As you see in India, there is no dearth of okra recipes, one is really spoilt for choices.
Bhindi (okra/lady finger) is a much loved vegetable, even kids who are picky eaters love bhindi. It has a very good flavour and taste which is why even simple bhindi recipes taste really delicious. There are so many ways you can cook bhindi…you can fry, saute or stir fry and each one of it would make you hungry.
I doubt this dish needs any introduction. But if you have not heard of this dish let me familiarize you with it. Malai Bhindi is a North Indian style of preparing okra. This curry is made with pretty basic ingredients, it is perhaps one of the popular creamy curry served in many restaurants.
To make Malai Bhindi, you will need to do some prep work for the lady finger. Wash them and use a clean kitchen napkin to wipe them dry completely. Then cut the tip and crown, make 1 inch pieces and shallow fry with little oil, until it shrinks and turns a dark green.
Let’s talk about the heart of the dish…the masala gravy itself. The gravy is a basic onion-masala seasoned with spices like turmeric, garam masala and red-green chillies. A little bit of yogurt adds a nice touch of flavour to the curry. The fried bhindi is then added to this simmered in semi-thick curry to absorb all the flavours.
This curry recipe is packed with flavours that will definitely tantalize your tastebuds. If you love okra as much as I do, I am sure you will love this bhindi curry too. So next time you get some okras, give this recipe a go and enjoy Malai Bhindi…a restaurant-style right in the comfort of your home.
Make some naan/roti to mop it up or pair with some jeera rice, your choice !
Category : curry
Cuisine : North Indian
Yields : 5 to 6 servings
- 2 and 1/2 cup chopped bhindi…cut into 1 inch pieces
- 1 inch cinnamon
- 1 bay leaf
- 1/2 cup slightly chopped Methi leaves
- 1/2 cup cooked peas
- 1/3 cup fresh cream
- 1 tbsp kasuri Methi
- 1 cup water
- 1 tbsp butter
- 1 tsp oil for sauteing methi leaves
- 2 tsp oil for frying bhindi
For grinding paste :
- 4 onions, chopped
- 4 green chillies
- 4 red dry chillies
- 6 garlic pods
- 1 inch ginger
- 1/4 tsp turmeric powder
- 1 fist cashews
- 1 fist almonds
- 1/2 cup yogurt
- 1 tsp sugar
- 1 tsp garam masala
1. Saute methi leaves in little oil and keep aside.
2. Heat oil in a skillet and shallow fry the okra until they shrink and turn dark green-brown.
3. Blend all the grinding ingredients into a fine paste. Don’t add water, yogurt is enough for blending.
4. Melt butter, add bay leaf and cinnamon…saute until aromatic, then add grinded paste. Stir continuously until oil begins to separate from the sides of the masala.
5. Now add a cup of water, mix it well, let the gravy come to boil…add cooked peas, fried bhindi, kasuri methi and sauteed methi.
6. Mix it well…let it simmer for about 5 minutes and then add fresh cream….mix…simmer for a minute….switch off…garnish with chopped coriander leaves.
7. Serve hot with hot pulkas, rotis or naan.
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Cook the okra well before adding to gravy, else you might end up with sticky okra.
Soak methi leaves in warm water and a bit of salt to get rid of bitterness. Then drain off…slightly chop…and saute.
Add more cream…tastes great when prepared creamy.
Squeeze some lime juice to the curry before serving.
This is a semi-thick gravy curry, so keep an eye on consistency.
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