Bhindi Masala Gravy Recipe – Ladies Finger in Tomato Onion Gravy
Embark on a culinary journey with the vibrant flavors of North India as you prepare this delectable Bhindi Masala Gravy, a delightful dish featuring tender lady fingers simmered in a rich tomato and onion gravy. This vegetarian delight is perfect as a side dish, enhancing any meal with its aromatic spices and comforting texture.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 250 grams, thinly sliced |
| Onion | 1, roughly chopped |
| Ginger | 1 inch, grated |
| Garlic | 5 cloves, minced |
| Green Chillies | 2, chopped |
| Cloves (Laung) | 2 |
| Cardamom (Elaichi) Pods/Seeds | 1 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Mace (Javitri) | 1 |
| Tomatoes | 3, roughly chopped |
| Curd (Dahi / Yogurt) | 2 tablespoons |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tablespoon |
| Bay Leaf (Tej Patta) | 1 |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Red Chilli Powder | ½ teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Sunflower Oil | As needed |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 130 kcal |
| Protein | 4 g |
| Carbohydrates | 15 g |
| Fat | 7 g |
| Fiber | 4 g |
| Sodium | 200 mg |
Preparation Time
| Activity | Time (Minutes) |
|---|---|
| Prep | 20 |
| Cook | 30 |
| Total | 50 |
Instructions
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Prepare the Bhindi: Begin by rinsing and thoroughly drying each bhindi to prevent stickiness during cooking. After drying, carefully slit each bhindi vertically, leaving about half an inch from the tail, ensuring they remain intact.
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Sauté the Bhindi: In a large pan, heat a sufficient amount of sunflower oil over medium heat. Add the prepared bhindi along with a sprinkle of salt. Sauté the bhindi, allowing it to cook until tender and slightly caramelized. For optimal cooking, partially cover the pan, allowing some steam to escape while trapping enough to cook the bhindi evenly. This should take approximately 10 minutes, during which you should stir occasionally to ensure even roasting.
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Make the Gravy: While the bhindi is cooking, prepare the gravy. In a mixer grinder, blend the roughly chopped tomatoes until smooth, and set aside. In the same mixer, combine garlic, onion, ginger, green chillies, cloves, cardamom, cinnamon, and mace, grinding them into a fine paste.
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Cook the Gravy Base: In a separate pan, heat more sunflower oil over medium heat. Once hot, add the bay leaf and sauté for about 10 seconds to infuse the oil. Next, add the prepared onion-garlic-spice paste and sauté for 2 to 3 minutes until fragrant.
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Add Spices: To the sautéed mixture, add turmeric powder, red chilli powder, and coriander powder. Stir well, cooking for an additional minute to let the raw spice flavors mellow.
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Incorporate Tomato Puree and Yogurt: Add the tomato puree, curd, and salt to the mixture. Cook for 2 to 3 minutes, allowing the tomatoes to soften and the flavors to meld together. Adjust the salt as necessary, and allow the gravy to thicken to your desired consistency.
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Combine with Bhindi: Once the gravy is ready, gently fold in the sautéed bhindi, ensuring each piece is well-coated with the flavorful masala. Increase the heat to high and cook for an additional minute to allow the bhindi to absorb the spices.
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Finish and Serve: Before serving, sprinkle crushed kasuri methi over the dish and turn off the heat. Garnish the Bhindi Masala Gravy with freshly chopped coriander leaves for an added touch of freshness.
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Serving Suggestions: Serve this delightful Bhindi Masala Gravy alongside fragrant Paneer Biryani, Jackfruit Biryani, or any of your favorite biryanis for a satisfying vegetarian lunch or dinner. Alternatively, pair it with Tawa Paratha and a side of Boondi Raita for a traditional Indian feast.
Indulge in the rich, comforting flavors of this Bhindi Masala Gravy, a perfect harmony of spices and textures that showcases the beloved lady finger in a stunningly flavorful way. Enjoy every bite of this North Indian delicacy!
