Bhindi Masala Gravy recipe with step by step photos
Like Bhindi Masala Gravy-
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-
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.
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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.
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Remove the stalk (crown) and little portion from the bottom of each lady finger.
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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.
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We will require a tomato paste for this bhindi masala gravy, for that take 1 cup roughly chopped tomatoes in a mixer jar.
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Add the chopped ginger, roughly chopped garlic and roughly chopped green chillies.
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Add curds.
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Add cloves, cardamom and one small stick cinnamon.
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Blend this to a smooth paste without adding any water and keep aside.
For frying the bhindi-
Heat 1 tbsp of oil in a deep non-stick pan.
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Add the bhindi. If you love bhindi, also try our other recipes made using lady finger like Lahsuni bhindi, Dahi bhindi or pyaazwali bhindi.
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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.
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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.
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Once hot, add the bayleaf.
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Add the cardamom and sauté on a medium flame for a few seconds.
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Add the onions and sauté on a medium flame for 4 minutes or till they are golden brown in colour.
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Add the chilli powder. Adjust the quantity as per the spice you can handle.
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Add the cumin seeds powder.
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Add the coriander powder.
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Add the turmeric powder.
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Add the prepared tomato paste. The bhindi masala gravy is made using the basic onion-tomato gravy perked up with Indian dry spices.
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Add the garam masala. Learn how to make fresh garam masala at home.
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Add the sugar and salt. The sugar balances the tang from tomatoes.
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Mix well and cook on a medium flame for 4 minutes or until the raw smell goes away., while stirring Bhindi Masala Gravy continuously.
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Add the sautéed bhindi to make Bhindi Masala Gravy.
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Mix Bhindi Masala Gravy well and cook on a medium flame for 2 minutes, while stirring occasionally.
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Add ¾ cup of water to Bhindi Masala Gravy.
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Mix well and cook Bhindi Masala Curry on a medium flame for 4 minutes, while stirring occasionally.
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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.
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Add the dried fenugreek leaves to Bhindi Masala Gravy. Crush the dried fenugreek leaves between your palms before adding.
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Add the coriander, mix Bhindi Masala Gravy well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
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Serve the bhindi masala gravy hot with chapatti, phulka and rotis.
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Check out our collection of 250+ quick veg subzi recipes to learn exciting new recipes.