Royal Mughlai Bhindi: Spiced Okra with Almonds and Aromatic Herbs

Mughlai Bhindi Recipe

Cuisine: Mughlai
Course: Lunch
Diet: Vegetarian

Ingredients:

• 150 gms Bhindi (Ladyfinger)
• 110 gms Onion
• 1 Tomato
• 1/2 tbsp Ginger Garlic Paste
• 1/2 tsp Turmeric Powder
• 1/2 tsp Garam Masala Powder
• 4 tbsp Oil
• Salt, to taste

For Grinding:

• 2 tbsp Coriander Seeds
• 3/4 tsp Red Chilli Flakes
• 1/2 tsp Cumin Seeds
• 1/2 tsp Fennel Seeds
• 1/2 tsp Whole Black Pepper
• 10 Almonds

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Instructions:

1. Start by dry roasting the coriander seeds, red chilli flakes, cumin seeds, fennel seeds, black pepper, and almonds in a pan until they release a fragrant aroma. Once roasted, grind the spices into a fine powder using a mixer grinder. Set aside.
2. In the same pan, heat some oil. Add chopped tomatoes and onions, cooking them until they become soft and translucent. Blend them into a smooth paste and keep aside.
3. Wash and cut the bhindi into 2-inch pieces. Heat oil in the same pan, and fry the bhindi until golden and crispy. Remove from the pan and set aside.
4. In the same pan, add the ginger garlic paste and sauté for 2 minutes. Then, add the onion paste and cook for an additional 3 to 4 minutes until well-cooked.
5. Add the fried bhindi, turmeric powder, garam masala, and the freshly ground spice powder. Mix well. Add 1 cup of water and cook on medium flame for 6 to 8 minutes until the bhindi is tender and the flavors are well combined.
6. Turn off the flame and serve.

Serving Suggestion: Serve this Mughlai Bhindi with Garlic Dal, Palak Raita, and Phulkas for a complete and satisfying meal.