Bhindi Masala Gravy – Bhindi Gravy

Bhindi is Chotu’s all time favourite. He loves it any form. This Bhindi Masala Gravy is a semi-gravy in a tomato based curry. This would be his order menu whenever we eat out in a restaurant. I usually make the Besanwali Bhindi when served with rice. This Bhindi Masala Gravy goes well with roti and pulao varieties.

Do check my other gravy recipes HERE!!

Now to the recipe…

[Preparation Time-15 mins : Cooking Time- 30 mins]

Ingredients:

• Okra/Bhindi – 1/4 kg
• Onion – 2
• Tomato – 2
• Ginger/garlic paste – 1/2 tsp
• Oil – 4 tbsp
• Jeera – 1 tsp
• Salt – as needed
• Chilli powder – 1 tsp
• Turmeric powder – a pinch
• Coriander powder – 2 tsp
• Cumin powder – 1/2 tsp
• Garam Masala – 1/2 tsp
• Kasoori Methi – a generous pinch
• Cashew – 10 to 12
• Milk – few tbsps

Method:

• Wash and pat dry bhindi. Chop it into bite size long pieces. Heat a pan with 1/2 the oil and shallow fry the chopped bhindi in low-medium flame until it shrinks and browns slightly. Keep it aside. In the same pan add the remaining oil and temper with jeera.

• Add sliced onion and saute until transparent. Add ginger-garlic paste and saute until raw smell goes off. Add the chopped tomatoes and cook until soft.

• Add salt, chilli powder, coriander powder, cumin powder, turmeric powder and saute till the raw smell goes off and the tomato becomes mushy. Finally add the garam masala and kasoori methi. Add the okra and mix well with gentle hands.

• Add water and let it cook in low-medium flame for a few mins, until all the flavours blend well. Take cashew and milk in a mixer and make a paste. Add this to the okra. Mix well and cook for a couple of mins. Switch off the flame.

Thats it!! Bhindi Masala Gravy is ready!!

Serve hot with roti or pulao!!

Tips:

1. Make sure not to overcook bhindi. After adding it to the gravy, let it cook only for a few mins in low-medium flame. Else it will become mushy.
2. Do not add more oil for making the gravy because the shallow fried bhindis will ooze out oil when added to the gravy.
3. U can add fresh cream finally, instead of cashew paste.