Tuesday, 24 March 2015

Bhindi masala gravy recipe, how to make bhindi masala curry recipe

Todays recipe is for all bhindi ie ladysfinger lovers .This is a punjabi style bhindi masala gravy which tastes similar to one found in restaurants .

It is a delicious curry made with onion tomato curd gravy with few indian spices.

If you want to make it richer you can add 1 tbsp each of cashewnut /melon seeds paste & add 1 tbsp of cream to below sabji .I have kept it simple
Also i have puried the onions along with tomatoes ,if you desire you can keep onions chopped & tomatoes puried.


To grind
3 medium ripe red tomatoes 
1 large onion or 2 medium onions
½ inch ginger/adrak
4 to 5 garlic/lahsun
1 to 2 green chilies/hari mirch
2 tbsp yogurt/dahi/curd
2 cloves/lavang
1 green cardamom/choti elachi
½ inch cinnamon/dal chini
1 single strand of mace/javitri

other ingredients:
250 grams bhindi/okra/lady finger
1 tsp punjabi garam masala (optional - see notes)
1 small to medium tej patta or bay leaf
1 tsp feenel seeds (badishep)
¼ tsp turmeric powder/haldi
1 tsp red chilli powder/lal mirch powder
1 tsp coriander powder/dhania powder
½ tsp cumin powder/jeera
2 tbsp oil for frying bhindi
2 tbsp oil for making gravy
½ tsp kasuri methi/dry fenugreek leaves, crushed
2 tbsp chopped coriander leaves/dhania patta
salt as required


1.Wash okra/bhindi very well in running water a few times. then drain them completely in a strainer or colander.wipe each okra with a kitchen napkin. there should be no moisture on them. you can also allow them to dry naturally at room temperature, by spreading them in a large plate or tray.
2.chop the okra into 1.5 to 2.5 inch pieces. keep aside.

3.In a  blender jar grind ingredients mentioned above under "tO GRIND" & blend to a fine paste

4Heat 2 tbsp oil in a kadai or pan. add bhindi pieces and saute them on a low flame.stir and saute them till they are almost cooked, shrinked and lightly browned from the sides.keep aside

5.In the same kadai or pan, add 2 tbsp oil. add tej patta &fennel seeds and fry for about 5 to 7 seconds.lower the flame. then add ¼ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp coriander powder and ½ tsp cumin powder.stir the spice powders quickly. you can also switch off the stove top while adding and mixing spices powders,so that they don't get burned.

6.Now add the tomato onion curd paste,salt that we made in step 3 on a low flame saute till the masala paste thickens and you see oil leaving the sides.

7.add about ¾ cup water and stir very well. you can also add ½  cup water for a thick gravy or ¾ cup water for medium gravy ,add the sauteed okra. stir again.

8 Let the curry  simmer on a medium flame. cook for about 3 to 4 minutes till the bhindi absorbs the aroma and flavor of curry. don't cook bhindi in the gravy for longer time as then they become mushy.
9 Lastly add ½ tsp kasuri methi and 1 or 2 tbsp of low fat cream at this step (if using)
stir and then add 2 tbsp chopped coriander leaves. stir again and switch off the stove top.

10 serve bhindi masala gravy garnished with a few coriander leaves with chapatis or paratha.


1.If you want to make it richer you can add 1 tbsp each of cashewnut /melon seeds paste while making onion tomato curd puree 
2.Can add 1 tbsp of cream to above sabji in step 9
3.If you are no adding whole spices like cardamom,cinamom etc while making onion tomato puree the add punjabi garam masala in step 9 along with kasuri methi & cream 

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