Dhaba style bhindi masala| how to make Bhindi masala gravy dhaba style

Dhaba Style Bhindi masala recipe is a spicy north Indian dish which is prepared of fried Okra or Lady finger and cooked with onion tomato and spices. Bhindi is mix with besan and some of the spices such as red chilli powder, garam masala powder, turmeric powder. Besan works as a binding of all the bhindi as bhindi releases water.

DHABA STYLE BHINDI MASALA

Can we eat Bhindi Masala and aamras together?

Yes, We eat Bhindi masala and aamras together as we all know the any dry masala veg with sweet mango juice is the good combination of  food in any of the three meals.

Other masala curry are 

•    Capsicum onion masala
•    Dhaba style paneer masala
•    Desi dhaba style kadai paneer
•      Kachodi wali aloo ki sabji
•    Restaurant style mughlai gobi

Recipe card for dhaba style bhindi masala recipe:

DHABA STYLE   BHINDI MASALA PREP TIME: 10 MINUTES                   COOK TIME: 30 MINUTES                 TOTAL TIME: 40 MINUTES CUSINE: NORTH INDIAN AUTHOR: SWATI RASOI SERVES: 4     INGREDIANTS Marinade 500 gram ladyfinger (bhindi) ½ teaspoon red chilli powder ½ teaspoon turmeric powder ½ teaspoon garam masala powder 1 teaspoon Besan   salt as taste Frying veggies  2-3 tablespoon oil 500 gram ladyfinger (bhindi) For gravy 1 tablespoon oil 1 teaspoon cumin seeds 2  medium size onion - finely chopped 1 pinch ginger - finely chopped 2 Green chillies - finely chopped 3 medium size grated tomatoes ½ cup whisked curd  1 teaspoon garam masala SPICES: 1 teaspoon red chilli powder 1 teaspoon kashmiri lal mirch powder 1 tablespoon turmeric powder 1 tablespoon coriander powder For garnishing Coriander leaves - finely chopped                                 INSTRUCTIONS: For frying veggies Chopped the bhindi into one or two pieces. Add salt, red chilli powder, turmeric powder, garam masala powder and besan and mix well  and keep it aside. Heat up a pan, add oil and add marinated ladyfinger chunks and shallow fry them on a low to medium flame. Saute bhindi till they are tender and cooked. If you see golden spots on bhindi then,  remove bhindi and keep it aside. For gravy     In the same pan or kadai, add cumin seeds  and let the then crackle for a few seconds.     Add chopped onion and saute it on medium flame until gives light golden color.     After that, add chopped ginger and green chilli and saute it well.     Add turmeric powder, red chili  powder , Kashmiri lal mirch powder, coriander powder and salt.     Mixed all the spices and saute it on low flame till the spices are cooked well.      Saute till it release oil.     Add grated tomato or tomato puree and cook for a minute.     Cover the pan and let it cook for 5 minutes on medium heat.     Stir once or twice in between and cook till oil separates on the side of the pan.     Add whisked curd and mixed it well.     Mix continuously on low flameso that there should be no lumbs.     Boil the gravy for 2-3 minutes on low to medium flame.     Add fried bhindi in the masala gravy.     Simmer for 2 minutes till bhindi absorbs the spices     Add garam masala and chopped coriander leaves.     Finally, mix well and serve bhindi masala recipie with roti or rice.

How to make dhaba style bhindi masala with step by step photo

Preparation

For frying veggies

1. Chopped the bhindi into one or two pieces.

2. Add salt, red chilli powder, turmeric powder, garam masala powder and besan and mix well  and keep it aside.

3. Heat up a pan, add oil and add marinated bhindi pieces and shallow fry them on a low to medium flame.

4. Saute bhindi till they are tender and cooked.

 

5. If you see golden spots on bhindi then,  remove bhindi and keep it aside.

For gravy

1. In the same pan or kadai, add cumin seeds and let the then crackle for a few seconds.

2. Add chopped onion and saute it on medium flame until gives light golden color.

3. After that, add chopped ginger and green chilli and saute it well.

 4. Add turmeric powder, red chilli  powder , kashmiri lal mirch powder, coriander powder and salt.

5. Mixed all the spices and saute it on low flame till the spices are cooked well.

6. Saute till it release oil.

7. Add grated tomato or tomato puree and cook for a minute.   

8. Cover the pan and let it cook for 5 minutes on medium heat.

9. Stir once or twice in between and cook till oil separates on the side of the pan.

10. Add whisked curd and mixed it well. 

11. Mix continuously on low flame so that there should be no lumbs.

12. Boil the gravy for 2-3 minutes on low to medium flame.

13. Add fried bhindi in the masala gravy.

14. Simmer for 2 minutes till bhindi absorbs the spices.

15. Add garam masala and chopped coriander leaves.

16. Finally, mix well and serve bhindi masala recipie with roti or rice.