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SHAHI BHINDI RECIPE– Shahi bhindi recipe is a very tasty masala curry that is great in flavours and tastes delicious. Shahi Bhindi is a healthy and tasty dish made of Okra, Onion, Tomato, curd, and spices. This semi-dry curry made with okra/bhindi goes very well with rice, tandoori roti, or naan.

Most of the recipes that I make at home are easy and simple to make. However, sometimes exotic recipes bring a smile to everybody’s face. So is this exotic shahi bhindi recipe. For many people, bhindi is one of their favourite veggies.

My Army Diary:
Tips And Tricks : (For amateur chefs):
How To Make Shahi Bhindi:
Equipment required:

My Army Diary:

As I have mentioned before, we are often bombarded with friends and bachelors with surprise visits. It happened on one such occasion when we had recently shifted to a new house and hardly had any vegetables at home. Some officers visited us late in the evening and of course, all of them were not gonna leave without dinner! I warned them all that all I had was bhindi i.e. Okra to serve them but those cuties still agreed to stay and bear with it. So I decided to treat them by serving the best bhindi possible and came up with this amazing version.

Shahi Bhindi Masala is a spicy preparation of Stuffed Okra which goes very well with any Indian bread or Rice and Dal. Quite easy to make, this tasty dish is surely going to tickle your palate. If we talk about Indian cuisine, it is so vast and diverse and alone has thousands of recipes that you can make using a single ingredient.

I bet you will never run out of vegetables or lentil combinations, there’s always some or other Indian recipes that you can make for your daily meal and win the heart of your loved one.

I remember when I started cooking, bhindi was the most tricky vegetable to cook. Somehow, I really struggled hard to learn’ How To Make Perfect Bhindi’. Do you know why? Because of its slimy property, a simple mistake, and you will be left with slimy okra. So this time when I was writing the post the first thing that struck me is that I should give some useful tips about how to avoid slimy okra. With my long cooking experience now I know how to handle Bhindi. HAHA

Tips And Tricks : (For amateur chefs):

The key is to choose tender green okra and when you snap the end, it should break off easily.
Adding tsp of lemon juice also helps reduce slime.
you can add tamarind paste too to reduce slime.
always put salt at the end.
Make Sure that you wash Okra / Bhindi properly and pat dry with zero moisture before chopping them.
Never put water in it while cooking.
avoid covering it and roast it open as steam can runed your efforts and make it slimy.

I am sure this many tips will be enough to handle it. You know Bhindi or Okra has so many Health benefits too.

Coming back to the recipe: I will show you how to make Shahi Bhindi with step by step recipe:

How To Make Shahi Bhindi:

Directions

Rinse 250 grams bhindi (okra) well in water using a colander or strainer. Spread them on a thali or plate and let them dry on their own under the fan. You can even wipe dry each bhindi with a clean kitchen towel.
When they are completely dry, then chop each bhindi in 3-4 inch pieces
For Stuffing And Roasting:
Put all the ingredients in a mixer and churn them to paste. Add salt and chilli powder mix nicely.
Now, slit each bhindi from one end to another. Take one bhindi and stuff it with the prepared masala.
repeat with the remaining bhindis. Make sure to stuff them well with a generous amount of masala. set them aside.
Heat 2 Tbsp of oil in a large pan on medium heat. Place the stuffed bhindi in a single layer in the pan. After 2 minutes, lower the heat to medium-low and cover the pan.
After 2 minutes, open the pan and carefully flip each bhindi. cook for another 2 min.
keep tossing the bhindi after every 2-3 minutes or so until it’s tender and done. This will take around 10- 15 min. on low heat.
For Shahi Gravy:
Meanwhile, heat oil in a pan and add cumin, when splutter add onion, garlic, ginger, and cashew stir well for a few minutes or till the onion turn translucent. Take these to a wide plate and cool.
Transfer them to ajar with very little water, to make a smooth paste.
Now, heat the same pan or kadhai with the rest of the butter or oil. Fry cinnamon, clove, cardamom, and bay leaf. Do not skip the spices since we do not use much garam masala powder in this recipe. These tempering spices add flavour to the gravy.
Add onion paste red chilli powder, turmeric, coriander, kitchen king masala, and salt. fry for 3-4 min. and add tomato puree to it.
Beat the curd to smooth with a fork. lower the flame and add it to the pan.
cook until it leaves the sides of the pan. by then you can see traces of oil over the gravy add little water and cook again for a few minutes.
Now add cooked stuffed Bhindi Into it and mix gently do not rush otherwise stuffing will come out of the bhindi.
Garnish with coriander and enjoy with roti or Naan.

