Mughlai Bhindi Recipe: A Royal Taste of Okra in Spicy Gravy
Mughlai cuisine is known for its rich flavors and aromatic spices, and Mughlai Bhindi (okra) is a perfect example of how simple ingredients can be transformed into a royal dish. The beauty of Mughlai Bhindi lies in the depth of its spices and the way the okra absorbs all the flavor, making it a delicious and fragrant accompaniment to your meal. Whether you’re a novice in the kitchen or a seasoned cook, this recipe will bring the charm of Mughlai food right to your dining table. Here’s how to make this delectable dish:
Ingredients for Mughlai Bhindi (Serves 2)
| Ingredient | Quantity |
|---|---|
| Bhindi (Okra) | 150 grams |
| Onion | 110 grams |
| Tomato | 1 medium-sized |
| Ginger-Garlic Paste | 1/2 tbsp |
| Turmeric Powder | 1/2 tsp |
| Garam Masala Powder | 1/2 tsp |
| Cooking Oil | 4 tbsp |
| Salt | To taste |
| Coriander Seeds | 2 tbsp |
| Red Chilli Flakes | 3/4 tsp |
| Cumin Seeds | 1/2 tsp |
| Fennel Seeds | 1/2 tsp |
| Whole Black Pepper | 1/2 tsp |
| Almonds | 10 whole almonds |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions for Making Mughlai Bhindi
Step 1: Preparing the Spice Powder
Start by dry roasting the whole spices (coriander seeds, red chilli flakes, cumin seeds, fennel seeds, and black pepper) in a pan. Roast them over low-medium heat until they are fragrant and lightly browned. Once roasted, transfer them to a mixer grinder and grind them into a fine powder. Set this spice powder aside for later use.
Step 2: Preparing the Onion-Tomato Paste
In the same pan, heat a little oil. Add the chopped onions and tomatoes and sauté them until they become soft and tender. Once cooked, transfer the onions and tomatoes into a blender and blend them into a smooth paste. Keep this paste aside.
Step 3: Preparing the Okra (Bhindi)
Wash the bhindi (okra) thoroughly and cut it into 2-inch pieces. Heat 2 tablespoons of oil in a pan. Add the cut bhindi to the hot oil and sauté it until it becomes golden and slightly crispy. Once done, remove the bhindi from the pan and set it aside.
Step 4: Cooking the Mughlai Bhindi
In the same pan, heat another 2 tablespoons of oil. Add the ginger-garlic paste and sauté it for about 2 minutes until the raw smell disappears. Then, add the onion-tomato paste to the pan and cook it for 3 to 4 minutes, stirring occasionally. Let the mixture cook until it thickens and the oil begins to separate from the paste.
Step 5: Combining Everything
Once the onion-tomato paste is cooked, add the roasted spice powder, salt, and the cooked okra to the pan. Mix everything well to ensure the okra is coated with the aromatic spice mixture. Add about 1 cup of water and cook the curry on medium heat for about 6 to 8 minutes, allowing the flavors to meld together and the okra to absorb all the spices.
Step 6: Final Touches
Once the curry has thickened and the okra is tender, turn off the gas. Your Mughlai Bhindi is ready to be served!
Serving Suggestions:
Mughlai Bhindi pairs beautifully with garlic dal (lentils), a cool spinach raita, and freshly made phulka (Indian flatbread). This combination creates a perfect balance of flavors and textures for a satisfying lunch or dinner.
Nutritional Information (Per Serving):
- Calories: 250–300 kcal
- Carbohydrates: 18–22 grams
- Protein: 4–5 grams
- Fat: 18–20 grams
- Fiber: 4–5 grams
- Sodium: 250–300 mg
Why You’ll Love Mughlai Bhindi:
The combination of roasted spices, ginger-garlic paste, and sautéed okra results in a flavorful dish that is both aromatic and rich in taste. The use of almonds adds a touch of sweetness, balancing the spiciness of the dish. Mughlai Bhindi is a delightful way to enjoy okra in a new, exciting way, perfect for a traditional yet unique meal.
