Aloo Bhindi Korma / Bhindi Korma recipe

Aloo Bhindi Korma

Aloo Bhindi Korma / Bhindi Korma recipe

Aloo Bhindi Korma is a curry with mild spices in coconut and nuts gravy. This Korma is different from the normal Aloo bhindi sabzi. Here you cook the vegetables in a gravy of coconut, green chilli, and ginger etc. This is predominantly a South Indian / Maharashtrian flavouring. Particularly in this Aloo Bhindi Korma, I have avoided the use of yogurt / curd. Instead, I have added lots of tomatoes.  In short, this is a korma minus the curd / dahi plus tomatoes and ladiesfinger.

Korma has its roots in the Mughlai cuisine. A characteristic Mughal dish, it was a favourite dish in the Mughal court kitchens. Interestingly, Korma is said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal.

The most popular among Korma are Chicken Korma and Mixed Vegetable Korma. In a typical South Indian restaurant Korma is always the accompanying dish with Idli, dosa, etc. As I said earlier, normally korma always makes use of curd / yogurt in the gravy. Also a normal veg korma uses only English vegetables like carrots, cauliflower, French beans, etc. I had around 10 bhindis (ladies finger) left in my refrigerator. I thought why not pair it with universal Aloo and make a Korma instead of normal dry sabzi? Why not avoid the curd and use lots of tomatoes instead? The result is this Aloo Bhindi Korma.

Aloo Bhindi Korma

Initially though I was skeptical about how bhindi will taste in a coconut based gravy. Because, bhindi is normally a dry sabzi or sabzi in tomato gravy.  But after cooking, I must say, my apprehensions went wrong. This is a very tasty dish.

Finally, I have not added Poppy seeds (Khus Khus) in this recipe as some readers from Middle East had expressed concern since it is banned in those countries. Hence I have added cashew nuts. However, if you wish to use poppy seeds, you might very well add them.

I served it today with Uthappam for breakfast. 😊

 

Aloo Bhindi Korma

Aloo Bhindi Korma is a mildly spiced curry braised with coconut and nuts. This Korma is different from the normal Aloo bhindi sabzi. Here you cook the vegetables in a gravy of coconut, green chilli, and ginger etc.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Indian
Keyword: Aloo, Bhindi, Korma, tomatoes, gravy, curry, coconut
Servings: 4 people
Author: Rama G

Ingredients

  • 9 to 10 Ladies finger (Bhindi)
  • 1 medium size potato
  • 1 cup finely chopped onion
  • 1 cup finely chopped tomatoes
  • salt to taste
  • 2 tsp oil
  • 1 tsp aniseeds (saunf / sombu)

Grind to a paste:

  • Handful of fresh coriander leaves
  • ¼ cup fresh grated coconut
  • 3 to 4 green chillies
  • 3 cloves garlic
  • 1" piece ginger
  • 2 tbsp chatni dal (roasted channa dal / pottu kadalai)
  • 1 tbsp broken cashew / 7 to 8 whole cashew
  • 1 tsp garam masala powder

Instructions

  • Wash and cut ladies finger & potato to 1” size pieces.
  • Grind all the ingredients for the masala to a fine paste adding water.
  • Heat 1 tsp oil and sauté potato and Ladies finger till they are half done.
  • Remove and keep aside.
  • In the same pan, add the balance 1 tsp oil and temper with aniseeds.
  • Once the seeds are roasted, add onions.
  • Sauté till onions become translucent and reduce in size.
  • Next add tomatoes, cover and cook on a low flame till tomatoes become soft.
  • Add the ground paste and the sautéed potato & bhindi.
  • Add salt and enough water, cover and continue to cook on a low flame.
  • Once the potatoes are done, switch off.
  • Serve with roti, paratha, idli, dosa, uthappam, pongal…😊

Video

No Comments

Post A Comment

Welcome to my blog

 

February 10th is celebrated as World Pulses Day. I am an avid fan of whole pulses / lentils. When I took a review of my posts so far, I realised I have as of today posted 22 recipes using whole pulses & legumes. I decided to compile all those recipes and make an eBook that you can download from my site.

 

Healthy Eating 🙂

Rama Ganapathy