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shahi bhindi curry recipe | shahi bhindi gravy recipe | bhindi curry recipes

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shahi bhindi curry recipe with step by step photos – okra or bhindi in a creamy rich gravy. this restaurant style shahi bhindi gravy is a good side dish with chapatis or parathas.

sharing a favorite bhindi curry recipe which is also my mother’s signature dish. many of her friends and family members ask her for this shahi bhindi recipe. it was time i thought i should add this recipe on the blog too. though most of the times i make this very simple bhindi do pyaaza. but on occasions i do make this rich gravy with bhindi.

as a family we are all bhindi lovers and bhindi is made once a week at home. there are already many bhindi curry recipes on the blog like:

  1. dahi wali bhindi recipe
  2. bhindi masala gravy recipe
  3. vendakkai sambar recipe
  4. bendakaya pulusu recipe (andhra style okra gravy with tamarind)
  5. masala bhindi recipe (a semi dry bhindi curry)

this restaurant style shahi bhindi recipe is simple and calls for the usual ingredients like onions, tomatoes and cashews to make a nice creamy gravy. you can easily add blanched almonds instead of cashews. the recipe also uses fresh curd and cream.

shahi bhindi gravy is restaurant style and goes very well as a side dish with tandoori rotis, parathas or chapatis.

if you are looking for more bhindi recipes then do check aloo bhindibhindi bhaji, ladies finger fry and kurkuri bhindi recipe.

shahi bhindi curry recipe below:

4.6 from 10 votes
shahi bhindi curry recipe | shahi bhindi gravy recipe
prep time
25 mins
cook time
35 mins
total time
1 hr
 
shahi bhindi recipe - okra or bhindi in a rich creamy gravy. good side dish with chapatis or parathas.
course: main course
cuisine: mughlai, north indian
servings: 3 to 4
author: dassana
ingredients (1 cup = 250 ml)
for sauteing the bhindi:
  • 250 grams bhindi (okra or lady finger)
  • ½ teaspoon chaat masala
  • ¼ teaspoon salt
  • 4 to 5 tablespoon oil
other ingredients for shahi bhindi curry:
  • ½ teaspoon cumin seeds (jeera)
  • 1 pinch asafoetida (hing)
  • 1 large onion, thinly sliced Or 150 grams onions Or 1 heaped cup sliced onions
  • 1 medium to large tomato Or 100 grams tomatoes Or 1/3 cup finely chopped tomatoes
  • 1 inch ginger + 4 to 5 medium garlic + 2 green chilies - crushed to a paste in mortar-pestle or ground in a small grinder
  • 14 to 15 cashews powdered in a dry grinder (add 14 to 15 blanched almonds instead of cashews)
  • 2 tablespoon besan (gram flour)
  • ½ cup fresh curd (dahi or yogurt)
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon coriander powder (dhania powder)
  • 1 to 1.25 cups water or add as required
  • 2 tablespoon fresh cream Or 1 tablespoon milk powder Or 1 to 2 tablespoon grated khoya (mawa or evaporated milk solids)
  • ½ teaspoon garam masala powder
  • ½ teaspoon kasuri methi (dry fenugreek leaves) - crushed (optional)
  • 1 to 2 tablespoon chopped coriander leaves for garnish (dhania patta)
  • salt as required
how to make recipe
sauteing bhindi:
  1. rinse 250 grams bhindi (okra) in water. then wipe dry them with a kitchen towel or just allow to dry them naturally in a plate.

