Mughlai Bhindi Recipe – Spicy Okra Curry
Mughlai cuisine is known for its rich, aromatic flavors, and this Mughlai Bhindi (Okra) curry is no exception. This dish is a perfect blend of spices and vegetables, creating a hearty, flavorful curry that pairs wonderfully with naan or steamed rice. The combination of roasted spices and sautéed okra makes for a unique, satisfying meal.
Ingredients for Mughlai Bhindi:
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 150 grams |
| Onion | 110 grams |
| Tomato | 1, medium-sized |
| Ginger Garlic Paste | 1/2 tablespoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Salt | To taste |
| Sunflower Oil | 4 tablespoons |
| Coriander (Dhania) Seeds | 2 tablespoons |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Red Chili Flakes | 3/4 teaspoon |
| Fennel Seeds (Saunf) | 1/2 teaspoon |
| Whole Black Peppercorns | 1/2 teaspoon |
| Badam (Almond) | 10 pieces |
Preparation Time:
- 15 minutes
Cooking Time:
- 30 minutes
Total Time:
- 45 minutes
Servings:
- 2 servings
Cuisine:
- Mughlai
Course:
- Lunch
Diet:
- Vegetarian
Instructions for Mughlai Bhindi:
-
Roasting the Spices:
To begin, dry roast the whole spices—coriander seeds, cumin seeds, red chili flakes, fennel seeds, black peppercorns, and almonds—in a pan over medium heat. Roast them until they release their aroma, ensuring they don’t burn. Once roasted, transfer them to a spice grinder and grind into a fine powder. Set this aside. -
-
Preparing the Onion-Tomato Paste:
In the same pan, add a little oil and sauté the chopped onion and tomato until the tomato softens and becomes mushy. Once they are cooked, transfer the mixture to the grinder with the roasted spice powder and blend into a smooth paste. Set the paste aside. -
Sautéing the Okra:
Cut the bhindi (okra) into 2-inch pieces. Heat 1 tablespoon of oil in a separate pan. Add the chopped okra and sauté it until it turns golden and is slightly roasted. This helps reduce its sliminess and gives it a better texture. Once done, remove the okra from the pan and set it aside. -
Cooking the Curry Base:
In the same pan, add the remaining 3 tablespoons of oil. Once the oil is hot, add the ginger-garlic paste and sauté until it turns a golden brown. Add the onion-tomato masala paste and sauté for a few more minutes until the raw smell of the onions disappears. -
Combining the Okra with the Spices:
Now, add the sautéed okra to the pan along with the turmeric powder, garam masala powder, and salt. Stir well to coat the okra with the spices. -
Simmering the Curry:
Add about 1 cup of water to the pan and bring the curry to a gentle simmer. Cook on medium heat, stirring occasionally. As the curry simmers, the oil will begin to separate from the sides, signaling that it is cooked. -
Adjusting the Consistency:
At this point, you can adjust the consistency of the curry by adding more water if you prefer a thinner sauce. Alternatively, leave it as is for a thicker, richer curry. -
Serving:
Once the curry is cooked to your desired consistency, remove it from the heat. Serve your Mughlai Bhindi hot, paired with Homemade Butter Naan or Whole Wheat Palak Naan for an authentic Mughlai meal.
Tips for Mughlai Bhindi:
- Avoid Overcooking the Okra: Overcooked okra can become too soft and slimy, so it’s important to sauté it just enough to achieve a golden color and a slight crispness.
- Adjust Spice Levels: You can adjust the amount of red chili flakes and garam masala according to your preferred spice level. For a milder version, reduce the chili flakes.
- Make it Richer: If you prefer a richer, creamier curry, you can add a splash of cream or a tablespoon of yogurt towards the end of cooking.
This Mughlai Bhindi recipe brings together the authentic flavors of the Mughlai cuisine with a vegetarian twist. The combination of roasted spices and okra creates a dish that is as rich in flavor as it is in tradition. Perfect for a weekend lunch or a special occasion, this recipe will delight anyone who enjoys aromatic, spicy curries. Enjoy your Mughlai Bhindi with a side of naan, and relish the deep, flavorful taste that is a hallmark of Mughlai cooking.
