Lunch
Shahi Bhindi Recipe in Cashew Nut Gravy - Okras in Cashew Nut Curry Step By Step
Learn how to prepare Shahi Bhindi Recipe in Cashew Nut Gravy - Okras in Cashew Nut Curry Step By Step with this simple recipe. Perfect for Lunch and ideal for North Indian Recipes lovers....
⏱️
10 Min Prep
🔥
40 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 300 grams Bhindi (Lady Finger/Okra) - cut in 1 inch length
- 1/2 teaspoon Red Chilli powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Garam masala powder
- 2 tablespoon Fresh cream
- 1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- 2 teaspoon Sunflower Oil
- 1 tablespoon Ghee
- 1 Onions - roughly chopped
- 1/4 cup Cashew nuts
- 1 Tomato - chopped
- 4 Garlic
- 1 teaspoon Ginger - grated
- 2 Cardamom (Elaichi) Pods/Seeds
- 2 Cloves (Laung)
- 1/2 inch Cinnamon Stick (Dalchini)
- 1 Green Chillies
- 1/2 teaspoon Cumin (Jeera) seeds
Instructions
1
To begin making the Shahi Bhindi method in Cashew Nut curry base - Okras in Cashew Nut Curry, first prepare the bhindi and get all the elements ready and keep aside.bring to temperature a teaspoon of cooking oil in a heavy bottomed pot or a skillet.
2
stream in in the jeera and allow it to crackle. stream in in cardamom, cinnamon stick, clove and swirl around for few seconds. stream in in onions, garlic and ginger and saute until the onions are pink and soft.stream in in cashew nuts, green chili and saute for a minute along with the onions.stream in in tomatoes and saute well until all the raw smell goes off, tomatoes are soft and spices releases roasted aroma.
3
Once all the elements are softened and cooked, turn off the bring to temperature and allow it to cool.Once cooled, grind this shahi masala mixture into a velvety paste.bring to temperature ghee in the same pot as above and stream in in the cut bhindi.
4
dust some seasoning and swirl around saute them for about 5 mins on medium bring to temperature until cooked through. Do not allow them to char but just bake them well.
5
Transfer the cooked bhindi into another mixing bowl.In the same pot, bring to temperature 1 tablespoon of cooking oil.
6
stream in in the ground shahi masala paste, red chili ground mix, turmeric ground mix, garam masala ground mix and saute until the masala is cooked well.stream in in the fried bhindi and swirl around to combine the bhindi well into the shahi masala. stream in in toasty aqua to adjust the consistency of the curry base . Bring the Shahi Bhindi to a brisk bubble and cook thoroughly for 2 to 3 mins.Lastly, stream in in 2 tablespoon of heavy cream and kasuri methi.
7
swirl around and cook thoroughly for another minute and turn off the bring to temperature.
8
swirl around in the minced coriander leaves and offer.offer the Shahi Bhindi in Cashew Nut curry base along with Parathas or margarine Naan, Jeera Rice and Sindhi Kadhi for a excellent weekend party with friends.
Recipe Information
Cuisine
North Indian Recipes
North Indian Recipes
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
50 mins
50 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
40 minsTotal Time
50 minsMaster Chef
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