How to make Bhindi in Hara Masala -
Bhindi and potatoes cooked in a spicy green chutney.
This recipe is contributed by Member Gulkanchan.
Main Ingredients : Ladyfingers (bhindi) , Potato (आलू)
Cuisine : Punjabi
Course : Main Course Vegetarian
For more recipes related to Bhindi in Hara Masala checkout Bhindi Anardana. You can also find more Main Course Vegetarian recipes like Matar Paneer-SK Khazana Dahi Masala Aloo Lobio Potato Manchurian Balls
Bhindi in Hara Masala Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Bhindi in Hara Masala Recipe
Ladyfingers (bhindi) 250 grams
Potato peeled and cut into thick slices 1 medium
coriander leaves 1 bunch
Fresh mint leaves 1/2 bunch
Fresh mint leaves 3-4
Tomato cut 2 medium
Cumin seeds 1 teaspoon
Pomegranate seeds (anardana) roasted 1 teaspoon
Asafoetida 1/4 teaspoon
Turmeric powder 1/4 teaspoon
Coriander powder 1/4 teaspoon
Salt to taste
Method
Step 1
Discard both the ends of the ladyfingers. Blend together coriander leaves, mint leaves, green chillies, tomatoes, cumin seeds, anardana, hing, turmeric powder, coriander powder and blend it to a fine paste by adding water if required.
Step 2
Take this mixture in a non-stick pan and cook on a medium heat for two to three minutes. Add the bhindi and potatoes and mix well. Add salt and cook for four to five minutes.
Step 3
Add one and a half cups water and bring it to boil and cook further for two minutes.Serve hot with rotis.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