  2. slice off the crown and base of each bhindi and make a slit on one side.
  3. sprinkle 1/2 tsp chaat masala and 1/4 tsp salt.
  4. mix and toss the bhindi very well with the salt and chaat masala. keep aside for 5 minutes.
  5. heat 4 to 5 tbsp oil in a pan and add the bhindi. stir very well.
  6. saute the bhindi till they become tender and are just about cooked. no need to brown them.
  7. drain them on kitchen paper towels.
prepping other ingredients for shahi bhindi:
  1. in a dry grinder, powder 14 to 15 cashews finely. if some fat releases while powdering the cashews, its alright. keep aside.
  2. beat 1/2 cup fresh curd till smooth and keep aside.
  3. crush 1 inch ginger + 4 to 5 garlic + 2 green chilies, crushed to a paste in mortar-pestle. you can also grind these in a small grinder. also slice the onions thinly and chop the tomato.
making shahi bhindi gravy:
  1. in the same pan, add 1/2 tsp cumin seeds and a pinch of asafoetida. saute till the cumin seeds crackle.
  2. then add 1 heaped cup of sliced onions. stir very well.
  3. saute the onions till they light golden.
  4. then add the crushed ginger-garlic-green chili paste. stir and saute till the raw aroma of ginger-garlic goes away.
  5. add 1/3 cup finely chopped tomatoes.
  6. stir and then add the ground cashew powder.
  7. on a low to medium flame, stir and saute for 5 to 6 minutes till you see oil releasing from the sides.
  8. then add 2 tbsp besan or gram flour, 1/4 tsp turmeric powder and 1/2 tsp coriander powder.
  9. stir and saute for a minute.
  10. lower the flame and then add the beaten curd gradually.
  11. as soon as you add the curd, quickly stir so that the curd does not curdle.
  12. stir and mix very well.
  13. now add 1 to 1.25 cups water. stir again well.
  14. season with salt as required.
  15. simmer the gravy for 2 minutes. then add the sauteed bhindi. stir very well.
  16. now add 1 tbsp milk powder/dairy whitener. 2 tbsp milk powder can also be added, but it makes the gravy a little more sweet. 

  17. substitutes for milk powder is fresh cream and khoya. if adding khoya you can add once the tomatoes are sauteed well. saute the khoya for a minute. if adding cream, then add right at the end when the bhindi gravy is done.

  18. stir again. cover and allow the bhindi gravy to simmer for 7 to 8 minutes on a low flame.

  19. lastly add 1/2 tsp garam masala powder. you can also add 1/2 tsp kasuri methi at this step. stir well.
  20. garnish with chopped coriander leaves and serve shahi bhindi curry with chapatis or rotis.


lets start step by step shahi bhindi curry recipe:

1. rinse 250 grams bhindi (okra) in water. then wipe dry them with a kitchen towel or just allow to dry them naturally in a plate.

2. slice off the crown and base of each bhindi and make a slit on one side.

3. sprinkle ½ tsp chaat masala and ¼ tsp salt.

4. mix and toss the bhindi very well with the salt and chaat masala. keep aside for 5 minutes.

5. in a dry grinder, powder 14 to 15 cashews finely. if some fat releases while powdering the cashews, its alright. you can also substitute blanched almonds, instead of cashews.

6. beat ½ cup fresh curd/dahi and keep aside.

7. crush 1 inch ginger + 4 to 5 garlic + 2 green chilies, crushed to a paste in mortar-pestle. you can also grind these in a small grinder. also thinly slice 1 large onion and chop 1 medium to large tomato finely.

8. heat 4 to 5 tbsp oil in a pan and add the bhindi. stir very well.

9. on a low to medium flame, saute the bhindi till they become tender and are just about cooked. no need to brown them. you can saute the bhindi in batches too.

10. drain them on kitchen paper towels.

11. in the same pan, add ½ tsp cumin seeds and a pinch of asafoetida. saute till the cumin seeds crackle.

12. then add 1 heaped cup of sliced onions.

13. stir very well.

14. saute the onions till they turn light golden.

15. then add the crushed ginger-garlic-green chili paste. stir and saute till the raw aroma of ginger-garlic goes away.

16. add ⅓ cup finely chopped tomatoes.

17. stir and then add the ground cashew powder.

18. on a low to medium flame, stir and saute the masala mixture for 5 to 6 minutes till you see oil releasing from the sides.

19. then add 2 tbsp besan or gram flour, ¼ tsp turmeric powder and ½ tsp coriander powder. besan is added to prevent the yogurt from getting curdled.

20. stir and saute for a minute.

21. keep the flame to the lowest and add the beaten curd gradually.

22. as soon as you add the curd, quickly stir so that the curd does not curdle.

23. stir and mix very well.

24. now add 1 to 1.25 cups water.

25. stir again well.

26. season with salt as required and simmer for two minutes.

27. add the bhindi.

28. stir bhindi curry very well.

29. now add 1 tbsp milk powder/dairy whitener. 2 tbsp milk powder can also be added, but it makes the bhindi gravy more sweet. substitutes for milk powder is fresh cream and khoya. if adding khoya you can add once the tomatoes are sauteed well. saute the khoya for a minute or two. if adding cream, then add right at the end when the gravy is done. we always add cream, but on this day i ran out of cream and hence added milk powder.

