BADAMI BHINDI MASALA

INGREDIENTS:

Okra	20 medium sized
Onion	1 small - chopped
Tomato	2 medium
Almonds	6-8
Ginger paste	1 tbsp
Fennel seeds	1/2 tsp
Cardamom	1-2
Kasuri methi	1 tsp
Salt	As needed
Red chili powder	½ tsp
Garam masala powder	1 tsp
Oil	1.5 tbsp
Milk	¼ cup
Heavy cream	2 tbsp
Coriander leaves	2 tbsp - chopped

METHOD:

• Soak the almonds in warm water for 15 mins and then peel the almonds. Puree 1 ½ tomatoes and finely chop the remaining ½ tomato.
• Wash the okras and pat dry the okras in a kitchen towel or tissue. Trim both the ends and cut into half.
• Heat a tbsp of oil and roast the cut okras until lightly brown. Transfer to plate and keep aside.
• Heat a tsp of oil and saute the chopped onions until translucent. Transfer the sautéed onions to a blender and let it cool down.
• Add peeled almonds, ginger piece, cardamom, fennel seeds and kasuri methi to the blender. Blend everything into a smooth paste.
• Heat the remaining oil to the pan, add the onion-almond paste. Saute for 2 mins and add the pureed tomatoes. Cook until the raw smell goes and oil separates from sides.
• Add salt, red chili powder, garam masala powder and mix everything well. Add ¼ cup warm water and ¼ cup milk.
• As the gravy begins to boil, add the chopped tomatoes and roasted okras. Cook for 3-4 mins and add the heavy cream. Mix well and garnish with coriander leaves.
• Serve with rotis or phulkas.