Bhindi Do Pyaza Recipe (Stir Fried Onion Okra Curry)
Servings: 4 people
Calories: 218kcal
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.
Print Recipe
Ingredients
- 5 tablespoons vegetable oil divided
- 1 pound okra (bhindi) 500 g, rinsed, wiped and cut into 1-inch pieces
- ½ cup cubed onions 1-inch cubes
- ½ cup cubed tomatoes 1-inch cubes, seeds removed
- 1 teaspoon cumin seeds
- ½ teaspoon carom seeds (ajwain)
- 2 bay leaves
- 2 teaspoons finely chopped ginger
- 2-3 green chilies slit into half
- ½ cup chopped onions
- 1 cup grated tomatoes skin discarded
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon roasted cumin powder
- 1 teaspoon salt or to taste
- ½ cup plain yogurt (dahi) whisked with 2 teaspoon chickpea flour (besan).
- 2 tablespoons chopped cilantro (coriander leaves)
- ½ teaspoon garam masala powder
Instructions
- 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.
- Check for salt and add more if needed.
- Bhindi do pyaza is ready to serve.
Notes
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.
Nutrition
Calories: 218kcal | Carbohydrates: 19g | Protein: 5g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 4mg | Sodium: 126mg | Potassium: 617mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1667IU | Vitamin C: 41mg | Calcium: 166mg | Iron: 2mg