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Tender okra simmered in a rich, creamy Mughlai-style gravy made with cashews, yogurt, and aromatic spices. A luxurious vegetarian main course that pairs perfectly with naan or roti.
For 4 servings
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.
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.
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.
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.
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.
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.
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Tender okra simmered in a rich, creamy Mughlai-style gravy made with cashews, yogurt, and aromatic spices. A luxurious vegetarian main course that pairs perfectly with naan or roti.
This mughlai recipe takes 55 minutes to prepare and yields 4 servings. At 239.39 calories per serving with 6.06g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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.
Substitute ghee with oil, and use plant-based yogurt and cashew cream instead of dairy yogurt and heavy cream.
Replace the cashew paste with an equal amount of melon seed (magaz) paste or poppy seed (khus khus) paste for a similar creamy texture.
Add 150g of pan-fried paneer cubes or boiled chickpeas along with the okra in the final simmering step.
Use the 'dhungar' method. Place a small steel bowl in the center of the finished curry, add a hot piece of charcoal, pour a few drops of ghee over it, and cover the pan for 2-3 minutes to infuse a smoky aroma.
Okra is an excellent source of dietary fiber, which aids in digestion, helps maintain bowel regularity, and can contribute to a feeling of fullness.
Cashews provide monounsaturated and polyunsaturated fats, which are beneficial for heart health by helping to lower bad cholesterol levels.
The use of yogurt introduces probiotics into the dish, which are beneficial bacteria that support a healthy gut microbiome and improve digestion.
This dish contains a variety of vegetables and spices, providing essential vitamins like Vitamin C and K from okra, and minerals like magnesium from cashews.
The key is to ensure the okra is completely dry before you cut and cook it. Wash it and pat it dry with a towel, or let it air dry for an hour. Frying it in oil before adding it to the gravy also removes the sliminess.
Yogurt can curdle if added to a very hot masala or if not stirred continuously. Always lower the heat to a minimum before adding the whisked yogurt, and stir constantly for a few minutes until it's well incorporated into the gravy.
Shahi Bhindi is moderately healthy. Okra is a great source of fiber, vitamins, and minerals. However, the 'Shahi' preparation involves cream, cashews, and ghee, making it rich and higher in calories and fat. It's best enjoyed as an occasional indulgent meal.
One serving of Shahi Bhindi (approximately 1 cup or 285g) contains around 350-400 calories. The exact number can vary based on the amount of oil, ghee, and cream used.
Yes, you can. For a nut-free version, you can use melon seed (magaz) paste, poppy seed (khus khus) paste, or even a bit of gram flour (besan) roasted in ghee to thicken the gravy and add richness.
This rich curry pairs wonderfully with Indian breads like Naan, Roti, or Paratha. It also goes well with simple steamed Basmati rice or Jeera Rice to balance the richness of the gravy.