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Masala bhindi recipe gravy turkey

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Masala bhindi recipe gravy turkey

Aloo Bhindi Masala (Gravy) is a straightforward Indian Vegetarian dish, cooked with aloo and bhindi. Here' make the spicy and flavorful masala gravy of onion, tomato plants and spices after which cooked aloo and bhindi inside it.

This aloo bhindi recipe can be simply packed up for that lunch box or school tiffin too. You are able to serve it with hot Indian Phulka’s, puri or perhaps with parathas, it's very tasty for everyone with any one of Indian bread. Let’s begin to make it.

Ingredients:

  • 250 gms okra / bhindi, reduce small pieces
  • 2 medium size taters, chopped
  • 2 onions chopped
  • 4 tomato plants, chopped
  • 4 cloves garlic clove, chopped
  • 1 " ginger root, crushed
  • 5-6 eco-friendly chillies
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 2 teaspoon coriander powder
  • 1/4 teaspoon amchoor powder
  • 2 teaspoon oil
  • Fresh coriander leaves chopped
  • Salt to taste
  • 1 bay leaf
  • 2 peppercorns
  • 2 cloves
  • 1 eco-friendly cardamom
  • 1 black cardamom
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon poppy seeds (khus-khus)
  • 1/2 inch cinnamon stick reduce pieces
  1. Clean the women finger correctly, pat dry with the aid of kitchen napkin.
  2. Cut the mind and tail from the bhindi’s and slit it in the centre to check on after which reduce small pieces.
  3. Heat oil inside a pan and saute whole garam masala for any couple of seconds.
  4. Add chopped onion and stir fry till onion is nothing cooked.
  5. Add ginger root, garlic clove and eco-friendly chilies and saute continue, after which add chopped tomato plants.
  6. Add red chili powder, turmeric powder and salt to taste.
  7. Keep mixing till tomato plants turn mushy and oil starts to separate.
  8. Now add chopped bhindi and taters and stir in coriander powder and dry mango powder.
  9. Add about 1/2 cup water and canopy the pan.
  10. Lessen the flame and then leave to prepare for around ten minutes.
  11. Garnish with finely chopped coriander leaves and serve with Indian chapati, puri or naan.

Chef Tips:

You are able to shallow fry aloo and bhindi before adding into onion-tomato gravy.

Related Recipes

  • Bhindi Curry Recipe
  • Mushroom Masala Recipe
  • Aloo Chole Recipe
  • Aloo Amritsari Recipe
  • Aloo Methi Gravy Recipe
  • Mattar Paneer Recipe
  • Khoya Matar Recipe
  • Dum Aloo Recipe
  • Kadai Mushroom Curry Recipe
  • Aloo Matar Masala Recipe
  • Dahi Bhindi Recipe
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