Shahi Bhindi Recipe in Cashew Nut Gravy - Okras in Cashew Nut Curry
Try this rich creamy cashew nut gravy with bhindi for a weekend lunch or dinner and serve it with partha or jeera rice.
Shahi Bhindi Recipe in Cashew Nut Gravy as name suggests a bhindi cooked in rich and creamy cashew nut gravy that has a royal taste to it. This recipe of Shahi Bhindi gives a good twist to a classic Bhindi Masala recipe.
This gravy is rich and delicious and is a perfect party food. You can make it for a dinner party and wow your guests. Shahi Bhindi can also be packed into your office lunch boxes.
If you like this Bhindi Recipe then try some of our other similar recipes:
- 300 grams Bhindi (Lady Finger/Okra) , cut in 1 inch length
- 1/2 teaspoon Red chilli powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Garam masala powder
- 2 tablespoon Fresh cream
- 1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- 2 teaspoon Cooking oil
- 1 tablespoon Ghee To Be Ground Into Paste
- 1 Onions , roughly chopped
- 1/4 cup Cashew nuts
- 1 Tomato , chopped
- 4 Garlic
- 1 teaspoon Ginger , grated
- 2 Cardamom (Elaichi) Pods/Seeds
- 2 Cloves (Laung)
- 1/2 inch Cinnamon Stick (Dalchini)
- 1 Green Chillies
- 1/2 teaspoon Cumin (Jeera) seeds
How to make Shahi Bhindi Recipe in Cashew Nut Gravy - Okras in Cashew Nut Curry
To begin making the Shahi Bhindi Recipe in Cashew Nut Gravy - Okras in Cashew Nut Curry, first prepare the bhindi and get all the ingredients ready and keep aside.
Heat a teaspoon of oil in a heavy bottomed pan or a skillet. Add the jeera and allow it to crackle. Add cardamom, cinnamon stick, clove and stir for few seconds. Add onions, garlic and ginger and saute until the onions are pink and soft.
Add cashew nuts, green chili and saute for a minute along with the onions.
Add tomatoes and saute well until all the raw smell goes off, tomatoes are soft and spices releases roasted aroma. Once all the ingredients are softened and cooked, turn off the heat and allow it to cool.
Once cooled, grind this shahi masala mixture into a smooth paste.
Heat ghee in the same pan as above and add the cut bhindi. Sprinkle some salt and stir saute them for about 5 minutes on medium heat until cooked through. Do not allow them to burn but just roast them well. Transfer the cooked bhindi into another bowl.
In the same pan, heat 1 tablespoon of oil. Add the ground shahi masala paste, red chili powder, turmeric powder, garam masala powder and saute until the masala is cooked well.
Add the fried bhindi and stir to combine the bhindi well into the shahi masala. Add warm water to adjust the consistency of the gravy . Bring the Shahi Bhindi to a brisk boil and cook for 2 to 3 minutes.
Lastly, add 2 tablespoon of cream and kasuri methi. Stir and cook for another minute and turn off the heat. Stir in the chopped coriander leaves and serve.
Farrukh is microbiologist by qualification, a Naturopath and homemaker by choice. She is a Recipe Developer, Food Stylist and self-taught Food Photographer and blogs at "Cubes N Juliennes". The journey of food blogging so far has been passionate to the core of it. She puts her best effort in not only creating recipes but also capturing them in drool worthy shots which mesmerize you to drop your jaws. That quite justifies her belief in the axiom “You eat with your eyes first”. She keeps herself busy in cooking, styling, clicking and processing all day long. Farrukh’s blog “Cubes N Juliennes” has been awarded the prestigious award of “Best Recipe Blog” by the Food Blogger Association of India in 2013 and then a runner up award in 2014.