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.

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.

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.

Add water to the paste.

Let the gravy get cooked properly

Add the sauted bhindi/lady finger’s to the paste.

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.

Your Bhindi Punjabi Masala is ready to eat.

Serve it hot with roti’s/chapati’s/steamed rice.

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.