Delhi-Style Bhindi Masala Fry

Ingredients

• 3 tablespoons Mustard Oil (cold‑pressed, for authentic flavor)
• 1 teaspoon Salt (adjust to taste)
• 1 teaspoon Cumin Seeds (whole seeds)
• 1 tablespoon Fresh Coriander (finely chopped)
• 1 tablespoon Gram Flour (Besan) (roasted before adding yogurt)
• ½ cup Thick Yogurt (well‑drained, preferably set overnight in fridge)
• 1 teaspoon Kasuri Methi (dried fenugreek leaves, crushed)
• 2 medium Tomatoes (grated or pureed, seeds removed)
• 1½ teaspoons Kashmiri Red Chili Powder (for color and mild heat)
• 1 teaspoon Chaat Masala (adds tanginess)
• 1 teaspoon Coriander Powder
• ½ teaspoon Kitchen King Masala Powder (optional brand‑specific blend)
• ½ teaspoon Garam Masala
• 1 teaspoon Fresh Ginger (finely chopped)
• ½ teaspoon Asafoetida (Hing) (use a pinch if you prefer)
• 2 pieces Green Chilies (slit lengthwise)
• 3 tablespoons Cashew Powder (dry roasted cashews ground to fine powder)
• 1 tablespoon Sugar (balances the tanginess)
• 2 cups Water (divided, hot)
• 500 grams Okra (Bhindi) (washed, dried, slit lengthwise, no stems)
• 2 cups Oil for Deep Frying (neutral oil with high smoke point)

Instructions

1. Heat Mustard Oil and Temper Spices

   Place 3 Tbsp mustard oil in the kadai over medium‑high heat. Add 1 tsp salt and let the oil heat until it starts to smoke lightly. Turn off the flame, add 1 tsp cumin seeds and 1 Tbsp finely chopped coriander, then return the flame to medium.

   Time: PT5M

   Temperature: high

2. Roast Gram Flour

   Add 1 Tbsp gram flour to the hot oil and stir continuously until it turns golden brown and releases a nutty aroma.

   Time: PT3M

   Temperature: medium

3. Incorporate Yogurt and Kasuri Methi

   Stir in ½ cup thick yogurt and 1 tsp crushed kasuri methi. Cook, stirring, until the mixture becomes dry, crumbly and the yogurt loses its watery texture.

   Time: PT5M

   Temperature: medium

4. Add Tomato Puree

   Add the grated tomatoes (about ½ cup) and cook until the oil separates from the masala, about 4‑5 minutes.

   Time: PT5M

   Temperature: medium

5. Spice It Up

   Mix in 1½ tsp Kashmiri red chili powder, 1 tsp chaat masala, 1 tsp coriander powder, ½ tsp Kitchen King masala, ½ tsp garam masala, 1 tsp chopped ginger, ½ tsp hing and the slit green chilies. Stir for 1‑2 minutes until fragrant.

   Time: PT2M

   Temperature: medium

6. Bloom the Spices

   Pour in 1 cup hot water, increase heat to bring the mixture to a rolling boil, then reduce to a simmer for 5 minutes so the spices fully bloom.

   Time: PT5M

   Temperature: high

7. Add Cashew Powder and Finish Gravy

   Stir in 3 Tbsp cashew powder, then add the remaining 1 cup hot water. Cook, stirring occasionally, until the gravy thickens, the oil separates again, and the color deepens.

   Time: PT5M

   Temperature: medium

8. Balance Sweetness

   Add 1 Tbsp sugar, mix well and cook for another minute.

   Time: PT1M

   Temperature: medium

9. Deep‑Fry the Okra

   Heat 2 cups neutral oil in a separate deep‑fry pan until it reaches 180°C (350°F). Fry the slit okra in batches until crisp and golden, about 3‑4 minutes per batch. Remove with a slotted spoon onto paper towels and sprinkle lightly with salt.

   Time: PT10M

   Temperature: 180°C

10. Combine Okra with Gravy

    Add the fried okra to the prepared gravy, toss gently, and let it simmer for 5 minutes so the flavors meld.

    Time: PT5M

    Temperature: medium

11. Garnish and Serve

    Turn off the heat, garnish with a little fresh coriander, and serve hot with roti, naan, or rice.

    Time: PT1M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

12 g

Fat

15 g

Fiber

4 g