Bhindi Masala Gravy Recipe - Ladies Finger In Tomato Onion Gravy
A vegetarian North Indian Recipes recipe with bhindi (lady finger/okra) - thinly sliced, onion - roughly chopped, inch ginger. Ready in 50 min, serves 3.
Curated byKavya Sharma🇮🇳
Instructions
27 steps- 1
To begin making the Bhindi Masala Gravy Recipe, make sure to first rinse and dry each Bhindi
bhindi (lady finger/okra) - thinly sliced(250 grams) - 2
This process is done in order to ensure that the bhindi doesn't get sticky while cooking it
bhindi (lady finger/okra) - thinly sliced(250 grams)inch cinnamon stick (dalchini)(1) - 3
After wiping the bhindis dry, slit the bhindi vertically till about half an inch from the tail (thinly sliced), so that each bhindi is slit but held together by the tail
bhindi (lady finger/okra) - thinly sliced(250 grams)inch ginger(1)inch cinnamon stick (dalchini)(1) - 4
Heat oil for cooking into a pan; add the bhindi, sprinkle some salt and saute the bhindi until cooked
bhindi (lady finger/okra) - thinly sliced(250 grams)salt - to tastesalt - to taste - 5
Cover the pan of the bhindi partially while it is cooking
bhindi (lady finger/okra) - thinly sliced(250 grams) - 6
This will help the bhindi steam cook, at the same time roast a bit
bhindi (lady finger/okra) - thinly sliced(250 grams) - 7
Keeping the lip ajar, helps the steam at the same time, trap a little steam
- 8
It will take a good 10 minutes to cook the bhindi
bhindi (lady finger/okra) - thinly sliced(250 grams) - 9
Keep stirring to ensure it gets roasted well on all sides
- 10
Next step is to make the gravy for the Bhindi Masala
bhindi (lady finger/okra) - thinly sliced(250 grams) - 11
Add the tomatoes, into a mixer grinder and make a puree
tomatoes - roughly chopped(3) - 12
Keep aside
- 13
In a mixer grinder, add garlic, onions, ginger, chillies, cloves, cardamom, cinnamon stick and made and grind it to a smooth paste
onion - roughly chopped(1)inch ginger(1)cloves garlic(5)green chillies - chopped(2)cloves (laung)(2)cardamom (elaichi) pods/seeds(1)inch cinnamon stick (dalchini)(1)red chilli powder(1/2 teaspoon) - 14
Keep aside
- 15
Heat oil in a pan on medium heat; add in the bay leaf and saute for about 10 seconds
bay leaf (tej patta)(1) - 16
After 10 seconds, add in the onions garlic and spice paste and saute for 2 to 3 minutes
onion - roughly chopped(1)cloves garlic(5) - 17
Add the turmeric powder, red chilli powder, coriander powder and mix everything well
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1 teaspoon) - 18
Cook for about a minute until the raw smell goes away
- 19
Next, add the tomato puree, curd and salt
tablespoons curd (dahi / yogurt)(2)salt - to tastesalt - to taste - 20
It will take about 2 to 3 minutes over medium heat for the tomato to cook
- 21
Check the salt and allow the masala to be thick
salt - to tastesalt - to taste - 22
Once done, add the roasted bhindi into the masala gravy
bhindi (lady finger/okra) - thinly sliced(250 grams) - 23
Check the salt and turn the heat to high and cook for another minute so that the bhindi gets coated well with the masala
bhindi (lady finger/okra) - thinly sliced(250 grams)salt - to tastesalt - to taste - 24
After a couple of minutes, add the crushed kasuri methi and turn off the heat
kasuri methi (dried fenugreek leaves)(1 tablespoon) - 25
Garnish the Bhindi Masala Gravy with chopped coriander leaves and serve hot
bhindi (lady finger/okra) - thinly sliced(250 grams)onion - roughly chopped(1)green chillies - chopped(2)tomatoes - roughly chopped(3)coriander powder (dhania)(1 teaspoon) - 26
Serve Bhindi Masala Gravy along with Paneer Biryani, Jackfruit Biryani or any Biryani of your choice for a vegetarian lunch or dinner
bhindi (lady finger/okra) - thinly sliced(250 grams) - 27
If can also serve the along with Tawa Paratha and Boondi Raita for an Indian lunch or dinner
Rate this recipe
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Bhindi Masala Gravy Recipe - Ladies Finger In Tomato Onion Gravy
A vegetarian North Indian Recipes recipe with bhindi (lady finger/okra) - thinly sliced, onion - roughly chopped, inch ginger. Ready in 50 min, serves 3.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Scale the servings dynamically to update the ingredient checklist counts.
