Bhindi Do Pyaza: Restaurant-Style Okra with Double Onions
50 minutes
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About Bhindi Do Pyaza: Restaurant-Style Okra with Double Onions
Experience the irresistible flavors of Bhindi Do Pyaza, a classic Indian okra dish boasting a delightful double dose of onions! This recipe delivers a perfectly balanced blend of savory spices and tender okra, creating a side dish or accompaniment that's sure to impress.From the initial sauté of fragrant onions and spices to the final touch of zesty lemon, every step elevates this simple okra recipe to new heights of deliciousness. Get ready for a culinary journey that’s both authentic and incredibly easy to recreate in your own kitchen.Serve this aromatic and flavorful Bhindi Do Pyaza alongside naan, roti, or your favorite Indian bread for a truly authentic dining experience. It's the perfect weeknight meal that's ready in under 30 minutes!
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
For the Okra
- 500 gm Okra fresh okra, trimmed
- 2 tbsp Canola Oil for deep frying
For the Spice Paste
- 1 tsp Ginger fresh ginger, finely julienned
- 3 Chilies slit lengthwise, green
- 1 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tbsp Coriander Powder
- 1 tbsp Garam Masala
- 0.5 tsp Chili Powder adjust to your spice preference, red
- 1-2 tsp Salt to taste
For the Cooking
- 3 Onions 2 large, diced, finely chopped; 1 medium
- 2 Tomatoes 1 large, chopped, diced; 1 large
- 2 tbsp Canola Oil for sautéing
- 1 tbsp Coriander fresh, chopped, for garnish
- 1 tbsp Lemon Juice freshly squeezed
Instructions
Prepare the Okra
- Wash and trim the okra. Cut into 1-inch thick pieces. Heat 2 tbsp oil in a pan. Deep fry the okra until golden brown and slightly crisp (approx. 4-5 minutes). Remove and drain on paper towels.
Make the Spice Base
- Heat 2 tbsp oil in a pan. Add 1 tsp cumin seeds and let them crackle. Add chopped onions, green chilies, and ginger. Sauté for 2-3 minutes until softened.
Cook the Tomatoes and Spices
- Add the chopped tomato, salt, red chili powder, cumin powder, coriander powder, turmeric powder, and garam masala to the pan. Sauté until the tomatoes soften and release their juices (about 5 minutes). Remove from heat and set aside.
Sauté the Remaining Onion
- In a separate pan, heat 1.5 tbsp oil and add the diced onion. Sauté until translucent.
Combine and Finish
- Add the fried okra, tomato mixture, sautéed diced onions, and fresh coriander to the pan with the translucent onions. Stir in the lemon juice and adjust salt as needed. Cook for another 2-3 minutes to combine flavors.
Serve
- Serve hot with naan, roti, or paratha.
Recipe Notes
Expert Tips for the Best Bhindi Do Pyaza
- For extra crispy okra, pat the deep-fried pieces dry with a clean kitchen towel before adding to the final pan.
- Don't overcrowd the pan when deep-frying the okra; this will prevent it from crisping up properly.
- Adjust the amount of red chili powder to control the spice level according to your preference.
- Adding a squeeze of lime juice just before serving provides a final burst of freshness.
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Recipe Nutrition
Calories: 139kcalCarbohydrates: 24gProtein: 4gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 715mgPotassium: 682mgFiber: 8gSugar: 8gVitamin A: 1496IUVitamin C: 49mgCalcium: 143mgIron: 2mg
Aarti Sharma
Articles: 81
4 Comments
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This is perfect! Can’t wait to taste it.
What a delicious recipe! Thanks for posting.
delicious
Such a flavorful dish! Can’t wait to taste it.