Shahi Bhindi Recipe in Cashew Nut Gravy - Okras in Cashew Nut Curry
A vegetarian North Indian Recipes recipe with bhindi (lady finger/okra) - cut in 1 inch length, red chilli powder, turmeric powder (haldi). Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Shahi Bhindi Recipe in Cashew Nut Gravy - Okras in Cashew Nut Curry, first prepare the bhindi and get all the ingredients ready and keep aside
bhindi (lady finger/okra) - cut in 1 inch length(300 grams)cashew nuts(1/4 cup) - 2
Heat a teaspoon of oil in a heavy bottomed pan or a skillet
- 3
Add the jeera and allow it to crackle
- 4
Add cardamom, cinnamon stick, clove and stir for few seconds
cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(1/2) - 5
Add onions, garlic and ginger and saute until the onions are pink and soft
onions - roughly chopped(1)garlic(4)ginger - grated(1 teaspoon) - 6
Add cashew nuts, green chili and saute for a minute along with the onions
onions - roughly chopped(1)cashew nuts(1/4 cup)green chilli(1) - 7
Add tomatoes and saute well until all the raw smell goes off, tomatoes are soft and spices releases roasted aroma
tomato - chopped(1) - 8
Once all the ingredients are softened and cooked, turn off the heat and allow it to cool
- 9
Once cooled, grind this shahi masala mixture into a smooth paste
garam masala powder(1/2 teaspoon) - 10
Heat ghee in the same pan as above and add the cut bhindi
bhindi (lady finger/okra) - cut in 1 inch length(300 grams)ghee(1 tablespoon) - 11
Sprinkle some salt and stir saute them for about 5 minutes on medium heat until cooked through
- 12
Do not allow them to burn but just roast them well
- 13
Transfer the cooked bhindi into another bowl
bhindi (lady finger/okra) - cut in 1 inch length(300 grams) - 14
In the same pan, heat 1 tablespoon of oil
- 15
Add the ground shahi masala paste, red chili powder, turmeric powder, garam masala powder and saute until the masala is cooked well
red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)garam masala powder(1/2 teaspoon) - 16
Add the fried bhindi and stir to combine the bhindi well into the shahi masala
bhindi (lady finger/okra) - cut in 1 inch length(300 grams)garam masala powder(1/2 teaspoon) - 17
Add warm water to adjust the consistency of the gravy
- 18
Bring the Shahi Bhindi to a brisk boil and cook for 2 to 3 minutes
bhindi (lady finger/okra) - cut in 1 inch length(300 grams) - 19
Lastly, add 2 tablespoon of cream and kasuri methi
fresh cream(2 tablespoon)kasuri methi (dried fenugreek leaves)(1/2 teaspoon) - 20
Stir and cook for another minute and turn off the heat
- 21
Stir in the chopped coriander leaves and serve
onions - roughly chopped(1)tomato - chopped(1) - 22
Serve the Shahi Bhindi in Cashew Nut Gravy along with Parathas or Butter Naan, Jeera Rice and Sindhi Kadhi for a perfect weekend party with friends
bhindi (lady finger/okra) - cut in 1 inch length(300 grams)cashew nuts(1/4 cup)
Nutrition Facts
Per serving
Rate this recipe
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Shahi Bhindi Recipe in Cashew Nut Gravy - Okras in Cashew Nut Curry
A vegetarian North Indian Recipes recipe with bhindi (lady finger/okra) - cut in 1 inch length, red chilli powder, turmeric powder (haldi). Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
22 steps- 1
To begin making the Shahi Bhindi Recipe in Cashew Nut Gravy - Okras in Cashew Nut Curry, first prepare the bhindi and get all the ingredients ready and keep aside
bhindi (lady finger/okra) - cut in 1 inch length(300 grams)cashew nuts(1/4 cup) - 2
Heat a teaspoon of oil in a heavy bottomed pan or a skillet
- 3
Add the jeera and allow it to crackle
- 4
Add cardamom, cinnamon stick, clove and stir for few seconds
cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(1/2) - 5
Add onions, garlic and ginger and saute until the onions are pink and soft
onions - roughly chopped(1)garlic(4)ginger - grated(1 teaspoon) - 6
Add cashew nuts, green chili and saute for a minute along with the onions
onions - roughly chopped(1)cashew nuts(1/4 cup)green chilli(1) - 7
Add tomatoes and saute well until all the raw smell goes off, tomatoes are soft and spices releases roasted aroma
tomato - chopped(1) - 8
Once all the ingredients are softened and cooked, turn off the heat and allow it to cool
- 9
Once cooled, grind this shahi masala mixture into a smooth paste
garam masala powder(1/2 teaspoon) - 10
Heat ghee in the same pan as above and add the cut bhindi
bhindi (lady finger/okra) - cut in 1 inch length(300 grams)ghee(1 tablespoon) - 11
Sprinkle some salt and stir saute them for about 5 minutes on medium heat until cooked through
- 12
Do not allow them to burn but just roast them well
- 13
Transfer the cooked bhindi into another bowl
bhindi (lady finger/okra) - cut in 1 inch length(300 grams) - 14
In the same pan, heat 1 tablespoon of oil
- 15
Add the ground shahi masala paste, red chili powder, turmeric powder, garam masala powder and saute until the masala is cooked well
red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)garam masala powder(1/2 teaspoon) - 16
Add the fried bhindi and stir to combine the bhindi well into the shahi masala
bhindi (lady finger/okra) - cut in 1 inch length(300 grams)garam masala powder(1/2 teaspoon) - 17
Add warm water to adjust the consistency of the gravy
- 18
Bring the Shahi Bhindi to a brisk boil and cook for 2 to 3 minutes
bhindi (lady finger/okra) - cut in 1 inch length(300 grams) - 19
Lastly, add 2 tablespoon of cream and kasuri methi
fresh cream(2 tablespoon)kasuri methi (dried fenugreek leaves)(1/2 teaspoon) - 20
Stir and cook for another minute and turn off the heat
- 21
Stir in the chopped coriander leaves and serve
onions - roughly chopped(1)tomato - chopped(1) - 22
Serve the Shahi Bhindi in Cashew Nut Gravy along with Parathas or Butter Naan, Jeera Rice and Sindhi Kadhi for a perfect weekend party with friends
bhindi (lady finger/okra) - cut in 1 inch length(300 grams)cashew nuts(1/4 cup)
About this recipe
A vegetarian North Indian Recipes recipe with bhindi (lady finger/okra) - cut in 1 inch length, red chilli powder, turmeric powder (haldi). Ready in 50 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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