Bhindi Masala Gravy


Bhindi Masala Gravy

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This is an awesome Bhindi Masala Gravy that feels special, due to an interplay of method and ingredients. Sautéed bhindi is cooked with a flavour-packed tomato paste, a medley of spices and a dash of fresh cream.

Herbs like coriander and fenugreek complement the tanginess of the tomatoes, bringing out a vibrant aroma and flavour. This is a really wonderful way to prepare ladies finger, resplendent with the magic of Indian spices.

Do try it at home, and enjoy it with Laccha Paratha or Jeera Rice.

Enjoy how to make Bhindi Masala Gravy recipe with detailed step by step photos and video below.

Bhindi Masala Gravy recipe - How to make Bhindi Masala Gravy

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients


For Bhindi Masala Gravy
2 1/2 cups ladies finger (bhindi) , cut into 1” pieces
3 tbsp oil
1 bayleaf (tejpatta)
1 cardamom (elaichi)
1/2 cup finely chopped onions
1 tsp chilli powder
1 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera) powder
1/4 tsp turmeric powder (haldi)
1/4 tsp garam masala
1/2 tsp sugar
salt to taste
1 tbsp fresh cream
1/2 tsp dried fenugreek leaves (kasuri methi)
2 tbsp finely chopped coriander (dhania)

To Be Blended Into A Smooth Tomato Paste ( Without Using Water)
1 cup roughly chopped tomatoes
1/2 tsp chopped ginger (adrak)
2 tbsp roughly chopped garlic (lehsun)
1 tbsp roughly chopped green chillies
1/4 cup curds (dahi)
2 cloves (laung / lavang)
1 cardamom (elaichi)
1 small stick cinnamon (dalchini)

Method
For bhindi masala gravy

    For bhindi masala gravy
  1. To make bhindi masala gravy, heat 1 tbsp of oil in a deep non-stick pan, add the ladies finger and sauté on a medium flame for 7 to 8 minutes or till light brown in colour.
  2. Remove in a plate and keep aside.
  3. In the same deep non-stick, heat the remaining 2 tbsp of oil, add the bayleaf and cardamom and sauté on a medium flame for a few seconds.
  4. Add the onions and sauté on a medium flame for 4 minutes or till the turn golden brown in colour.
  5. Add the chilli powder, cumin seeds powder, coriander powder, turmeric powder, prepared tomato paste, garam masala, sugar and salt, mix well and cook on a medium flame for 4 minutes, while stirring continuously.
  6. Add the sautéed ladies finger, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  7. Add ¾ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
  8. Add the fresh cream, dried fenugreek leaves and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  9. Serve the bhindi masala gravy hot.
Nutrient values (Abbrv) per serving
Energy160 cal
Protein2 g
Carbohydrates7.2 g
Fiber2.3 g
Fat13.4 g
Cholesterol2 mg
Sodium13.1 mg
Bhindi Masala Gravy recipe with step by step photos

Like Bhindi Masala Gravy

  1. Like Bhindi Masala Gravy then check out our recipes using bhindi and popular bhindi recipes we love. Ladies finger also known as okra, commonly called as bhindi is a much-loved vegetable by children. They are readily available throughout the year at affordable prices.

To make the bhindi masala gravy

  1. To make Bhindi Masala Gravy, first wash the bhindi and place them on a kitchen towel so the excess water gets absorbed. When you buy okra keep in mind that they should be fresh, long and slender. Don’t buy those who have blemishes, cut or leaked internal juice. Try to buy those who are not thick as they have more seeds which we don’t want.
  2. Wipe them nicely before chopping them. It is very important to wipe them dry to ensure that the bhindi doesn't get sticky while cooking it.
  3. Remove the stalk (crown) and little portion from the bottom of each lady finger.
  4. Cut them into 1” pieces. If the bhindi is small, do not divide into two. Do this to all and keep them ready for frying. Keep cleaning the knife as soon as it gets sticky.
  5. We will require a tomato paste for this bhindi masala gravy, for that take 1 cup roughly chopped tomatoes in a mixer jar.
  6. Add the chopped ginger, roughly chopped garlic and roughly chopped green chillies.
  7. Add curds.
  8. Add cloves, cardamom and one small stick cinnamon.
  9. Blend this to a smooth paste without adding any water and keep aside.

For frying the bhindi

  1. Heat 1 tbsp of oil in a deep non-stick pan.
  2. Add the bhindi. If you love bhindi, also try our other recipes made using lady finger like Lahsuni bhindi, Dahi bhindi or pyaazwali bhindi.
  3. Sauté on a medium flame for 7 to 8 minutes or until it shrinks and turns light brown in colour. Frying the bhindi first in oil before adding to the Bhindi masala subzi ensures the excess water is absorbed and bhindi is cooked yet not slimy, keep aside.
  4. In the same deep non-stick, heat the remaining 2 tbsp of oil. Be generous while adding oil in the masala bhindi subzi as okra requires more oil as compared to other vegetables.
  5. Once hot, add the bayleaf.
  6. Add the cardamom and sauté on a medium flame for a few seconds.
  7. Add the onions and sauté on a medium flame for 4 minutes or till they are golden brown in colour.
  8. Add the chilli powder. Adjust the quantity as per the spice you can handle.
  9. Add the cumin seeds powder.
  10. Add the coriander powder.
  11. Add the turmeric powder.
  12. Add the prepared tomato paste. The bhindi masala gravy is made using the basic onion-tomato gravy perked up with Indian dry spices.
  13. Add the garam masala. Learn how to make fresh garam masala at home.
  14. Add the sugar and salt. The sugar balances the tang from tomatoes.
  15. Mix well and cook on a medium flame for 4 minutes or until the raw smell goes away., while stirring  Bhindi Masala Gravy continuously.
  16. Add the sautéed bhindi to make Bhindi Masala Gravy.
  17. Mix  Bhindi Masala Gravy well and cook  on a medium flame for 2 minutes, while stirring occasionally.
  18. Add ¾ cup of water to  Bhindi Masala Gravy.
  19. Mix well and cook  Bhindi Masala Curry on a medium flame for 4 minutes, while stirring occasionally.
  20. Add the fresh cream. Some people add little yogurt instead of cream to make the shahi bhindi masala . Also, the amount of cream can be increased to make a creamier bhindi masala curry.
  21. Add the dried fenugreek leaves to  Bhindi Masala Gravy. Crush the dried fenugreek leaves between your palms before adding.
  22. Add the coriander, mix  Bhindi Masala Gravy well  and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  23. Serve the bhindi masala gravy hot with chapatti, phulka and rotis.
  24. Check out our collection of 250+ quick veg subzi recipes to learn exciting new recipes.

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