Bhindi masala gravy recipe, bhindi curry recipe How to make bhindi masala

  • on 13 October 2020
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This okra curry (bhindi curry) is a simple yet so delicious Indian gravy dish where okra is simmered in medium spicy, slightly tangy onion-tomato-yogurt gravy. 

This North Indian style bhindi masala gravy goes well with roti, paratha, or any other Indian flatbread.

Bhindi curry in a bowl with napkin underneath the bowl.

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❤️About This Recipe

For this okra curry, you’ll need to do some prep work like washing, drying and chopping okra. Once this prep is done, the curry comes together in just 20 minutes.

The main flavor of the dish is gravy. It is medium spicy, semi-thick with a slight tang from the yogurt. Plus, all the spice powders adds some more flavor and taste.

When working with yogurt (when adding into hot gravy), you’ll have to be a little careful otherwise it may curdle. So do follow the tips mentioned to avoid separation of yogurt. 

The gravy is similar to my lauki kofta. 

If you are an okra fan then I am sure you’ll love this. Do give this okra curry a try and let me know how you like it.

🧾Ingredients

Here is the pic of the ingredients you’ll need to make this oh-so-delicious bhindi curry. I know it looks like too many, but all of them are very basic for Indian cooking. 

Whole spices (cloves, cinnamon and cardamom) adds a nice aroma and flavor to the dish.

Onion, tomato, ginger, garlic and green chili are ground into the fine paste and then cooked to make the gravy.

Okra: You can use fresh or frozen okra. If using fresh ones then wash them really well. Keep them in a colander and let the water drain completely. If you have time then you can let it dry out naturally. Most of the time I wash them ahead of time in the day and let it dry on their own. If you are in the rush then you can wipe it dry using a paper towel. It is important to make the okra dry completely to avoid stickiness afterward.

Ingredients used in okra curry includes okra, onion, tomato, ginger, garlic, green chili, yogurt, oil, salt and spices.

👩‍🍳Step By Step Photo Instructions 

1) Take washed and dried okra, trim both ends (head and tail) and discard. Cut the okra into 1-inch pieces. While chopping the okra, the knife will get sticky. Wipe the knife clean using a paper napkin or kitchen towel.

2) Chop all the okra. It is important to keep cleaning the knife as it gets sticky. It will help to avoid more stickiness.

3) Heat 2 tablespoons of oil in a pan on medium heat. Once hot add okra and salt.

4) Mix well and let it cook until bhindi is tender. Do stir in between for even cooking. Okra will shrink and gets darker as it cooks. Remove it to a plate and keep it aside.

5) While it is cooking, chop onion and tomato roughly along with ginger, garlic and green chili.

6) Make a smooth paste using a grinder or blender.

Collage of 6 steps showing cutting okra, cut okra in a plate, cooking okra, gravy ingredients in plate, ground into paste.

7) Heat the remaining oil in the same pan. Once hot add whole spices (cloves, cinnamon, green cardamoms). Saute for 40-60 seconds or until you get a nice aroma of the spices.

8) Add cumin seeds and let them sizzle.

9) Add prepared puree and sprinkle a little salt. Be careful while adding salt, because we already added salt in bhindi.

10) Cook with stirring occasionally till all the moisture evaporates. It becomes a thick paste.

11) Add turmeric powder, red chili powder and coriander powder.

12) Mix well. Cook for a minute. Oil will starts to ooze out from sides.

Collage of 6 steps showing whole spices in oil, adding cumin seeds, adding paste, cooked, adding spices, mixed.

13) Add water.

14) Stir well and let it simmer for 3-4 minutes.

15) Now lower the heat to lowest. Add yogurt and stir it immediately, so the yogurt does not curdle. Now turn the heat back to medium and bring it to a simmer.

16) Add crushed kasoori methi and garam masala. Mix well.

17) Add cooked okra.

18) Simmer for only 2 minutes. Turn off the stove. Don’t cook for a longer time after adding bhindi. Otherwise, it will get mushy.

Collage of 6 steps showing adding water, simmering, adding yogurt, adding garam masala, adding cooked okra, mixed.

💭Expert Tips

Buying Okra: They should be long, fresh looking and dark green in color. Don’t buy those who have blemishes, cut or leaked internal juice. Try to buy those who have fewer seeds in it.