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Directions
27 steps- 1
To begin making the Bhindi Masala Gravy Recipe, make sure to first rinse and dry each Bhindi
bhindi (lady finger/okra) - thinly sliced(250 grams) - 2
This process is done in order to ensure that the bhindi doesn't get sticky while cooking it
bhindi (lady finger/okra) - thinly sliced(250 grams)inch cinnamon stick (dalchini)(1) - 3
After wiping the bhindis dry, slit the bhindi vertically till about half an inch from the tail (thinly sliced), so that each bhindi is slit but held together by the tail
bhindi (lady finger/okra) - thinly sliced(250 grams)inch ginger(1)inch cinnamon stick (dalchini)(1) - 4
Heat oil for cooking into a pan; add the bhindi, sprinkle some salt and saute the bhindi until cooked
bhindi (lady finger/okra) - thinly sliced(250 grams)salt - to tastesalt - to taste - 5
Cover the pan of the bhindi partially while it is cooking
bhindi (lady finger/okra) - thinly sliced(250 grams) - 6
This will help the bhindi steam cook, at the same time roast a bit
bhindi (lady finger/okra) - thinly sliced(250 grams) - 7
Keeping the lip ajar, helps the steam at the same time, trap a little steam
- 8
It will take a good 10 minutes to cook the bhindi
bhindi (lady finger/okra) - thinly sliced(250 grams) - 9
Keep stirring to ensure it gets roasted well on all sides
- 10
Next step is to make the gravy for the Bhindi Masala
bhindi (lady finger/okra) - thinly sliced(250 grams) - 11
Add the tomatoes, into a mixer grinder and make a puree
tomatoes - roughly chopped(3) - 12
Keep aside
- 13
In a mixer grinder, add garlic, onions, ginger, chillies, cloves, cardamom, cinnamon stick and made and grind it to a smooth paste
onion - roughly chopped(1)inch ginger(1)cloves garlic(5)green chillies - chopped(2)cloves (laung)(2)cardamom (elaichi) pods/seeds(1)inch cinnamon stick (dalchini)(1)red chilli powder(1/2 teaspoon) - 14
Keep aside
- 15
Heat oil in a pan on medium heat; add in the bay leaf and saute for about 10 seconds
bay leaf (tej patta)(1) - 16
After 10 seconds, add in the onions garlic and spice paste and saute for 2 to 3 minutes
onion - roughly chopped(1)cloves garlic(5) - 17
Add the turmeric powder, red chilli powder, coriander powder and mix everything well
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1 teaspoon) - 18
Cook for about a minute until the raw smell goes away
- 19
Next, add the tomato puree, curd and salt
tablespoons curd (dahi / yogurt)(2)salt - to tastesalt - to taste - 20
It will take about 2 to 3 minutes over medium heat for the tomato to cook
- 21
Check the salt and allow the masala to be thick
salt - to tastesalt - to taste - 22
Once done, add the roasted bhindi into the masala gravy
bhindi (lady finger/okra) - thinly sliced(250 grams) - 23
Check the salt and turn the heat to high and cook for another minute so that the bhindi gets coated well with the masala
bhindi (lady finger/okra) - thinly sliced(250 grams)salt - to tastesalt - to taste - 24
After a couple of minutes, add the crushed kasuri methi and turn off the heat
kasuri methi (dried fenugreek leaves)(1 tablespoon) - 25
Garnish the Bhindi Masala Gravy with chopped coriander leaves and serve hot
bhindi (lady finger/okra) - thinly sliced(250 grams)onion - roughly chopped(1)green chillies - chopped(2)tomatoes - roughly chopped(3)coriander powder (dhania)(1 teaspoon) - 26
Serve Bhindi Masala Gravy along with Paneer Biryani, Jackfruit Biryani or any Biryani of your choice for a vegetarian lunch or dinner
bhindi (lady finger/okra) - thinly sliced(250 grams) - 27
If can also serve the along with Tawa Paratha and Boondi Raita for an Indian lunch or dinner
Rate this recipe
