Delicious Bhindi Masala Gravy Recipe – Easy North Indian Okra Curry

Bhindi Masala Gravy Recipe

This Bhindi Masala Gravy is a rich and flavorful North Indian side dish that pairs wonderfully with chapatis, parathas, or rice. It features tender okra (bhindi) cooked in a spiced tomato gravy, enhanced with aromatic whole spices and a subtle blend of yogurt and kasuri methi (dried fenugreek leaves). Perfect for a comforting meal, this vegetarian recipe is not only delicious but also easy to make.

Ingredients:

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Servings: 3

Cuisine: North Indian

Course: Side Dish

Diet: Vegetarian

Instructions:

1. Prepare the Okra (Bhindi):
   Start by thoroughly washing the okra and patting them dry with a kitchen towel. This step is crucial to prevent the okra from becoming slimy during cooking. Once dried, trim the tops and bottoms of the okra and make four vertical slits along the length of each piece, ensuring not to cut them completely. Set aside.

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2. Cook the Okra:
   In a large frying pan (kadhai), heat oil over medium heat. Add the okra along with a pinch of salt. Stir occasionally, allowing the okra to cook until tender and lightly browned. Once done, cover the pan and let the okra soften for about 5-7 minutes. Afterward, remove from the pan and set aside.

3. Prepare the Gravy:

   • Start by making a smooth tomato puree. Place one of the chopped tomatoes in a blender along with a little water and blend it into a fine paste. Set it aside.
   • Next, grind the ginger, garlic, onion, green chilies, cloves, cardamom, and cinnamon stick into a smooth paste using a blender or mortar and pestle. Set this aside as well.

4. Make the Base:
   Heat some more oil in the same frying pan. Add a bay leaf and sauté for 10 seconds. Once the aroma of the bay leaf releases, add the prepared onion-ginger-garlic paste and sauté it for 2-3 minutes, allowing it to soften and brown slightly.

5. Cook the Tomatoes:
   Add the tomato puree to the pan and cook for 5-7 minutes, stirring occasionally, until the oil begins to separate from the masala. At this stage, add the turmeric powder, red chili powder, and coriander powder, and cook for another minute to incorporate the spices.

6. Combine Bhindi with the Gravy:
   Once the gravy base is cooked, add the sautéed okra to the pan. Increase the heat and cook for another 1 minute, ensuring the okra is well coated with the masala.

7. Add Kasuri Methi and Yogurt:
   Stir in the kasuri methi and yogurt. Mix well to combine all the ingredients, and then cook on low heat for 2-3 minutes, allowing the flavors to meld. Taste and adjust the salt if needed.

8. Final Touches:
   Once everything is well mixed and cooked, turn off the heat. Garnish the Bhindi Masala Gravy with freshly chopped cilantro (optional).

9. Serve:
   Serve this delicious Bhindi Masala Gravy with warm chapatis, parathas, or steamed rice. It also pairs wonderfully with dal makhani and boondi raita for a full North Indian meal.

Tips:

• For best results, ensure that the okra is thoroughly dried after washing. This prevents sliminess when cooking.
• If you prefer a spicier dish, increase the quantity of green chilies and red chili powder.
• You can adjust the consistency of the gravy by adding a little water or more yogurt as per your preference.
• Kasuri methi adds a unique flavor, so don’t skip it. It enhances the overall aroma of the dish.

Nutritional Information (Approx. per serving):

This Bhindi Masala Gravy is a perfect balance of flavors — a wonderful combination of tender okra in a spicy, tangy, and aromatic gravy. It is a staple in many Indian households, and now, you can easily recreate this delicious dish at home! Enjoy it as a part of a hearty vegetarian meal.