CHARISHMA'S VERY TASTY BHINDI MASALA
I cooked this up this afternoon and we all really enjoyed every spoon of this. A dish that is inspired by Babbu uncle :)
Provided by Charishma_Ramchanda
Categories Onions
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a wok.
- Once hot, toss in the cumin and mustard seeds. Allow to splutter.
- Once it stops spluttering, add green chilli and onions. Stir-fry on medium heat until browned. Remove from heat and keep aside in a plate.
- Pour 1/4 cup of oil in the same wok.
- Add the chopped okra and stir-fry for a few minutes until cooked and aromatic. This way, the okra will not split while cooking and the dish turns out very tasty.
- Remove the okra from heat, once fried and lightly browned.
- Add the sauteed onion mixture back to the wok and toss in the fried okra. Mix well to combine and allow to cook for a minute on medium heat.
- Now, add all the masala {spice} powders and mix well.
- Allow to cook for 5 minutes.
- Add the chopped tomatoes, mix well and cover the wok. Allow the flavours to blend well and the tomatoes to cook until softened. This takes about 7 minutes.
- Uncover, add salt and mix well.
- Allow to cook for 2 minutes on medium heat.
- Remove from flame and serve hot with rotis.
- Enjoy!
BHINDI MASALA | OKRA MASALA
Bhindi masala is a delicious dish made of okra, onions, tomatoes & spices. It is not only easy to make but is super tasty. Serve bhindi masala with roti, plain paratha or plain rice.
Provided by Swasthi
Categories Main
Time 40m
Number Of Ingredients 15
Steps:
- Rinse bhindi very well under running water & drain them.
- Wipe off with a clean kitchen cloth or tissues to remove all the moisture. You can also leave on the counter top for a while to air dry. Any moisture on the bhindi will make them slimy while cooking so wipe dry them completely.
- Chop off both the ends and discard them. Chop the bhindi to ¾ inch pieces.
- Heat 1½ tablespoons oil in a pan.
- Saute bhindi on a medium flame for about 5 to 7 mins stirring often until they are partially cooked. At this stage they should be no more sticky & slimy after sauteing.
- Transfer them to a plate and set aside.
- Add 1½ to 2 tablespoons more oil to the same pan. Then add cumin seeds.
- When they begin to splutter, saute onions and green chili until they turn golden.
- Next saute ginger garlic for 2 mins till the raw smell of the garlic goes away.
- Then saute tomatoes with salt until they turn soft and mushy.
- Stir in red chili powder, turmeric, garam masala & coriander powder. Saute until the mixture leaves the sides of the pan.
- Pour 6 tablespoons (little less than half cup) water & mix well. Cook the masala until it turns thick. This brings out the flavors of spices. (check video for consistency)
- Taste test and add more salt if needed. Stir in the kasuri methi & bhindi.
- Cover and cook on a low heat until bhindi turns slightly tender and the aroma comes out.
- Open the lid and evaporate any excess moisture.
- Serve bhindi masala with roti or rice.
Nutrition Facts : Calories 166 kcal, Carbohydrate 8 g, Protein 2 g, Fat 14 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
CHARISHMA'S FAVOURITE PANEER BUTTER MASALA
Make and share this Charishma's Favourite Paneer Butter Masala recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a pan heat the ghee until melted.
- Fry onion-ginger-garlic paste until it turns golden brown.
- Add the masala powders and saute till the raw smell is gone.
- Add tomato paste and saute for 5 minutes.
- Fold in sugar and kasoori methi.
- Add fresh cream and cashewnut paste.
- Cook on low flame and add paneer cubes and salt.
- Stir in 1/2 cup water and cover the pan.
- Cook for 3 minutes.
- Once the gravy thickens, add 1/2 teaspoons butter and remove from heat.
- Garnish with cashewnuts and mint leaves.
- Serve hot with naan or rotis or kulchas or parathas.
- Enjoy!
Nutrition Facts : Calories 58.6, Fat 3.8, SaturatedFat 2.2, Cholesterol 10.1, Sodium 14.9, Carbohydrate 6.2, Fiber 1.4, Sugar 3.4, Protein 0.9
BHINDI MASALA (OKRA WITH RED ONION AND TOMATO)
Ready in less than 30 minutes, bhindi masala is a hot and spicy vegetarian main dish perfect for any weeknight. Okra often gets a bad rap, but in this recipe, searing it in ghee preserves its structure, adds texture and seals any potential stickiness. Onion, tomato, red chile powder, ginger and garlic come together to make this a zinger of a dish. Finishing with lime juice adds fresh tartness that balances the heat. If you can't find fresh okra, frozen works just as well.
Provided by Zainab Shah
Categories dinner, lunch, main course, side dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- In a medium (9-inch) frying pan or wok, heat 2 tablespoons ghee over medium-high for 30 to 45 seconds or until it has melted. Add okra and cook undisturbed for 5 minutes or until okra starts to brown around the edges. (Cooking okra undisturbed helps eliminate the gooeyness.) Stir once so the sides with less color can brown next, then cook for another 5 minutes or until all the okra is brown around the edges. (This may take slightly longer if using frozen okra.) Remove with a slotted spoon and set aside.
- Add the remaining 1 tablespoon ghee to the same frying pan and heat over medium-high until it melts. Add ginger and garlic and stir for about 30 seconds, until the raw smell dissipates. Add onion and cook, stirring frequently, until onions begin to soften, about 3 to 5 minutes. (The onions should still have a little bite.)
- Lower the heat to medium and add red chile, coriander and turmeric, and stir until the masalas are uniformly mixed with the onion, about 30 seconds. Add tomato and salt. Continue cooking on medium until tomatoes break down, about 5 minutes.
- Add okra back to the pan and mix until incorporated. Sprinkle with lime juice and garam masala. Serve with roti, store-bought pita or by itself.
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