This is a very simple and tasty recipe made of Bhindi/ okra. It usually every family’s favourite vegetable and it is easily available. The Bhindi masala gravy is a popular Punjabi dish. Tingle your taste buds with this delicious creamy Oka Masala Gravy where the tanginess of tomatoes combines with the mild sweetness of okra. This Bhindi Masala Gravy Recipe will help you make the excellent restaurant style North-Indian food dish at home in minutes. Treat your guest with this tasty and spicy home cooked curry of Bhindi.
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The red coloured gravy when blends with the green color Bhindi gives a beautiful look to the dish. The fantastic fragrance and marvellous creamy texture of this gravy are highly tempting. When you prepare the gravy, the aroma of the sautéed onions and other spices reaches all through the kitchen. The taste of this tempting gravy is just wonderful and amazing. Always remember while making an okra dish that they are completely dry because if wet Bhindi is used it will become sticky.
The recipe uses Bhindi as the core element and few handful of ingredients for the making of gravy. So, just get the ingredients and be ready to cook this yummy and delicious Bhindi masala gravy in your kitchen. It’s always very simple to cook the Bhindi if you take care about the points while cooking Bhindi. The only key is to avoid the Bhindi from becoming sticky and then you can enjoy preparing various dishes of Bhindi. In this recipe of Bhindi, you have the three steps to follow. Fry the Bhindi, Make the tomato-curd paste and make the vegetable gravy with spice powders and condiments.
In this dish, Bhindi is simmered in gravy and spiced with various Indian masala powders and whole spices. The gravy has the combination of veggies onions, tomatoes, green chillies, some spice powders, herb and fresh curd. The combination of Bhindi and curd is liked by everyone. Here, also the addition of yogurt enhances the taste of the dish. The sprinkle of coriander leaves or chopped herbs takes the flavours of the dish to another level.
- Total time required for the cooking of Bhindi Masala Gravy Recipe is 50 minutes.
- The measure proportion of ingredients serves 4 people. You can increase or decrease the proportion based on the number of people you are making the gravy for.
- Cashew can also be added in the tomato paste to make the gravy thick.
- The Curd which you are using for the tomato paste has to be fresh. If you want, you may also skip using the Curd.
- While cutting the Bhindi keep cleaning the knife with a cloth because it will avoid more stickiness.
- Onions can also be added along with other ingredients of the gravy and make a paste of it if you don’t want to add chopped onions.
- For the Jain Version of the Bhindi Masala Gravy, skip adding onions, ginger and garlic. You may add Hing which resembles the pungent aroma and flavours of these ingredients.
Take the Bhindi Masala Gravy in a bowl and serve hot with paratha or roti. To make it a complete meal, pair your gravy with steamed rice along with freshly chopped Kachumber salad and a crunchy Papad.
Garnish the gravy with:
- Green Coriander Leaves
- Onion Rings
- Pickles / Chutney
- White Fresh Cream
- You may sprinkle the Chaat Masala over the Bhindi Masala Gravy.
- If making for a party, then prepare the Okra and gravy separately. At the dinner time, mix the Okra in the gravy, simmer for 5 minutes and serve it hot.
|50 minutes||3 to 4 people||249 calories|
You may very tiny and extremely small onions specifically for this recipe. This is an interesting way to make this Bhindi Masala Gravy. First of all, peel off the onion skin and make profound cross cuts in onions. Then stuff the small onions with a blend of spice powders such as turmeric powder, coriander powder, mango powder and red stew powder. Also, season the stuffing with the required amount of salt. Utilise the same stuffing for Bhindi and cook them covered along with the green chillies. Fry these Bhindi in a very little proportion of oil.
This is a versatile gravy recipe which you can make with any other vegetable like cauliflower, peas, potatoes, carrots, beans or even with Tofu. If using mixed vegetables then add some cream towards the end. Bhindi masala gravy goes well with Luchi, chapatti, fulka roti and paratha. It can also be combined with plain jeera rice. There is one more similar recipe known as Bhindi Masala which is the semi-dry form of Bhindi tempered with various spices.
Ladyfinger or Bhindi is a unique little something that you either adore or simply don’t like eating. If Okra’s are your favourite vegetable then you keep trying new things and make innovate dishes from Okra. The various recipes of Bhindi with amazing taste and flavours are so great it will transform even the individuals who do not like eating this Bhindi into a fan of this vegetable.
When you cook this delicious green coloured Okra along with the Indian condiments and basic spice powders, it would simply add to the flavours or the plain Bhindi. The other dishes from Bhindi which you might want to make at home are Bharwan Bhindi, Bhindi Do Pyaza, Kurkuri Bhindi, Dahi Aloo Bhindi or Dahi Bhindi, Bhindi Bhaji, and much more.
While you are cooking the Bhindi, it is very important to avoid the Bhindi from becoming sticky. Mentioned below are the few points which you can take a note if you want to keep your Bhindi away from becoming sticky.
- You should only chop the Bhindi when they have become completely dry after you have washed them.
- The knife that you are using for cutting the Bhindi will get sticky so keep cleaning it again and again.
- Whenever you are frying the Bhindi, stir it few times only.
Even though you have taken precautions, still if your Bhindi becomes slimy, then you can try to follow these tips:
- Take a little besan and mix it in the Bhindi.
- Squeeze in few drops of lemon juice over your Bhindi.
- For the initial cooking of Bhindi, do not cover the lid of the pan.
- Add 1 tsp. of yogurt/curd (plain) when making Bhindi.
The reason we add Curd to the Bhindi is that gives it’s on tanginess and sourness to the gravy. It enhances both the taste and texture of the gravy. If you are adding the curd to the gravy then be careful that you mix it with the gravy when your flame is low. Also, you have continuously simmer the gravy once you add in the Curd because otherwise it will curdle and would taste nice.