Kolhapuri Shahi Bhindi is a refreshing change from the mixed vegetables or paneer in shahi gravy that always grace our dinner tables during any party.
Okra (Bhindi) is usually not the first vegetable that comes to mind when thinking of shahi gravy based dishes. But try this recipe and you will be pleasantly surprised. Okra tastes as good as other vegetables when cooked in shahi gravy.
My Inspiration for this dish
In Mumbai, at my in-laws place, I decided to cook something special for everyone. We decided to go for a Shahi recipe. However, I wanted to try something different. I was tired of using Paneer or mixed veggies as the main ingredients of the Shahi gravy. I decided to try Okra. My family was skeptical about using okra for the Shahi gravy. But, they decided to let me have my way and try the Kolhapuri Shahi Bhindi. Needless to say, they were in for a surprise. The dish was amazing and was loved by one and all.
About Kolhapuri Shahi Bhindi
Kolhapuri Shahi Bhindi is as rich and as appetizing as any flavorful mixed veggies. This dish is creamy and delicious and provides a different take on okra. It is semi spicy but you can adjust the spice level as per your taste.
The rich gravy of this dish is made from nuts and Kolhapuri masala. Serve Kolhapuri Shahi Bhindi with roti, chapatis or naan. You can also serve this dish with plain rice or jeera rice. I would recommend to have the shahi bhindi with Kesari Bhat (saffron rice). The taste and aroma of saffron rice works beautifully with creamy gravy of this dish.
This dish is quick and extremely easy to make. So try this Okra recipe in a Shahi gravy and let me know if this was your tummy to heart moment…
- For masala paste
150g onions, sliced
125g tomato, sliced
3/4 tsp coriander powder
3/4 tsp cumin / jeera powder
2 medium size green chillies
2 large garlic cloves, (13g)
- For the dish
350g Bhindi / Okra
2 tbsp vegetable oil / avocado oil
20g salted butter
1/8 tsp Asafetida / Hing
1/4 tsp turmeric powder
1/4 tsp red chilli powder
3/4 tsp kolhapuri masala powder
40g khawa / mawa / evaporated milk
2 tbsp chopped cilantro (coriander)
1/2 tsp salt
2 pinch nutmeg powder
1/4 + 1/8 tsp chaat masala powder
1 tsp kasuri methi / dried fenugreek leaves,
1 cup water for cooking
- In a wet mixer grinder add sliced onion, sliced tomato, coriander powder, cumin / jeera powder, green chillies, garlic and cashews.
- Grind everything to a fine paste.
- Slit all bhindi / okra vertically as shown
- In a pan add 1 tbsp oil, okra / bhindi and a ¼ tsp salt saute till bhindi is full cooked and becomes little crispy. This step will take around 10 minutes.
- In a wok or a saucepan add oil heat it at medium flame then add butter. Heat it.
- Next add Hing / asafetida. Saute for few seconds.
- Add ground masala paste. Saute it for a minute.
- Next add turmeric powder, red chilli powder and Kolhapuri masala powder. Saute till masala is completely cooked and starts releasing oil at the edges.
- Add khawa / mawa and blend it with the masala.
- Next add 1/4 tsp salt, chaat masala powder and 2 pinch nutmeg powder. Mix it well.
- Add 1 cup water mix it then add chopped cilantro (coriander) and stir it.
- Next add crushed kasuri methi / dried fenugreek leaves. Blend it and cook for 2 minutes more.
- Add sautéd bhindi. Mix it properly with shahi masala.
- Cook Bhindi in masala for 2-3 minutes.
Note : Do not cook okra in masala for more than 2-3 minutes or the masala will get slimy
- Serve it with roti, naan or kesari bhaat (recommended)