Dahi Bhindi Recipe (North Indian Style)
User Reviews
4.7
66 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
20 mins
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Total Time
35 mins
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Servings
3
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Calories
245 kcal
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Course
Main Course
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Cuisine
Indian
Dahi Bhindi Recipe (North Indian Style)
Report
Dahi Bhindi is a North Indian dish featuring tender okra cooked with a smooth tomato and cashew paste, then combined with spiced yogurt and cream for a rich, mildly tangy sauce. The okra is sautéed until softened and gently simmered with spices and a blend of yogurt and cream, creating a creamy texture and balanced flavors from garlic, ginger, and kasuri methi. This results in a comforting vegetable dish where the slight sliminess of okra is controlled by the yogurt-based gravy, making it suitable as a side for flatbreads or rice.
Description
The Dahi Bhindi Recipe (North Indian Style) begins by sautéing chopped okra until tender and softened, ensuring it loses its raw texture without becoming mushy. The smooth tomato and cashew paste adds body and a subtle richness to the dish. Yogurt is whisked until smooth and combined with this mixture along with spices such as cumin seeds, coriander powder, turmeric, red chili powder, and garam masala to create a fragrant and flavorful gravy. A touch of cream adds smoothness and balances the tanginess of the yogurt. The use of kasuri methi imparts a mild, earthy note to the finished dish.
This preparation yields a creamy yet vibrant okra curry perfect for serving alongside steamed basmati rice or Indian breads like roti or paratha. The gentle sautéing of the okra helps to reduce sliminess often associated with it, and the yogurt-based sauce keeps the dish light while providing depth of flavor.
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Ingredients
- 200 to 250 grams okra okra or lady finger
- ⅓ to ½ cup onion chopped
- 2 tomato chopped - blended to a smooth paste, medium ripe red tomatoes and 6 to 7 whole cashews
- 2 cashew chopped - blended to a smooth paste, medium ripe red tomatoes and 6 to 7 whole cashews
- ½ cup curd (yogurt) - whisked till smooth
- 3 to 4 garlic crushed to a paste in a mortar and pestle or 1 teaspoon ginger garlic paste, garlic and 1 inch piece of ginger
- 3 to 4 ginger crushed to a paste in a mortar and pestle or 1 teaspoon ginger garlic paste, garlic and 1 inch piece of ginger
- 1.5 tablespoon besan (gram flour)
- ½ teaspoon cumin seeds
- ½ teaspoon coriander powder (ground coriander)
- ¼ teaspoon red chili powder or cayenne pepper
- ¼ teaspoon turmeric powder (ground turmeric)
- ¼ or ½ teaspoon garam masala
- 2 cups water
- 1 to 2 tablespoon cream - low fat or light cream
- 2 tablespoon neutral cooking oil for sauteing the okra, generic cooking oil
- 1 tablespoon ghee (clarified butter) or oil for the sauce
- ¼ to ½ teaspoon kasuri methi dry fenugreek leaves, crushed
- salt as required
Instructions
Preparation
- Rinse the okra (bhindi) in water for a couple of times.
- Dry the okra with a kitchen towel or spread them on a plate and let them dry on their own.
- Make sure that there is no moisture or water droplets on the okra before you start chopping them.
- Trim off the crown and tail of each okra. Chop the okra in 1 inch pieces. Keep aside the chopped okra.
- Heat 2 tablespoons of oil in a pan. Add the chopped okra and saute for at least 8 to 10 minutes on low heat till they change color and are cooked and softened.
- Remove the sauteed bhindi and keep aside.
- Puree the tomatoes and cashews to a smooth paste in a blender or chutney grinder without adding any water. Make a fine and smooth puree or paste not having any chunks of cashews or unground tomato seeds.
- With a wired whisk, whip the yogurt till smooth in a bowl.
Making dahi bhindi
- Heat up the same pan in which we sauteed the okra.
- Add 1 tablespoon oil or ghee. Crackle the cumin seeds first.
- Add the chopped onion and saute till the onions change color or become translucent stirring often.
- Add the ginger-garlic paste and saute for a few seconds or till the raw aroma goes away.
- Add the tomato-cashew paste and saute till oil starts to leave the sides of the mixture.
- The onion-tomato-cashew masala paste has to be sauteed very well.
- Keep on stirring often for uniform sauteing.
- The whole masala should come together and you should be able to see the specks of oil or fat leaving the sides of the masala.
- Add gram flour and saute for 1 to 2 minutes or more on low heat till the raw aroma of the gram flour goes away.
- Then add coriander powder, red chili powder, garam masala powder and turmeric powder. Mix and saute again for a minute.
- Switch off the heat and place the pan down. Add the whisked yogurt and water to the pan.
- Stir well with a wired whisk and add the sauteed okra and salt.
- Keep the pan on the fire and simmer the gravy till the mixture starts to thicken and you see the oil or ghee floating on top.
- Add the crushed kasuri methi along with the cream and simmer for half a minute. Garnish with coriander leaves.
- Serve dahi wali bhindi with some hot phulkas, naan or rotis. You can also have it with cumin rice or steamed basmati rice.
Nutrition Information
Show Details
Calories
245kcal
(12%)
Carbohydrates
16g
(5%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Monounsaturated Fat
1g
(5%)
Cholesterol
23mg
(8%)
Sodium
45mg
(2%)
Potassium
554mg
(12%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1460IU
(29%)
Vitamin C
29.3mg
(33%)
Calcium
127mg
(13%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 45mg | 2% |
| Potassium | 554mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1460IU | 29% |
| Vitamin C | 29.3mg | 33% |
| Calcium | 127mg | 13% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
66 reviews
Excellent
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