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
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…
350g Bhindi / Okra, cut & slit into half
3 – 4 tbsp vegetable oil
2 pinch or as per taste salt
1/2 tsp chaat masala powder
- For masala paste
150g or 1 medium size onion, sliced
125g or 1 medium size tomato, sliced
3/4 tsp coriander powder
3/4 tsp cumin / jeera powder
2 medium size green chillies
2 large garlic cloves or 2 1/2 tsp garlic paste
- For the gravy
2 tbsp vegetable oil
40g salted butter
1/4 tsp Asafetida / Hing (optional)
1/4 tsp turmeric powder
1/2 tsp red chilli powder
3/4 tsp kolhapuri masala powder
40g khawa / mawa / evaporated milk
3 tbsp chopped cilantro (coriander)
1/2 tsp or as per taste salt
1/2 tsp nutmeg powder
2 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 oil and heat it. Next add okra / bhindi, salt and chaat masala. Saute till bhindi is fully cooked and becomes little crispy.
Note : you can make it as crispy as you want. Let the residual oil remain in the wok for cooking masala.
- In a wok or a saucepan add oil and heat it at a medium flame then add butter. Heat it as well.
- 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)