Mughlai Bhindi Recipe - Spicy Okra Curry
A vegetarian Mughlai recipe with bhindi (lady finger/okra), onion, tomato. Ready in 45 min, serves 2.
Curated byZainab Khan🇮🇳
Instructions
11 steps- 1
To begin making Mughlai Bhindi, firstly dry roast all the ingredients listed under ‘To Grind’ like the coriander seeds, cumin seeds, red chili flakes, fennel seeds, whole black peppercorns and badam and grind it into a fine powder
bhindi (lady finger/okra)(150 grams)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1/2 teaspoon)coriander (dhania) seeds(2 tablespoon)cumin seeds (jeera)(1/2 teaspoon)red chilli flakes(3/4 teaspoon)fennel seeds (saunf)(1/2 teaspoon)whole black peppercorns(1/2 teaspoon)badam (almond)(10) - 2
Add onions and tomato to a preheated pan and saute it until the tomatoes becomes mushy
onion(110 grams)tomato(1) - 3
Grind this in the same blender having the above spice powder to a smooth paste
ginger garlic paste(1/2 tablespoon)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1/2 teaspoon) - 4
Cut bhindi into 2 inch pieces
bhindi (lady finger/okra)(150 grams) - 5
Add a tablespoon of oil in a pan and saute the bhindi until it turns to golden in colour and is well roasted
bhindi (lady finger/okra)(150 grams) - 6
Remove it from the pan and set it aside
- 7
To the same pan add the remaining oil and add ginger garlic paste and saute until it changes colour
ginger garlic paste(1/2 tablespoon) - 8
Add the onion and masala paste and saute until the raw smell of the onions goes away
onion(110 grams)ginger garlic paste(1/2 tablespoon)garam masala powder(1/2 teaspoon) - 9
Now add okra, remaining spices and a cup of water and cook on medium flame
- 10
Once the curry starts leaving oil from the sides, add water to get desired consistency or just serve as it is
- 11
Serve Mughlai Bhindi with Homemade Butter Naan or Whole Wheat Palak Naan
bhindi (lady finger/okra)(150 grams)whole black peppercorns(1/2 teaspoon)
Rate this recipe
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Mughlai Bhindi Recipe - Spicy Okra Curry
A vegetarian Mughlai recipe with bhindi (lady finger/okra), onion, tomato. Ready in 45 min, serves 2.
Curated byZainab Khan🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
11 steps- 1
To begin making Mughlai Bhindi, firstly dry roast all the ingredients listed under ‘To Grind’ like the coriander seeds, cumin seeds, red chili flakes, fennel seeds, whole black peppercorns and badam and grind it into a fine powder
bhindi (lady finger/okra)(150 grams)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1/2 teaspoon)coriander (dhania) seeds(2 tablespoon)cumin seeds (jeera)(1/2 teaspoon)red chilli flakes(3/4 teaspoon)fennel seeds (saunf)(1/2 teaspoon)whole black peppercorns(1/2 teaspoon)badam (almond)(10) - 2
Add onions and tomato to a preheated pan and saute it until the tomatoes becomes mushy
onion(110 grams)tomato(1) - 3
Grind this in the same blender having the above spice powder to a smooth paste
ginger garlic paste(1/2 tablespoon)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1/2 teaspoon) - 4
Cut bhindi into 2 inch pieces
bhindi (lady finger/okra)(150 grams) - 5
Add a tablespoon of oil in a pan and saute the bhindi until it turns to golden in colour and is well roasted
bhindi (lady finger/okra)(150 grams) - 6
Remove it from the pan and set it aside
- 7
To the same pan add the remaining oil and add ginger garlic paste and saute until it changes colour
ginger garlic paste(1/2 tablespoon) - 8
Add the onion and masala paste and saute until the raw smell of the onions goes away
onion(110 grams)ginger garlic paste(1/2 tablespoon)garam masala powder(1/2 teaspoon) - 9
Now add okra, remaining spices and a cup of water and cook on medium flame
- 10
Once the curry starts leaving oil from the sides, add water to get desired consistency or just serve as it is
- 11
Serve Mughlai Bhindi with Homemade Butter Naan or Whole Wheat Palak Naan
bhindi (lady finger/okra)(150 grams)whole black peppercorns(1/2 teaspoon)
Rate this recipe
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