Masala Me Up!
A creamy and delicious okra curry that will tingle your taste buds!
| Servings | Prep Time |
| 3people | 15minutes |
| Cook Time |
| 25minutes |
|
|
Ingredients
for the tomato paste
other ingredients
- 250grams bhindi/okra/lady finger
- 1large onion finely chopped
- ½tsp kasuri methi / dry fenugreek leavescrushed
- 2tbsp chopped coriander leaves/dhania patta
- 1 small to medium tej patta or bay leaf
- ¼tsp turmeric powder (haldi)
- ½tsp red chilli powder/lal mirch powder
- ½tsp coriander powder (dhania powder)
- tsp cumin powder/jeera
- 2tbsp Oilfor making gravy
- 2tbsp Oilfor making gravy
- Saltas required
Instructions
- Wash the bhindi
- Once the bhindi is completely dry, chop them into 1.5 to 2.5 inch pieces.
- In a bowl mix 3/4 cups roughly chopped tomatoes, 1/2 inch chopped gigner, 4 to 5 garlic cloves and 1 or 2 green chillies. Blend in belnder.
- Now add 2 tbsp yoghurt with 2 cloves, 1 green cardamom, 1/2 inch cinnamon and a single strand of mace. Blend until smooth paste is got.
- In a pan add 2 tbsp oil and place over medium heat. Now add the bhindi and saute. Lower the flame to simmer.
- Stir and saute until the bhindi is almost cooked Lightly brown from the sides.
- Remove and keep aside.
- Now in a kadai, add 2 tbsp oil.
- Once the oil is heated add tej patta and fry for about 7 seconds.
- Now, add the 1.2 cup finely chopped onions.
- Stir.
- Once the onions turn light golden, lower the flame.
- Now, add 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp coriander powder and 1/2 tsp cumin powder.
- Stir well.
- Add the paste you had made earlier.
- Stir well.
- Keep on low flame and saute till oil leaves sides.
- Add 3/4 cup water. Add salt as required.
- Now add he bhindi and cook for about 5 to 7 minutes.
- add 1/2 tsp kasuri methi and 1 or 2 tbsp of low fat cream.
- Stir well. Now add 2 tbsp of chopped coriander and stir.
- Serve hot!
Recipe Notes
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