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Easy way to make Keema Bhindi - 3

Keema Bhindi

Mutton keema and okra come together in this simple recipe.
Prep Time 10 mins
Cook Time 1 hr
Course Main Course, Meats other than chicken and fish, Non Vegetarian
Cuisine Indian, Pakistani
Servings 4 people

Ingredients
  

  • 500 gms mutton keema not finely minced
  • 2 tbsp onion paste
  • 2 tbsp chopped onion
  • 3 tbsp ghee
  • ½ inch cinnamon
  • 2 nos cloves
  • 3 nos cardamom
  • 1 no bayleaf
  • 2 tsps ginger paste
  • 2 tsps garlic paste
  • 1 tsp green chili paste
  • 4 nos tomatoes finely chopped
  • 1 tsp Turmeric powder
  • 1 tbsp coriander powder
  • 1 tbsp roasted jeera powder
  • 1 tbsp red chili powder
  • salt to taste

For the bhindi/okra

  • 250 gms okra
  • 1 tsp amchur powder
  • ½ tsp red chili powder
  • 1 tsp roasted jeera powder
  • 2 tbsp ghee

For garnishing

  • 1 large onion cut into rings
  • chopped coriander leaves

Instructions
 

  • Wash the bhindis and pat dry with a towel to remove all moisture.
  • Cut both ends and make a slit in each of the bhindis. Sprinkle amchur, red chilies and jeera powder. No salt is to be added.
  • Sprinkle the masalas over the bhindis and rub gently with your fingers. Keep aside for 5 minutes.
  • Heat a non-stick pan, add the ghee and fry the marinated bhindis over low heat. Cook till bhindis are soft but crispy. Remove and keep aside.
  • Heat a thick-bottomed pan. Add half the quantity of ghee and add the whole spices and allow to splutter.
  • Mix in the onion paste and brown over low heat.
  • Mix in the chopped onions and the ginger, garlic paste and continue to cook for a further two minutes over low heat.
  • Add the keema. Mix well and continue to cook and fry for a further 3-4 minutes.
  • Mix in the spices and tomatoes and the green chilies paste and continue to cook and fry over low heat.
  • Add the remaining ghee a little at a time. Once the keema is dry add 1 cup of water, cover with a lid and cook on low fire till keema is tender and the water is used up.
  • Now mix in the fried bhindis and continue to cook over low heat for 2 minutes, covering with a lid.
  • As a final touch - you could add half tbsp of ghee and mix gently. This is optional.
  • Serve garnished with onion circles and chopped coriander. Serve with lachcha paranthas.
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