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1/2 kg -small tender okras
1 - medium
1 - large
1 tsp -
1 tsp - kasoori
paste - 1 tbsp
Red Chilli powder
1 tsp - coriander
1 tsp -pav bhaji masala
Salt to taste
6 - fresh
1 tbsp -
1/2 cup - fresh
Cumin - 1/2 tsp
Fresh coriander - a few sprigs
How to Make Malai Bhindi
Slice the onion and keep aside.
Fry a little cumin seeds in butter and saute the onions till soft.
Add the ginger-garlic paste and fry till the raw smell goes.
Chop the tomatoes into small pieces and add it to the onion.
Fry on a low flame till the tomatoes become mushy.
Add turmeric, chilli, coriander, cumin powders and kasoori methi and allow it to cook till all the masalas blend well.
Also add the curry leaves at this stage.
Add the okras (cut into 1 inch pieces) into the mixture and saute it well.
Add salt as per taste and pav bhaji masala, and dum cook on medium flame till the okras are soft and done.
Once completely done, pour the fresh cream and cook it for approx 2 mins.
Lastly garnish the malai bhindi with fresh coriander and grated ginger and serve.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.