Bhindi Palak Bhurji Recipe

By: Pooja Gupta

Bhindi, also known as okra, is a rare combination with palak. Chef Kasi Viswanath gives us a very unique recipe of Bhindi Palak Bhurji. Bhindi and Palak when cooked together give a real good flavour.

This dish goes well with chapatti and rice. It may sound weird, but the taste and flavours really compliment each other. Do try this recipe at home and surprise your family members.

 Bhindi Palak Bhurji Recipe
Bhindi Palak Recipe | Bhindi Palak Bhurji Recipe | Home Made Bhindi Palak Recipe
bhindi palak recipe | bhindi palak bhurji recipe | home made bhindi palak recipe
Prep Time
15 Mins
Cook Time
20 Minutes
Total Time
35 Mins

Recipe By: Chef Kasi Viswanath

Recipe Type: Main course

Serves: 4

Ingredients
  • Bhindi - 200 g

    Palak - 400 g

    Salt to taste

    Oil - 4 tbsp

    Kasoori Methi -1tsp

    Lemon juice -1 slice

    Chopped Onion - 1 cup

    Chopped Tomato - 1 cup

    Chopped Green chilli - 1tsp

    Chopped garlic -1 tbsp

    Jeera seed - 1 tsp

    Butter - 2 tbsp

    Cooking cream - 4 tbsp

    Ghee - 2 tbsp

    Turmeric Powder -1tsp

    Jeera powder - 2 tsp

    Fried dry red chilli - 2 pcs

Red Rice Kanda Poha
How to Prepare
  • 1. Take a strainer to rinse the bhindi.

    2. Now, rinse the bhindi well with the strainer.

    3. Dry it using a kitchen towel or naturally.

    4. Cut the bhindis into ring-shaped pieces.

    5. Once its dry, fry them and keep it aside.

    6. Blanch the palak.

    7. Take a blender to make the puree.

    8. Make the puree of blanched palak and keep it aside as well.

    9. Heat oil in a kadai or pan.

    10. Add jeera seeds, chopped garlic, onion, chilli.

    11. Sauté till translucent or light brown.

    12. Then, add the chopped tomatoes and allow it to get cooked well.

    13. Add turmeric powder and jeera powder.

    14. Then, add the kasoori methi and salt.

    15. Cook it till the raw flavour goes away.

    16. Add the palak puree and cook it well.

    17. Add the fried bhindi pieces and stir gently till the whole masala mixture coats both the palak and bhindi nicely.

    18. Stir and sauté for 1-2 minutes.

    19. Add the cream and butter and then the ghee.

    20. Lastly, add some crushed kasoori methi.

    21. Sauté palak and bhindi for a minute more.

    22. Garnish with fried dry red chilli, cream and some sliced ginger.

    23. This amazing dish is now ready to be served.

Instructions
  • 1.Cook the onions till the raw aroma goes away
  • 2.Serve with rotis, phulkas or naan - accompanied with plain yogurt or a plain raita.
Nutritional Information
  • Serves - 1 big spoon
  • Calories - 200 cal
  • Fat - 20 g
  • Protein - 4g
  • Carbohydrates - 12g
  • Sugar - 2g
  • Iron - 8%
  • Vitamin A - 17%

How To Prepare

  1. Take a strainer to rinse the bhindi.
  2. Now, rinse the bhindi well with the strainer.
  3. Dry it using a kitchen towel or naturally.
  4. Cut the bhindis into ring-shaped pieces.
  5. Once its dry, fry them and keep it aside.
  6. Blanch the palak.
  7. Take a blender to make the puree.
  8. Make the puree of blanced palak and keep it aside as well.
  9. Heat oil in a kadai or pan.
  10. Add jeera seeds, chopped garlic, onion, chilli.
  11. Sauté till translucent or light brown and till the raw aroma goes away.
  12. Then, add the chopped tomatoes and allow it to get cooked well.
  13. Add turmeric powder and jeera powder.
  14. Then, add the kasoori methi and salt.
  15. Cook it till the raw flavour goes away.
  16. Add the palak puree and cook it well.
  17. Add the fried bhindi pieces and stir gently till the whole masala mixture coats both the palak and bhindi nicely.
  18. Stir and sauté for 1-2 minutes.
  19. Add the cream and butter and then the ghee.
  20. Lastly, add some crushed kasoori methi.
  21. Sauté palak and bhindi for a minute more.
  22. Garnish with fried dry red chilli, cream and some sliced ginger.
  23. Serve with rotis, phulkas or naan - accompanied with plain yogurt or a plain raita.
  24. This amazing dish is now ready to be served.
Read more about: bhindi
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