Bhindi Masala Gravy Video

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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.

Recipe Description for Indian Bhindi Masala Gravy, Bhindi Curry, Okra Masala

Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings
Show me for servings

Ingredients

For Bhindi Masala Gravy
2 1/2 cups ladies finger (bhindi) , cut into 1” pieces
3 tbsp oil
1 bay leaf (tejpatta)
1 cardamom (elaichi)
1/2 cup finely chopped onions
1 tsp chilli powder
1 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera) powder
1/4 tsp turmeric powder (haldi)
1/4 tsp garam masala
1/2 tsp sugar
salt to taste
1 tbsp fresh cream
1/2 tsp dried fenugreek leaves (kasuri methi)
2 tbsp finely chopped coriander (dhania)

To Be Blended Into A Smooth Tomato Paste ( Without Using Water)
1 cup roughly chopped tomatoes
1/2 tsp chopped ginger (adrak)
2 tbsp roughly chopped garlic (lehsun)
1 tbsp roughly chopped green chillies
1/4 cup curd (dahi)
2 cloves (laung / lavang)
1 cardamom (elaichi)
1 small stick cinnamon (dalchini)

Method

For bhindi masala gravy

To make {span class="bold1"}bhindi masala gravy{/span}, heat 1 tbsp of oil in a deep non-stick pan, add the ladies finger 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 or till the turn golden brown in colour.
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 ladies finger, 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 the {span class="bold1"}bhindi masala gravy{/span} hot.