shahi bhindi curry recipe, shahi bhindi gravy recipe
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4.56 from 9 votes

bhindi curry recipe

shahi bhindi curry recipe - okra or bhindi in a rich creamy gravy. good side dish with chapatis or parathas.
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: main course
Cuisine: mughlai, north indian
Servings: 3 to 4
Author: Dassana Amit


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 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


sauteing bhindi for bhindi curry

  • 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.
  • slice off the crown and base of each bhindi and make a slit on one side.
  • sprinkle 1/2 tsp chaat masala and 1/4 tsp salt.
  • mix and toss the bhindi very well with the salt and chaat masala. keep aside for 5 minutes.
  • heat 4 to 5 tbsp oil in a pan and add the bhindi. stir very well.
  • saute the bhindi till they become tender and are just about cooked. no need to brown them.
  • drain them on kitchen paper towels.

prepping other ingredients for bhindi curry

  • in a dry grinder, powder 14 to 15 cashews finely. if some fat releases while powdering the cashews, its alright. keep aside.
  • beat 1/2 cup fresh curd till smooth and keep aside.
  • 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 bhindi curry

  • in the same pan, add 1/2 tsp cumin seeds and a pinch of asafoetida. saute till the cumin seeds crackle.
  • then add 1 heaped cup of sliced onions. stir very well.
  • saute the onions till they light golden.
  • then add the crushed ginger-garlic-green chili paste. stir and saute till the raw aroma of ginger-garlic goes away.
  • add 1/3 cup finely chopped tomatoes.
  • stir and then add the ground cashew powder.
  • on a low to medium flame, stir and saute for 5 to 6 minutes till you see oil releasing from the sides.
  • then add 2 tbsp besan or gram flour, 1/4 tsp turmeric powder and 1/2 tsp coriander powder.
  • stir and saute for a minute.
  • lower the flame and then add the beaten curd gradually.
  • as soon as you add the curd, quickly stir so that the curd does not curdle.
  • stir and mix very well.
  • now add 1 to 1.25 cups water. stir again well.
  • season with salt as required.
  • simmer the gravy for 2 minutes. then add the sauteed bhindi. stir very well.
  • 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. 
  • 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.
  • stir again. cover and allow the bhindi curry to simmer for 7 to 8 minutes on a low flame.
  • lastly add 1/2 tsp garam masala powder. you can also add 1/2 tsp kasuri methi at this step. stir bhindi curry well.
  • garnish with chopped coriander leaves and serve bhindi curry with chapatis or rotis.