Step-by-Step Instructions

1. 1.Prepare Okra

   Wash and thoroughly dry 250 grams of okra. Cut off the front and back ends. If the okra is small, cut it into two pieces; if large, into three. Make a small slit in the middle of each piece, but do not cut through completely.

2. 2.Prepare Cashew-Tomato Paste

   In a mixer grinder, first grind 7-8 cashews into a powder. Then add 1 medium chopped tomato and blend again to form a fine, smooth paste. Set aside.

3. 3.Prepare Marinade

   In a bowl, combine 1/2 cup curd, 1 tsp ginger-garlic paste, 1 tsp Kashmiri red chili powder, 1 tbsp sattu flour (or roasted besan), 1 tsp Kasoori methi, 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp chaat masala, 1/2 tsp garam masala, 1/4 tsp turmeric powder, and salt to taste. Mix all ingredients thoroughly to form a thick, uniform marinade.

4. 4.Fry Okra

   Heat oil in a pan. Fry the prepared okra in two batches on high flame until it is cooked but still retains its green color and is not overly crispy. Remove and set aside.

5. 5.Marinate Okra

   Add 1 tablespoon of oil to the prepared marinade and mix well. Then add the fried okra to the marinade. Mix gently to ensure all okra pieces are well coated. Cover the bowl and let it marinate for 15-20 minutes.

6. 6.Cook Gravy Base

   Heat 2 tablespoons of oil in a kadai (wok). Add 1 tsp cumin seeds and let them splutter. Add 1 medium finely chopped onion and sauté until it becomes translucent. Then add the cashew-tomato paste and cook until the oil begins to separate from the mixture, stirring occasionally.

7. 7.Combine Okra with Gravy

   Add the marinated okra to the cooked gravy base. Mix well, ensuring the okra is fully coated. Initially, keep the gas flame low. After mixing, increase the flame to medium and cook until the oil separates again, which should take about 3-4 minutes.

8. 8.Simmer the Dish

   Reduce the gas flame to low. Cover the kadai with a lid and let it simmer for 3-4 minutes to allow the flavors to meld.

9. 9.Add Fresh Cream

   Remove the lid. Add 2 tablespoons of fresh cream (homemade or store-bought) to the dish. Mix well. Briefly increase the gas flame to high while stirring, then reduce it back to low. Cover and cook for another 2 minutes.

10. 10.Garnish and Serve

    Remove the lid. Garnish with fresh coriander leaves. Turn off the gas. Cover the kadai for 1 minute to allow the flavors to settle, then serve hot. Enjoy your delicious Bhindi Tikka Masala!