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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.
Course
Main Course
Cuisine
Indian
Keyword
Aloo, Bhindi, Korma, tomatoes, gravy, curry, coconut
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
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
[vc_video link='https://www.youtube.com/watch?v=cjKGqdmXE2E']