Description:
Shahi Bhindi is a rich and creamy dish where ladyfinger (bhindi) is cooked in a cashew nut gravy. If you’re looking for something delicious and royal to prepare, this recipe is a must-try!
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients
- 300 grams Bhindi (Okra), cut into 1-inch pieces
- 1/2 tsp Red Chili Powder
- 1/4 tsp Turmeric Powder
- 1/2 tsp Garam Masala Powder
- 2 tbsp Cream
- 1/2 tsp Kasuri Methi (dried fenugreek leaves)
- 2 tsp Oil
- 1 tbsp Ghee
- 1 Onion, chopped
- 1/4 cup Cashews
- 1 Tomato, chopped
- 4 Garlic cloves
- 1 tsp Ginger, grated
- 2 Green Cardamom pods
- 2 Cloves
- 1/2 inch Cinnamon stick
- 1 Green Chili
- 1 tsp Shahi Jeera (Caraway seeds)
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Instructions
- Start by preparing the bhindi (okra) and the rest of the ingredients.
- Heat oil in a pan and add Shahi Jeera. Let it splutter.
- Add the cardamom, cinnamon, and cloves, and cook for about 10 seconds.
- Add chopped onions, garlic, and ginger. Sauté until the onions become soft and translucent.
- Add cashews and green chili, and cook for another minute.
- Add chopped tomatoes and cook until they soften. Turn off the heat and let the mixture cool.
- Once cooled, transfer the mixture to a blender and grind it into a smooth paste.
- In another pan, heat ghee and sauté the bhindi (okra) with some salt for about 5 minutes. Remove and set aside.
- In a separate pan, heat oil and add the ground paste along with red chili powder, turmeric powder, and garam masala powder. Cook for 3–4 minutes.
- Add the sautéed bhindi, some warm water (as needed), and cook for 2–3 minutes.
- Stir in the cream and kasuri methi. Cook for another minute, then turn off the heat.
- Garnish with fresh coriander and serve.
Serving Suggestion:
Serve Shahi Bhindi with Dal Makhani, Garlic Naan, and Jeera Rice for a delicious lunch or dinner.
Enjoy your royal Shahi Bhindi in a creamy cashew nut gravy!
