Bhindi Masala by Avtar Singh Rana
Message from the Chef
“Dear future hospitality professionals,
With my all love, I wish to forward you an to understanding of Indian cuisine. If you want to learn about or make Indian cuisine, please do not hesitate to consult with me. I would be more then happy to help you with my knowledge and skill. Bon appetite!!”– Avtar Singh Rana
- Bhindi 300g (washed, wiped and cut into 1 inch pieces)
- Cumin seeds 1tsp
- Chopped onion 100g
- Ginger garlic paste 20g
- Green chilli 5g
- Chopped tomato 80g
- Coriander powder 5g
- Turmeric powder 2.5g
- Kashmiri red chilli powder 5g
- Cumin powder 2.5g
- Garam masala powder 2.5g
- Lemon juice 10ml
- Kosuri methi 3g
- Vegetable oil 4tbsp
- Salt to taste
Cook-time: 15-20 minutes
Heat oil in a pan, add bhindi, and sprinkle some salt and cook until bhindi is almost cooked.
Remove the cooked bhindi on a plate.
Add cumin seeds in the same oil and let them crackle for a few seconds.
Add onion and fry until they turn slightly brown.
Now add ginger garlic paste and fry until onion turn golden brown.
Add green chillies and tomatoes and cook for 2 minutes.
Add coriander powder, turmeric powder, red chilli powder, cumin powder, and salt and cook until oil starts to separate from the sides of the pan.
Add 1 cup of water and bring the curry to a boil.
Add the fried bhindi and cook for 3-4 minutes on medium heat.
Now add garam masala powder, lemon juice and kasuri methi and mix well.
Serve hot with paratha or roti, along with the choice of pickle.
Author of the Recipe
Chef Avtar Singh Rana is the Executive Chef (Ex Chef) at Hotel The Royal Plaza New Delhi.
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