Punjabi Bhindi Masala

Ingredients

Okra/Bhindi-400 gms
Onion/Pyaz-2 Large (Or 2 cups chopped)
Tomato/Tamatar -2 Large (or 1.5 cups chopped)
Green Chilli/Hari Mirch-3
Cilantro/Hara Dhaniya-2 tbsp [chopped]
Oil/Tel-2 tbsp
Cumin Seeds/Jeera-1 tsp
Ginger-Garlic Paste/Adrak Lehsun Paste-1/2 tbsp[Make your own Ginger-Garlic Paste]
Red Chilli Powder/Lal Mirch Powder-2 tsp
Coriander Seeds Powder/Dhaniya Powder-2 tsp
Turmeric Powder/Haldi-1/2 tsp
Crushed Kasoori Methi -1 tbsp
Punjabi Chole Masala-1 tsp {Or use garam masala} [Make your ownpunjabi chole masala]
Dry Mango Powder/Amchuar Powder-1 tsp
Salt/Namak-To Taste

Method

1. Wash, pat dry and cut both ends of okra and cut into 1" pieces as shown in picture. Heat 1 tbsp in a wok and saute okra until light golden brown and soft, keep aside
2. While frying okra, finely chop onion, tomato, green chili and cilantro.
3. In a same pan add remaining oil, add cumin seeds and allow to splutter. Now add onion, green chilli, ginger-garlic paste and saute until onion becomes soft or light brown.
4. Now add red chilli, coriander seeds, turmeric powders & kasoori methi, mix well.
5. Add tomato, salt and cook cover until tomato gets mashed.
6. Add okra/bhindi and mix well, cover and cook for 12-15 minutes in medium to slow flame or until okra gets cooked.
7. Add punjai chole masala (or garam masala), amchur powder and mix well, cover and cook for another minute, add cilantro mix and off flame.Serve warm withroti/paratha.

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