Baamia is nothing but our bhindi/okra in Afghan. ‘Qorma Baamia’ – Baby Okra cooked in rich tomato-onion puree! We had this gravy a few weeks back at Afghani Restaurant, and it was finger-licking good.
We are Okra-Lovers!!! I love experimenting on this versatile vegetable – Okra (bhindi) every now n then… I tried Achaari Bhindi, Dahi Bhindi, Paneer Stuffed Bhindi, Stir-fried Bhindi n many more!!! But so far, I never imagined myself cooking bhindi in gravy directly :P Tried to make a ditto copy of the dish for dinner & BINGO! It was as good as that restaurant served…
Makes: 4 servings
500 gm Baby Okra (Bhindi)
2 tsp Ginger-Garlic Paste
1 Ripen Tomato
1 Big Onion
2 tbsp Tomato Ketchup
1 tsp Kasoori Methi
2 tsp Pomegranate (Anaardana) Powder
1 tsp Red Chilly Powder
1 tsp Roasted Cumin Powder
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala
1 cup Hot Water
2 tsp Cooking Oil
Salt, to taste
– Wash and pat dry baby okra with a kitchen towel. (Thaw baby okra if frozen)
– Trim them from top (remove the cap of okra) and end points.
– Roughly cut tomato, onion into cubes and make a smooth paste in mixture jar.
– Heat oil in a deep-pan and add ginger-garlic paste.
– Mix tomato-onion paste along with hot water into it and cook for around 2 mins.
– Add baby okra (bhindi) and salt, turmeric powder. Mix everything well and cover with a lid.
– Cook it for 12-15 mins till they are soft and tender.
– Add rest of all spices into it with tomato ketchup and stir well. Cook for 2 more mins.
– Transfer it to as serving bowl and garnish with coriander leaves.
– Ready to serve with any sort of paratha or naan!!!
– A smooth gravy is required for this subzi so add water as required.
– It’s traditionally served with ‘Afghani Naan’, recipe for which will be posted soon :)
– Find the recipes for many other roti/paratha/bread @