Shahi Bhindi with Taftan

Instructions

1. 1

   Prep Ingredients: Wash the okra and pat it completely dry with a kitchen towel. This is crucial to minimize sliminess. Trim the ends and cut into 1-inch pieces. Drain the soaked cashews and blend with 2-3 tablespoons of water to a very smooth paste. Set aside.

2. 2

   Fry the Okra: Heat oil in a wide pan or kadai over medium-high heat. Add the cut okra in a single layer (fry in batches if needed) and shallow fry for 8-10 minutes, stirring occasionally. Cook until it's lightly browned and the slimy texture is gone. Remove with a slotted spoon and set aside.

3. 3

   Sauté Aromatics: In the same pan, reduce heat to medium and add the ghee. Once warm, add the cumin seeds and let them splutter for about 30 seconds. Add the finely chopped onions and sauté for 7-9 minutes until they turn soft and golden brown.

4. 4

   Build the Masala Base: Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears. Add the tomato puree, turmeric powder, red chili powder, and coriander powder. Cook for 6-8 minutes, stirring frequently, until the masala thickens and you see oil separating at the edges.

5. 5

   Create the Creamy Gravy: Reduce the heat to low. Slowly pour in the whisked yogurt while stirring continuously to prevent it from curdling. Cook for 2-3 minutes. Now, stir in the prepared cashew paste and cook for another 3-4 minutes until the gravy thickens and becomes glossy.

6. 6

   Combine and Simmer: Add the fried okra, salt, and garam masala to the gravy. Gently mix to coat the okra without breaking it. Pour in 1/2 cup of water, stir, and bring to a gentle simmer. Cover the pan and cook on low heat for 5-7 minutes, allowing the okra to absorb the flavors.

7. 7

   Finish and Garnish: Uncover the pan and stir in the heavy cream and crushed kasuri methi. Cook for one final minute. Turn off the heat. Garnish with freshly chopped coriander leaves and serve hot.