30. stir again.

31. cover and allow the bhindi gravy to simmer for 7 to 8 minutes on a low flame. do keep a check so that the bhindi does not become mushy.

32. lastly add ½ tsp garam masala powder. you can also add ½ tsp kasuri methi at this step.

33. stir bhindi curry well.

34. garnish with chopped coriander leaves and serve shahi bhindi curry with chapatis or rotis.




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This post was last modified on May 5, 2018, 2:14 pm

    Categories Curry RecipesDinner RecipesKids RecipesMughlai RecipesNorth Indian RecipesPopular Indian Recipes

View Comments (56)

  • Shahi Bhindi looking good, and taste will also be nice. But recipe is little bit lengthy. But try soon.You are very creative. I admire your cooking skills.

  • Hi Dassana,
    Firstly must say Ur site is truly fab.
    I have not stopped cooking since I came across ur recepies.
    U are bang on with the details of every recepie. My kids loves eating every dish I try...specially the paneer ones as all of them came out yummy....
    Thank You so much....

    • welcome reena. glad to know this. thanks for sharing positive review on recipes.

  • So creamy. ..I m a big fan of u...I m pure non vegetarian. .but I love eating different types of vegetarian dishes...which I cant cook..so It is your blog...where I have got lots of many veg dishes. ..Thanks

  • You are a fabulous cook!
    I just came across your blog and truly loved it.

    I am still exploring but loved all that i saw here. I am learning to cook and living far away from India its such a great support for learning.
    you don't fail to capture all important details yet keep it simple.

    I am truly impressed and inspired to try harder to learn cooking.
    God Bless You!

    Keep up the good work!

  • I had this dish in a restaurant not too long ago. I looked it up and found your post. This is such an intricate dish, I had no idea. Nice job on your photos, it is such a yummy dish.

  • Hi..
    I like ur recipes n try them too...
    Ur way of sharing the recipes izz really awsm.. Thank u so much but I was wondering if u have any app for ur recipe website...
    I would love to have that app on my mobile
    Plzzz do reply

    • welcome swati. glad to know this. we have not made the APP for website. will do so in future.

  • hi dassana your every recipe really very yummy and i tried ur almost recipe very tasty shahi bhindi also too much yummy.

  • hi, I tried dis sahi vindi 2day.. n its so testy.. all my family members loved it.. Thanx Dassana :)
    I jst cm 2knw dis blog yestrday while searching 4juice item..n my goodness I got dis one

  • hii, i like u r recipes and me shahi bhendi banawali, khup tasty zali hoti, saglyanna aawadali,
    thank u so much.... :-)

      • Dear Dassana & Amit thanks to u.......
        Tumcha blog mazyasahi mazi hobby zalay,,,,
        khup masta masta n tasty and fakta hotels madhe naw aiklelya recipes ithe easy easy way madhe aahet..
        thanks to u so much.....:-) :-)
        bye

  • I tried this recipe today, it tasted so good, everyone loved it :D
    Thank you from Pakistan :)

  • hi...i like Bendi.. i was searching for Bendi curry recipe.. so i tried this, it came out very deliciously..yum yum v all liked it.. thanks

  • I prepared Hindi curry as per your recipe for 25 persons during the. Party which I toasted tom relatives every one enjoyed it and it came out awesome.

  • Hi Dassana,

    I am a big fan of your recipes. Have tried most of them and they taste awesome! Thanks for the blog! Can you share more South Indian recipes with brinjal?

  • I made this today. And the result was awsome. Way way better than i expected. Who knew vindi ( okra) can b this tasty!!

  • Hey i dnt wan to use onion ginger garlic wil it taste good withouy tat i can use saunt powder ,,Pls reply i wann try tis coz every alternative day we make binde so

    • onions do give some taste and flavor. use a pinch of asafoetida/hing to mimic the flavors of onion and garlic. also you can use saunf powder.

  • I am a big follower of Ur blog..the way you represent Ur recipes with pics is very fascinating. I have tried Ur many recipes..the step by step representation makes it very easy for anyone to understand..great work.

  • hi dasanna..ur recipes are too good. I don't go to any website apart from urs...even if I browse...I come back to yours.. good job...keep posting new recipes..thx

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