The Bhindi Tomato Sabzi with Panch Phoran Masala is a delicately spiced dry preparation of tender okras cooked with tomatoes and tempered with panch phoran. Panch Phoran basically a five spice blend which is commonly used in North Indian and east indian preparation especially Bengali Cuisine.
Panch phoran consist of radhuni seeds, fenugreek seeds, nigella seeds, fennel seeds and cumin seeds. Radhuni seeds, at places are not easily available, so mustard seeds are used instead. The Panch Phoran flavoured tomatoes combined with tender bhindi provides balanced sourness and delicate aroma to the dish.
Serve the Bhindi Tomato Sabzi With Panch Phoran Masala along with Tawa Paratha, Punjabi Kadhi for lunch.
If you like this bhindi recipe then you might also like
The Bhindi Tomato Sabzi with Panch Phoran Masala is a delicately spiced dry preparation of tender okras cooked with tomatoes and tempered with panch phoran. Panch Phoran basically a five spice blend which is commonly used in North Indian and east indian preparation especially Bengali Cuisine.
Panch phoran consist of radhuni seeds, fenugreek seeds, nigella seeds, fennel seeds and cumin seeds. Radhuni seeds, at places are not easily available, so mustard seeds are used instead. The Panch Phoran flavoured tomatoes combined with tender bhindi provides balanced sourness and delicate aroma to the dish.
Serve the Bhindi Tomato Sabzi With Panch Phoran Masala along with Tawa Paratha, Punjabi Kadhi for lunch.
If you like this bhindi recipe then you might also like
To begin making the Bhindi Tomato Curry with Panch Phoran Masala, first prep all the ingredients and keep them ready by the side.
Heat oil in a heavy bottomed wok or a kadai. Add the cut bhindi, sprinkle some salt and stir fry on medium heat. Cover the pan and allow the bhindi to cook for a 3 to 4 minutes. The steam will help the bhindi cook faster.
Once the bhindi is partially cooked, keep the lid of the wok a little ajar, place a ladle and allow the bhindi to get cooked through completely. This will ensure the bhindi does not get soggy from the moisture, but at the same time get cooked, soft and well roasted. Turn off the heat.
While the bhindi is getting cooked, in another heavy bottomed wok or a kadai, add a tablespoon of oil. With heat over medium, add the garlic, the panch phoran masala and the tomatoes. Saute the tomatoes in the masala until it becomes soft and tender and most of the moisture from the tomatoes is evaporated.
Once the tomatoes are cooked through and soft, add the red chilli powder, coriander powder, garam masala powder, cumin powder and salt to taste, mix well. Add the stir fried bhindi into the tomato panch phoran masala mixture. Stir in all the ingredients gently, and allow the bhindi to cook into the panch phoran tomato masala.
Cover and cook for 4-5 minutes or until cooked well. Once done, turn off the heat and serve.
Serve the Bhindi Tomato Sabzi With Panch Phoran Masala along with Tawa Paratha, Punjabi Kadhi for lunch.
3084 Ratings
9941 Ratings
27297 Ratings
1772 Ratings
3817 Ratings
3559 Ratings
10904 Ratings
17346 Ratings
2696 Ratings
3288 Ratings
4847 Ratings
8573 Ratings
23084 Ratings
4249 Ratings
3431 Ratings
24379 Ratings
2856 Ratings
3509 Ratings
1154 Ratings
718 Ratings
3134 Ratings
1962 Ratings
4808 Ratings
837 Ratings
Loading comments...