Okra & Cashew Curry Recipe – Authentic Bhindi Masala with Cream

Last Updated on 2 months by Neha Deshmukh

Okra & Cashew Curry Recipe – Authentic Bhindi Masala with Cream

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a creamy, flavourful Okra & Cashew Curry, or Bhindi Masala as we call it back home. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right. But trust me, the effort is so worth it! This isn’t your average okra curry; the cashew paste adds a richness you won’t believe.

Why You’ll Love This Recipe

This Bhindi Masala is a delightful blend of textures and tastes. The slightly tangy okra, the smooth, nutty gravy, and the warm spices create a symphony in your mouth. It’s a comforting dish that’s perfect for a weeknight dinner or a special occasion. Plus, it pairs beautifully with roti, paratha, or even rice. You’ll love how easily it comes together, and the incredible flavour it delivers!

Ingredients

Here’s what you’ll need to make this delicious Okra & Cashew Curry:

• 1 whole onion
• 2 whole tomatoes
• 3 whole garlic cloves
• 1 inch ginger
• 10 whole cashews
• 5 whole almonds
• 2-3 tbsp oil
• 10 whole okra (bhindi)
• 1 inch cinnamon
• 2 whole cloves
• 1 whole bay leaf
• ¼ tsp turmeric
• 1 tsp Kashmiri red chili powder
• ½ tsp coriander powder
• ¼ tsp cumin powder
• 1 tsp salt
• ¼ cup curd (yogurt)
• 2 tbsp cream
• ¼ tsp garam masala
• 1 tsp kasuri methi

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Kashmiri Chili Powder: Don’t skip this! It gives the curry a beautiful, vibrant red colour without adding too much heat. It’s a game changer for visual appeal.
• Cashew & Almond Paste: This is a staple in many North Indian curries. It adds a luxurious creaminess and nutty flavour that elevates the dish. You can adjust the ratio of cashews to almonds to your liking – I prefer a little more cashew for extra richness.
• Kasuri Methi (Dried Fenugreek Leaves): This adds a unique, slightly bitter aroma that’s essential to authentic Indian flavour. It’s often crumbled and added at the end of cooking. If you can’t find it, I’ve included substitution options in the FAQs!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the onion-tomato paste. Boil the onion, tomatoes, garlic, ginger, cashews, and almonds in about 2 cups of water for around 10 minutes, until everything is nice and soft. Then, blend it all into a super smooth paste. Set this aside – it’s the heart of our gravy!
2. Now, heat 2-3 tablespoons of oil in a pan over medium heat. Add the okra (bhindi) and sauté it until it’s beautifully dark brown. This step is important – it helps reduce the sliminess of the okra. Once browned, set the okra aside.
3. In the same pan, add a little more oil if needed. Add the cinnamon, cloves, and bay leaf. Sauté for about 30 seconds, until they become fragrant. This is where the magic begins!
4. Pour in the onion-tomato paste and cook for about a minute, stirring constantly. Then, cover the pan and let it simmer for 10 minutes, or until the paste thickens up nicely.
5. Time for the spices! Add the turmeric, Kashmiri red chili powder, coriander powder, cumin powder, and salt. Mix well, ensuring everything is combined. Cook for another minute, stirring constantly, to bloom the spices.
6. Now, for the curd (yogurt). Whisk it well to remove any lumps, then add it to the pan gradually, while stirring on low heat. This prevents the curd from curdling – nobody wants a grainy gravy!
7. Pour in about ½ – 1 cup of water to adjust the consistency of the curry. Add the fried okra back into the pan and simmer for another 2 minutes, allowing the flavours to meld together.
8. Finally, stir in the cream, garam masala, and crushed kasuri methi. Give it a good mix and cook for another minute. And that’s it! Your Okra & Cashew Curry is ready to serve.

Expert Tips

• Don’t overcrowd the pan when frying the okra. Work in batches if necessary to ensure it browns properly.
• Low and slow is key when cooking the onion-tomato paste. This allows the flavours to develop fully.
• Always whisk the curd before adding it to the hot gravy. This prevents it from splitting.

Variations

• Spicy Kick: My friend, Priya, loves to add a chopped green chili or a pinch of cayenne pepper for an extra spicy kick.
• Extra Veggies: Feel free to add other vegetables like potatoes or peas to make it a more substantial meal.
• My Family’s Secret: My mom sometimes adds a tablespoon of besan (gram flour) to the gravy for a slightly thicker consistency.

Vegan Adaptation

Want to make this vegan? No problem! Simply substitute the cream with coconut cream and the curd with plant-based yogurt. It’s just as delicious!

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-containing ingredients.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce the Kashmiri chili powder to ½ tsp or omit it altogether.
• Spicy: Add a pinch of cayenne pepper or a chopped green chili along with the Kashmiri chili powder.

Festival Adaptations (Navratri/Diwali friendly options)

For Navratri, you can skip the onion and garlic. For Diwali, this curry is already a festive treat!

Serving Suggestions

Serve this Okra & Cashew Curry hot with roti, paratha, naan, or steamed rice. A side of raita (yogurt dip) and a simple salad complements it perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of okra is best for Bhindi Masala?

Lady’s finger okra (the long, slender variety) works best. It tends to be less slimy than other types.

Can I make the onion-tomato paste ahead of time?

Absolutely! You can make it a day or two in advance and store it in the refrigerator.

How can I prevent the okra from becoming slimy?

Frying the okra until dark brown and not overcooking it are the keys to preventing sliminess.

What is Kasuri Methi and can I substitute it?

Kasuri Methi is dried fenugreek leaves. If you can’t find it, you can substitute it with a pinch of dried oregano or skip it altogether.

Can this curry be made without cream?

Yes, you can omit the cream, but it will affect the richness of the curry. You can add a tablespoon of cashew paste for a similar effect.

Is this dish suitable for those with nut allergies?

Unfortunately, no. This recipe contains cashews and almonds.