Shahi Bhindi Recipe – Okra in Cashew Nut Gravy
Shahi Bhindi is a rich, creamy North Indian dish where tender okra is cooked in a flavorful cashew nut gravy, making it the perfect accompaniment to your lunch or dinner. The blend of aromatic spices, creamy texture, and the nutty richness from cashews transforms humble okra into an extraordinary dish. Pair it with Dal Makhani, Garlic Naan, or Jeera Rice for a wholesome and satisfying meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Okra (Bhindi) | 300 grams, cut into 1-inch pieces |
| Red Chili Powder | 1/2 tsp |
| Turmeric Powder | 1/4 tsp |
| Garam Masala Powder | 1/2 tsp |
| Fresh Cream | 2 tbsp |
| Kasoori Methi (dried fenugreek leaves) | 1/2 tsp |
| Oil | 2 tsp |
| Ghee (Clarified Butter) | 1 tbsp |
| Onion | 1, chopped |
| Cashew Nuts | 1/4 cup |
| Tomato | 1, chopped |
| Garlic | 4 cloves |
| Ginger (Grated) | 1 tsp |
| Green Cardamom | 2 pods |
| Cloves | 2 whole |
| Cinnamon Stick | 1/2 inch |
| Green Chili | 1, slit |
| Shahi Jeera (Caraway Seeds) | 1 tsp |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Instructions:
-
Prepare the Ingredients:
- Wash and chop the okra (bhindi) into 1-inch pieces.
- Chop the onion, tomato, and green chili. Grate the ginger and set all the ingredients aside.
-
-
Cook the Gravy Base:
- In a deep pan or wok, heat 2 teaspoons of oil over medium heat. Once the oil is hot, add Shahi Jeera (caraway seeds) and let it splutter.
- Immediately add cardamom, cinnamon stick, and cloves. Sauté for 10 seconds until fragrant.
- Add the chopped onion, garlic, and grated ginger. Cook the mixture until the onions turn soft and translucent.
- Add the cashew nuts and green chili, and sauté for 1 minute.
- Now, add the chopped tomato and cook until the tomatoes soften and release their juices.
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Prepare the Cashew Nut Paste:
- Turn off the heat and let the gravy base cool slightly.
- Once it has cooled, transfer the mixture to a blender and grind it into a smooth paste. Set the paste aside.
-
Cook the Okra:
- In a separate pan, heat 1 tablespoon of ghee. Add the okra and sauté it for about 5 minutes. Sprinkle a pinch of salt and continue to cook until the okra softens. Once done, set the okra aside in a bowl.
-
Prepare the Gravy:
- In the same pan, heat 2 teaspoons of oil. Add the prepared cashew nut paste and sauté for 3-4 minutes, letting the spices cook and the paste thicken.
- Add the red chili powder, turmeric powder, and garam masala powder. Stir well and cook for another 2-3 minutes.
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Combine Okra and Gravy:
- Now add the sautéed okra to the pan. Pour in a little hot water as needed to adjust the consistency of the gravy. Mix well.
- Cover and cook for 2-3 minutes to allow the flavors to meld together.
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Final Touches:
- Add 2 tablespoons of fresh cream and kasoori methi to the pan. Stir gently and let the gravy simmer for another minute.
- Turn off the heat and garnish with freshly chopped coriander leaves.
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Serve:
- Serve the Shahi Bhindi with Dal Makhani, Garlic Naan, and Jeera Rice for a complete meal. The creamy texture, aromatic spices, and rich flavors will surely impress everyone at the table!
Tips:
- Okra (Bhindi): Make sure to wash and dry the okra thoroughly before cutting it to prevent it from becoming slimy during cooking.
- Cashew Paste: If you prefer a smoother, creamier gravy, you can blend the cashews with a little water to form a paste before adding it to the pan.
- Garam Masala: You can adjust the amount of garam masala according to your spice preference, but be careful not to overpower the dish with too much heat.
Enjoy this indulgent and royal Shahi Bhindi with your loved ones, and elevate your lunch or dinner with a touch of royalty in every bite!
