Okra in Yogurt Sauce / Dahi Bhindi
Okra in Yogurt Sauce / Dahi Bhindi

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, okra in yogurt sauce / dahi bhindi. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Okra in Yogurt Sauce / Dahi Bhindi is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Okra in Yogurt Sauce / Dahi Bhindi is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have okra in yogurt sauce / dahi bhindi using 18 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Okra in Yogurt Sauce / Dahi Bhindi:
  1. Get 1/4 kg Okra
  2. Make ready 4 tbsp Oil
  3. Prepare 1/4 tsp Cumin Seeds
  4. Take 1 Onion (Chopped)
  5. Take 1 tbsp Ginger Garlic Paste
  6. Get 2 Tomatoes
  7. Take 10-12 Cashewnuts
  8. Get 1 tbsp Gram flour/ besan
  9. Prepare 1 tsp Chilli Powder
  10. Make ready 1 tbsp Coriander Powder
  11. Take 1/4 tsp Turmeric Powder
  12. Make ready 1/4 tsp Garam Masala
  13. Make ready 1/2 cup Whisked Curd
  14. Get 2 cups Water
  15. Get to taste Salt
  16. Make ready 1/2 tsp Crushed Kasuri Methi (Dry Fenugreek Leaves)
  17. Prepare 2 tbsp Cream
  18. Prepare 1 tbsp Coriander Leaves
Instructions to make Okra in Yogurt Sauce / Dahi Bhindi:
  1. Wash the okras nicely and pat them dry. Cut them into 1" pieces. In a cooking pan, heat 2 tbsp oil and on low flame saute the okras for 10 minutes. Remove and keep aside.
  2. In a blender, add 2 tomatoes and 10 to 12 cashewnuts and blend to a smooth paste and keep aside.
  3. In the same pan, heat more oil. Add cumin seeds and let it sizzle. Add onions and saute till the onions are translucent.
  4. Add ginger garlic paste and saute till the raw smell leaves.
  5. Add tomato-cashewnut paste and saute till the oil leaves the sides of the mix. The mix should come together.
  6. Add gram flour and saute for 2 minutes.
  7. Add chilli powder, coriander powder, turmeric powder and garam masala and off the heat.
  8. Add half cup whisked yogurt and 2 cups water. Stir with a wired whisk. Add sauted Bhindi and salt. Keep the pan on heat again. Simmer till the mix thickens and oil floats on top.
  9. Add crushed kasuri methi (Dry fenugreek leaves) and cream. Simmer for a minute.
  10. Garnish with coriander leaves. Serve with naan/rotis.

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