure the ingredients, and prepare any chopped items first. This makes the steps easier to follow and helps the dish cook evenly.