Mughlai Bhindi Recipe: A Royal Touch to Your Everyday Bhindi
Mughlai cuisine is renowned for its rich, aromatic flavors, and decadent use of dry fruits and spices. Originating from the Mughal era, this regal food was once prepared exclusively in royal kitchens, where a variety of exotic ingredients and careful attention to detail made each dish a true masterpiece. One such dish is Mughlai Bhindi, an elevated version of the classic ladyfinger (bhindi) sabzi that you can prepare for special occasions or whenever you want to indulge in a royal meal. This Mughlai Bhindi recipe, with its delicate blend of spices and nuts, promises to add a touch of elegance and flavor to your lunch or dinner table.
Cuisine: Mughlai
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Ladyfinger (Bhindi) | 150 gms |
| Onion | 110 gms |
| Tomato | 1 |
| Ginger-Garlic Paste | 1/2 tbsp |
| Turmeric Powder | 1/2 tsp |
| Garam Masala Powder | 1/2 tsp |
| Salt | To taste |
| Oil | 4 tbsp |
| Coriander Seeds | 2 tbsp |
| Cumin Seeds | 1/2 tsp |
| Red Chilli Flakes | 3/4 tsp |
| Fennel Seeds | 1/2 tsp |
| Whole Black Pepper | 1/2 tsp |
| Almonds | 10 |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Instructions
-
Prepare the Spice Mix:
- Begin by heating a pan over medium heat. Add the coriander seeds, cumin seeds, red chili flakes, fennel seeds, whole black pepper, and almonds.
- Stir-fry the mixture for a couple of minutes until the spices become fragrant and the almonds slightly toast.
- Once the spices and almonds are fried, transfer them to a grinder and blend them into a coarse powder. Set aside for later use.
-
Grind the Tomato-Onion Paste:
- In the same pan, heat some oil. Add the chopped tomatoes and onions to the pan. Cook them on medium heat until the tomatoes soften and the onions turn translucent.
- Once done, transfer the cooked tomatoes and onions to the grinder. Add a small amount of water if needed, and blend into a smooth paste. Keep this paste aside.
-
Prepare the Bhindi (Ladyfinger):
- Wash the ladyfinger thoroughly and cut each piece into 2-inch-long sections. Set them aside.
- Heat oil in a clean pan over medium heat. Once the oil is hot, add the cut ladyfinger and fry it until it turns golden brown and crispy. This should take about 5-7 minutes. Once done, remove the ladyfinger from the pan and set it aside on a paper towel to drain excess oil.
-
Cook the Mughlai Bhindi:
- In the same pan, add 1 tbsp of oil. Add the ginger-garlic paste and sautรฉ it for 2 minutes until it releases a pleasant aroma.
- Next, add the ground tomato-onion paste to the pan. Let it cook for about 4-5 minutes, allowing the flavors to develop and the paste to thicken.
- Once the paste has cooked, add the fried ladyfinger to the pan. Stir gently to coat the ladyfinger with the spice mixture.
- Add the turmeric powder, garam masala powder, and salt. Pour in a small amount of water (about 1/4 cup) and cook the mixture for another 3-4 minutes, allowing the flavors to meld together and the ladyfinger to absorb the spices.
-
Final Touch and Serve:
- Once the ladyfinger is cooked and tender, turn off the heat.
- Serve the Mughlai Bhindi hot, accompanied by Dal Makhani, Boondi Raita, and Laccha Paratha for a truly royal meal.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Protein | 4.5 g |
| Fat | 18 g |
| Carbohydrates | 14 g |
| Fiber | 6 g |
| Sodium | 350 mg |
Tips for the Perfect Mughlai Bhindi:
- For an even more authentic Mughlai experience, use ghee instead of oil to fry the ladyfinger and cook the spices.
- If you prefer a spicier version of Mughlai Bhindi, you can adjust the quantity of red chili flakes according to your taste.
- The key to achieving a perfect balance of flavors is cooking the tomato-onion paste until it is well blended and thickened. This brings out the deep, savory flavors that make Mughlai cuisine so distinct.
Pairing Suggestions:
Mughlai Bhindi pairs beautifully with rich and comforting side dishes like Dal Makhani, a creamy Boondi Raita, and warm Laccha Paratha. These dishes complement the intricate flavors of the bhindi, creating a full Mughlai meal that will leave your guests (or yourself!) feeling satisfied and pampered. Enjoy this dish on a special occasion or whenever you want to treat yourself to the royal flavors of Mughlai cuisine.
This Mughlai Bhindi recipe is a delightful way to enjoy the beloved ladyfinger in a way thatโs both flavorful and festive. The use of aromatic spices and nuts elevates this everyday vegetable into a dish fit for a royal feast!
