Restaurant style bhindi do pyaza|Indian okra recipe- Yummy Foodie Recipes

Bhindi do pyaza is a restaurant style North Indian recipe in which fried okra (bhindi) is cooked with double amount of onion and lots of spices. Do pyaza means Double the amount of onions or the onions are added twice. In this particular recipe, the onions are doubled as well as added twice at two different stages of cooking. In bhindi do pyaza recipe, sliced onions are pan-fried with spices and grated tomatoes, which compliments the soft and creamy taste of bhindi. This recipe is perfect for lunch box as it is healthy food. Bhindi Do Pyaza recipe is similar to the Paneer Do Pyaza and Mushroom Do Pyaza.  It can serve with naan, tandoori roti, chapati, lachcha paratha and jeera rice or veg pulao. 

RESTAURANT STYLE BHINDI DO PYAZA

What is bhindi do pyaza?

Bhindi do pyaza is a North Indian restaurant style recipe in which fried okra (bhindi) is cooked with double amount of onion and simmered in tomato yogurt curry with lots of spices. 

What do you mean by Do Pyaza?

Do pyaza means the amount of onion used in this recipe are doubled as well as added twice at two different stages of cooking.

What we called bhindi in english?

Bhindi is Hindu name used in North Indian recipe and in english we called as Indian Okra recipe.

Serves with..

Bhindi do pyaza goes with naan, tandoori roti, chapati, lachcha paratha and jeera rice or veg pulao. This recipe is perfect for lunch box as it is healthy food.

Few days back, I make a delicious as well as spicy recipe of Dhaba style bhindi masala which is a spicy North Indian dish which is prepared of fried okra and simmered in onion tomoto gravy and flavour of spices.I also make dry Bharwa bhindi which is a healthier version of okra recipes as it makes in less oil without deep frying bhindi and absorbing all the flavors of the spices. 

What are the precautions taken while making bhindi?

Precautions while making Bhindi do pyaza

• Always cook okra on low flame. If you cook it on high flame, the okra will get brown quickly but it won’t get cooked.

• There should be no trace of water on the bhindi (okra). Hence we dry them with a kitchen towel. If there is water or water droplets then the bhindi become slimy.

• Keep tossing the bhindi after every 2-3 minutes or so until it's tender. At this point, you can check taste of bhindi and if salt is less then sprinkle some salt from above and stir.

• For a more tangy and sour taste in the dish, increase the quantity of dry mango powder by ¼ to ½ tbsp or more or use lemon juice. 

I would like to highlight my other masala curries or recipes collection with this post of bhindi recipe such as Dhaba style paneer masala, Desi Dhaba style kadai Paneer, Restaurant style aloo soyabean masala, Dhaba style bhindi masala, Kadai soyabean restaurant style,  Dhaba style aloo parwal masala,capsicum masala curr,Restaurant style mushroom masala,Mughlai gobi masala and so on...

Recipe card for restaurant style bhindi do pyaza recipe:

RESTAURANT STYLE  BHINDI DO PYAZA    PREP TIME: 10 MINUTES             COOK TIME: 20 MINUTES  TOTAL TIME:30 MINUTES CUSINE: NORTH INDIAN AUTHOR: SWATI RASOI SERVES: 4     INGREDIANTS  Frying veggies  2 teaspoon oil 350 gm bhindi (okra) 2 medium size onion, sliced Gravy Preparation ½ teaspoon caraway seeds (shahjeera) 1 cinnamon stick (dalchini) 2 green cardamom (choti elaichi) 2 cloves (long) 1 or 2 green chillies, chopped 1 medium size onion, finely chopped 2 medium size tomato, grated/ puree ¼ teaspoon turmeric powder 1 teaspoon kashmiri red chili powder or deghi mirch 1 teaspoon coriander powder 1 teaspoon garam masala 1 teaspoon roasted kasuri methi 1 teaspoon dry mango powder or lemon juice 2 tablespoon chopped coriander leaves for garnish salt as required PREPARATION For frying veggies Chopped the bhindi into one or two pieces. Heat up a pan, add oil and add 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. Now, fry chunks of onion chunks and keep it aside. Making Bhindi Do Pyaza In the same pan, add carway seeds and let them crackle for a few seconds. Add cinnamon stick, cloves, and green cardamom and saute until it turns aromatic. Now add finely chopped onion and fry till translucent. Now add grated tomato or tomato puree and mix well. Add red chilli powder, turmeric powder and coriander powder and salt.  Now, add 2 tablespoon whisked yogurt and mix well. If you don't have a yogurt , you can also use water instead of yogurt Saute till the oil starts to leave the sides of the paste. Now, add fried bhindi pieces and onion chunks to the gravy. Cover the pan tightly with a lid. Cook for 5 minutes on a low to medium flame or until the curry becomes thick and very little of it is left.  Add roasted kasuri methi and garam masala to the gravy. Now, add dry mango powder and salt to the gravy. Here, I don't have dry mango powder, so I use lemon juice. After 2 minutes, the curry will separate oil and also thicken. Serve paneer do pyaza with naan, tandoori roti, chapati, lachcha paratha, malabar paratha and jeera rice or veg pulao.

How to make restaurant style bhindi do pyaza with step by step photo

PREPARATION

For marinade and frying veggies

1. Chopped the bhindi into one or two pieces.

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

3. Saute bhindi till they are tender and cooked.

 

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

5. Now, fry chunks of onion chunks and keep it aside.

GRAVY PREPARATION

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

2. Add cinnamon stick, cloves, and green cardamom and saute until it turns aromatic.

3. Now, add onion and green chilli and fry till translucent.

4. Now add grated tomato or tomato puree and mix well.

5. Add red chilli powder, turmeric powder and coriander powder and salt.

6. Now, add 2 tablespoon whisked yogurt and mix well. If you don't have a yogurt , you can also use water instead of yogurt.

7. Saute till the oil starts to leave the sides of the paste.

8. Now, add fried bhindi and onion chunks to the gravy.

9. Cover the pan tightly with a lid. Cook for 5 minutes on a low to medium flame or until the curry becomes thick and very little of it is left.

10. Now, add roasted kasuri methi and garam masala to the gravy and mix well.

11. Now, add dry mango powder and salt to the gravy. Here, I don't have dry mango powder, so I use lemon juice. After 2 minutes, the curry will separate oil and also thicken.

12. Serve bhindi do pyaza with naan, tandoori roti, chapati, lachcha paratha, malabar paratha and jeera rice or veg pulao.

Tips

• Always cook okra on low flame. If you cook it on high flame, the okra will get brown quickly but it won’t get cooked.

• Keep tossing the bhindi after every 2-3 minutes or so until it's tender. At this point, you can check taste of bhindi and if salt is less then sprinkle some salt from above and stir.

• For a more tangy and sour taste in the dish, increase the quantity of dry mango powder by ¼ to ½ tbsp or more or use lemon juice.