Made using okra, spices, and lots of onions, bhindi do pyaza is an Indian vegetarian curry that is everyone's favorite. It is a great gluten-free dish to serve with Indian bread. Here is how to make it over the stove top and in an instant pot.
1poundokra (bhindi)500 g, rinsed, wiped and cut into 1-inch pieces
½cupcubed onions1-inch cubes
½cupcubed tomatoes1-inch cubes, seeds removed
½teaspooncarom seeds (ajwain)
2teaspoonsfinely chopped ginger
2-3green chiliesslit into half
1cupgrated tomatoesskin discarded
2teaspoonsKashmiri red chili powder
½teaspoonroasted cumin powder
1teaspoonsalt or to taste
½cupplain yogurt (dahi)whisked with 2 teaspoon chickpea flour (besan).
2tablespoonschopped cilantro (coriander leaves)
½teaspoongaram masala powder
Heat 3 tablespoon vegetable oil in a heavy bottom pan over medium heat.
Once the oil is hot, add the chopped bhindi and cook it on medium flame until it is 80% cooked. Stir at regular intervals while cooking. It will take 8-10 minutes for the bhindi to cook perfectly.
Once cooked, remove it on a plate and keep it aside.
Add cubed onions and cubed tomatoes in the same oil and fry until pinkish (4-5 minutes). The onions must still be crunchy. Remove on a plate.
Add the remaining 2 tablespoons of oil to the same pan and heat it on medium heat. Once the oil is hot, add cumin seeds, carom seeds, and bay leaves and fry for 3-4 seconds until they start to crackle.
Add ginger and green chilies and fry for 3-4 seconds.
Add onions and fry until they turn light brown in color (6-8 minutes). Stir frequently while cooking.
Now add grated tomatoes and cook for 2 minutes.
Add coriander powder, turmeric powder, Kashmiri red chili powder, cumin powder, and salt, and cook until oil starts to separate from the sides of the pan. It will take 3-4 minutes.
Add yogurt whisked with chickpea flour and cook for 2 minutes. Adding flour to the yogurt prevents it from curdling and also thickens the gravy.
Now add cilantro, fried bhindi, fried onions, and fried tomatoes to the pan along with ½ cup of water.
Reduce the heat to low.
Cover the pan with a lid and cook until bhindi is 100% cooked (8-10 minutes).
Add garam masala powder and mix well. If the curry looks very thick, add some more water and bring the curry to a boil.
Wash and pat dry the bhindi properly before using it to make the sabzi.If using frozen bhindi, thaw and pat them dry before using.You can skip adding the yogurt to the curry and make the base only with onion and tomato puree to make it vegan.Instant Pot Recipe - To make this dish in an instant pot, press SAUTE and follow the steps until cilantro and fried okra are added to the pan. Add ½ cup water and close the lid of the pot. Press PRESSURE COOK. Set the timer to 4 minutes on high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid. Add garam masala powder and mix well. Serve hot.