Shahi Bhindi Recipe

• 🍴250 gm okra
• 🍴salt as required
• 🍴1 teaspoon cumin seeds
• 🍴2 onion
• 🍴1 ginger
• 🍴4 green chili
• 🍴1 cup yogurt (curd)
• 🍴1 teaspoon coriander powder
• 🍴1 1/2 tablespoon fresh cream
• 🍴chaat masala as required
• 🍴6 tablespoon vegetable oil
• 🍴asafoetida as required
• 🍴3 tomato
• 🍴3 cloves garlic
• 🍴1/2 cup gram flour (besan)
• 🍴1 teaspoon turmeric
• 🍴water as required
• 🍴1 teaspoon garam masala powder

For Garnishing

• 🍴8 leaves coriander leaves
• 🍴1 teaspoon kasoori methi powder

• 🍴 Wash and saute the bhindi

Wash the bhindi properly under running water and pat dries them using kitchen towels. Chop these bhindis and transfer them to a separate bowl. Sprinkle chaat masala and salt over them, keep aside. Place a pan over medium flame and pour oil in it. Once the oil is hot enough, add the bhindi in it and saute till they appear cooked. Once done, transfer them to a separate bowl and set them aside.

• 🍴 Beat curd, grind spices
  

Now, in a separate bowl beat curd till it's smooth. Next, add ginger, garlic cloves and green chilies to a grinder jar and grind it at high speed for a few seconds till you achieve a coarse paste. In the same pan used in the first step, add a little oil and when it's hot enough, add cumin seeds along with asafoetida and saute well. After a few seconds, add chopped onion slices to it and saute till they turn translucent.

• 🍴Add spices to a sauteed ginger-garlic paste
  

Add the ginger-garlic paste to the pan and saute till the aroma of raw ginger and garlic disappears. Now, add chopped tomatoes to it and cook till they appear soft. After a few minutes add gram flour, turmeric powder and coriander powder to the pan and saute for a minute or two over medium flame. Add the curd to the pan now and stir quickly. After some time add water to it and sprinkle some salt over it.

• 🍴 Add sauted bhindi and fresh cream to the pan
  

Cover the pan using a lid and simmer for a minimum of 5 minutes. Remove the lid after 5 minutes and add the sauteed bhindi to the pan followed by fresh cream and stir well. Sprinkle garam masala and fenugreek leaves over the dish and cover the pan again using a lid. Let it simmer for another 10 minutes over low flame. Your Shahi Bhindi is now ready. Garnish with coriander leaves and serve hot with chapatis or rice.