Bhindi Palak Bhurji Recipe

Bhindi: 200 grm
Palak: 400 grm
Salt: 15 grm
Oil: 15 grm
Kasoori Methi: 1 grm
Lemon juice: 1 slice
Chopped Onion: 80 grm
Chopped Tomato: 60 grm
Chopped Green chilli: 5 grm
Chopped garlic: 10 grm
Jeera seed: 2 grm
Butter: 5 grm
Cooking cream: 7 grm
Ghee: 3 grm
Turmeric Powder: 1 grm
Jeera powder: 2 grm
Fried dry red chilli: 2 pieces


Rinse and try the bhindi then let it dry in the kitchen towel or naturally then cut them into ring pieces once its dried fry them and keep it in side.

Blanch the palak and make puree keep it in side.

Heat oil in a kadai or pan, add jeera seed, chopped garlic, onion, chilli sauté till translucent or light brown till the raw aroma goes away, then add the chopped tomatoes cook it well add turmeric powder and jeera powder then add the kasoori methi and salt and cook it till the raw flavour goes away.

Add the palak puree cook it well.

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

Stir and sauté for 1-2 minutes. Add the cream and butter then ghee. Lastly add some crushed kasoori methi and sauté palak and bhindi for a minute more.

Garnish with fried dry red chilli and cream and some sliced ginger, serve with rotis, phulkas or naan accompanied with plain yogurt or a plain raita

Recipes shared by Chef Kasiviswanathan, Executive Chef of Radisson Blu Atria Bengaluru.

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