Bhindi Masala Gravy

Tarla.Dalal's picture

Jul. 01, 2019

This is an awesome Bhindi Masala Gravy that feels special, due to an interplay of method and ingredients. Sautéed bhindi is cooked with a flavour-packed tomato paste, a medley of spices and a dash of fresh cream. Herbs like coriander and fenugreek complement the tanginess of the tomatoes, bringing out a vibrant aroma and flavour. This is a really wonderful way to prepare ladies finger, resplendent with the magic of Indian spices.

Ingredients

For bhindi masala gravy:
Ladies fingers 250 Gram (cut into 1” pieces)
Oil 3 Tablespoon
Bay leaf 1 (tejpatta)
Cardamom 1 (elaichi)
Finely chopped onions 1/2 Cup (8 tbs)
Chilli powder 1 Teaspoon
Coriander powder 1 Teaspoon (dhania)
Cumin powder 1/2 Teaspoon (jeera)
Turmeric powder 1/4 Teaspoon (haldi)
Garam masala 1/4 Teaspoon
Sugar 1/2 Teaspoon
Salt To Taste
Fresh cream 1 Tablespoon
Dried fenugreek leaves 1/2 Teaspoon (kasuri methi)
Finely chopped coriander 2 Tablespoon (dhania)
For the tomato paste
Chopped tomatoes 1 Cup (16 tbs)
Chopped ginger 1/2 Teaspoon (adrak)
Chopped garlic 2 Tablespoon (lehsun)
Chopped green chillies 1 Tablespoon
Curd 1/4 Cup (4 tbs) (dahi)
Cloves 2 (laung / lavang)
Cardamom 1 (elaichi)
Cinnamon stick 1 Small (dalchini)

Directions

MAKING:

1. Heat 1 tbsp of oil in a deep non-stick pan, add the ladies finger and sauté on a medium flame for 7 to 8 minutes or till light brown in colour.

2. Remove in a plate and keep aside.

3. In the same deep non-stick, heat the remaining 2 tbsp of oil, add the bayleaf and cardamom and sauté on a medium flame for a few seconds.

4. Add the onions and sauté on a medium flame for 4 minutes or till the turn golden brown in colour.

5. Add the chilli powder, cumin seeds powder, coriander powder, turmeric powder, prepared tomato paste, garam masala, sugar and salt, mix well and cook on a medium flame for 4 minutes, while stirring continuously.

6. Add the sautéed ladies finger, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

7. Add ¾ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.

8. Add the fresh cream, dried fenugreek leaves and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

SERVING:

9. Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4