Shahi bhindi

Shahi bhindi is another one of my favourite dishes. Shahi means 'royal' in Hindi and with the addition of many fragrant spices and cream - you could say this dish lives up to its name! In this dish tender bhindi is surrounded by a deliciously creamy onion and tomato gravy. Bhindi is one of my favourite vegetables, but sadly we don't get it very often. We don't live close to any Indian supermarket, and its not readily available in Dutch supermarkets. So when we make a trip to the nearest city to stock up on a few supplies, we always make sure to get some bhindi if it looks good! This is not a spicy dish so perfect if you just want something mild. This recipe serves 4.

Ingredients

250 grams bhindi, washed, patted dry and cut into chunks.

2-3 large tomatoes, roughly chopped

1 medium white onion, roughly chopped

Thumb size piece of ginger, crushed

2 cloves garlic, chopped

50ml fresh cream

1 ½ cups water (or as required)

1 tsp kasoori methi (drief fenugreek)

Handful coriander leaves, chopped

Vegetable oil

Salt to taste

You’ll need these spices

1 tsp cumin seeds

3 cardamom pods, bruised

1 black cardamom

3 cloves

¼ tsp turmeric powder

½ tsp coriander powder

½ tsp garam masala powder

½ tsp Kashmiri chilli powder

Method:

• In a large frying pan on medium-high heat, add a little vegetable oil. Sauté the bhindi until cooked, but not completely soft. You still want a little bite. This will take around 10 minutes on a medium heat. Once cooked, set aside in a bowl.
• In a large saucepan, add the tomatoes, onions, garlic and ginger. Add water to cover and cook for around 10 minutes on a medium heat until the veggies are cooked through. Drain and transfer to blender. Blend until smooth.
• In the same frying pan you fried the bhindi in, add a little more vegetable oil. Add the green and black cardamom pods, cloves and cumin seeds and fry until fragrant on a medium heat.
• Add the tomato-onion paste (careful it may splutter!). Cook the paste until all the water evaporates and you see fat releasing the sides of the mixture. This should take around 10-15 minutes.
• Add the remaining spices (turmeric, coriander, kashmiri chilli powder and garam masala) and mix well.
• Add around 1 ½ cups water to cover and turn lower the heat. Simmer for around 5 minutes.
• Add the kasoori methi and cream. Also add salt to taste. Mix well.
• Finally, mix in the sautéed bhindi.
• Serve with rotis and garnish with a little fresh coriander if you like!