Punjabi Bhindi Kadhi Recipe - Roasted Okra In Yogurt Curry
Punjabi Bhindi kadhi is a delicious recipe where roasted bhindi or okra is added in to the kadhi and them tempered with everyday spices. Serve it along with Bharwa Besan Mirch, Phulka and Jeera Rice for a weekday meal.
The Traditional Punjabi Bhindi Kadhi Recipe, is a yogurt based tangy and spicy curry that is a staple dish in North India.
In this recipe of Kadhi, the Bhindi, also known as the Okra is roasted in a wok until soft and yet lightly crisp. It is then added to the well simmered Kadhi that has a delicate cinnamon and chilli seasoning on it.
This Punjabi Bhindi Kadhi Recipe is a keeper and you can make it as many times as you wish and you will keep wanting for more. Serve the Traditional Punjabi Bhindi Kadhi along with steamed rice, the combination is famously known as "Kadhi Chawal".
If you like this recipe, you can also try other Kadhi recipes that you can make for you everyday meals:
Main Kadhi Ingredients
- 15 Bhindi (Lady Finger/Okra) , de-stemmed and cut into half
- 2 tablespoons Oil , for cooking the bhindi
- 1 cup Curd (Dahi / Yogurt)
- 2 tablespoons Gram flour (besan)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1/4 teaspoon Red Chilli powder
- Salt , to taste Ingredients for seasoning
- 1/4 teaspoon Cumin seeds (Jeera)
- 2 Dry Red Chillies
- 1 inch Cinnamon Stick (Dalchini)
- 1-1/2 tablespoon Ghee
How to make Punjabi Bhindi Kadhi Recipe - Roasted Okra In Yogurt Curry
To begin making the Punjabi Bhindi Kadhi Recipe, we will first start by combining all the main ingredients including curd, gram flour, turmeric powder, coriander powder, red chilli powder and salt in a large saucepan.
Add 2 cups of water and whisk it all together, until it forms a smooth paste without lumps. Place the saucepan on medium heat and bring the Kadhi mixture to a boil.
While the Kadhi is boiling, keep whisking it continuously, so it becomes smooth. Continue to whisk it until you notice it has begun to thicken and the Kadhi is smooth.
Turn the heat to low at this stage and allow the Kadhi to simmer while we get the remaining ingredients ready.
Next, heat 2 tablespoons of oil in a wok; add in the cut bhindi (okra), sprinkle some salt and stir fry on medium heat until the bhindi is cooked through and has a slightly crispy texture.
You might want to add a little more oil if required to get the right texture of the bhindi. Once ready, keep it aside.
Heat ghee in a saucepan over medium heat and add in the cumin seeds, cinnamon stick, and dry red chilies and allow them to crackle. Stir until the red chilies are roasted well. Turn off the heat.
Add the roasted Bhindi into the Kadhi and give it stir. Next pour the seasoning (only after the Kadhi has boiled for about 5 to 7 minutes) over the in the boiling Kadhi mixture.