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Simple Bhindi masala fry sabji recipe

Shahi Indian Fried Okra Punjabi Bhindi Masala Fry Curry Dhaba Style | Instant Pot Simple Bhindi Masala Fry With Gravy For Chapati

Make simple sabji restaurant style
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine north indian
Servings 6
Calories 83 kcal

Ingredients
  

BHINDI FRY

  • 400 gm Lady finger / Okra / Bhindi
  • As per taste Salt / Namak
  • 1 tbsp Mustard Oil / Sarso Tel
  • 1/2 tsp Cumin / Zeera
  • 1 Capsicum / Shimla mirch
  • 1 Onion / Pyaz
  • 2 Tomatoes / Tamatar
  • 1/2 tsp Turmeric / Haldi
  • 1/2 tsp Kashmiri red Chilli powder
  • 2-3 Chillies / Mirch
  • 1 tbsp fresh Coriander / Hara dhaniya

BHINDI MASALA

  • 1 tbsp Oil / Tel
  • As per taste Salt / Namak
  • 1/2 tsp Cumin / Zeera
  • 1 tbsp Ginger-Garlic paste / Adrakh-Lasan
  • 2 Onion / Pyaz
  • 1/4 tsp Cinnamon / Dalchini powder
  • 1/4 tsp green Cardamom / Hari elaechi powder
  • 1/2 tsp Cumin / Zeera powder
  • 1/2 tsp Turmeric / Haldi
  • 1/2 tsp Kashmiri red Chilli powder
  • 1/2 tsp Coriander powder / Dhaniya
  • 1/2 tsp Garam masala
  • 1 tsp Dry Fenugreek leaves / Kasoori methi
  • 1 tbsp fresh Coriander / Hara dhaniya
  • 4 Tomatoes / Tamatar
  • 3 tbsp Curd / Dahi

Instructions
 

  • Heat Mustard Oil until smoked out.Add Cumin seeds and let them crackle on low few seconds.
  • Add washed dried and cut Bhindi in long pieces. Also add Capsicum cut into medium sized pieces and Onion cut in big chunks.
  • Sauté on medium-high stirring occasionally for about 5 minutes.
  • Add Tomatoes cut in big chunks, Salt, Turmeric, Kashmir red chilli powder and Chillies.
  • Sauté for another 5 minutes stirring occasionally..
  • Add chopped fresh Coriander, sauté for a minute more and then switch off the stove.Transfer it in a bowl.
  • Again heat Oil and keeping heat low add Cumin, let it to crackle few seconds.
  • Add Ginger-Garlic paste or finely chopped. Stirring continuously sauté over low till it starts changing colour.
  • Add finely chopped Onions and sauté over medium-high till golden brownish.
  • Keeping heat low add spices - Cinnamon, green Cardamom, Cumin powder,Kashmiri Chilli powder,Turmeric, Coriander powder, Garam masala, Kasoori methi, fresh Coriander and Salt.
  • Roast spices on low stirring continuously for a minute or two till aromatic.
  • Add Tomatoes made into purée.Cook till tomato purée blends and dries.
  • Add Curd and mix till Curd comes to boil.Add about 1+1/2 cup of Water,cover and let it come to boil for about 1 minute.
  • Add fried Bhindi, mix with lite hand and cover to cook for 2-3 minutes on medium-high heat.
  • Enjoy with Roti, Paratha or Naan.