Shahi Ka Bhindi
Curd-based gravy that is rich and creamy filled with the goodness of Bhindi
Ingredients
250
grams
bhindi
teaspoon
½chaat masala
teaspoon
½cumin seeds
pinch
aof asafoetida
1
large onion
thinly sliced
1
medium to large tomato
15
cashews
powdered
1
gram
tablespoonflour
cup
½curd
teaspoon
¼Turmeric Powder
teaspoon
½Coriander powder
2
tablespoon
fresh cream
teaspoon
½Garam Masala
teaspoon
½dry fenugreek leaves
2
tablespoon
Chopped coriander
for garnish
salt to taste
Oil
make a paste using
1
inch
Ginger
4
to 5 medium garlic
2
Green chilies
Instructions
cooking the bhindi
cut an opening on the side of each bhindi after washing
sprinkle the chaat masala and some salt over it and blend it all together
add the oil to a container and when hot, add the bhindi and saute till they are just about cooked.
lay them on kitchen paper towels to soak up the oil.
making the sauce
add the cumin seeds and asafoetida and saute.
then add the cut onions and cook till onions are brown
add the ginger garlic paste and blend together.
then add in the tomatoes and saute properly
add the cashew powder and cook on a low to medium fire
cook for 5 to 6 minutes and then add the gram flour, turmeric powder and coriander powder
add in the curd, but mix it in quickly so that the curd does not turn sour.
add some water and mix well.
season with salt as needed.
stew the mixture for a few minutes and then add the bhindi and mix properly.
cover the container for 8 minutes on a low flame.
and it’s ready to serve.