How To Make Bhindi Masala | Spicy Okra Recipe | Restaurant Style Bhindi Masala | Varun Inamdar

Learn How To Make Bhindi Masala Restaurant Style, a Spicy Okra Recipe popular in the Indian subcontinent.
Make Bhindi Sabzi, an authentic vegetarian main course recipe at your home and share your experience with us in the comments below.

400 grams Bhindi (ends trimmed cut into 1-inch pieces)
3 no medium onions sliced
1 tsp cumin seeds
1 tbsp ginger garlic and green chilly crushed
2 no chopped tomatoes
1 tbsp red chilly powder
1 tsp turmeric powder
1 tsp garam masala
1 tsp amchur powder
1 tsp roasted gram flour
1 tbsp tamarind pulp
4 tbsp curd
Fresh coriander
1 bay leaf
½ onion diced
½ tomato diced
3 tbsp oil divided
Salt as required
Water as required
1 tbsp cream
1 tbsp Kasuri methi
1 tbsp coriander freshly crushed

In a pan heat some oil and shallow fry Okra in it. Heat oil in another pan and add onions and cumin seeds. Once the onions turn golden brown, add crushed ginger-garlic-green chilli, tomatoes and cook well. Lower the flame and add red chilli powder, turmeric powder, garam masla powder, amchur powder, salt and mix it well. Add some water and let it all cook for 7-8 minutes. Turn the flame off and let the masala cool down to room temperature. Once the masala has cooled down grind it to a fine paste in a mixer/grinder by adding gram flour, coriander leaves, tamarind pulp and yoghurt.
Heat oil in the same pan again and add bay leaves, onions, tomatoes, salt, the gravy paste, water and mix it well. Simmer on low flame for 5-6 minutes. Now add cooked Okra, fresh cream, Kasur Methi and give it a final mix. Let it simmer for 30-40 seconds and Bhindi Masala is ready to serve.
Garnish with coriander seeds and fresh cream and serve hot!

Host: Varun Inamdar
Director: Vaibhav Dhandha
Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Spandan Rout, Akshay Sawant
Editing: Dinesh Shetty
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited

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