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  • Chef Bhumika

Malai Bhindi

I've heard my friend Pratiksha (I call her Simba) rave about Malai Bhindi ever since she married Ronak, her Gujju pati. It may sound weird from the name itself (it did to me at least, I dislike cooked dahi, dairy in savoury food in general, but I've warmed up to the idea now) but Simba assured me it was lip-smackingly delicious. I always wanted to try it out, and finally after sooooo many years, I got the chance to finally make it, during this quarantine.

I'm loving the odea of trying out so many different recipes during this time, my soul is finally feeling fulfilled.

It is easily the yummiest Bhindi sabzi I've had so far. Move over, kurkure bhindi, your mulayam dost is here to save the day.. Here's how you make it: Wash and dry half kg bhindi. Slice it vertically and deep fry in hot oil for 4-5 mins till you get a little bit of colour and the stickiness of the bhindi is gone. As soon as you take them out, add salt, turmeric, dhania powder and red chilly powder to taste into the bhindi and toss. This will evenly spread the spices In another pan, splutter some jeera seeds and green chilly as per taste. Add 1 whole onion, finely chopped or sliced as per your liking. Let the onions soften with a little pinch of salt. Once they are translucent, add ginger garlic paste and cook till aromatic, you'll notice the onions turning golden brown at this point. Add 1 chopped tomato and cook until they are tender. The longer you cook the tomatoes, the better the colour will be. Next add in your spiced and fried bhindi and toss away. Lastly, add 1/4th to 1/2 cup of cream and mix gently. You can use malai or fresh cream, change the amount as per your liking. Tada, Malai Bhindi is ready! Serve it with Chapati, you'll definitely love it. Recipe and picture courtesy @pratikshajagtap If you love cooking and would like to share fool proof recipes with us, get in touch via DM, we'd love to collaborate ✨

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