Bhindi Do Pyaza Recipe Restaurant Style Whiskaffair

on Jan 11, 2021, Updated Dec 05, 2023 Here are some of my other favorite bhindi recipes: Rajasthani Besan Bhindi, Achari Bhindi Masala, and Bharwa Bhindi. Whenever we go out to eat Indian cuisine, I come back with recipe inspirations. Sometimes, the dish tastes terrible, and I want to make a better version, and sometimes, it tastes so good that I feel like making it again and again at home. My bhindi do pyaza recipe also came to fruition after I visited a North Indian restaurant in Delhi. The dish tasted delicious, and I was craving to eat more. However, since I was only visiting Delhi from Bangalore, it was not an option until I visited Delhi again. Now, who has the patience to wait for so long? So I stood in the kitchen, trusting my memory and tastebuds, trying to recreate it. It turned out pretty decent on the first attempt, and then after a few edits later, I am proud to share a very, very delicious Bhindi Do Pyaza recipe with you all!

About Bhindi Do Pyaza

Bhindi Do Pyaza (Stir Fried Onion Okra Curry) is a delicious North Indian curry made using okra, spices, and onions. It is popularly served at Indian restaurants along with Indian bread. You must be wondering why it is called bhindi do pyaza? “Do” means twice or double, and “Pyaza” refers to onions in Hindi. Bhindi Do Pyaza translates to bhindi cooked with double onions. This recipe uses twice the quantity of onions in two ways: chopped and cut into 1-inch cubes. The consistency of this restaurant-style okra recipe is neither too dry nor curry-like. If you want to make a curry version, add more water to the recipe. Break a small portion of the tail by hand to check if the okra is crisp. If it breaks easily, the okra is crisp and will cook quickly. Frozen okra also works excellently. Thaw them and pat them dry using a paper towel before using them. Onions – This is the star ingredient of this recipe. Use red onions for the best taste. Yogurt – Plain yogurt (dahi) makes the base of the curry. Use vegan yogurt to make this sabji vegan. All the other ingredients added to it are vegan-friendly. Spice Powders – You will need basic spice powders such as coriander powder, turmeric powder, Kashmiri red chili powder, Roasted Cumin Powder, and salt. Green Chilies – Adjust the green chilies to your taste. You can use Indian green chilies, Thai green chilies, serrano peppers, or jalapenos. Other Ingredients – You will also need cooking oil, grated fresh tomatoes, cumin seeds, carom seeds (ajwain), chickpea flour (besan, gram flour), bay leaves (tejpatta), fresh ginger, and cilantro (fresh coriander leaves). Cook the bhindi in mustard oil for a very delicious flavor. I grate fresh tomatoes using a box grater. You can replace grated tomatoes with canned tomato puree. Reduce the amount, as the canned puree is more concentrated than the fresh tomatoes. You can add some lime juice, lemon juice, or amchur powder (dry mango powder) at the end of the cooking for a pleasantly tangy taste. Add some Kasuri methi at the end of the cooking for a restaurant-style bhindi stir fry. Now discard the ½ inch piece from top and bottom and cut the bhindi into 1-inch long pieces. Once the oil is hot, add 1 pound (500 g) of chopped bhindi and cook it on medium flame until 80% cooked. Stir at regular intervals while cooking. The bhindi will cook perfectly in 8-10 minutes. Once cooked, remove it on a plate and keep it aside. Add ½ cup cubed onions and ½ cup cubed tomatoes in the same oil and saute until pinkish (4-5 minutes). The onions must still be crunchy. Remove on a plate. Once the oil is hot, add the following ingredients and fry for 3-4 seconds until they crackle.

1 teaspoon cumin seeds ½ teaspoon carom seeds (ajwain) 2-3 bay leaves

Add 2 teaspoon finely chopped ginger and 2-3 green chilies (slit into half) and cook for 3-4 seconds. Add ½ cup chopped onions and cook until golden brown (6-8 minutes). Stir frequently while cooking. Now add ½ cup grated tomatoes and cook for 2 minutes. Add the following ingredients and cook until oil separates from the pan’s sides (3-4 minutes).

2 teaspoon coriander powder ½ teaspoon turmeric powder 2 teaspoon Kashmiri red chili powder ½ teaspoon roasted cumin powder 1 teaspoon salt

Add ½ cup yogurt whisked with 2 teaspoon chickpea flour and cook for 2 minutes. Adding flour to the yogurt prevents it from curdling and thickens the gravy.

2 tablespoon chopped cilantro fried bhindi fried onions fried tomatoes

Reduce the heat to low. Cover the pan with a lid and cook until bhindi is 100% cooked (8-10 minutes). Add ½ teaspoon garam masala powder and mix well. If the curry looks very thick, add some more water and bring the curry to a boil. Check for salt and add more if needed. Serve hot.