BHINDI MASALA

INGREDIENTS

  • 2 TBSP OIL, FOR SAUTING BHINDI / OKRA

  • 6 BHINDI / OKRA / LADY'S FINGER, 1.5 INCH LENGTH

  • 2 TSP OIL, FOR GRAVY

  • 1 TSP JEERA / CUMIN SEEDS

  • 1 TBSP GINGER-GARLIC PASTE / ADRAK LASUN PASTE

  • ½ MEDIUM SIZED ONION, FINELY CHOPPED

  • 1 TSP KASHMIRI CHILI POWDER / LAL MIRCH POWDER

  • ½ TSP TURMERIC POWDER / HALDI

  • 1 TSP CORIANDER POWDER / DHANIYA POWDER

  • ½ TSP GARAM MASALA POWDER

  • 1 CUP / 2 LARGE SIZED TOMATO PULP

  • ¼ CUP CASHEW PASTE / 7 CASHEWS PASTE

  • ½-1 CUP WATER, AS REQUIRED

  • SALT TO TASTE

  • 2 TBSP CORIANDER LEAVES, FINELY CHOPPED

INSTRUCTIONS


1. FIRSTLY, IN A LARGE KADAI HEAT OIL AND SAUTE BHINDI.


2. SAUTÉ ON MEDIUM FLAME STIRRING OCCASIONALLY.


3. REMOVE AND KEEP ASIDE.


4. NOW IN THE SAME KADAI ADD 2 TSP OF OIL IF REQUIRED.


5. ALSO ADD JEERA AND SAUTÉ TILL IT TURNS AROMATIC.


6. FURTHERMORE, ADD GINGER-GARLIC PASTE AND SAUTÉ.


7. ALSO ADD ONIONS AND CONTINUE TO SAUTÉ.


8. ADD SPICES LIKE CHILI POWDER, TURMERIC, CORIANDER POWDER AND GARAM MASALA.


9. SAUTÉ FOR A MINUTE ON LOW FLAME TILL THE SPICES ARE COOKED WELL.


10. NOW ADD TOMATO PULP AND SAUTÉ CONTINUOUSLY TILL THE OIL SEPARATES AND FORMS THICK MASALA PASTE.


11. NOW ADD CASHEW PASTE, SALT ADD WATER AS REQUIRED TO ADJUST THE CONSISTENCY.


12. GET THE GRAVY TO BOIL.


13. FURTHER ADD SAUTÉED BHINDI AND MIX GENTLY.


14. COVER AND SIMMER THE GRAVY FOR 5 MINUTES.


15. NOW ADD CORIANDER LEAVES AND MIX WELL.


16. FINALLY, SERVE BHINDI MASALA GRAVY / OKRA MASALA CURRY WITH PLAIN RICE, CHAPATHI OR ROTI.

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