Mutton with Bhindi brings together two beloved ingredients in Indian cooking – succulent mutton and crispy okra. I first tried this combination at my grandmother’s house, and I’ve been hooked ever since. The meat turns butter-soft while the bhindi stays crispy, creating a wonderful texture contrast. The spices blend beautifully with the surprise element – watermelon juice – which adds a subtle sweetness you won’t expect.
About the Recipe
This recipe stands out because it combines traditional Indian cooking methods with an unexpected twist. The pressure-cooking technique ensures tender meat, while separately frying the bhindi keeps it crispy. The watermelon juice might sound strange, but trust me – it creates magic. It’s perfect for special occasions or weekend family meals.
Why You’ll Love This Recipe
You’ll love how the mutton becomes tender and absorbs all the aromatic spices. The bhindi stays crispy instead of getting mushy, and the gravy has just the right consistency. It’s not too complicated – if you can follow basic instructions, you can make this dish. The watermelon juice adds a subtle sweetness that even kids enjoy. Plus, it’s a complete meal when served with rotis.
Mutton with Bhindi
Cooking Tips
– Clean the bhindi thoroughly and dry completely before chopping
– Don’t overcrowd the pan when frying bhindi
– Let the pressure release naturally for tender meat
– Add water gradually to control gravy consistency
– Adjust spices after pressure cooking if needed
Serving and Storing Suggestions
Serves 6-8 people. Total prep and cooking time: 90 minutes. Serve hot with rotis or rice. Leftovers stay good in the fridge for 2-3 days. Reheat gently on low heat, adding a splash of water if needed.
Similar Recipes
- Mutton Curry with Potatoes
- Bhindi Masala
- Mutton Do Pyaza
Nutrient Benefits
Mutton provides high-quality protein and iron. Bhindi is rich in fiber and vitamins A, C, and K. The combination of spices offers antioxidant properties. Watermelon juice adds natural vitamins and helps with digestion.
Mutton with Bhindi
Ingredients
- 1 kg Mutton (cut into pieces)
- 1/2 cup Tomato Puree
- 2 tsp Ginger Garlic Paste
- 2 cups Watermelon Juice
- 1/2 cups Oil (+ 2 to 3 tbsp)
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 2 tbsp Coriander Powder
- 1 tsp Jeera Powder (roasted)
- 1 tsp Garam Masala Powder - 1 tsp
- 500 gms Bhindi (Okra, chopped, fried in 2 tblsp oil)
- Salt as per taste
Instructions
- Heat 1/4 cup of oil in a pressure pan.
- Add the mutton pieces.
- Add salt and fry for 3 to 5 minutes.
- Add the ginger garlic paste, tomato puree, turmeric powder, red chilli powder, jeera powder, coriander powder and garam masala powder.
- Cook on medium heat for 5 minutes.
- Gradually add the remaining 1/4 cup of oil, a little at a time.
- Reduce heat to low and cook for 5 to 7 minutes.
- Add 2 to 3 tblsp of water if it becomes too dry.
- Once the meat turns brown, add 3 cups of water and pressure cook till tender and a little gravy remains.
- Fry the bhindi pieces in 2 tblsp oil and keep aside.
- Open the pressure pan, add the watermelon juice and fried bhindi.
- Mix well and transfer to a serving dish.
- Serve with rotis.
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Frequently Asked Questions
Can I use lamb instead of mutton?
Yes. Lamb works great but might cook faster than mutton. Reduce pressure cooking time by 5-7 minutes. The meat should be tender enough to pull apart easily with a fork.
Why do we fry the bhindi separately?
Frying bhindi separately keeps it crispy and prevents it from becoming slimy. This gives the dish better texture and makes it more appealing.
Can I skip the watermelon juice?
While you can skip it, the watermelon juice helps tenderize the meat and adds subtle sweetness. You can replace it with pomegranate juice or just water, but the taste will be different.
How spicy is this dish?
The spice level is moderate. You can adjust the red chili powder according to your taste. Start with less and add more after pressure cooking if needed.
