Punjabi Bhindi Kadhi Recipe – Roasted Okra in Yogurt Curry
Description:
The Punjabi Bhindi Kadhi is a deliciously tangy and spicy curry, combining the richness of yogurt with the deep flavors of roasted okra (bhindi). This traditional Punjabi dish is a staple in North Indian kitchens and is known for its unique blend of spices and textures. It makes for a wholesome and satisfying meal, perfect for dinner when paired with soft Phulkas or Jeera Rice. The crispiness of the okra, combined with the creamy and aromatic yogurt gravy, offers an irresistible contrast that will leave you coming back for more.
Cuisine: Punjabi
Course: Dinner
Diet: Vegetarian
Ingredients
Main Kadhi Ingredients:
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 15, de-stemmed and cut into halves |
| Oil | 2 tablespoons |
| Curd (Dahi/Yogurt) | 1 cup |
| Gram flour (Besan) | 2 tablespoons |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Red Chilli powder | 1/4 teaspoon |
| Salt | To taste |
Ingredients for Seasoning:
| Ingredient | Quantity |
|---|---|
| Cumin seeds (Jeera) | 1/4 teaspoon |
| Dry Red Chillies | 2 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Ghee | 1-1/2 tablespoon |
Preparation Time
15 minutes
Cooking Time
30 minutes
Instructions
-
Prepare the Kadhi Mixture:
Begin by gathering all the main ingredients—curd, gram flour, turmeric powder, coriander powder, red chili powder, and salt. In a large saucepan, combine these ingredients with 2 cups of water. Whisk everything together until it forms a smooth, lump-free paste.
Place the saucepan over medium heat and bring the mixture to a gentle boil. Keep stirring continuously to ensure the Kadhi doesn’t form lumps and becomes smooth. Allow the mixture to thicken slightly while maintaining a smooth consistency. Once it starts to thicken, reduce the heat to low and let it simmer while you prepare the other components. -
Cook the Okra (Bhindi):
While the Kadhi is simmering, heat 2 tablespoons of oil in a wok over medium heat. Add the cut okra to the oil and sprinkle with a little salt. Stir-fry the okra until it’s cooked through and has a slightly crispy texture. You can add a bit more oil if necessary to achieve the right crispiness. Once done, set the okra aside. -
Prepare the Seasoning:
In a separate saucepan, heat 1-1/2 tablespoons of ghee over medium heat. Add the cumin seeds, cinnamon stick, and dry red chilies. Let the spices crackle and release their aromas. Stir the spices until the red chilies are nicely roasted, then remove the pan from heat. -
Combine and Simmer:
After the Kadhi has simmered for about 5 to 7 minutes, gently add the roasted bhindi (okra) to the Kadhi mixture. Stir well to incorporate the crispy okra into the smooth yogurt-based curry. Now, pour the prepared seasoning (ghee with cumin, cinnamon, and red chilies) over the Kadhi and stir everything to combine. Let the Kadhi simmer for a few more minutes, allowing the flavors to meld together. -
Serve:
Your Punjabi Bhindi Kadhi is now ready to be served! This dish is best enjoyed with Bharwa Besan Mirch (stuffed gram flour chili), soft Phulka (flatbreads), and fragrant Jeera Rice. The combination of the crispy okra and the creamy, tangy curry makes for an incredibly satisfying and flavorful meal.
Nutritional Information (Approximate per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 |
| Protein | 5g |
| Carbohydrates | 15g |
| Dietary Fiber | 3g |
| Sugars | 4g |
| Fat | 12g |
| Saturated Fat | 4g |
| Cholesterol | 15mg |
| Sodium | 250mg |
Tips and Variations:
- For a richer flavor, you can add a dollop of fresh cream just before serving.
- To make the Kadhi spicier, increase the amount of red chili powder or add finely chopped green chilies while cooking the bhindi.
- You can substitute the ghee with oil for a lighter version, although the ghee adds a traditional depth of flavor to the dish.
Enjoy the warm, comforting flavors of this traditional Punjabi Bhindi Kadhi for a delightful meal that brings the authentic taste of North India to your table!
