Delicious Masala Bhindi Recipe | Shan-e-Delhi Style | Spicy Okra Curry | RHF (Recipe)

Learn how to make the delicious masala bhindi recipe inspired by Shan-e-Delhi. This semi-dry spicy okra curry is easy to cook and full of rich flavors. Perfect for a hearty vegetarian meal!

Shan-e-Delhi's Masala Bhindi Recipe | Spicy Okra Curry

Introduction

Masala Bhindi, also known as spicy okra curry, is a popular dish in Indian cuisine. Loved by both vegetarians and non-vegetarians, this dish combines tender okra with a blend of aromatic spices, creating a mouthwatering semi-dry curry. The recipe, inspired by the famous Shan-e-Delhi restaurant, brings the authentic flavors of the dish right to your kitchen. While some variations include a gravy base, this version focuses on a rich, semi-dry consistency that perfectly complements the okra's unique texture. This dish is not only delicious but also easy to prepare, making it a great addition to any meal.

Improved Recipe

Ingredients:

• 4 tbsp Oil
• 2 medium-sized Onions, chopped
• 1/2 kg Bhindi (Okra), chopped
• 1 tsp Cumin Seeds
• 1/2 tsp Asafoetida
• 2 pinches Carom Seeds
• 1-inch Ginger, minced
• 6 Garlic Cloves, minced
• 2 Green Chilies, chopped
• 1 tsp Red Chili Powder
• 2 Tomatoes, pureed
• 1/2 tsp Turmeric Powder
• 1 tsp Salt (adjust to taste)
• 1 tsp Garam Masala
• 1 tsp Coriander Powder
• 3 tbsp Yogurt
• 3 tbsp Cream (Malai)
• 1/2 tsp Lemon Juice

Cooking Method:

• Initial Frying:
  • Heat 2 tbsp of oil in a pan. Add the chopped onions and sauté until they turn soft.
  • Add the chopped bhindi and fry on high flame for 4-5 minutes until the onions are browned and the bhindi is roasted. Remove and set aside.

     

• Spice Tempering:
  • In the same pan, heat the remaining oil. Add cumin seeds, asafoetida, and carom seeds.
  • Fry until the seeds begin to sizzle.
• Aromatics:
  • Add the minced ginger, garlic, and chopped green chilies. Sauté until they turn golden and aromatic.
• Cooking the Masala:
  • Stir in the red chili powder and tomato puree. Cook until the tomatoes are well incorporated and the oil begins to separate from the masala.
  • Add turmeric powder, coriander powder, salt, and garam masala. Cook for another 2-3 minutes.
• Adding Creaminess:
  • Lower the heat and add the yogurt and cream (malai). Cook the mixture, stirring continuously, until it thickens and the water evaporates.
• Final Cooking:
  • Add the roasted bhindi and onions back into the pan. Mix well and add lemon juice.
  • Cover and cook on low flame for 4-5 minutes to allow the flavors to meld together.
• Serving:
  • Serve hot with roti, naan, or rice.

Calorie Information

Calories per Serving: Approximately 200-250 kcal (depending on the amount of oil and cream used).

Health Benefits and Precautions

• Okra (Bhindi) is low in calories and rich in fiber, vitamins C and K, and folate. It helps in digestion and supports heart health.
• Yogurt and Cream add a creamy texture while providing a good source of calcium and probiotics.

  Precautions: 

• Portion Control: Due to the oil and cream content, it's advisable to consume this dish in moderation, especially for those watching their fat intake.

---

---

---