Bhindi Gosht: Okra & Meat Curry

Bhindi Gosht
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Bismillah! Welcome to the culinary world where flavors dance, and traditions come alive. Today, let’s unravel the magic of Bhindi Gosht, a dish that transcends time and brings the essence of Pakistani heritage to your table.
In the bustling kitchens of Pakistan, Bhindi Gosht is more than a dish; it’s a cultural emblem. The marriage of succulent meat with the earthy okra creates a symphony that resonates with generations, echoing the richness of our culinary history.

Origin and History

Bhindi Gosht’s origins are deeply rooted in the diverse landscapes of the Indian subcontinent. Passed down through generations, this dish emerged as a staple, representing the flavorful confluence of spices, meats, and the humble bhindi.

What is the English name for bhindi vegetable?

The English name for bhindi vegetable
Okra or Ladyfinger

Instant Pot Magic Unveiled

Setting the Stage

Now that our ingredients are prepared, let the Instant Pot take center stage. Its versatility is the cornerstone of modern culinary prowess, and the Bhindi Gosht recipe is no exception. The efficient pressure cooking mechanism tenderizes the meat while preserving the vibrant colors of the okra.

Time-Saving Wonders

In the hustle and bustle of our daily lives, time is of the essence. The Instant Pot gracefully steps in as the unsung hero, reducing the traditional cooking time of Bhindi Gosht to a mere fraction. What once took hours can now be savored within minutes, without compromising on authenticity or flavor.

How to make bhindi unsticky?

Making Bhindi Unsticky

Bhindi, also recognized as okra or ladyfinger, possesses a naturally mucilaginous quality that tends to bring about stickiness when cooking. To steer clear of this tacky situation, precise preparation takes the lead. Kick off the process by giving the bhindi a refreshing wash under running water, ensuring every piece receives a thorough cleanse. Gently pat them down using a kitchen towel or paper towel, eliminating any lingering moisture.

Allow the bhindi to rest for a while after drying, permitting any remaining moisture to evaporate. This process helps in reducing the mucilage content, resulting in a less sticky texture when cooked. By following these steps, you can enjoy the delightful crunch of bhindi without the unwelcome stickiness.

How do I make sure my bhindi is cooked?

Ensuring Bhindi is Cooked

Cooking bhindi to perfection requires a delicate balance. Begin by sautéing the chopped bhindi separately before combining it with the meat. This process not only preserves the vibrant green color but also ensures that the bhindi is cooked evenly.

Okra has a unique texture, and achieving the right tenderness is crucial. Simmer the Bhindi Gosht until the bhindi becomes tender but still retains a slight bite. Overcooking may result in a mushy texture, diminishing the overall experience.

Keep a close eye on the bhindi’s texture as it simmers, making sure it soaks up the savory essence of the meat and spices while retaining its unmistakable crunch. With vigilant observation and a dash of patience, you’ll effortlessly conquer the skill of achieving flawlessly cooked bhindi.

Is it OK to wash bhindi after cutting?

Washing bhindi after cutting is not only acceptable but also a recommended step in the preparation process. After chopping the bhindi, rinse it under running water to remove any residual sap and seeds. This not only reduces stickiness but also ensures a cleaner and more enjoyable culinary experience.

Bhindi’s unique texture and the mucilage it contains make it prone to stickiness, and a quick rinse after cutting is a simple yet effective solution. Embrace this practice to enhance the overall quality of your Bhindi Gosht.

Why is bhindi so sticky?

Bhindi’s stickiness is attributed to its natural mucilage content. This slimy substance, released when the vegetable is cut or cooked, can be off-putting to some. However, the stickiness diminishes significantly through proper preparation techniques.

The mucilage content is highest in the seeds, so removing them or choosing smaller, younger bhindi can help reduce stickiness. Additionally, thorough washing, drying, and allowing the bhindi to sit before cooking are effective methods to minimize the slimy texture.

Should bhindi be kept in fridge?

Yes, storing bhindi in the fridge is advisable to maintain its freshness. Bhindi is a perishable vegetable with a high water content, and refrigeration helps slow down the natural decay process.

Place the unwashed and uncut bhindi in the vegetable crisper drawer of your fridge. Make sure they are thoroughly dry before storage to ward off any mold growth. Adequate refrigeration not only lengthens the shelf life of bhindi but also maintains its lively color and crispiness.

Tips and Tricks

Uncover the culinary wisdom that transforms Bhindi Gosht into a masterpiece:

  • Okra Selection: Choose small, tender bhindi for a delightful crunch, avoiding fibrous textures.
  • Making Bhindi Unsticky: To alleviate stickiness, wash bhindi thoroughly, pat them dry, and let them rest. This reduces moisture, ensuring a non-slimy texture.

Selecting the Best Seasoning Mix “Meat Masala Curry Mix”

Elevate your Bhindi Gosht with the artful blend of Meat Masala Curry Mix. Crafted to complement the richness of meat and the delicate flavors of bhindi, this seasoning mix is the secret to unlocking the true essence of the dish.

How to Use Meat Masala Mix

Infuse the essence of Meat Masala Curry Mix into your Bhindi Gosht:

  • Base Preparation: Cook your choice of meat until it reaches a delectable tenderness.
  • Bhindi Sauté: In a separate pan, sauté chopped bhindi until it gains a golden hue.
  • Spice Unveiling: Introduce the Meat Masala Curry Mix to both the meat and bhindi, ensuring a harmonious blend.
  • Simmer to Perfection: Let the flavors meld as you simmer the dish until the bhindi is tender and soaked in aromatic spices.

How to make Bhindi Gosht

Bhindi Gosht (Okra Meat Curry)

Recipe by ImamCourse: Main CourseCuisine: Pakistani


Prep time


Cooking time




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Imagine a pot bubbling with succulent meat, vibrant bhindi, and a medley of spices—the epitome of culinary delight. Bhindi Gosht, especially with the enchanting touch of Meat Masala Curry Mix, transforms into a culinary symphony.


  • 500g meat (beef or mutton), cubed

  • 250g bhindi (okra), chopped

  • 2 onions, finely sliced

  • 2 tomatoes, chopped

  • 1/4 cup cooking oil

  • 1 packet Meat Masala Curry Mix

  • Fresh coriander, chopped (for garnish)


  • Meat Alchemy: Cook the meat to perfection, infusing it with flavors until it’s tender and succulent.
  • Bhindi Brilliance: In a separate karahi, sauté the chopped bhindi until it gains a golden brown hue.
  • Base Building: In another pan, heat cooking oil and sauté sliced onions until they turn golden.
  • Tomato Harmony: Introduce chopped tomatoes to the golden onions, creating a rich base for your dish.
  • Marriage of Flavors: Add the cooked meat and sautéed bhindi to the tomato-onion base, ensuring an even mix.
  • Spice Elevation: Sprinkle the entire packet of Meat Masala Curry Mix, stirring it into the dish.
  • Simmering Delight: Allow the Bhindi Gosht to simmer until the bhindi is tender, and the spices weave their magic.
  • Garnish and Present: Finish with a sprinkle of fresh coriander before presenting your culinary masterpiece.


  • As the aroma of Bhindi Gosht envelops your kitchen, may it serve as a reminder of the shared joy found in the heart of Pakistani homes. From generation to generation, let the love for culinary traditions continue.

Nutrition Facts

1 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 25g 39%
    • Amount Per Serving% Daily Value *
    • Total Carbohydrate 10g 4%
      • Dietary Fiber 6g 24%
    • Protein 18g 36%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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