Low Fat Bhindi Gosht
Dive into the deliciously satisfying world of **Low Fat Bhindi Gosht**, a healthier twist on a traditional South Asian classic. This hearty dish combines tender cubes of lean beef or lamb with fresh, sautéed okra, creating a flavorful medley that's lower in fat but bursting with bold spices like cumin, coriander, turmeric, and garam masala. Cooked in just a touch of olive oil and simmered in a rich tomato base, the recipe offers a lighter yet equally indulgent alternative to traditional versions, without sacrificing taste. Perfect for those seeking wholesome yet flavorful meals, this protein-packed curry is ready in under an hour, making it an ideal choice for weeknight dinners or family gatherings. Serve it hot with steamed rice or whole-grain bread to soak up the aromatic goodness, and revel in its guilt-free indulgence.
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Recipe Information
Ingredients
- 500 grams Lean beef or lamb (cut into small cubes)
- 200 grams Fresh okra, sliced into 1-inch pieces
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 2 medium Tomatoes, pureed
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 250 milliliters Water
Instructions
Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat.
Add the onions and sauté until golden brown.
Add the ginger and garlic pastes, and cook for an additional 2 minutes.
Add turmeric powder, cumin powder, coriander powder, and red chili powder. Stir well for about 1 minute.
Add the meat cubes to the pan and sauté them until they are browned on all sides.
Pour in the tomato puree, salt, and half the water. Stir well and bring to a simmer.
Cover and let it cook on low heat for about 30 minutes, stirring occasionally, until the meat is tender.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a separate pan over medium heat.
Add the sliced okra and sauté until it becomes tender and lightly brown. This should take about 8-10 minutes.
Once the meat is tender, add the cooked okra to the meat mixture.
Sprinkle garam masala over the mixture and stir gently to combine, allowing the flavors to meld for about 5 minutes.
Garnish with freshly chopped cilantro and serve hot.
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3077 mg | 134% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 14.4 g | ||
| Protein | 139.6 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3145 mg | 67% | |
*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.
