Shahi Bhindi Masala

Shahi Bhindi Masala - a slight variation from my usual bhindi masala to make it a bit rich, creamy and restauranty.  I remember how much I hated eating bhindi as a kid - but now with this recipe - I can have them over and over. While many spices go into the mix there's something about cashews and cardamoms that add to the texture and flavour to a curry. During these days of lock down when you can't go out and enjoy a meal from a good restaurant- why not bring the restaurant taste to your kitchen (didn't mean the take away) 😏. 

Ingredients

1. Bhindi/Okra - 1 kg
2. Red Onions - 2
3. Tomatoes - 2
4. Tomato paste - 1 table spoon
5. Ginger garlic paste - 1 table spoon
6. Cumin seeds - 1 table spoon
7. Kashmiri Chilli - 1 table spoon (or less as per your level of spiciness)
8. Green Cardamom - 6-7 pods
9. Kasoori methi - 1 table spoon
10. Cashews - 7-8
11. Bay leave - 1 or 2
12. Cinnamon sticks - 2-3
13. Garam masala - 2 table spoons
14. Heavy Cream - 2 table spoons
15. Milk - 1/2 cup

Method

1. Slit the bhindi along the slides and cut the head off. 
2. Heat a large sauce pan / kadai with vegetable oil and sautee the cumin seeds for a few seconds.
3. Saute the onions until they become translucent. You can add a pinch of salt to quicken the process.
4. Add the diced up tomatoes and saute until they go soft and mushy.
5. Add cashews and cardamom and saute for a minute and set aside to cool down.
6. In the same pan heat about half a cup of oil and shallow fry the okra for about 10 minutes until they brown up on the sides, filter the oil and set aside.
7. Blend the tomato and onion mixture into a smooth paste.
8. In the same pan (remove a bit of excess oil) and saute the bay leaves and cinnamon sticks for about 30 seconds until the oil gets fragrant. 
9. Remove the bay leaves and cinnamon sticks.
10. Add ginger garlic paste and tomato paste and saute for a few minutes.
11. Add the blended onion-tomato paste and saute for about 5 minutes.
12. Add the garam masala and crushed kasoori methi and mix it well.
13. Add the cream, milk and bit of water to required consistency and bring it to a boil.
14. Add salt to taste.
15. Add the shallow fried bhindi and mix it well for about a few minutes.

Enjoy!!

C