Mughlai Bhindi Recipe: A Delicious and Flavorful Dish
Mughlai cuisine is renowned for its rich, aromatic flavors, often infused with exotic spices and ingredients that bring depth to every dish. Among the myriad of Mughlai delicacies, Mughlai Bhindi (okra) stands out as a perfect balance of delicate vegetables and bold spices. This dish combines the soft texture of bhindi with the aromatic flavors of freshly roasted spices and a smooth, spiced gravy, making it an ideal accompaniment to your meal.
Whether you’re serving it for lunch or dinner, this dish pairs wonderfully with Dal Makhani, Bundi Raita, and Lachha Paratha. Let’s dive into how you can recreate this delightful Mughlai specialty at home.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger) | 150 grams |
| Onion | 110 grams |
| Tomato | 1, medium-sized |
| Ginger-Garlic Paste | 1/2 tablespoon |
| Turmeric Powder | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Salt | As per taste |
| Oil | 4 tablespoons |
| Coriander Seeds | 2 tablespoons |
| Cumin Seeds | 1/2 teaspoon |
| Red Chilli Flakes | 3/4 teaspoon |
| Fennel Seeds | 1/2 teaspoon |
| Whole Black Pepper | 1/2 teaspoon |
| Almonds | 10 pieces |
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Servings: 2
Cuisine: Mughlai
Course: Main Course (Lunch/Dinner)
Diet: Vegetarian
Instructions:
Step 1: Roast the Whole Spices
Start by heating a pan (kadhai) on medium heat. Add the coriander seeds, cumin seeds, red chilli flakes, fennel seeds, whole black pepper, and almonds. Roast these ingredients until they become aromatic and lightly toasted. This step brings out the depth of flavors in the spices. Once roasted, transfer the mixture into a grinder and grind it into a fine powder. Set this spice powder aside for later use.
Step 2: Cook the Onion and Tomato Paste
In the same pan, add a little oil and heat it up. Now, add the chopped onions and tomatoes. Sauté the mixture until the tomatoes soften and become mushy. After that, transfer this cooked onion and tomato mixture into the spice grinder. Grind it into a smooth paste.
Step 3: Prepare the Bhindi
Wash and cut the bhindi (okra) into 2-inch pieces. Set aside. In a separate pan, heat some oil and add the cut bhindi. Fry it until it becomes golden and slightly crisp. Once done, remove it from the pan and set it aside.
Step 4: Prepare the Gravy Base
In the same pan, heat a little more oil. Add the ginger-garlic paste and sauté it for about 2 minutes until the raw smell disappears. Now, add the ground onion-tomato paste and cook for about 4 to 5 minutes. Stir occasionally to ensure the paste doesn’t stick to the bottom.
Step 5: Combine the Bhindi with the Spices
Once the paste has cooked and the oil starts to separate from it, add the roasted spice powder, turmeric powder, garam masala, and salt to the pan. Mix everything well and add a little water to form a smooth gravy. Allow this to cook for another 3 to 4 minutes on medium heat.
Step 6: Add the Fried Bhindi
Now, gently add the fried bhindi into the gravy and mix it carefully. Be sure not to break the okra. Cook everything together for about 3 to 4 minutes so that the bhindi absorbs the flavors of the gravy. Adjust the salt and spice levels as per your taste preference.
Step 7: Serve and Enjoy!
Turn off the gas and your Mughlai Bhindi is ready to be served! Enjoy this dish with Dal Makhani, Bundi Raita, and Lachha Paratha for a complete Mughlai meal.
Pro Tips for the Perfect Mughlai Bhindi:
- Roast the Spices Well: Roasting the spices brings out their full flavor and adds depth to the dish. Do not skip this step!
- Fry the Bhindi until Crispy: Fry the bhindi well until it’s golden and slightly crisp. This will ensure that the texture stays intact and doesn’t become slimy when cooked.
- Use Fresh Ingredients: Freshly ground spices and homemade ginger-garlic paste elevate the taste of the dish.
- Adjust the Consistency: If you prefer a thicker gravy, cook it for a few more minutes to reduce the liquid. If you like a thinner gravy, add a little more water.
- Serve with Complementary Sides: Mughlai Bhindi pairs best with rich, creamy side dishes like Dal Makhani, refreshing Bundi Raita, and soft Lachha Paratha.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | Approx. 200-220 kcal |
| Carbohydrates | 12 grams |
| Protein | 3 grams |
| Fat | 16 grams |
| Fiber | 4 grams |
| Sodium | 500 mg |
Mughlai Bhindi is a deliciously aromatic and savory dish that will add a burst of flavor to your meal. The combination of roasted spices, sautéed vegetables, and fried bhindi offers a satisfying meal for vegetarians and non-vegetarians alike. Enjoy the richness of Mughlai cuisine at home with this easy-to-follow recipe.
