Bhindi masala recipe ( Bhindi masala gravy )

bhindi masala , bhindi masala recipe , bhindi recipe

Bhindi masala recipe ( Bhindi masala gravy )

Prep Time 15

Cook Time 35

Total Time 50

Course Vegetarian

Cuisine north indian

Keyword bhindi masala gravy, bhindi masala recipe, bhindi recipe, masala bhindi, masaledar bhindi, okra recipe

Servings

Calories 101

Author Koushik

Bhindi masala recipe is a delicious north indian curry dish where bhindi or okra is cooked in aromatic tomato onion gravy. Serve bhindi masala with roti, naan, paratha, and rice. Must cook this bhindi masala gravy by following below step by step instructions.

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Ingredients

Ingredients for bhindi masala

300 grams bhindi/ okra/ ladies finger
2 medium size tomatoes for puree
2 medium size chopped onions
2 green chili chopped
1 tablespoons chopped ginger garlic
5 tablespoons Oil
1 teaspoons cumin seed
1 teaspoons red chili powder
1 teaspoons garam masala powder
1 teaspoons coriander powder
1/4 teaspoons turmeric powder
Salt to taste
1/2 tablespoons kasuri methi
3 tablespoons freshly chopped coriander leaves
Water for gravy 80 ml to 120 ml
3 tablespoons cream

Instructions

how to make bhindi masala
First, to prepare okra masala wash bhindi thoroughly in a lot of water in a mixture of salt and vinegar.
After that gently wipe the bhindi and make completely dry then chop into medium size pieces, don't chop bhindi into small sizes
Now for bhindi fry heat oil in a pan, spread it with a spatula.
Then add the bhindi or lady finger and saute in medium flame for 7 to 8 min.
At this stage, bhindi is almost cooked then become soft a little bit, then transfer the bhindi to a plate for later usage.
Now for making bhindi masala in the same frying pan pour oil and spread it evenly on the pan.
Then add cumin seed, and stir it in low flame until it begins to splutter.
Add chopped ginger-garlic, and saute the mixture for 1 min till the raw smell disappears.
Next, add chopped onions, and saute the onions till golden brown.
Add chopped green chili.
Next, pour tomato pure and saute this tomato-onion mixture for at least 8 to 10 min on medium to low until the raw smell of tomatoes disappears.
Now sprinkle red chilli powder, garam masala powder, coriander powder, turmeric powder and salt to taste.
Now cook this mixture for another 4 to 5 min until the mixture gets thickened and the raw smell of the spices goes away completely.
At this stage pour 80 ml to 120 ml of water depending upon gravy consistency and cook for some time.
Next, add a few tablespoons of heavy cream.
For increasing flavour crush some kasuri methi and some freshly chopped coriander leave and mix.
Finally, add kurkuri bhindi or lady finger in this gravy.
Gently mix bhindi with this mixture, then cover and cook for 5 min and our bhindi masala recipe is completed.
At the end serve bhindi masala hot with roti, paratha, naan or rice.

Notes

Bhindi Masala Recipe Note

For variation in your bhindi masala, you can add pan-fried potatoes when the gravy is done.
While preparing bhindi masala gravy to make it creamier you can also use butter or ghee instead of oil flavoured oil.

Nutrition