Bhindi Masala Dhaba Style
Spicy, tangy, and smokey gravy with perfectly roasted, non-slimy okra, this bhindi masala dhaba style is the perfect way to alleviate a basic weeknight meal into something delicious and tempting!
Servings: 3 persons
Ingredients
- 500 grams bhindi ladies finger
- 8 tablespoons oil divided
- 1 teaspoon cumin seeds
- 2 tablespoons chopped garlic
- 1 ½ cup finely chopped onions 100 grams
- 4 red chillies whole
- 1 ½ cups tomato puree made by blending 4 tomatoes
- 1 teaspoon turmeric powder
- 4 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chilli powder
- 2 teaspoons kashmiri chilli powder
- 2 teaspoons salt divided
- ½ cup water
- ¼ cup cashew paste see note 3
- ½ teaspoon garam masala powder
- 1 teaspoon roasted & crushed kasuri methi
- 3 tablespoons chopped coriander leaves
Instructions
- Wash and pat dry bhindi with a kitchen napkin (it should be completely dry)500 grams bhindi
- Trim off the crown and tip, and cut the okra into 2-inch pieces
- Heat 4 tablespoons of oil in a kadai or pan over medium heat.8 tablespoons oil
- Shallow fry the okra for 5-6 minutes, stirring occasionally, until they shrink, develop color around the edges, and are about 80% cooked.
- Add ¾ teaspoon salt, mix well and take it off the heat. Transfer the bhindi to another bowl and set aside.2 teaspoons salt
- Heat the remaining 4 tablespoons of oil in the same kadai, add cumin seeds, and allow it to splutter. Add red chillies and finely chopped garlic and saute for a minute. Add onions and sauté till they turn light brown.1 teaspoon cumin seeds, 2 tablespoons chopped garlic, 4 red chillies whole, 1 ½ cup finely chopped onions
- Add tomato puree along with the remaining 1 ¼ teaspoon salt, turmeric powder, coriander powder, chilli powders and cumin powder. Sauté over medium heat for 3-4 minutes till oil leaves the sides.1 ½ cups tomato puree made by blending 4 tomatoes, 1 teaspoon turmeric powder, 4 teaspoons coriander powder, 1 teaspoon cumin powder, 1 teaspoon red chilli powder, 2 teaspoons kashmiri chilli powder
- Add ½ cup of water, cashew paste, mix well and cook covered for 3-4 minutes till the oil separates from the masala.½ cup water, ¼ cup cashew paste
- Add the fried bhindi, mix and cook covered for 5-7 minutes until the bhindi is just cooked but not mushy.
- Add garam masala powder, kasuri methi & chopped coriander leaves, mix well and serve.½ teaspoon garam masala powder, 1 teaspoon roasted & crushed kasuri methi, 3 tablespoons chopped coriander leaves
Video
Notes
- Bhindi is wiped completely dry so it doesn't turn slimy.
- Frying bhindi gives it a mild smoky flavour & lightly roasted texture and renders an authentic taste to the gravy.
- To make cashew paste: Take ¼ cup of cashews with 2 tablespoons of water in a mixer and grind to a thick paste.
Nutrition
Calories: 580kcal | Carbohydrates: 46g | Protein: 11g | Fat: 44g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 27g | Trans Fat: 0.1g | Sodium: 1648mg | Potassium: 1593mg | Fiber: 13g | Sugar: 16g | Vitamin A: 3073IU | Vitamin C: 147mg | Calcium: 246mg | Iron: 7mg