Bhindi Do Pyaza (Restaurant Style Bhindi Masala Recipe)

Bhindi Do Pyaza (Restaurant Style Bhindi Masala Recipe)

Bhindi Do Pyaza with step by step photo and video recipe.

Most of people love bhindi. Bhindi Do Pyaza is the most ordered vegetable in the restaurant.

The name ‘Bhindi Do Pyaza’ essentially came from the onion that is used in this recipe in two ways. One in the diced form and other in finely chopped form. Double the quantity of onion gives it a name ‘Do Pyaza’ where Do means two and Pyaza means Onion.

 

Bhindi Do Pyaza

 

There are many recipes that are prepared this way like ‘Paneer Do Pyaza’, ‘Mushroom Do Pyaza’ and many more.

We eat bhindi once a week atleast for lunch or dinner. You can find many more bhindi recipes on my blog –

 

Bhindi ki Sabzi

Restaurant Style Bhindi Masala

 

Whenever we wish to eat restaurant kind of food at home, we prepare okra this way. Everyone loves it and on such days we tend to overeat.

 

More Restaurant Style recipes –

Ghee Roast Mushroom

 

Paneer Jalfrezi

 

Dal Tadka

 

Aloo Baingan ki Sabzi

 

Video Recipe –

 

 

This recipe is –

1. Easy to make
2. Gluten Free
3. Restaurant-Style
4. Healthy & Tasty

 

How to prepare for Bhindi Do Pyaza Recipe –

 
To prepare for Bhindi Do Pyaza it is very important to cut the bhindi the right way

 

How to cut bhindi the right way?

Wash bhindi thoroughly and let it dry completely. Wipe off the excess moisture using a clean kitchen towel.

Remove the two ends and cut the bhindi into 1-inch pieces. If you get any excess slime on the knife, keep removing it. Let bhindi rest for 10 mins.

Cut onion and tomatoes and keep ready other ingredients as suggested.

 

Bhindi Do Pyaza

 

How to make Bhindi Do Pyaza at Home –

 

Heat oil in a pan. Add bhindi and let it cook till done. Keep it aside.

In the same oil add diced onion and cook till translucent, set aside.

Heat more oil only if required, splutter cumin seeds. Add ginger, garlic and green chilli and cook for a min.

Next, add finely chopped onion and cook till golden brown. Do not burn them, cook on a medium flame and keep stirring.

Add in the spices and salt and give a good mix. Next, add tomato puree. Mix and cook till it starts to leave oil from the sides.

Also, add curd and give a good stir. Finally, add cooked bhindi and onion and mix well.

Cook for 2-3 mins until all the flavours are well combined. Finish it with fresh coriander leaves.

 

FAQ?

 

Why does my bhindi turn slimy?

 

1. If you cut the bhindi while it is still wet it will turn slimy. Make sure to let it dry completely before cutting.

2. If you stir bhindi a lot and cook in a small kadai it will stick to each other and turn slimy.

 

How to remove sliminess from bhindi?

 

1. Adding salt/lime juice/amchur powder/tamarind pulp/tomatoes helps in reducing sliminess from bhindi.
2. Do not stir a lot and cook in a large kadai or pan.
3. Make sure to completely dry the bhindi before cutting.
4. Keep removing the excess slime from the spatula while stirring.

 

How to buy bhindi?

 

Purchase bhindi which is firm and lush green in colour. Make sure it doesn’t have spots.

Tip – Break the lower end of bhindi with the tip of your thumb, if it breaks immediately, it is good to buy.

 

Bhindi Do Pyaza

 

Things to keep in mind while making Bhindi Ki Sabji –

 

1. Adding any sour ingredient like lime juice, amchur powder, tamarind, tomatoes helps reducing sliminess. In this case, we have pre-cooked the bhindi in a good amount of oil and have added curd and tomatoes.
2. Make sure to dry the bhindi completely before cutting.
3. Cook finely chopped onion on a low to medium flame to caramelize them nicely. It will enhance the taste of the gravy.
4. Cook onion-tomato masala to perfection, until it starts to leave oil from sides and turn darker in colour and do not stick to spatula any more.
5. Cook bhindi nicely on a medium flame and keep it aside.
6. Lower the flame while adding spices so that they do not burn.

