Shaahi Bhindi

Shaahi Bhindi Recipe
  • Lunch
  • Servings
  • 3Spicy
  • 30 minutesCook Time
  • Cuisine : North Indian
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This Shahi Bhindi is a perfect recipe for any get-together or party, fried okra in creamy cashew sauce does wonder and never fails to impress people, it's finger licking good in taste.


Ingredients

  • 300 grams Bhindi (Lady Finger/Okra)
  • cut in 1-inch length
  • 1/2 teaspoon Red chilli powder
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Garam masala powder
  • 2 tablespoon Fresh cream
  • 1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
  • 2 teaspoon Cooking oil
  • 1 tablespoon Ghee

            To Be Ground into Paste

  • 1 Onions roughly chopped
  • 1/4 cup Cashew nuts
  • 1 Tomato chopped
  • 4 Garlic
  • 1 teaspoon Ginger grated
  • 2 Cardamom (Pods /Seeds)
  • 2 Cloves
  • 1/2-inch Cinnamon Stick
  • 1 Green Chillies
  • 1 teaspoon Shahi jeera (Caraway)
 

Step By Step Method

  • To begin making the Shahi Bhindi Recipe in Cashew Nut Gravy first prepare the bhindi and get all the ingredients ready and keep aside.

    Step 1

    Heat a teaspoon of oil in a Prestige Clip-On cookware. Add the shahi jeera and allow it to crackle. Add cardamom, cinnamon stick, clove and stir for few seconds. Add onions, garlic and ginger and saute until the onions are pink and soft.

    Step 2

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

    Step 3

    Add tomatoes and saute well until all the raw smell goes off, tomatoes are soft and spices releases roasted aroma. Once all the ingredients are softened and cooked, turn off the heat and allow it to cool. Once cooled, grind this shahi masala mixture into a smooth paste using Prestige automatic mixer Grinder.

    Step 4

    Heat ghee in the Prestige Clip-On cookware and add the cut bhindi. Sprinkle some salt and stir fry them for about 5 minutes on medium heat until cooked through. Do not allow them to burn but just roast them well. Transfer the cooked bhindi into another bowl.

    Step 5

    In the same clip on, heat 1 tablespoon of oil. Add the ground shahi masala paste, red chili powder, turmeric powder, garam masala powder and saute until the masala is cooked well and get a cooked aroma from the spices.

    Step 6

    Add the fried bhindi and stir to combine the bhindi well into the shahi masala. Add a warm water depending upon the consistency of the gravy you require. Bring the Shahi Bhindi to a brisk boil and cook for 2 to 3 minutes.

    Step 6

    Add 2 tablespoons of cream and kasuri methi. Stir and cook for another minute and turn off the heat. Stir in the chopped coriander leaves and serve.

    Finally, 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.

     

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