Bhindi Masala Gravy Recipe, Indian Bhindi Curry
by Tarla Dalal
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This is an awesome Bhindi Masala Gravy that feels special, due to an interplay of method and ingredients. Sautéed bhindi is cooked with a flavour-packed tomato paste, a medley of spices and a dash of fresh cream.
Herbs like coriander and fenugreek complement the tanginess of the tomatoes, bringing out a vibrant aroma and flavour. This is a really wonderful way to prepare ladies finger, resplendent with the magic of Indian spices.
Do try it at home, and enjoy it with Laccha Paratha or Jeera Rice .
- Heat 1 tbsp of oil in a deep non-stick pan, add the bhindi and sauté on a medium flame for 7 to 8 minutes or till light brown in colour.
- Remove in a plate and keep aside.
- In the same deep non-stick, heat the remaining 2 tbsp of oil, add the bayleaf and cardamom and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 4 minutes.
- Add the chilli powder, cumin seeds powder, coriander powder, turmeric powder, prepared tomato paste, garam masala, sugar and salt, mix well and cook on a medium flame for 4 minutes, while stirring continuously.
- Add the sautéed bhindi, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add ¾ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
- Add the fresh cream, dried fenugreek leaves and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
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