Bhindi masala gravy recipe

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

Course Main Course

Cuisine Indian

Prep Time 10 minutes 5 from 2 votes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2 servings
Author Kanan

Ingredients
For cooking okra:
2 tablespoons Oil
250 grams or 2 to 2 ½ cups Okra (bhindi) cut into 1 inch pieces
Salt to taste

To grind into paste:

1 medium or ¾ cup Onion roughly chopped
2 small or 1 cup Tomato roughly chopped
½ inch Ginger
2 small cloves Garlic
1 Green chili

For bhindi masala gravy:

1 tablespoon Oil
¼ inch Cinnamon stick
2 Green cardamoms
2 Cloves
½ teaspoon Cumin seeds
Salt to taste
¼ teaspoon Turmeric powder
1 ½ teaspoons Red chili powder
1 teaspoon Coriander powder
¾ cup Water
¼ cup Plain yogurt whisked till get smooth
½ teaspoon Kasoori methi (Dried fenugreek leaves) lightly crushed
½ teaspoon Garam masala
Instructions
Prepping and cooking the okra:
1. First wash the okra well.
2. If you have time then let it drain and dry out completely. Or you are in rush, then wipe
it clean and dry with kitchen or paper towel.
3. Cut both ends (head and tail part) and discard them. Cut the okra into 1 inch pieces.
4. While chopping the okra, knife will get sticky. Wipe the knife clean using paper napkin
or kitchen towel.
5. Heat 2 tablespoons of oil in a pan on medium heat. Once hot add okra and salt.
6. Mix well and let it cook. Do stir in between for even cooking.
7. While bhindi are cooking, take yogurt in a bowl. whisk it or stir it with spoon till yogurt
gets smooth. Keep it aside.
8. Now bhindi should be cooked and tender. Okra will shrink and gets darker as it cooks.
9. Remove it to plate and keep it aside.

Making paste:
1. chop the onion, tomato, green chili, ginger and garlic.
2. Using the grinder or blender make the smooth paste out of it. Keep it aside.

Making bhindi masala gravy recipe:

1. Heat remaining oil in the same pan on medium heat. Once hot add cinnamon stick,
green cardamom and cloves. Saute for a minute.
2. Then add cumin seeds and let the sizzle a bit.
3. Add prepared onion-tomato puree. Sprinkle some salt. Be careful while adding salt,
because we already added salt in bhindi.
4. Cook with stirring occasionally till all the moisture evaporates. It becomes thick paste.
5. Add turmeric powder, red chili powder and coriander powder. Mix well. Cook for a
minute. Oil will starts to ooze out from sides.
6. Add water. Stir well and let it simmer for 3-4 minutes.
7. Now lower the heat to lowest. Add yogurt. Stir it immediately, so yogurt will not curdle.
8. Now crank the heat to medium. bring it to a simmer.
9. Add crushed kasoori methi and garam masala. Mix well.
10. Add cooked okra. Simmer for only 2 minutes.
11. Turn off the stove. Don’t cook for longer time after adding bhindi. Otherwise bhindi will
get mushy.
*Nutrition information is a rough estimate for 1 serving

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