Bhindi Recipe Pakistani

Bhindi Recipe (Pakistani) Recipe52.com

WebJun 13, 2021 · Add the roasted and half-cooked bhindi/okra to the tomato gravy and cook until soft and fully done. Add tamarind pulp and ½ …

1. Wash and dry okra on a towel. Chop off the end and cut the okra in small pieces.
2. Dry roast okra in a pan on medium heat with constant stirring so the sticky threads burns for 5-7 minutes. We needs the okra to be slightly soft and half cooked. Set aside.
3. Simultaneously, heat oil in a seperate pan and fry garlic, fenugreek and cumin until lightly golden. Add the remaining ingredients in spices list. Give it all a stir and fry for few second.
4. Now, add chooped onion and fry until onion are translucent and soft.

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Bhindi Gosht Recipe Pakistani Beef and Okra Curry

WebMay 3, 2021 · On medium high heat add oil in a frying pan and fry the okra for 5 minutes or until tender. Transfer onto a plate and set aside. Once …

1. Heat oil in pan and add onions and beef and sauté until onions are golden and translucent - around 5 minutes.
2. Add tomatoes, garlic, ginger, turmeric, cinnamon, coriander, cumin, and curry powder, garam masala and chili peppers if using any.
3. Add 3 -4 cups of water and bring to a boil.
4. Reduce heat, cover and let simmer until meat is tender, around 40-60 minutes depending on the cut of your beef.

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Easy & Authentic Bhindi Masala (Okra Curry) Tea for …

WebMar 11, 2020 · Add the cubed tomatoes and cook until the tomatoes soften, about 3 minutes. Stir in the remaining 3/4 tsp salt, cumin seeds and …

1. Wash and dry the okra. Chop the okra into 1/2-3/4 inch pieces, discarding the stems. The easiest way to do this is to line a few of them up and cut them at the same time. Sprinkle up to 1/4 tsp salt on the okra and mix. Set aside.
2. Heat a skillet over medium-high heat and add the oil. Once hot, add half of the chopped okra. Stir-fry the okra, in two batches, for about 4 minutes or until the slime disappears and the okra starts to crisp. I like to sprinkle a bit more salt on the okra here. Use a slotted spoon to remove the okra from the pan and set it aside. Remove the pan from heat, and wipe clean to remove any excess seeds, if needed.
3. Heat another 2 tbsp of oil over high heat and add the onions. Sauté until the onions turn golden, about 10 minutes. If the onions start sticking to the bottom of the pan, deglaze with a tablespoon or 2 of water. And add the garlic and ginger, if using, and sauté for 30 seconds. Add the cubed tomatoes and cook until the tomatoes soften, about 3 minutes. Add the remaining 3/4 tsp salt, cumin seeds and spice powders (coriander, cumin, turmeric and red chili). Mix well and add the fried okra and green chili pepper. Sauté for a minute or two.
4. Lower the heat and allow the okra to simmer for a few minutes, stirring occasionally. Garnish with cilantro and a squeeze of lemon, if desired. This dry curry is typically served with roti, naan, or other bread but can also be eaten as a side with rice.

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