Shahi Bhindi Masala Gravy: Another okra curry recipe with a rich and creamy onion and tomato sauce gravy. It’s probably one of the most popular creamy okra curry recipes served with roti and naan in many restaurants. The same method can be used with other vegetables such as potatoes, gobi, and even paneer.
The shahi curries can be prepared in a variety of ways. In fact, the majority of restaurants make the shahi curry base without tomatoes. However, some people prefer tomatoes, and I used them in this recipe as well.
Unlike other north Indian gravy recipes, shahi bhindi curry is made by simmering tomato, onion, ginger, and garlic. Traditional Indian curries are made by sautéing tomato and onions in ghee or oil and then grinding them to a fine thick paste. Most of our curries are built around an onion and tomato sauce gravy. However, in shahi recipes, the tomato and onion are boiled in water before being ground into a thick sauce. When compared to other curries that have a dark red colour, boiling would help to achieve a rich yellow colour in the gravy. In addition, the shahi curry base would include a large amount of almonds and cashews to make it more creamy and rich.
The recipe for shahi bhindi curry is extremely simple, but there are a few tips and recommendations to make it perfect. First, wipe the bhindi with a dry cloth and cut it; if there is moisture, the bhindi becomes sticky. Also, sauté the bhindi on medium heat until it is completely cooked. Finally, adding cream is optional, but it makes the gravy more rich and tasty, similar to shahi paneer.
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Shahi Bhindi Masala Gravy Recipe Card:
Shahi Bhindi masala Gravy
For tomato onion paste:
- 1 onion (roughly chopped)
- 2 tomato (roughly chopped)
- 3 clove garlic
- 1 inch ginger
- 10-15 whole cashew / kaju
- 5 badam / almonds
- 2 cup water
- 2-3 tbsp oil
- 10-12 okra / bhindi (chopped) (chopped)
- 1 inch cinnamon / dalchini
- 2 cloves / lavang
- bay leaf / tej patta
- 1/4 tsp turmeric / haldi
- 1 tsp kashmiri red chilli powder / lal mirch powder
- 1/2 tsp coriander powder
- 1/4 tsp cumin powder / jeera powder
- 1 tsp salt
- 1/4 cup curd / yogurt (whisked)
- 1 cup water
- 2 tbsp cream
- 1/4 tsp garam masala
- 1 tsp kasuri methi / dry fenugreek leaves (crushed)
Step-by-step instructions for making bhindi curry:
- To begin, make onion tomato paste by simmering 1 onion, 2 tomatoes, 3 clove garlic, 1 inch ginger, 10 whole cashews, and 5 badam in 2 cup water for 10 minutes.
- Allow to cool completely before blending into a smooth paste. set aside
- Now, heat a kadai with 2 tablespoons oil and sauté 10 okra.
- Cook the okra until it turns a dark brown colour. Set aside.
- Additional heat 2 tbsp oil and sauté 1 inch cinnamon, 2 cloves, and 1 bay leaf until aromatic.
- Now, add the prepared onion tomato paste and cook for a minute.
- Cover and cook for 10 minutes, or until the onion paste is completely cooked.
- Check to see if the onion tomato paste has thickened.
- Add in 1/4 teaspoon turmeric, 1 teaspoon chilli powder, 1/2 teaspoon coriander powder, 1/4 teaspoon cumin powder, and 1 teaspoon salt Sauté on low heat.
- Continue to stir continuously while adding 1/4 cup curd over a low flame.
- Mix in 1 cup of water as well. As needed, adjust the consistency by adding water.
- Now stir in the fried bhindi.
- Boil for 2 minutes, or until the bhindi has absorbed the masala.
- Ad in 2 tablespoons cream, 1/4 teaspoon garam masala, and 1 teaspoon kasuri methi combine thoroughly
- Finally, serve the masala with roti or paratha.
- First, thoroughly cook the bhindi before adding it to the gravy. Otherwise, you may end up with sticky bhindi.
- Also, keep the flame low and whisk the curd thoroughly before adding it, or the curd may curdle.
- In order to make the shahi masala more creamy, add more cream.
- Finally, when prepared more creamy, shahi bhindi masala tastes fantastic.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.