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Shahi Bhindi Recipe in Cashew Nut Gravy - Okras in Cashew Nut Curry
North Indian RecipesLunchVegetarian

Shahi Bhindi Recipe in Cashew Nut Gravy - Okras in Cashew Nut Curry

A vegetarian North Indian Recipes recipe with bhindi (lady finger/okra) - cut in 1 inch length, red chilli powder, turmeric powder (haldi). Ready in 50 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories
830kcal
Estimated Cost
₹450-600
Carbs98g
Protein60g
Fats22g
Servings Scaler
4

Instructions

22 steps
  1. 1

    To begin making the Shahi Bhindi Recipe in Cashew Nut Gravy - Okras in Cashew Nut Curry, first prepare the bhindi and get all the ingredients ready and keep aside

    bhindi (lady finger/okra) - cut in 1 inch length(300 grams)cashew nuts(1/4 cup)
  2. 2

    Heat a teaspoon of oil in a heavy bottomed pan or a skillet

  3. 3

    Add the jeera and allow it to crackle

  4. 4

    Add cardamom, cinnamon stick, clove and stir for few seconds

    cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(1/2)
  5. 5

    Add onions, garlic and ginger and saute until the onions are pink and soft

    onions - roughly chopped(1)garlic(4)ginger - grated(1 teaspoon)
  6. 6

    Add cashew nuts, green chili and saute for a minute along with the onions

    onions - roughly chopped(1)cashew nuts(1/4 cup)green chilli(1)
  7. 7

    Add tomatoes and saute well until all the raw smell goes off, tomatoes are soft and spices releases roasted aroma

    tomato - chopped(1)
  8. 8

    Once all the ingredients are softened and cooked, turn off the heat and allow it to cool

  9. 9

    Once cooled, grind this shahi masala mixture into a smooth paste

    garam masala powder(1/2 teaspoon)
  10. 10

    Heat ghee in the same pan as above and add the cut bhindi

    bhindi (lady finger/okra) - cut in 1 inch length(300 grams)ghee(1 tablespoon)
  11. 11

    Sprinkle some salt and stir saute them for about 5 minutes on medium heat until cooked through

  12. 12

    Do not allow them to burn but just roast them well

  13. 13

    Transfer the cooked bhindi into another bowl

    bhindi (lady finger/okra) - cut in 1 inch length(300 grams)
  14. 14

    In the same pan, heat 1 tablespoon of oil

  15. 15

    Add the ground shahi masala paste, red chili powder, turmeric powder, garam masala powder and saute until the masala is cooked well

    red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)garam masala powder(1/2 teaspoon)
  16. 16

    Add the fried bhindi and stir to combine the bhindi well into the shahi masala

    bhindi (lady finger/okra) - cut in 1 inch length(300 grams)garam masala powder(1/2 teaspoon)
  17. 17

    Add warm water to adjust the consistency of the gravy

  18. 18

    Bring the Shahi Bhindi to a brisk boil and cook for 2 to 3 minutes

    bhindi (lady finger/okra) - cut in 1 inch length(300 grams)
  19. 19

    Lastly, add 2 tablespoon of cream and kasuri methi

    fresh cream(2 tablespoon)kasuri methi (dried fenugreek leaves)(1/2 teaspoon)
  20. 20

    Stir and cook for another minute and turn off the heat

  21. 21

    Stir in the chopped coriander leaves and serve

    onions - roughly chopped(1)tomato - chopped(1)
  22. 22

    Serve the Shahi Bhindi in Cashew Nut Gravy along with Parathas or Butter Naan, Jeera Rice and Sindhi Kadhi for a perfect weekend party with friends

    bhindi (lady finger/okra) - cut in 1 inch length(300 grams)cashew nuts(1/4 cup)

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