Bhindi do Pyaza Recipe | Masaledar Bhindi Do Pyaaza | How to Make Restaurant Style Bhindi Do Pyaza

Bhindi do Pyaza Recipe | How to Make Restaurant Style Bhindi Do Pyaza | Bhindi do Pyaza is a popular vegetarian variant of traditional Chicken do Pyaza or Murg do Pyaza. There are many beliefs to why it is called Bhindi-do-Pyaza. Some believe that it is because we use Onions or Pyaz two times in this recipe it is called do-pyaza or twice onion. Some also believe that amount of onions in this recipe is double than that of regular Bhindi or Okra recipes, hence called do-pyaza or double the onion. Whatever be the reason, I believe it is double tastier than regular Bhindi or Okra recipes and I am sure you are going to love this delicious Bhindi-do-Pyaza too. Here I also want to mention that choosing right Bhindi or Okra (or Lady Finger) is very important for this Bhindi do Pyaza recipe.

While choosing Bhindi look for young and small pods as they are tender. Large ones are hard and tough to cook. Choose Bhindis or Okras that are unblemished, firm and bright in color. Also before cooking Okra wash them and dry them with paper napkin before chopping. This way Bhindi or Okra will not be loose or slimy while making bhindi do pyaza. Bhindi Do Pyaaza can be served in breakfast, lunch or dinner and goes well with Roti, Bhatura, Kulcha and even rice. 

Bhindi do Pyaza can be made in many ways. This recipe of making  bhindi do pyaza is my favorite as it is easy and also closest to restaurant style recipe. In the restaurants, mostly Bhindi or Okras are deep fried while making bhindi do pyaza but since we are making for home, we will just saute them on pan.

I love this easy and quick method of making Bhindi do Pyaza. I have also posted other similar easy recipes like Chana Masala, Lehsuni Aloo Matar, Aloo Ki Sabzi and many more. remove  

Bhindi Do Pyaza

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Course Main Course

Cuisine Indian

Ingredients

  

• 2 tbsp Oil
• 350 gm Bhindi choppedd in 1 inch per piece
• 2 Onion diced large
• 2 tbsp Oil
• 1 tsp Cumin Seeds
• 1 tsp Carom Seeds
• 2 Green Chilli
• 2 Onion fine chopped
• 1 tbsp Ginger Garlic Paste
• ½ tsp Turmeric Powder
• Tomato Puree grind 2 big tomatoes
• 1 tsp Red Chilli Powder
• 1 tbsp Coriander Powder
• Salt
• Water
• 1 tbsp Dry Fenugreek Leaves
• ½ tsp Garam Masala Powder
• 1 Tomato chopped & deseeded

Instructions

 

• Wash, wipe and cut bhindi in 1’ pieces.
• In a pan heat little oil on medium flame cut okra and saute for few minutes.
• In the same pan add onion and saute for 2 minutes.
• In the same pan add oil cumin seeds, carom seeds, green chili and mix well.
• Next add onions in it and fry till pink.
• Once onion is pink add ginger garlic paste and cook till onion is golden brown.
• Next add turmeric powder, tomato puree mix well, cover and cook till mixture releases oil.
• Next add red chili powder, coriander powder, salt and mix well.
• Next add water and let masala cook for a while.
• Once masala starts to boil add onion, bhindi and mix well.
• Next add crushed fenugreek leaves, garam masala powder and mix well.
• Cook the sabzi for 2 minutes next add tomatoes, mix and cook for 1 more minute.

Video

Keyword main course

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