Heat generous amount of oil in a pan. Add diced okra to the hot oil and fry over medium heat until the sticky texture disappears and the okra becomes perfectly textured. Sprinkle turmeric powder and salt, then gently sauté until fragrant. Avoid over-frying as the okra will continue cooking in the gravy. Transfer fried okra to a plate.
2
In the same pan, temper cumin seeds and asafoetida in the remaining oil. Add minced green chili, garlic, and ginger, and sauté well until fragrant. Then add onions and cook until golden brown. This creates a rich base for the gravy.
3
Add tomato puree and cook until the oil starts to separate on top. This ensures the spices are properly cooked through.
4
Prepare a special yogurt masala mixture: combine yogurt with turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala in a bowl. Mix well to create a smooth paste.
5
Pour the yogurt masala mixture into the pan over low heat. Stir continuously to prevent the yogurt from curdling. Add a little hot water and salt to adjust the consistency, and taste to adjust seasoning as needed.
6
Gently add the fried okra and fold it in. Cover the pan and simmer over low heat for 5 minutes, allowing the okra to absorb all the flavors from the curry.
7
When the spices are well-blended and oil starts separating on the surface, this indicates the okra is perfectly cooked. Finally, crush and add kasuri methi, then give the curry a final gentle mix. The rich, creamy, and flavorful bhindi masala is ready to serve.
8
Serve the bhindi masala hot with freshly made roti or other Indian breads.
PrimedTableBETA
