Bhindi Masala Gravy Recipe
Learn Exactly How to Make Bhindi Masala Gravy at Home
Many people in India, Pakistan and Bangladesh don’t like Fried Masala Bhindi and dry Bhindi. They prefer the Bhindi with gravy. So, the people having an interest in Bhindi gravy should go through and try this recipe at home. You will get a unique, delicious and tasty Bhindi recipe. This is a very easy and simple recipe to cook at home.
Total time 50 minutes
Serves 4
Bhindi – Okra
Bhindi Masala Gravy Recipe
Ingredients:
There are two types of ingredients for tomato paste and Bhindi Masala preparation.
For Tomato Paste:
150 gm tomatoes, red and fresh and chopped
1/2 inch ginger
4-5 Garlic
1-2 green chilies
2 tbsp of Curd/Yogurt
1 green cardamom
2 cloves
1/2 inch Cinnamon
1 single strand of mace
Ingredients for Bhindi Masala:
250 gm fresh and green Bhindi
100 gm onion or 1/2 cup onion, chopped
1/2 tsp Kasuri methi
1/2 tsp Cumin powder
2 tbsp coriander leaves
1 small or medium Tej Patta (Bay Leaf in India)
1/4 tsp Turmeric powder
1/2 tsp of red chili powder
1/2 tsp Coriander powder
2 tbsp cooking oil for sautéing Bhindi
Salt as per need
2 tbsp cooking oil for gravy preparation
Bhindi Masala Gravy Recipe
Preparation Method:
Use the running fresh water to rinse the bhindi and drain them completely until they become dry. Put the bhindi aside after cutting them into 1.5 to 2.5 inches pieces.
Take the red tomatoes, garlic, green chilies, cloves, ginger and put them all in a grinder to blend them together. Add curd or yogurt, green cardamom, 1/2-inch cinnamon, 1 strand of mace. Grind these ingredients and make a smooth paste, but don’t add the water in this mixture.
Take cooking oil up to 2 tbsp in a pan and keep the flame low, and now add the bhindi and sauté them. Mix them well and continue sautéing until they seem cooked. Make the bhindi light brown from sides.
Major Steps to Cook Bhindi Masala Gravy
Take the same wok or pan to fry Tej Patta in the oil up to 2 tbsp for 5 to 7 seconds only. Add 1/2 cup chopped onion and mix well on the low flame. Sauté the onion to turn it light golden. Add 1/2 tsp of cumin powder, 1/4 tsp turmeric powder, 1/2 tsp coriander powder, 1/2 tsp red chili powder.
Keep the stove off and mix all added spices and other powders quickly. Add the curd-tomato paste and stir continuously. Continue sautéing these ingredients on low flame and let the masala paste thicken. Now add the water up to 3/4 cup and mix it very well
You can modify the quantity of water up to half to 2/3 cup of water to make the gravy thick or 3/4 cup of water for medium gravy. Add the salt according to the need and put the sautéed bhindi in the pan and stir.
Add the bhindi masala curry for a simmer and keep the flame low and cook it for 5 to 6 minutes until the gravy fills with Bhindi and aroma. Avoid cooking bhindi in gravy as this will make the bhindi mushy. Add the 1/2 cup of Kasuri methi to improve the taste and fragrance.
You can add the 1/2 cup of fresh cream to make it tastier. Stir it consistently and add 2 tbsp of fresh coriander leaves and mix them well and garnish the recipe with fresh coriander. Serve the Bhindi Masala Gravy with parathas and chapattis.
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