From the recipe box
Bhindi Do Pyaza
Indian gravies, koftas, and saucy mains meant to pair with rice, roti, or phulkas.
- Meal format
- Curries & Gravies
- Base
- Jeera Rice, Roti
Bhindi (Okra), Onion, Tomato
From my kitchenCook this meal
Ingredients & method
- Prep
- 20 mins
- Cook
- 28 mins
- Total
- 48 mins
- Serves
- 2
Ingredients
- 10–15bhindi (okra), washed and completely patted dry
- 1medium onion, divided:
- ½onion, cut into large cubes for roasting/air frying
- ½onion, chopped for gravy
- 2medium tomatoes, chopped
- 1–2 tablespoonsoil
- 2–3garlic cloves
- ½ inchginger
- —Optional for extra creaminess and protein:
- ¼block tofu
- 5–6cashews
- 1 tablespoonchar magaz (melon seeds)
Tempering & Seasoning
- 1 tablespoonoil
- 1 teaspooncumin (jeera) seeds
- 2cloves
- 1small piece cinnamon
- ¼ teaspoonturmeric powder
- ½ teaspoonred chili powder
- 1 teaspooncoriander powder
- 1 teaspoonkasuri methi
- to tasteSalt
Notes & Tips
- The biggest tip for great bhindi is to wash and dry it completely before cutting. Any extra moisture can make the okra slimy.
- Air frying the bhindi makes this dish much easier and reduces the amount of oil needed, but stovetop sautéing works just as well.
- Adding tofu while blending the gravy is a great way to increase protein while keeping the curry creamy.
- Cashews and char magaz add a rich, restaurant-style texture if you want to make this dish extra special.
- The name Bhindi Do Pyaza comes from the use of onions in two ways — some cooked with the bhindi and some incorporated into the gravy.
Step by step
Method
- 01
Prepare the Bhindi
- 02
Wash the bhindi thoroughly and pat them completely dry. This step is important because moisture can make bhindi slimy while cooking.
- 03
Cut the bhindi into approximately 1-inch pieces.
- 04
Toss the chopped bhindi and ½ cubed onion with about 1 tablespoon oil.
- 05
Air fry at 375°F for 12 minutes, shaking halfway through with some salt, until the bhindi is lightly roasted and less slimy.
- 06
Alternative:
- 07
You can also sauté the bhindi and onion on the stovetop until cooked and lightly roasted.
- 08
Prepare the Gravy
- 09
In a pan, sauté the remaining chopped onion and tomatoes until soft and cooked down.
- 10
Allow the mixture to cool slightly.
- 11
Blend into a smooth gravy.
- 12
Optional:
- 13
For extra protein and creaminess, blend the onion-tomato mixture with tofu.
- 14
You can also add cashews and char magaz while blending for a richer, creamier gravy.
- 15
Assemble the Bhindi Do Pyaza
- 16
Heat oil in a pan over medium heat.
- 17
Add cumin seeds and allow them to splutter.
- 18
Add cloves and cinnamon and let them become fragrant.
- 19
Add the blended gravy and cook until it thickens slightly and the flavors come together.
- 20
Add turmeric, red chili powder, coriander powder, and salt.
- 21
Add the air-fried bhindi and onion into the gravy.
- 22
Mix gently and cook for a few minutes until the bhindi absorbs the flavors.
- 23
Crush kasuri methi between your palms and add it at the end.
- 24
Garnish with cilantro if desired and serve hot.
- 25
This Bhindi Do Pyaza is a simple, flavorful way to enjoy okra without deep frying. The roasted bhindi keeps its texture while the creamy onion-tomato gravy brings everything together.
- 26
It pairs beautifully with roti or chapati.
