Easiest Way to Make Speedy Bhindi Punjabi Masala

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, bhindi punjabi masala. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Bhindi Punjabi Masala is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Bhindi Punjabi Masala is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have bhindi punjabi masala using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Bhindi Punjabi Masala:

1. Get 200 gms lady finger/okra/bhindi
2. Take 2 medium sized onion paste
3. Make ready 2 small sized tomatoe paste
4. Make ready 7-8 garlic cloves
5. Take 1/2 inch ginger
6. Take 2 tsp chilli powder
7. Get 1 tsp garam masala
8. Make ready 1/2 tsp coriander powder/dhanya powder
9. Make ready 1 tsp turmeric powder/haldi
10. Get 2 tbsp fresh cream
11. Get 1/2 tsp sugar
12. Take to taste Salt
13. Make ready as required Coriander leaves for garnishing
14. Get as needed Oil for cooking

Steps to make Bhindi Punjabi Masala:

1. First chop the bhindi/lady finger’s in 1 OR 1 1/2 inches pieces. - - Grind the onion and tomatoes into a fine paste. - - Also grind the garlic and ginger into a fine paste. - - In a same pan add oil and after it gets heated add the chopped lady fingers/bhindi to the oil. - - Saute the bhindi’s till they are almost(90%) cooked and their colour turns lightly brown from outside. - - Remove the bhindi from the pan and keep aside.
2. In the same pan add oil. - - When the oil gets heated add the onion paste and saute it till the paste turns golden brown. - - Now add the tomato paste and mix well. - - Once the tomato paste gets cooked add ginger-garlic paste and again give a nice mix.
3. Add chilli powder,garam masala,coriander powder and haldi to the pan. - - Add sugar to the paste.(sugar is optional but it's addition balances the sour taste of tomatoes and adds a flavour to the gravy.) - - Also add salt to the paste s per your taste. - - Give it a nice mix and cook till the paste releases oil. - - Now add fresh cream to the paste and saute nicely.
4. Add water to the paste. - - Let the gravy get cooked properly - - Add the sauted bhindi/lady finger’s to the paste.
5. Give it a nice mix. - - Stir the curry and then add the chopped coriander leaves to it. - - The curry should not be too thin.Keep it slight thicker. - - Cook the bhindi’s in the gravy on medium flame. - - See that the bhindi’s do not get over cooked in the gravy. - - The consistency of the curry should be semi thick.
6. Your Bhindi Punjabi Masala is ready to eat. - - Serve it hot with roti’s/chapati’s/steamed rice.
7. NOTE : - - Cut the bhindi’s in 1 to 1 ½ inch pieces. - - Adding fresh cream to the curry makes the texture of the curry smoother. - - Adding sugar to the curry balances the sour taste of tomatoes.Addition of sugar is optional. - - Do not add too much of water to the gravy because it may make the bhindi’s too much mushy. - - See that the consistency of the curry is semi-thick i.e. not too watery nor too thick also. - - Do not over cook the curry.

So that is going to wrap this up for this exceptional food bhindi punjabi masala recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!