A delectable & flavourful dish of sauteed tender cooked okra in a smooth, creamy, lightly spiced and tangy yogurt sauce.
- Prep Time – 15 mins
- Cooking time – 20 mins
- Serving – 3
Ingredients & Measurements :
- Shuddh Yogurt – Half Cup
- Shuddh Ghee – 1 Tablespoon
- Okra (bhindi) – 250 gms (chopped)
- Onions – 1/2 pc (chopped)
- Ripe tomatoes – 2 pc
- Whole Cashews – 6-7 pc
- Gram Flour (besan) – 1.5 Tablespoon
- Oil – 2 Tablespoon
- Ginger & Garlic Paste – 1 teaspoon
- Turmeric powder – 1/2 teaspoon
- Red chilli powder – 1/4 teaspoon
- Light Cream – 2 tablespoon
- Water – 2 cups
- Coriander powder – 1/2 teaspoon
- Cumin powder – 1/2 teaspoon
- Garam Masala – 1/2 teaspoon
- Dry fenugreek leaves (crushed) – 1/2 teaspoon
- salt to taste
Preparations:
- Heat oil in a pan and saute okra for at least 8 to 10 mins on low heat until cooked.
- Puree the tomatoes cashews to a smooth paste without adding any water.
- Whisk Shuddh Yogurt until smooth.
Instructions :
- Add Shuddh Ghee to a deep pan, and add cumin seeds until it crackles.
- Add Chopped onions and saute until it turns translucent.
- Add ginger-garlic paste and simmer for seconds.
- Now add tomato-cashew and saute until oil starts to separate from the sides.
- Saute the whole mixture well, add gram flour and saute it for min.
- Add all the spices and saute it for 1-2 min.
- Switch off the heat and place the pan down. Add the whisked Shuddh Yogurt and water to the pan.
- Stir well with a whisk and add the sauteed okra and salt.
- Keep the pan on medium heat and simmer the gravy until the mixture thickens.
- Add Kasuri methi and the cream and simmer for half a minute. Garnish with coriander leaves.
Suggestion:
Serve with some hot Naan, Rotis, Cumin Rice or Steamed Basmati rice.