Restaurant style bhindi do pyaza|Indian okra recipe

Bhindi do pyaza is a restaurant style North Indian recipe in which fried okra (bhindi) is cooked with double amount of onion and lots of spices. Do pyaza means Double the amount of onions or the onions are added twice. In this particular recipe, the onions are doubled as well as added twice at two different stages of cooking. In bhindi do pyaza recipe, sliced onions are pan-fried with spices and grated tomatoes, which compliments the soft and creamy taste of bhindi. This recipe is perfect for lunch box as it is healthy food. Bhindi Do Pyaza recipe is similar to the Paneer Do Pyaza and Mushroom Do Pyaza. It can serve with naan, tandoori roti, chapati, lachcha paratha and jeera rice or veg pulao.

RESTAURANT STYLE BHINDI DO PYAZA

What is bhindi do pyaza?

Bhindi do pyaza is a North Indian restaurant style recipe in which fried okra (bhindi) is cooked with double amount of onion and simmered in tomato yogurt curry with lots of spices.

What are the precautions taken while making bhindi?

Precautions while making Bhindi do pyaza

• Always cook okra on low flame. If you cook it on high flame, the okra will get brown quickly but it won’t get cooked.
• Keep tossing the bhindi after every 2–3 minutes or so until it’s tender. At this point, you can check taste of bhindi and if salt is less then sprinkle some salt from above and stir.
• For a more tangy and sour taste in the dish, increase the quantity of dry mango powder by ¼ to ½ tbsp or more or use lemon juice.

Recipe card for restaurant style bhindi do pyaza recipe:

RESTAURANT STYLE BHINDI DO PYAZA

PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME:30 MINUTES

CUSINE: NORTH INDIAN

AUTHOR: SWATI RASOI

SERVES: 4

INGREDIANTS

Frying veggies

2 teaspoon oil
350 gm bhindi (okra)
2 medium size onion, sliced

Gravy Preparation

½ teaspoon caraway seeds (shahjeera)

1 cinnamon stick (dalchini)
2 green cardamom (choti elaichi)
2 cloves (long)
1 or 2 green chillies, chopped

1 medium size onion, finely chopped
2 medium size tomato, grated/ puree

¼ teaspoon turmeric powder

1 teaspoon kashmiri red chili powder or deghi mirch

1 teaspoon coriander powder

1 teaspoon garam masala

1 teaspoon roasted kasuri methi

1 teaspoon dry mango powder or lemon juice

2 tablespoon chopped coriander leaves for garnish

salt as required

PREPARATION

For frying veggies and paneer

1. Chopped the bhindi into one or two pieces.
2. Heat up a pan, add oil and add ladyfinger chunks and shallow fry them on a low to medium flame.
3. Saute bhindi till they are tender and cooked.
4. If you see golden spots on bhindi then, remove bhindi and keep it aside.
5. Now, fry chunks of onion chunks and keep it aside.

Making Bhindi Do Pyaza

1. In the same pan, add carway seeds and let them crackle for a few seconds.
2. Add cinnamon stick, cloves, and green cardamom and saute until it turns aromatic. Read more…