Shahi Bhindi masala

Name: Shahi Bhindi masala
Yield: 3 servings
Cuisine: Indian
Ingredients: For masala-; 2 tomato puree; 2 finely chopped Onion; as required Oil; as per taste Finely chopped green chillies; 1 tbsp Ginger garlic paste; 2 tbsp Fresh cream; 1 tbsp Red chilli powder; 1 tbsp Turmeric powder; 2 tbsp coriander powder; 1 tbsp cumin seeds; to taste Salt; 1 tbsp garam masala; leaves Chopped coriander; For shallow frying-; 1 bowl Ladyfinger chopped; 2 tbsp gram flour; 2-3 tsp red chilli powder; as required Oil; to taste Salt

Vanshika Mulchandani @cook_9935156

#goldenapron3
#week12 #tomato #malai

Vanshika Mulchandani @cook_9935156

#goldenapron3
#week12 #tomato #malai

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Ingredients

3 servings

For masala-
2tomato puree
2finely chopped Onion
as requiredOil
as per tasteFinely chopped green chillies
1 tbspGinger garlic paste
2 tbspFresh cream
1 tbspRed chilli powder
1 tbspTurmeric powder
2 tbspcoriander powder
1 tbspcumin seeds
to tasteSalt
1 tbspgaram masala
leavesChopped coriander
Forshallow frying-
1 bowlLadyfinger chopped
2 tbspgram flour
2-3 tspred chilli powder
as requiredOil
to tasteSalt

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Steps

1

In a bowl first add chopped ladyfinger then sprinkle red chilli powder, gram flour and salt and coat them well if required sprinkle little water so that they coat well.
2

Next take a pan add oil add coated bhindi and cook for 7-8 mins on low flame but cook only 80% not fully. After it's done keep them aside
3

Next take another pan add oil,cumin seeds,green chillies, ginger garlic paste,onion and cook till it becomes transculent and after that add all spices on low flame
4

Now add tomato puree add little water and close the lid for 2-3 mins. Let it cook on low flame
5

Now when masala got cooked nicely and leaves oil add fresh cream on low flame and mix well cover the lid and cook for 2-3 mins.
6

Now open the lid mix the masala nicely and lastly add shallow fried bhindis, coriander leaves and water to set the consistency of gravy. Add salt if you skipped at the time of spices. Cover the lid and cook on a slow flame for 5 min.
7

Serve hot by garnishing with chapati.