MASALA BUTTER BHINDI

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Prep time: 15 min            Cook time: about 20 min             Serving size: 4-5

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Ingredients

300 g bhindi (ladyfinger)                      3 middle size onion chopped

2 tsp piece ginger paste                     3 garlic cloves chopped

4 middle size tomato chopped            3 tsp curd
3 tsp cream                                       
10-12 soaked almond crushed
10-11 strands saffron soaked in           3 tsp milk        

1 tsp Chili  paste (as your required) 
3 cloves                                                
2 inch Cinnamon stick                                            3 tsp oil
1 star anise                                                             2 tsp turmeric powder

1 bay leaf                                                               1/4 tsp curry leaves

3 tsp butter                                                             2 tsp garam masala   

1 tsp sugar                                                             chopped coriander leaves    

1 tsp cumin seed                                                    Salt as required         
1 tsp Kashmir chili powder                                                      

Cooking Directions

First wash and cut the bhindi (ladyfinger) into pieces and fried the bhindi.

Then heat the pan add one cup of water add bay leaf, cloves, cinnamon stick, star anise, almonds, tomatoes and boil it for 5 minutes.

Cool the ingredients separate the bay leaf, cloves, cinnamon stick, star anise from the water and make a smooth paste rest of the ingredients.

After that heat the oil in a pan,Add butter, cumin seeds and curry leaves.

Then add ginger paste, chili paste and chopped onions and mix it well till onions turn brown.

Add chopped garlic, tomato paste, turmeric, red chilli, salt and garam masala.

Mix it properly and cook for 10 minutes.

Then add cream, curd and cook for 2 minutes. 

Now add saffron, milk, sugar and mix well. Add fried bhindi and cook for 2 minutes.

Now Butter bhindi is ready. Switch off the flame.

Garnish the dish with coriander leaves, cream and some almonds.

Serve it with rice, paratha and roti.