There are many Bhindi recipes i have shared on blog like:

With this I am sure you would like to know some more most visited recipes of my blog:

Equipment required:

Strainer: Recently I visited the IKEA store in Hyderabad and found a good range of strainers they are good quality and perfect for the modern kitchen.

knife: These knives are very sharp and long-lasting I fall in love with these knives.

Mixer: The mini mixer I am using in my kitchen regularly, Best for day to day cooking.

non-stick pan: These non-stick pans from Ikea are super convenient and of very good quality.

SHAHI BHINDI || MASALA OKRA

Recipe by MINAL SHARMACourse: MainCuisine: IndianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Shahi bhindi recipe is a very tasty masala curry that is great in flavors and tastes delicious. This semi-dry curry made with okra/bhindi goes very well with rice, tandoori roti, or naan.

Ingredients

250 gm – Bhindi
For Stuffing :
2 Tbsp fresh coconut
4 -5 cashews
4-5 almonds
4-5 kishmish
1/4 tsp salt
1/4 tsp red chilli powder
For Gravy:
2- Onion sliced
2″ Ginger sliced
3-4 Cashews
4-5 Garlic sliced
1 green chilli chopped
2 Tbsp Tomato purèe
3 Tbsp curd
1 tsp kashmiri mirch/ chilli
1 tsp coriander powder
1 tsp turmeric powder
1 tsp kitchen king powder
Salt as per taste
green coriander for garnishing

Directions

Rinse 250 grams bhindi (okra) well in water using a colander or strainer. Spread them on a thali or plate and let them dry on their own under the fan. You can even wipe dry each bhindi with a clean kitchen towel.
When they are completely dry, then chop each bhindi in 3-4 inch pieces
For Stuffing And Roasting:
Put all the ingredients in a mixer and churn them to paste. Add salt and chilli powder mix nicely.
Now, slit each bhindi from one end to another. Take one bhindi and stuff it with the prepared masala.
repeat with the remaining bhindis. Make sure to stuff them well with a generous amount of masala. set them aside.
Heat 2 Tbsp of oil in a large pan on medium heat. Place the stuffed bhindi in a single layer in the pan. After 2 minutes, lower the heat to medium-low and cover the pan.
After 2 minutes, open the pan and carefully flip each bhindi. cook for another 2 min.
keep tossing the bhindi after every 2-3 minutes or so until it’s tender and done. This will take around 10- 15 min. on low heat.
For Shahi Gravy:
Meanwhile, heat oil in a pan and add cumin, when splutter add onion, garlic, ginger, and cashew stir well for a few minutes or till the onion turn translucent. Take these to a wide plate and cool.
Transfer them to ajar with very little water, to make a smooth paste.
Now, heat the same pan or kadhai with the rest of the butter or oil. Fry cinnamon, clove, cardamom, and bay leaf. Do not skip the spices since we do not use much garam masala powder in this recipe. These tempering spices add flavour to the gravy.
Add onion paste red chilli powder, turmeric, coriander, kitchen king masala, and salt. fry for 3-4 min. and add tomato puree in it.
Beat the curd to smooth with a fork. lower the flame and add it to the pan.
cook until it leaves the sides of the pan. by then you can see traces of oil over the gravy add little water and cook again for a few minutes.
Now add cooked stuffed Bhindi Into it and mix gently do not rush otherwise stuffing will come out of the bhindi.
Garnish with coriander and enjoy with roti or Naan.

Recipe Video

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