Awadhi Bhindi Do Pyaza with Butter Naan

Instructions

1. 1

   Preparation: Wash the okra and pat it completely dry with a kitchen towel. This is a crucial step to prevent it from becoming slimy. Trim the ends and cut the okra into 1.5-inch pieces. Finely chop 2 onions and cut the remaining onion into 1-inch square petals. Puree the tomatoes and whisk the curd until smooth.

2. 2

   Shallow-Fry Okra: Heat 2.5 tbsp of ghee in a wide, heavy-bottomed pan or kadai over medium heat. Add the cut okra and fry for 7-8 minutes, stirring occasionally, until it's about 80% cooked, lightly browned, and no longer slimy. Remove with a slotted spoon and set aside.

3. 3

   Temper Spices & Sauté Onions: In the same pan, add the remaining 1.5 tbsp of ghee. Once hot, add the cumin seeds, green cardamom, cloves, and cinnamon stick. Sauté for 30-40 seconds until they release their aroma. Add the finely chopped onions and sauté for 8-10 minutes until they turn a deep golden brown.

4. 4

   Cook the Masala Base: Add the ginger-garlic paste and cook for 1 minute until the raw smell disappears. Add the tomato puree, turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Cook this masala mixture for 5-6 minutes, stirring frequently, until it thickens and you see ghee separating at the edges.

5. 5

   Incorporate Yogurt: Reduce the heat to the lowest setting. Slowly add the whisked curd to the pan, stirring continuously and vigorously to prevent it from curdling. Once fully incorporated, cook for another 2-3 minutes until the gravy thickens slightly. Stir in the sugar.

6. 6

   Combine and Simmer: Add the fried okra and the onion petals to the gravy. Gently fold everything together to coat well. If the gravy is too thick, add up to 1/4 cup of warm water to reach your desired consistency.

7. 7

   Final Touches (Dum): Cover the pan with a tight-fitting lid and cook on low heat (dum) for 5-7 minutes. This allows the okra to absorb all the flavors of the gravy. Turn off the heat, stir in the garam masala and the optional kewra water. Garnish with freshly chopped coriander leaves and serve hot.