I cook bhindi and meat separately, how do you cook them? Do tell in the comments🥰

Ingredients

• 500 g Goat Meat (Mutton), bone‑in or boneless (cut into bite‑size pieces)
• 500 g Okra (Bhindi) (washed, trimmed, cut into 2‑inch pieces; dry thoroughly to reduce slime)
• 3 large Onion (thinly sliced; 2 for mutton, 1 for bhindi)
• 1 tablespoon Garlic‑Ginger Paste (store‑bought or homemade)
• 2 tablespoons Tomato Paste (store‑bought or homemade from fresh tomatoes)
• 1 teaspoon Kaloonji (Nigella Seeds) (adds subtle peppery flavor)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 1 teaspoon Coriander Powder
• 1 teaspoon Garam Masala (split: half added during cooking, half at the end)
• to taste Salt
• 2 Green Chilies (slit lengthwise; optional for extra heat)
• 2 tablespoons Fresh Coriander Leaves (chopped for garnish)
• 1 tablespoon Lemon Juice (added to bhindi at the end)
• 4 tablespoons Vegetable Oil (2 tbsp for mutton, 2 tbsp for bhindi)
• 2 cups Water (for pressure cooking mutton)

Instructions

1. Gather and Measure Ingredients

   Measure all spices, chop onions, mince garlic‑ginger paste if making fresh, wash and dry the bhindi, and keep everything within arm’s reach.

   Time: PT10M

2. Slice Onions

   Thinly slice 2 large onions for the mutton and 1 large onion for the bhindi.

   Time: PT5M

3. Fry Onions for Mutton

   Heat 2 tbsp oil in the large skillet over medium heat. Add the sliced onions and fry until golden brown, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

4. Brown the Mutton

   Add the mutton pieces to the skillet, stir and fry for 5 minutes until the surface changes color.

   Time: PT5M

   Temperature: medium heat

5. Add Water, Kalonji & Aromatics

   Pour in 1 cup water, sprinkle 1 tsp kalonji, and add 1 tbsp garlic‑ginger paste. Stir and let it cook for about 12 minutes, allowing the meat to release its juices and prevent sticking.

   Time: PT12M

   Temperature: medium heat

6. Bloom the Spices

   Add turmeric, red chili powder, coriander powder, salt, half of the garam masala, and 2 tbsp tomato paste. Fry for 5 minutes until the oil separates from the masala.

   Time: PT5M

   Temperature: medium heat

7. Pressure Cook the Mutton

   Transfer the entire mixture to a 6‑qt pressure cooker, add the remaining 1 cup water, seal the lid, and cook on high pressure for 25 minutes. Allow natural pressure release for 5 minutes, then quick‑release any remaining pressure.

   Time: PT30M

   Temperature: high pressure

8. Finish Mutton Curry

   Open the cooker, add slit green chilies, chopped coriander leaves, and the remaining garam masala. Simmer for 5 minutes uncovered.

   Time: PT5M

   Temperature: medium heat

9. Fry Onions for Bhindi

   In a clean skillet, heat 2 tbsp oil over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

10. Cook Bhindi

    Add the bhindi pieces, 1 tsp kalonji, 1 tsp garlic‑ginger paste, turmeric, red chili powder, coriander powder, and salt. Stir gently and cook on low to medium heat for 12 minutes, stirring occasionally. The bhindi should stay whole and not become mushy.

    Time: PT12M

    Temperature: low to medium heat

11. Add Lemon Juice

    Stir in 1 tbsp lemon juice, mix gently for 2 minutes, then turn off the heat.

    Time: PT2M

12. Plate and Serve

    Serve the hot mutton curry alongside the bhindi in a serving bowl. Garnish with extra coriander if desired. Pair with roti, naan, or steamed rice.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

15 g

Fat

20 g

Fiber

5 g