 

Step by Step Bhindi Do Pyaza Recipe –

 

Bhindi Recipe

 

1. Heat oil in a pan. Add cut bhindi and let it cook on a medium flame till done.

 

Okra Recipe

 

2. Keep stirring in between. Set aside once done.

 

B Sabzi

 

3. In the same oil add diced onion and cook till translucent. Set aside.

 

4. Add more oil only if required, splutter cumin seeds.

 

Sabji

 

5. To it add ginger, garlic and green chilli. Mix and cook for a min.

 

Sabji

 

6. Next add finely chopped onion and cook on a low medium flame till golden brown.

 

Indian Cuisine

 

7. Now add turmeric powder, red chilli powder, coriander powder and salt. Give it a good mix.

 

Indian Food

 

8. Add tomato puree and mix well.

 

Okra Masala

 

9. Cover and cook for 5-8 mins. Stir in between so that it doesn’t stick to the bottom of the pan.

 

Ladyfinger

 

10. Cook until the gravy starts to separate oil from sides and turn darker in colour.

 

Restaurant Style Bhindi ki Sabzi

 

11. Next add curd and garam masala powder. Give it a good mix.

 

Bhindi Pyaz ki Sabji

 

12. Cook for 2-3 mins and stir in between.

 

Bhindi Do Pyaza Restaurant Style

 

13. Add cooked bhindi and onion. Give it a mix.

 

Bhindi Masala Recipe

 

14. Cook for 3-4 mins or until the flavours are well combined.

 

Restaurant Style Bhindi Do Pyaza Recipe

 

15. Garnish with coriander leaves.

16. Serve hot with roti or paratha.

 

How to serve Bhindi Do Pyaza –

 

Bhindi do pyaza makes for a delicious meal along with roti/paratha, mango pickle, dal and rice.
Serve it for lunch or dinner. In case serving it to guests, pair it with tandoori gobhi, tandoori roti, boondi ka raita, dhabe wali dal tadka, kachumber salad and rasgulla to make a complete meal.

 

If you try this recipe please do let me know in the comment section. I would be happy to receive your feedback on my Social Media channels – Instagram, Facebook, Twitter

 

You can also pin this recipe on Pinterest for later referral.

 

Please do Subscribe to my Youtube Channel for updates on video recipes.

 

Bhindi Do Pyaza

Restaurant Style Bhindi Do Pyaza Recipe. The name ‘Bhindi Do Pyaza’ essentially came from the onion that is used in this recipe two ways.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Indian
Servings: 4 People

Equipment

  • Kadai
  • Spatula

Ingredients

  • 4 Tbsp Oil
  • 1/2 Kg Bhindi
  • 1 No. Onion Diced (Medium size)
  • 1 Tsp Cumin Seeds
  • 1 Tbsp Ginger, Garlic & Green Chilli Garlic & Green Chilli - 1 Tbsp
  • 1 No. Finely Chopped Onion (Large)
  • 1 Tsp Turmeric Powder
  • 1 Tsp Red Chilli Powder
  • 1 Tbsp Coriander Powder
  • Salt to taste
  • 1/2 Cup Tomato Puree
  • 2 Tbsp Curd
  • 1/4th Tsp Garam Masala
  • Coriander leaves

Instructions

  • Heat oil in a pan. Add cut bhindi and let it cook on a medium flame till done.
  • Keep stirring in between. Set aside once done.
  • In the same oil add diced onion and cook till translucent. Set aside.
  • Add more oil only if required, splutter cumin seeds.
  • To it add ginger, garlic and green chilli. Mix and cook for a min.
  • Next add finely chopped onion and cook on a low medium flame till golden brown.
  • Now add turmeric powder, red chilli powder, coriander powder and salt. Give it a good mix.
  • Add tomato puree and mix well.
  • Cover and cook for 5-8 mins. Stir in between so that it doesn’t stick to the bottom of the pan.
  • Cook until the gravy starts to separate oil from sides and turn darker in colour.
  • Next add curd and garam masala powder. Give it a good mix.
  • Cook for 2-3 mins and stir in between.
  • Add cooked bhindi and onion. Give it a mix.
  • Cook for 3-4 mins or until the flavours are well combined.
  • Garnish with coriander leaves.
  • Serve hot with roti or paratha.

Video

Notes

• Keep removing the excess slime from the knife while cutting and from spatula while cooking.
• Prefer to make it in a larger kadai or pan.
• Do not stir bhindi a lot.
• Adjust spices as per taste.


Leave a Reply


%d bloggers like this: