परफेक्ट भिंडी दो प्याज़ा: रेस्टोरेंट जैसा फ्लेवर घर पर! | Restaurant Style Bhindi Do Pyaza

परफेक्ट भिंडी दो प्याज़ा: रेस्टोरेंट जैसा फ्लेवर घर पर! | Restaurant Style Bhindi Do Pyaza #foodcourtsoren #bhindidopyaza #okra
Ingredients:
For Masala Paste
• Ghee 2 tbsp
• Cumin seeds 1 tsp
• Bay leaf 2 nos.
• Cinnamon stick 1 inch
• Black peppercorns 4-5 nos.
• Cloves 2 nos.
• Onion 3-4 medium sized (sliced)
• Ginger garlic paste 1 tbsp
• Green chillies 1-2 nos. (slit)
• Curd 1 cup
• Powdered spices
• Turmeric powder 1 tsp
• Spicy red chilli powder 1 tbsp
• Coriander powder 2 tsp
• Cumin powder 1 tsp
• Tomatoes 1 medium sized (diced)
• Salt to taste
For Final Frying
• Ghee 2 tsp
• Fennel seeds 1/2 tsp
• Cumin seeds 1/2 tsp
• Lady finger 200 grams (slit)
• Onions 1/3 cup (petals)
• Tomato 1 medium sized (diced)
• Ginger 1 inch (julienne)
• Green chilli 2-3 nos. (slit)
• Aamchur powder 1/2 tsp
• Salt a pinch
• Fresh coriander small
Method:
Heat a handi over high flame until thoroughly hot. Add ghee, cumin seeds, and all the whole spices, followed by the chopped onions. Sauté on medium heat until the onions turn a deep golden brown, which should take about 7-8 minutes.
Once the onions are golden brown, add the ginger-garlic paste, coriander stalk, and green chilies. Cook and stir for 2-3 minutes on medium heat, then reduce the flame after the masala has developed its flavors.
In a separate bowl, mix the curd with all the powdered spices. Whisk until the mixture is smooth and free of lumps.
Pour the curd mixture into the masala and stir continuously for 1 minute over low heat.
After stirring for a minute, raise the heat to medium and cook until the ghee begins to separate from the curd.
Once the ghee separates, add the chopped tomatoes, salt to taste, and hot water. Stir well, cover the handi, and cook for 5-6 minutes until the tomatoes are tender and fully cooked.
Turn off the heat and let the gravy cool completely.
After cooling, remove the bay leaf and cinnamon stick. Transfer the mixture to a blender, add water as necessary, and blend into a smooth, fine gravy.
Now toss the vegetables in the gravy, heat a pan over high flame. Once hot, add ghee, cumin seeds, and lady fingers (bhindi) that have been washed, dried, and slit. Sauté on medium-high heat for 4-5 minutes until well-cooked.
Next, incorporate onions, tomatoes, ginger, green chilies, chaat masala, and salt. Stir and cook on high flame for a few seconds. Add the prepared gravy, garam masala, kasuri methi, and a handful of fresh coriander. Stir well and cook on high flame for 1-2 minutes.
Finish by sprinkling the remaining fresh coriander and giving it one final stir. Your Bhindi Do Pyaza is now ready to be served hot with tandoori.
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