Bhindi Butter Masala Bhindi Masala in a new way spicy Bhindi Makhani recipe

Ingredients

• 1 tbsp Oil
• 2-3 tbsp Butter, cubed, butter
• Prepared Ginger Garlic paste
• 1 large Onions, chopped
• 2 no. Bay leaf
• 2 tsp Turmeric powder
• 1 tbsp Degi red chili powder, Degi Lal Mirch Powder
• 2 tsp Coriander powder
• 2-3 tbsp Curd, beaten, curd (yogurt)
• ½ cup fresh Tomato puree
• Salt to taste
• 2-3 tbsp Butter, cubed, butter
• 1 tbsp Tender Coriander stems, finely chopped
• ½ cup Water
• ¼ cup Fresh cream, optional
• Sauteed Lady finger
• 2 tbsp Coriander leaves, chopped
• 2 tbsp Butter, cubed, butter
• ½ tsp Dry fenugreek leaves, crushed, kasuri methi (dried fenugreek leaves)
• 2-3 tbsp Mustard oil
• 1 tsp Cumin seeds
• 2 medium Onions, sliced
• 1 kg Lady finger (trim the head & tail)
• Salt to taste
• ½ tsp Turmeric powder
• 1 tsp Degi red chili powder, Degi Lal Mirch Powder
• 2-3 medium Tomatoes, diced
• 2-3 no. Green chillies (less spicy & broken)
• 5-6 no. Garlic cloves
• 1 ½ inch Ginger (peeled & roughly chopped)
• Coriander sprig, coriander leaves
• Butter, cubed
• Ginger, Julienned

Steps

1. In a kadai, add oil, butter, once it’s hot, add prepared ginger garlic paste and saute it for a minute.
2. Add onions, bay leaf and saute it until golden in color.
3. Add turmeric powder, degi red chili powder, coriander powder and cook it for a minute.
4. Add curd and mix it well, add tomato puree, salt to taste and saute it well until cooked well.
5. Add butter, tender coriander stems and cook it well.
6. Add water, fresh cream and cook for 3-4 minutes until thickens.
7. Add sauteed bhindi, coriander leaves, and cook it well.
8. Finish it with butter, dry fenugreek leaves and mix it well.
9. Transfer it to a serving dish, garnish it with coriander sprig, butter and ginger juliennes.
10. Serve hot with roti.
11. In a pan, add mustard oil, once it’s smoky hot, add cumin seeds and let it splutter.
12. Add onion, bhindi, salt to taste, turmeric powder, degi red chili powder and cook it for 5-6 minutes until golden in color on low flames.
13. Add tomato and mix it well.
14. Keep it aside for further use.
15. In a mortar pestle, add green chilies, garlic cloves, ginger and grind it coarsely.
16. Keep it aside for further use.