Bhindi Do Pyaza

Name: Bhindi Do Pyaza
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 10 - 15 bhindi (okra), washed and completely patted dry; ½ onion, cut into large cubes for roasting/air frying; ½ onion, chopped for gravy; 2 medium tomatoes, chopped; 1 - 2 tbsp oil; 2 - 3 garlic cloves; ½ inch ginger; ¼ block tofu; 5 - 6 cashews; 1 tbsp char magaz (melon seeds); 1 tbsp oil; 1 tsp cumin (jeera) seeds; 2 cloves; 1 small piece cinnamon; ¼ tsp turmeric powder; ½ tsp red chili powder; 1 tsp coriander powder; 1 tsp kasuri methi; to taste Salt

Curries & Gravies

Complete the plate: Serve with roti or jeera rice
Serves: 2
Hands-on · total: 25 min · 45 min
Walk-away: No

From my
kitchen

Worth knowing

The biggest tip for great bhindi is to wash and dry it completely before cutting. Any extra moisture can make the okra slimy.
Air frying the bhindi makes this dish much easier and reduces the amount of oil needed, but stovetop sautéing works just as well.
Adding tofu while blending the gravy is a great way to increase protein while keeping the curry creamy.
Cashews and char magaz add a rich, restaurant-style texture if you want to make this dish extra special.
The name Bhindi Do Pyaza comes from the use of onions in two ways - some cooked with the bhindi and some incorporated into the gravy.

Day 2 plan

Refrigerate leftovers promptly. Reheat gently; texture may soften slightly. Pair with freshly made rice, roti, dal, or yogurt on day two.

medium effortweeknight-friendlyleftover-friendly

- Cook this meal

Ingredients & method

Prep

20 mins

Cook

28 mins

Total

48 mins

Serves

scaled from 2 servings - quantities marked “to taste” or “as needed” aren’t adjusted

Ingredients

20-30bhindi (okra), washed and completely patted dry2medium onion, divided:1onion, cut into large cubes for roasting/air frying1onion, chopped for gravy4medium tomatoes, chopped2-4 tbspoil4-6garlic cloves(optional)1 inchginger(optional)

Optional for extra creaminess and protein:

½block tofu10-12cashews2 tbspchar magaz (melon seeds)

Tempering & Seasoning

2 tbspoil2 tspcumin (jeera) seeds4cloves2small piece cinnamon½ tspturmeric powder1 tspred chili powder2 tspcoriander powder2 tspkasuri methito tasteSalt

Instructions

Prepare the Bhindi
01
Wash the bhindi thoroughly and pat them completely dry. This step is important because moisture can make bhindi slimy while cooking.
02
Cut the bhindi into approximately 1-inch pieces.
03
Toss the chopped bhindi and ½ cubed onion with about 1 tbsp oil.
04
Air fry at 375°F for 12 minutes, shaking halfway through with some salt, until the bhindi is lightly roasted and less slimy.
05
Alternative:
06
You can also sauté the bhindi and onion on the stovetop until cooked and lightly roasted.
Prepare the Gravy
07
In a pan, sauté the remaining chopped onion and tomatoes until soft and cooked down.
08
Allow the mixture to cool slightly.
09
Blend into a smooth gravy.
10
Optional:
11
For extra protein and creaminess, blend the onion-tomato mixture with tofu.
12
You can also add cashews and char magaz while blending for a richer, creamier gravy.
Assemble the Bhindi Do Pyaza
13
Heat oil in a pan over medium heat.
14
Add cumin seeds and allow them to splutter.
15
Add cloves and cinnamon and let them become fragrant.
16
Add the blended gravy and cook until it thickens slightly and the flavors come together.
17
Add turmeric, red chili powder, coriander powder, and salt.
18
Add the air-fried bhindi and onion into the gravy.
19
Mix gently and cook for a few minutes until the bhindi absorbs the flavors.
20
Crush kasuri methi between your palms and add it at the end.
21
Garnish with cilantro if desired and serve hot.
22
This Bhindi Do Pyaza is a simple, flavorful way to enjoy okra without deep frying. The roasted bhindi keeps its texture while the creamy onion-tomato gravy brings everything together.
23
It pairs beautifully with roti or chapati.

Worth knowing

The biggest tip for great bhindi is to wash and dry it completely before cutting. Any extra moisture can make the okra slimy.
Air frying the bhindi makes this dish much easier and reduces the amount of oil needed, but stovetop sautéing works just as well.
Adding tofu while blending the gravy is a great way to increase protein while keeping the curry creamy.
Cashews and char magaz add a rich, restaurant-style texture if you want to make this dish extra special.
The name Bhindi Do Pyaza comes from the use of onions in two ways - some cooked with the bhindi and some incorporated into the gravy.

Day 2 plan

Refrigerate leftovers promptly. Reheat gently; texture may soften slightly. Pair with freshly made rice, roti, dal, or yogurt on day two.

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