Bhindi Masala Recipe

Bhindi Masala Recipe – A basic, flavorful, delicious, and healthful North Indian bhindi masala. Okra, whole and ground spices, herbs, onions, and tomatoes are the main ingredients in Bhindi Masala, a traditional Indian meal. With rice or roti, this semi-dry curry tastes great as a side dish. It is hot, flavorful, and only mildly spicy thanks to the pan-fried bhindi and garam masala. This okra masala is healthy, nutritious, vegan, and free of gluten. If you want to buy  best spices in Delhi 

  Salt

Instructions (How to make Bhindi Masala):

 

1. Using a quart jar of a mixer, grind roasted cashews to make a powder. Make a paste in the same jar by grinding green chilies, ginger, and garlic. The same container may be used to combine tomatoes and grind them into the puree.

2. Remove the stem and the bhindi’s thin bottom section. then slice the bhindi into 1.5-inch-long pieces. In a kadhai, heat 1, 1/2 tbsp of oil over medium heat. Add the chopped bhindi, then season with salt.

3. It will take around 6 to 8 minutes to cook the bhindi until it acquires a deep green color, significantly reduces in size, and is well cooked. Turn off the gas and remove the platter with the shallow-fried bhindi.

4. Heat two tablespoons of oil in the same pan. After the fennel seeds have finished roasting (which will take 20 to 30 seconds), add the onion, which has been finely diced, and continue to cook until the onion is light brown. Add the green chili, ginger, and garlic paste that was made in step 1 and saute for a minute.

5. Add the tomato puree (made in step 1)and heat until the oil separates.

6. Now add Salt, red chili powder, garam masala powder, and turmeric powder, and mix thoroughly.

7. Mix the curd, cumin-coriander powder, and cashew powder thoroughly.

8. Mix thoroughly while adding the shallow-fried bhindi.

9. Allow it to simmer for a few minutes on medium heat.

10. Turn off the gas, then transfer it to a serving plate. Serve Bhindi Masala hot and garnish with coriander leaves.