shahi bhindi recipe

shahi bhindi recipe

ingredients (measuring cup used, 1 cup = 250 ml)

for sauteing the bhindi:

• 250 grams okra/bhindi
• ½ tsp chaat masala
• ¼ tsp salt
• 4 to 5 tbsp oil

other ingredients:

• ½ tsp cumin seeds/jeera
• a pinch of asafoetida
• 1 large onion, thinly sliced or 150 grams onions or 1 heaped cup sliced onions
• 1 medium to large tomato, 100 grams or ⅓ cup finely chopped tomatoes
• 1 inch ginger + 4 to 5 medium garlic + 2 green chilies, crushed to a paste in mortar-pestle or ground in a small grinder
• 14 to 15 cashews, powdered in a dry grinder (add 14 to 15 blanched almonds instead of cashews)
• 2 tbsp besan/gram flour
• ½ cup fresh curd/dahi/yogurt
• ¼ tsp turmeric powder/haldi
• ½ tsp coriander powder/dhania powder
• 1 to 1.25 cups water or add as required
• 2 tbsp fresh cream or 1 tbsp milk powder or 1 to 2 tbsp grated khoya/mawa
• ½ tsp garam masala powder
• ½ tsp kasuri methi/dry fenugreek leaves, crushed (optional)
• 1 to 2 tbsp chopped coriander for garnish
• salt as required

how to make the recipe:

sauteing bhindi:

1. rinse 250 grams bhindi/okra in water. then wipe dry them with a kitchen towel or just allow to dry them naturally in a plate.
2. slice off the crown and base of each bhindi and make a slit on one side.
3. sprinkle ½ tsp chaat masala and ¼ tsp salt.
4. mix and toss the bhindi very well with the salt and chaat masala. keep aside for 5 minutes.
5. heat 4 to 5 tbsp oil in a pan and add the bhindi. stir very well.
6. saute the bhindi till they become tender and are just about cooked. no need to brown them.
7. drain them on kitchen paper towels.

prepping other ingredients:

1. in a dry grinder, powder 14 to 15 cashews finely. if some fat releases while powdering the cashews, its alright. keep aside.
2. beat ½ cup fresh curd till smooth and keep aside.
3. crush 1 inch ginger + 4 to 5 garlic + 2 green chilies, crushed to a paste in mortar-pestle. you can also grind these in a small grinder. also slice the onions thinly and chop the tomato.

preparing the gravy:

1. in the same pan, add ½ tsp cumin seeds and a pinch of asafoetida. saute till the cumin seeds crackle.
2. then add 1 heaped cup of sliced onions. stir very well.
3. saute the onions till they light golden.
4. then add the crushed ginger-garlic-green chili paste. stir and saute till the raw aroma of ginger-garlic goes away.
5. add ⅓ cup finely chopped tomatoes.
6. stir and then add the ground cashew powder.
7. on a low to medium flame, stir and saute for 5 to 6 minutes till you see oil releasing from the sides.
8. then add 2 tbsp besan or gram flour, ¼ tsp turmeric powder and ½ tsp coriander powder.
9. stir and saute for a minute.
10. lower the flame and then add the beaten curd gradually.
11. as soon as you add the curd, quickly stir so that the curd does not curdle.
12. stir and mix very well.
13. now add 1 to 1.25 cups water. stir again well.
14. season with salt as required.
15. simmer the gravy for 2 minutes. then add the sauteed bhindi. stir very well.
16. now add 1 tbsp milk powder/dairy whitener. 2 tbsp milk powder can also be added, but it makes the gravy a little more sweet. substitutes for milk powder is fresh cream and khoya. if adding khoya you can add once the tomatoes are sauteed well. saute the khoya for a minute. if adding cream, then add right at the end when the gravy is done.
17. stir again. cover and allow the bhindi or okra to simmer for 7 to 8 minutes on a low flame.
18. lastly add ½ tsp garam masala powder. you can also add ½ tsp kasuri methi at this step. stir well.
19. garnish with chopped coriander leaves and serve shahi bhindi with chapatis or rotis.