Bhindi Karahi

Ingredients

  • Bhindi (Okra) – 1 kg
  • Chicken – ½ kg
  • Tamater (Tomatoes) – 4 small
  • Piyaz (Onion) – 1 medium
  • Pissi laal mirchen (Red chilli powder) – 2½ tsp
  • Namak (Salt) – 2 tsp
  • Pissi kali mirchain (Black pepper powder) – 1 tsp
  • Haldi (Turmeric powder) – ¼ tsp
  • Dhaniya (Coriander) powder – 1¼ tsp
  • Zeera (Cumin) powder – 1 tsp
  • Zeera (Cumin seeds) – ½ tsp
  • Lehsan (Garlic) paste – 1 tsp
  • Adrak (Ginger) paste – 1 tsp
  • Garm masala (Whole spices) powder – ⅛ tsp
  • Oil – 1 cup

Method

Step 1: Add Oil and Bhindi (Okra) in a pan. Fry at medium flame for 5-7 minutes. Remove from pan and set aside.

Step 2: Add Piyaz (Onion) in the same oil and cook at medium flame until light golden. Add Zeera (Cumin seeds), mix, and cook till they become golden.

Step 3: Add Tamater (Tomatoes) paste [blend it with ¼ cup of water and 1 tsp of Sirka (Vinegar)].

Step 4: Add Chicken, Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Pissi kali mirchain (Black pepper powder), Dhaniya (Coriander) powder [¾ tsp], Zeera (Cumin) powder [½ tsp], mix, cover and cook at low flame till chicken is tender.

Step 5: Add Lehsan (Garlic) paste, Adrak (Ginger) paste, mix, cover and cook for 15 seconds. Cook at medium flame till masala is ready.

Step 6: Add fried Bhindi, Piyaz (Onion) 1 large (optional), mix and cook at low flame for 3-4 minutes.

Step 7: Add Dhaniya (Coriander) powder [½ tsp], Zeera (Cumin) powder [½ tsp], Garm masala (Whole spices) powder, mix and serve with Garma Garm Chapati.