Shahi Bhindi Recipe in Cashew Nut Gravy - Okras in Cashew Nut Curry

Step 1: To begin making the Shahi Bhindi Recipe in Cashew Nut Gravy - Okras in Cashew Nut Curry, first prepare the bhindi and get all the ingredients ready and keep aside

Step 2: Heat a teaspoon of oil in a heavy bottomed pan or a skillet

Step 3: Add the jeera and allow it to crackle

Step 4: Add cardamom, cinnamon stick, clove and stir for few seconds

Step 5: Add onions, garlic and ginger and saute until the onions are pink and soft

Step 6: Add cashew nuts, green chili and saute for a minute along with the onions

Step 7: Add tomatoes and saute well until all the raw smell goes off, tomatoes are soft and spices releases roasted aroma

Step 8: Once all the ingredients are softened and cooked, turn off the heat and allow it to cool

Step 9: Once cooled, grind this shahi masala mixture into a smooth paste

Step 10: Heat ghee in the same pan as above and add the cut bhindi

Step 11: Sprinkle some salt and stir saute them for about 5 minutes on medium heat until cooked through

Step 12: Do not allow them to burn but just roast them well

Step 13: Transfer the cooked bhindi into another bowl

Step 14: In the same pan,  heat 1 tablespoon of oil

Step 15: Add the ground shahi masala paste, red chili powder, turmeric powder, garam masala powder and saute until the masala is cooked well

Step 16: Add the fried bhindi and stir to combine the bhindi well into the shahi masala

Step 17: Add  warm water to adjust the consistency of the gravy

Step 18: Bring the Shahi Bhindi to a brisk boil and cook for 2 to 3 minutes

Step 19: Lastly, add 2 tablespoon of cream and kasuri methi

Step 20: Stir and cook for another minute and turn off the heat

Step 21: Stir in the chopped coriander leaves and serve

Step 22: Serve the Shahi Bhindi in Cashew Nut Gravy along with Parathas or Butter Naan, Jeera Rice and Sindhi Kadhi for a perfect weekend party with friends