Recipe- North Indian Style Bhindi Masala

Okra/Bhindi Masala is a restaurant style vegetarian main course dish. The gravy is tomato based, creamy & has a burst of flavors. Serve with roti or rice.Bhindi/Okra Masala is a creamy, tomato gravy based dish which can be served as main course. This North Indian, gluten-free recipe is fairly simple. Eating this dish for lunch took me down the memory lane. While I hardly ordered this dish at a restaurant since I had something else in my mind, my mom would always order this. That way I did get to taste it because you know moms! I have tried and created that restaurant style dish today for you which I know you will love.

Ingredients

2-3 tomatoes
3-4 garlic cloves
Half inch ginger
3 green chillies
1/2 cup yogurt
3 cloves
1 cinnamon stick
1/4 tsp cardamom
2 tbsp chilly powder
1 tsp turmeric powder
2 tbsp dhania jeera powder
1 tbsp garam masala
2 tbsp kitchen king masala
3/4 cup milk
3 cups chopped okra
Garlic powder & salt as needed
Oil for frying
t tbsp oil
1 large onion finely chopped
2 bay leaf
1-2 tbsp kasoori methi
Cilantro for garnish
1/2 tbsp amchur (dry mango) powder

Method

* In a mixer grinder, add tomatoes, garlic, ginger and green chillies. Blitz them to a smooth paste. Then add yogurt, cloves, cinnamon and cardamom. Continue to blitz it till the whole spices are ground. Keep this aside for now.

* In a bowl, add garam masala, chilly powder, dhania jeera powder, kitchen king masala and turmeric powder, and milk to make a thick masala paste.

* Chop the okra and wash them thoroughly. Pat them dry and fry them in oil. Sprinkle garlic powder, amchur (dry mango) powder and salt while frying. The okra should turn light golden and have a crunch. Strain the oil and place on paper towels to soak the excess oil.

* In the same pan, in the remaining oil, fry the onions and bay leaf. Once the onions are cooked, add the tomato paste along with salt and fry till the oil begins to leave its sides.

* Then add the masala paste and continue to fry it for 2 more minutes.

* Then crush kasoori methi and add to it along with garam masala.

* Lastly add the fried okra to it and mix it lightly.

* Do not overcook the okra at this stage else it will get mushy. Take it off the flame and serve hot. Garnish with cilantro and serve it with any Indian bread or steamed rice.