Shahi Bhindi

Name: Shahi Bhindi
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g bhindi (washed well, dried completely, trimmed and cut into 2 inch pieces); 2 pcs onion (medium, sliced); 2 pcs tomato (medium, chopped); 12 pcs cashews (soaked in warm water for 15 minutes); 0.5 cup yogurt (plain, whisked); 1 tbsp ginger-garlic paste; 2 pcs green chili (slit); 3 tbsp oil; 0.5 tsp cumin seeds; 1 pcs bay leaf; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 tsp kasuri methi (crushed between palms); 0.5 tsp salt; 0.5 cup water (for grinding and adjusting gravy); 2 tbsp coriander leaves (chopped)

RATING

4.6/5(95)

TASTE SCORE

9/10

Tender okra cooked in a lightly rich onion-tomato gravy with yogurt, cashews, and warm spices. This North Indian-style bhindi dish feels festive without being too heavy and pairs nicely with roti or jeera rice.

PREP

20m

COOK

25m

SERVES

1 KATORI

216 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Prep the bhindi and soak the cashews.
1.Wash the bhindi well and dry it completely with a kitchen towel.
2.Trim the ends and cut the bhindi into 2 inch pieces.
3.Soak the cashews in warm water for 15 minutes.
4.Whisk the yogurt in a bowl until smooth.
TIPDry bhindi well before cooking so it stays less sticky in the pan.
fry · ~10 min
Cook the bhindi lightly.
Heat 2 tbsp oil in a wide pan over medium heat. Add the bhindi and cook, stirring gently, until it loses most of its stickiness and looks lightly blistered, 8 to 10 minutes. Remove to a plate.
TIPDo not cover the pan while cooking bhindi, or it can turn slimy.
mix · ~2 min
Make the shahi paste.
Blend the soaked cashews with the yogurt and 2 to 3 tbsp of the measured water into a smooth paste. Keep it ready.
saute · ~12 min
Cook the onion and tomato masala.
1.Heat the remaining 1 tbsp oil in the same pan.
2.Add cumin seeds and bay leaf and cook until fragrant, about 20 seconds.
3.Add sliced onion and cook until light golden, 5 to 6 minutes.
4.Add ginger-garlic paste and green chili, then cook 1 minute.
5.Add tomato and cook until soft and pulpy, 4 to 5 minutes.
saute · ~3 min
Add the spices and shahi mixture.
Lower the heat and add turmeric powder, red chili powder, coriander powder, and salt. Mix in the cashew-yogurt paste and cook gently for 2 to 3 minutes, stirring continuously so the yogurt does not split.
TIPKeep the heat low after adding yogurt for a smooth, creamy gravy.
simmer · ~5 min
Simmer the bhindi in the gravy.
Add the cooked bhindi and the remaining water. Mix gently and simmer uncovered for 4 to 5 minutes until the gravy coats the bhindi well. Finish with garam masala and kasuri methi.
garnish
Garnish with coriander leaves.
serve
Serve hot with roti, naan, or jeera rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the okra fully before cutting; even a little surface moisture makes bhindi slimier in the pan.
2
Use a wide pan for the first cook so the bhindi blisters instead of steaming and turning mushy.
3
Let the onion-tomato masala turn soft and jammy before adding the cashew-yogurt paste, or the gravy can taste raw.
4
Lower the heat before stirring in the yogurt-cashew paste and keep stirring to prevent splitting.
5
Simmer the bhindi in the gravy only until coated; overcooking after adding it can make the pieces break and get sticky again.
6
Crush the kasuri methi between your palms right before adding for a stronger restaurant-style aroma.
7
This dish reheats well on low heat; add a splash of water if the gravy thickens too much in the fridge.

RECIPE VARIATIONS

Adapt it for your goals.

jain

Jain

Skip onion, garlic, and ginger; build the gravy with tomato, cashew, yogurt, green chili, and a little extra coriander powder for a Jain-friendly version.

vegan