Recipe: Appetizing Bhindi Punjabi Masala

Bhindi Punjabi Masala. Punjabi Bhindi Masala recipe is a celebration of okra. A flavor packed bhindi dish where the spices bring out the sweetness of the okra while the dry mango powder lends a slight tangy touch to the dish. Bhindi masala recipe - A simple North Indian bhindi masala that is great on flavors, tastes Bhindi masala is a healthy dish made of okra, spices, onions & tomatoes.

Ingredients of Bhindi Punjabi Masala

1. Prepare 200 gms of lady finger/okra/bhindi.
2. It's 2 of medium sized onion paste.
3. You need 2 of small sized tomatoe paste.
4. Prepare 7-8 of garlic cloves.
5. Prepare 1/2 inch of ginger.
6. Prepare 2 tsp of chilli powder.
7. You need 1 tsp of garam masala.
8. It's 1/2 tsp of coriander powder/dhanya powder.
9. It's 1 tsp of turmeric powder/haldi.
10. Prepare 2 tbsp of fresh cream.
11. Prepare 1/2 tsp of sugar.
12. You need to taste of Salt.
13. It's as required of Coriander leaves for garnishing.
14. It's as needed of Oil for cooking.

The masala is a basic Punjabi onion-tomato masala seasoned with spices like turmeric, red chilli Restaurant style Bhindi masala gravy with step-by-step pictures. Bhindi Masala is one recipe that I do often other than aloo bhindi bhujiya and it's goes so well with roti/paratha or poori is big plus point. Bhindi masala recipe with video and step by step photos. This is a delicious bhindi masala recipe that I often make at home. this masala bhindi recipe is easy to make and is a semi dry spiced okra curry.

Bhindi Punjabi Masala step by step

1. First chop the bhindi/lady finger’s in 1 OR 1 1/2 inches pieces. Grind the onion and tomatoes into a fine paste. Also grind the garlic and ginger into a fine paste. In a same pan add oil and after it gets heated add the chopped lady fingers/bhindi to the oil. Saute the bhindi’s till they are almost(90%) cooked and their colour turns lightly brown from outside. Remove the bhindi from the pan and keep aside..
2. In the same pan add oil. When the oil gets heated add the onion paste and saute it till the paste turns golden brown. Now add the tomato paste and mix well. Once the tomato paste gets cooked add ginger-garlic paste and again give a nice mix..
3. Add chilli powder,garam masala,coriander powder and haldi to the pan. Add sugar to the paste.(sugar is optional but it's addition balances the sour taste of tomatoes and adds a flavour to the gravy.) Also add salt to the paste s per your taste. Give it a nice mix and cook till the paste releases oil. Now add fresh cream to the paste and saute nicely..
4. Add water to the paste. Let the gravy get cooked properly Add the sauted bhindi/lady finger’s to the paste..
5. Give it a nice mix. Stir the curry and then add the chopped coriander leaves to it. The curry should not be too thin.Keep it slight thicker. Cook the bhindi’s in the gravy on medium flame. See that the bhindi’s do not get over cooked in the gravy. The consistency of the curry should be semi thick..
6. Your Bhindi Punjabi Masala is ready to eat. Serve it hot with roti’s/chapati’s/steamed rice..
7. NOTE : Cut the bhindi’s in 1 to 1 ½ inch pieces. Adding fresh cream to the curry makes the texture of the curry smoother. Adding sugar to the curry balances the sour taste of tomatoes.Addition of sugar is optional. Do not add too much of water to the gravy because it may make the bhindi’s too much mushy. See that the consistency of the curry is semi-thick i.e. not too watery nor too thick also. Do not over cook the curry..

Punjabi chole masala or chana masala is one of the most popular curry dishes from India. In fact in north India no wedding or party is complete until you have chole masala on the. Clean the bhindi with a moist cloth. Make a slit in each of the pieces Add the okra pieces to the mixture and apply the masala properly and let it cook on medium flame. Bhindi Masala is a delicious, easy to make vegetable dish.