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# Bhindi Curry Recipe
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| **Prep time** | 15 min |
| **Cook time** | 30 min |
| **Total time** | 45 min |
| **Serves** | 3 servings |
## Ingredients
### for onion tomato paste:
* 1 onion *(roughly chopped)*
* 2 to mato *(roughly chopped)*
* 3 clove garlic
* 1 inch ginger
* 10 whole cashew / kaju
* 5 badam / almonds
* 2 cup water
### other ingredients:
* 2-3 tbsp oil
* 10 okra / bhindi *(chopped)*
* 1 inch cinnamon / dalchini
* 2 cloves / lavang
* 1 bay leaf / tej patta
* ¼ tsp turmeric / haldi
* 1 tsp kashmiri red chilli powder / lal mirch powder
* ½ tsp coriander powder
* ¼ tsp cumin powder / jeera powder
* 1 tsp salt
* ¼ cup curd / yogurt *(whisked)*
* 1 cup water
* 2 tbsp cream
* ¼ tsp garam masala
* 1 tsp kasuri methi / dry fenugreek leaves *(crushed)*
## Instructions
1. firstly, prepare onion tomato paste.
2. now heat kadai with 2 tbsp oil and saute 10 okra.
3. further heat 2 tbsp oil and saute spices till they turn aromatic.
4. now add in prepared onion tomato paste and saute for a minute.
5. cover and simmer for 10 minutes or till onion paste gets cooked completely.
6. add in ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder and 1 tsp salt. saute on low flame.
7. further add ¼ cup curd keeping the flame on low and stir continuously.
8. also add 1 cup of water and mix well.
9. now add fried bhindi and give a mix.
10. boil for 2 minutes or till bhindi absorbs masala.
11. add in 2 tbsp cream, ¼ tsp garam masala and 1 tsp kasuri methi. mix well.
12. finally, serve shahi bhindi masala with roti or paratha.
## Step-by-step
firstly, prepare onion tomato paste by boiling 1 onion, 2 tomato, 3 clove garlic, 1 inch ginger, 10 whole cashew, 5 badam in 2 cup water for 10 minutes.
cool completely and blend to smooth paste. keep aside.
now heat kadai with 2 tbsp oil and saute 10 okra.
cook the okra till it turns dark brown. keep aside.
further heat 2 tbsp oil and saute 1 inch cinnamon, 2 cloves, 1 bay leaf till they turn aromatic.
now add in prepared onion tomato paste and saute for a minute.
cover and simmer for 10 minutes or till onion paste gets cooked completely.
make sure to check the onion tomato paste has thickened.
add in ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder and 1 tsp salt. saute on low flame.
further add ¼ cup curd keeping the flame on low and stir continuously.
also add 1 cup of water and mix well. adjust consistency by adding water as required.
now add fried bhindi and give a mix.
boil for 2 minutes or till bhindi absorbs masala.
add in 2 tbsp cream, ¼ tsp **[garam masala](/recipes/homemade-garam-masala-recipe)** and 1 tsp kasuri methi. mix well.
finally, serve **shahi bhindi masala** with [**roti**](http://hebbarskitchen.com/recipes/indian-roti-recipes/) or [**paratha**](http://hebbarskitchen.com/recipes/indian-paratha-recipes/).
## Video
## Notes
* firstly, cook the bhindi well before adding to gravy. else you might end up with sticky bhindi.
* also, keep the flame on low and whisk the curd well before adding, else curd might curdle.
* additionally, add more cream to make shahi masala more creamy.
* finally, **shahi bhindi masala** taste great when prepared more creamy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/bhindi-curry-shahi-bhindi-masala-gravy/](https://hebbarskitchen.com/bhindi-curry-shahi-bhindi-masala-gravy/)
