Bhindi Masala Gravy

This is a rich and delicious dish from Punjabi Cuisine. I once had this at a dhaba near Bangalore. I never knew Bhindi or Okra would taste this good. I have not had much liking for Lady's finger, but this dish will make you go crazy.This can be paired up with rotis,nan and Phulkas. I once made this for dinner as we had lot of Bhindi left over and we really didn't know how best to use it.That's when I decided to make this Bhindi Masala Gravy and it was simply loved by all. The preparation is exactly similar to Aloo Capsicum Masala.

Serves: 4

Ingredients

1. Bhindi/Okra/Lady's Finger - 7-10 (as shown in the picture)
2. Capsicum / Bell Pepper(Green/Yellow/Red) - 1 big or 2 small
3. Medium size tomatoes- 4
4. Almonds (Blanched)/ Cashews - 7
5. Big Onions -2 
6. Mustard Oil or any cooking oil - 3 tbsp
7. Cumin seeds - 2 tsp
8. Ginger garlic paste- 2 tbsp
9. Red chili powder- 2 tsp + 2 tsp for frying bhindi
10. Turmeric powder - 1 tsp
11. Coriander powder- 2 tsp + 2 tsp for frying Bhindi
12. Garam Masala powder- 2 tsp + 2 tsp frying for bhindi
13. Whisked thick Curd - 3 tbsp
14. Fresh Cream - 2 tbsp (Optional)
15. Cinnamon stick-1 piece
16. cloves-3
17. Bay Leaf - 1
18. Kasuri methi crushed- 1 tbsp
19. Coriander leaves - few for garnishing
20. Salt as needed

                            

Method

1. Heat oil in a large pan or kadai,saute the bhindi and capsicum with salt,garam masala and coriander powder. Saute until bhindi shrinks and is nice crispy dark in color. Keep it aside.

2. Grind onion and ginger garlic paste together. In a pan, heat oil. Add cumin seeds,bay leaf, cinnamon stick and cloves and saute on a medium flame.

3. After cumin seeds crackle, add the onion + ginger garlic paste and saute well until the paste turns to golden brown color. The raw flavour of onion ginger garlic paste should completely go off. 

4. Grind the tomatoes and (almonds/cashews) together and add it to the above pan.

5. Add turmeric, red chili, coriander powder and needed salt to the above pan, mix well and cover the pan and cook for about 5 mins.

6. Now add the whisked curd and garam masala and mix gently. Add the cooked potatoes and fried capsicum to the above gravy mixture. Allow it to simmer on low flame for another 
5 mins.

8. Add some fresh cream and simmer for 2 mins.

9. Add crushed kasuri methi.

10. Garnish with coriander leaves and serve hot with any Indian Breads.

Notes,Tips & Add-on's

1. If you are using cashews, soak them in warm water for 15 mins before grinding it. This ensures a smooth paste is formed.
2. You can either use almond or cashew, this is added to enhance the flavor,richness and provide a creamy texture to the gravy.
3. Fresh cream is added to balance the tanginess of tomato and curd and also to give a creamy taste and thickness.