Ladies Finger Curry | Bhindi Masala Gravy Recipe
Equipment
- 1 Wide Kadai / Pan 10-12 inch diameter for even sautéing
- 1 Blender / Mixer For smooth tomato-ginger-garlic puree
- 1 Whisk Essential for lump-free yogurt
- 1 Wooden Spatula Non-stick friendly for bhindi
- 1 Chopping Board + Sharp knife for bhindi
- 1 Measuring Spoons For precise Indian spices
- Optional Air Fryer Delhi summer hack (180°C 8 mins)
Ingredients
- 250 gm fresh bhindi (okra/ladies finger) - tender green pods
- 1 large onion, finely chopped
- 2 medium tomatoes, pureed
- ½ cup plain yogurt (curd), whisked smooth
- 1 inch ginger + 3 garlic cloves, ground to paste
- 2 tbsp oil or ghee
- ½ tsp cumin seeds
- ¼ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- ½ tsp garam masala
- Salt to taste
- 1 tsp kasuri methi (dried fenugreek leaves)
- Fresh coriander leaves for garnish
- ¼ cup water (adjust gravy consistency)
Instructions
- Step 1: Rinse bhindi, pat completely dry, trim ends, chop into 1-inch pieces.
- Step 2: Puree tomatoes + ginger-garlic. Whisk yogurt smooth. Chop onions fine.
- Step 3: Heat 1 tbsp oil, sauté bhindi with salt + turmeric 6-7 mins till half-cooked. Remove.
- Step 4: Same pan, sizzle cumin seeds. Fry onions golden (4 mins). Add ginger-garlic paste.
- Step 5: Add spices + tomato puree. Cook till oil separates (5 mins).
- Step 6: Low heat, add yogurt slowly (2 mins). Add water + garam masala + salt. Simmer 3 mins.
- Step 7: Add fried bhindi + kasuri methi. Cook 2 mins. Garnish coriander. Rest 5 mins.
Notes
1. Rinse bhindi under running water quickly. Pat completely dry with clean kitchen towel (this prevents slime!). Trim both ends, chop into 1-inch pieces. Keep aside covered.
2. Puree tomatoes, ginger, garlic together in blender. Finely chop onion. Whisk yogurt until smooth (no lumps). Measure all dry spices. Crush kasuri methi between palms. Prep time: 10 minutes max.
3. Heat 1 tbsp oil in wide pan/kadai on medium flame. Add chopped bhindi + pinch salt + pinch turmeric. Stir fry uncovered 6-7 minutes till edges brown slightly. Okra will shrink + feel dry (half-cooked). Remove to plate.
4. Same pan, add remaining 1 tbsp oil. Add cumin seeds, let sizzle 10 seconds. Add chopped onions, fry till golden (4-5 mins). Lower flame, add ginger-garlic paste. Cook 1 minute till raw smell disappears.
5. Add chili powder + coriander powder + turmeric. Stir 30 seconds. Pour tomato puree, cook 5 minutes till oil separates from sides.
6. Reduce flame to lowest. Add whisked yogurt slowly, keep stirring 2 minutes till color changes deep orange. Add ¼ cup water + garam masala + salt. Simmer covered 3 minutes till thick.
7. Add fried bhindi pieces gently. Sprinkle crushed kasuri methi. Mix carefully, cook 2 minutes only. Turn off flame, garnish coriander. Cover 5 minutes (flavors settle).