Best Pakistani Style Bhindi Ka Salan Okraladyfinger Curry Recipes

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PAKISTANI STYLE BHINDI KA SALAN (OKRA/LADYFINGER CURRY)



Pakistani Style Bhindi Ka Salan (Okra/Ladyfinger Curry) image

Back in the days when I was a child every time my mother made this dish it was considered a treat among me & my siblings. Besides potatoes & peas, okra/ladyfinger is another all time favorite vegetable among the Pakistani population. It is usually served with roti/chapatti & yogurt or sometimes with Masoor Dal (lentil) here is the recipe of a basic okra curry that was passed down from my grandmother to my mom & down to me. It's the tomatoes that give it a different taste compared to the other recipes posted so far. Note if you want to make "Bhindi Gosht" (Okra curry with mutton) after frying the onions add mutton, let it cook on medium low heat for 20 minutes, then follow the rest of the recipe. You can also add 1/2 cup water to make it a little saucy.

Provided by The UnModern Woman

Categories     Curries

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

700 g frozen cut okra (you can also use fresh okra)
1/4 cup oil
1 medium onion (sliced)
1 tomatoes (chopped)
1 teaspoon ginger-garlic paste
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/4 cup water
1 green chili pepper (optional)

Steps:

  • Heat oil in a pan. Fry onions in it till they turn golden brown.
  • Add tomatoes, ginger garlic paste, salt, red chili powder, coriander powder, turmeric powder & water. Cover & let the tomatoes cook on medium heat for about 15 minutes or till they become tender & the oil seperates.
  • Next add okra/ladyfinger in the same pan. Cover & cook for 20-30 minutes on medium low heat.
  • Once the okra is cooked thouroughly. Add the green chilli, lower the heat & simmer for another 10 minutes.
  • Once the oil seperates your "bhindi" is done.
  • Enjoy with yogurt, roti & sliced cucumber.

PAKISTANI STYLE ALOO KA SALAN/TARKARI



Pakistani Style Aloo Ka Salan/Tarkari image

This is the most basic way of making potatoes in Karachi, Pakistan. Its best served with "Hara Raita" & Roti/Chapati. Some people also serve it with Daal Chawal as a side dish. Me & my siblings are all grown ups now but this is one dish we request our mother to make when we visit her. Lets just say this is OUR comfort food along some other Pakistani dishes. Note: If you are not big on spicy/hot food then you can adjust the amount of red chili powder.

Provided by The UnModern Woman

Categories     Curries

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs potatoes (peeled & sliced round)
1/2 cup oil
1 large tomatoes (finely chopped)
3/4 teaspoon cumin seed
2 dried red chilies
1 pinch turmeric powder
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander powder
1 1/4 tablespoons mint leaves (roughly chopped)
1 green chili pepper

Steps:

  • In a wok, heat oil. Then add red chilies, stir them for 10 seconds & add cumin seeds. Stir fry them for 10 seconds & add potatoes. (Make sure that you have cumin seeds & potatoes ready before heating the oil & don't let the cumin seeds stir fry more than 10 seconds or else they'll burn & loose the aroma.)
  • Mix the potatoes well (at this point the potatoes might start to stick to the pan so be extra careful) Add tomatoes, salt, red chili powder, turmeric powder and coriander powder. Mix again. Cover & let them cook on medium low heat till the tomatoes get tenderized & the potatoes get almost 75% done.
  • Now add mint leaves & green chilies. Mix, cover & cook on low heat for another 15 minutes or till the oil separates & your Aloo Ka Salan gets done.
  • Enjoy with Hara Raita & Roti/Chapati.

Nutrition Facts : Calories 294.4, Fat 18.6, SaturatedFat 2.4, Sodium 408.2, Carbohydrate 30.1, Fiber 4.3, Sugar 3.2, Protein 3.9

PAKISTANI STYLE TURAI KA SALAN (COURGETTES CURRY)



Pakistani Style Turai Ka Salan (Courgettes Curry) image

Like many basic vegetable curries this recipe has it all. Only difference is I add lemon & garam masala powder at the end to give it a more aromatic flavor. You can also add meat in it after frying the onions & cook the meat along with tomatoes & spices till it gets done. Then add courgettes & follow the rest of the recipe.

Provided by The UnModern Woman

Categories     Lunch/Snacks

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 13

2 courgettes (peeled & chopped)
1 medium onion (sliced)
1/4 cup oil
1 small tomatoes (chopped)
1 teaspoon ginger-garlic paste
1 teaspoon salt
1/2 teaspoon red chili powder
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/4 teaspoon ground cumin
1/2 teaspoon garam masala powder
1 green chili (cut the tail)
3 drops lemon juice

Steps:

  • Fry the onions in the oil till they turn dark brown.
  • Then add tomato, ginger garlic paste, salt, red chili powder, coriander powder & turmeric powder. Saute the onion & tomato till the tomatoes become tender & the oil starts showing in the curry.
  • Add courgettes, mix & let them tenderize for 20 minutes on low medium heat.
  • Now add garam masala powder & cumin seeds. Cover & let it cook for another 5 minutes.
  • In the end add the green chili & lemon juice. Let it simmer for additional 2 minutes.
  • Serve warm with naan, roti or chapati.

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