How to avoid the sliminess – 1) Okra should be dry before you chop them. 2) keep cleaning the knife as soon as it gets sticky. 3) While cooking okra stir only 2 or 3 times only. If you stir too many times, it gets slimy. 4) cook them uncovered.

While cooking the bhindi, make sure that okra is soft yet it has bite. It should hold the shape. It should not be mushy

You need to be careful while adding yogurt. Make sure to lower heat. And stir immediately after adding yogurt. Otherwise, yogurt will curdle. Curdled yogurt will not taste and look pleasant.

🍽 Serving Ideas

  • This okra curry goes perfect with roti or paratha. At home, we love it with ajwain paratha. And to make it a complete meal, we like to serve kachumber salad and chaas on the side.
  • This bhindi curry can be served as a side with your steamed rice. Personally, we do not like the rice and okra combination, but some do. It’s a personal preference.  
Okra curry in black with with checkerboard napkin underneath.

PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

📋 Recipe Card

Step by Step Photos AboveWant to make it perfect first time? Don’t forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

Okra Curry (Bhindi Curry)

Tried this recipe? Leave a comment and/or give ★ ratings

This okra curry (bhindi curry) is a simple yet so delicious Indian gravy dish where okra is simmered in medium spicy, slightly tangy onion-tomato-yogurt gravy.

Course: Main Course

Cuisine: Indian

Calories: 209kcal

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

US measuring cups are used (1 cup = 240 ml) See details

Instructions 

  • Take washed and dried okra, trim both ends (head and tail), and discard. Cut the okra into 1-inch pieces. While chopping the okra, the knife will get sticky. Wipe the knife clean using a paper napkin or kitchen towel.

  • Chop all the okra. It is important to keep cleaning the knife as it gets sticky. It will help to avoid more stickiness.

  • Heat 2 tablespoons of oil in a pan on medium heat. Once hot add okra and salt.

  • Mix well and let it cook until bhindi is tender. Do stir in between for even cooking. Okra will shrink and gets darker as it cooks. Remove it to a plate and keep it aside.

  • While it is cooking, chop onion and tomato roughly along with ginger, garlic, and green chili. Make a smooth paste using a grinder or blender.

  • Heat the remaining oil in the same pan. Once hot add whole spices (cloves, cinnamon, green cardamoms). Saute for 40-60 seconds or until you get a nice aroma of the spices.

  • Add cumin seeds and let them sizzle.

  • Add prepared puree and sprinkle a little salt. Be careful while adding salt, because we already added salt in bhindi.

  • Cook with stirring occasionally till all the moisture evaporates. It becomes a thick paste.

  • Add turmeric powder, red chili powder, and coriander powder. Mix well. Cook for a minute. Oil will starts to ooze out from sides.

  • Add water. Stir well and let it simmer for 3-4 minutes.

  • Now lower the heat to lowest. Add yogurt and stir it immediately, so the yogurt does not curdle. Now turn the heat back to medium and bring it to a simmer.

  • Add crushed kasoori methi and garam masala. Mix well.

  • Add cooked okra. Simmer for only 2 minutes. Turn off the stove. Don’t cook for a long time after adding bhindi. Otherwise, it will get mushy.

Notes

Buying Okra: They should be long, fresh looking and dark green in color. Don’t buy those who have blemishes, cut or leaked internal juice. Try to buy those who have fewer seeds in it.
How to avoid the sliminess – 1) Okra should be dry before you chop them. 2) keep cleaning the knife as soon as it gets sticky. 3) While cooking okra stir only 2 or 3 times only. If you stir too many times, it gets more slimy. 4) cook them uncovered.
While cooking the bhindi, make sure that okra is soft yet it has bite. It should hold the shape. It should not be mushy.
You need to be careful while adding yogurt. Make sure to lower heat. And stir immediately after adding yogurt. Otherwise, yogurt will curdle. Curdled yogurt will not taste and look pleasant.

Nutrition

Calories: 209kcal | Carbohydrates: 17g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 473mg | Potassium: 485mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1228IU | Vitamin C: 32mg | Calcium: 121mg | Iron: 1mg

*Nutrition information is a rough estimate for 1 serving




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