DHABA CHICKEN CURRY

Instant Pot Edition

As much as I love my traditional Chicken Curry, I like to replace it with a different one every once in a while. Especially when I really don’t want to go through the time and effort of cutting and prepping onions, tomatoes, and stirring a pot for an hour. This simple and easy way to make a chicken curry is very different in flavor from traditional Indian Chicken Curries, but it still curbs that Indian taste like you wouldn’t imagine! FULL OF MASALA AND FLAVOR. My husband asks for this dish multiple times a month and I don’t blame him.

You know what the best part of making this dish is? LEFTOVERS! Eating it the next day is literally finger licking good. Think about it for a second. The cooked dish just marinated itself while it waited for a belly to fill! So go ahead and make extra to save yourself some time the day after AND have a satisfying meal.

I made this in an Instant Pot (IP). Don’t have an IP? You can use a traditional pressure cooker as well, but an IP is just so much easier to deal with. Clean up is a breeze too! It’s a new age cooker which takes the scare away from those crazy loud whistle blows. Get it “>here ! This dish is allergen free as well. Be sure to use a glove when handling the mixture to prevent staining and masala hands (especially if you have kids). The yogurt is optional, but you can also use an alternate if you wish. The key ingredient in this dish is FRESH TURMERIC ! As a matter of fact, I switched to fresh turmeric in everything. You’ll be amazed at how it changes the flavor of your dishes. Give it a try :).

Step by Step Instructions

Saute the chicken in the IP, add some water, and then close the lid. Set the IP to manual, 15 minutes, high pressure, and let the pressure release naturally. Open the lid and put IP on saute mode. Then add the sorghum mixture (more or less depending on the consistency you like) . Let it cook for a few minutes, add green garlic (optional), and cilantro.

Recipe

📖 Recipe

Dhaba Chicken Curry

Ingredients1x2x3x

• ▢ 6 chicken drumsticks OR thighs with bones (skin removed)
• ▢ 1 tablespoon grated garlic (fresh)
• ▢ 1 tablespoon grated ginger (fresh)
• ▢ 1 tablespoon grated turmeric (fresh) KEY INGREDIENT
• ▢ 1 tablespoon chicken masala (or garam masala)
• ▢ 3 drops red food color (optional-can use 2 tablespoon kashmiri chili powder instead)
• ▢ 3 tablespoon yogurt (optional)
• ▢ 2 tablespoon sorghum flour, mixed with 4 tablespoon water (set aside until the end)
• ▢ 2 oz water
• ▢ 1 teaspoon sugar
• ▢ salt
• ▢ oil
• ▢ red chili powder
• ▢ meat tenderizer (optional)
• ▢ cilantro for garnishing (optional)
• ▢ green garlic (optional)

Instructions

• Prep the chicken by taking the skin off and then set it aside.
• Mix ginger, garlic, turmeric, salt, food color, sugar, meat tenderizer, and masala together. Add the chicken to the mixture (marinate a few hours if possible).
• Set Instant Pot to saute mode, add oil, and saute the chicken for 3-4 minutes. Be sure to scrape all the pieces from the bottom of the Instant Pot.
• Add 2 oz of water, stir, and deglaze the bottom of the pot (this will help the instant pot to capture steam).
• Put the lid on and set the Instant Pot to Manual 15 minutes, high pressure, and vent closed. Let the pressure release naturally once the cooking process is done. After the valve drops and pressure is out, you can open the lid.
• NOW: Set the Instant Pot to saute mode, add the sorghum+water mixture, and then mix the contents well. This will thicken the water already in the pot. Hence, end up being the gravy/curry.
• Let it cook for 2-3 minutes, add a handful of cilantro, green garlic, and serve with naan or rice.

Notes

• Water will release naturally when the Instant Pot is cooking so there is no need to add more.
• Add red chili powder for some spice.

ENJOY! <3

Dhaba Chicken Curry

Ingredients

• 6 chicken drumsticks OR thighs with bones (skin removed)
• 1 tablespoon grated garlic (fresh)
• 1 tablespoon grated ginger (fresh)
• 1 tablespoon grated turmeric (fresh) KEY INGREDIENT
• 1 tablespoon chicken masala (or garam masala)
• 3 drops red food color (optional-can use 2 tablespoon kashmiri chili powder instead)
• 3 tablespoon yogurt (optional)
• 2 tablespoon sorghum flour, mixed with 4 tablespoon water (set aside until the end)
• 2 oz water
• 1 teaspoon sugar
• salt
• oil
• red chili powder
• meat tenderizer (optional)
• cilantro for garnishing (optional)
• green garlic (optional)

Instructions

• Prep the chicken by taking the skin off and then set it aside.
• Mix ginger, garlic, turmeric, salt, food color, sugar, meat tenderizer, and masala together. Add the chicken to the mixture (marinate a few hours if possible).
• Set Instant Pot to saute mode, add oil, and saute the chicken for 3-4 minutes. Be sure to scrape all the pieces from the bottom of the Instant Pot.
• Add 2 oz of water, stir, and deglaze the bottom of the pot (this will help the instant pot to capture steam).
• Put the lid on and set the Instant Pot to Manual 15 minutes, high pressure, and vent closed. Let the pressure release naturally once the cooking process is done. After the valve drops and pressure is out, you can open the lid.
• NOW: Set the Instant Pot to saute mode, add the sorghum+water mixture, and then mix the contents well. This will thicken the water already in the pot. Hence, end up being the gravy/curry.
• Let it cook for 2-3 minutes, add a handful of cilantro, green garlic, and serve with naan or rice.

Notes

• Water will release naturally when the Instant Pot is cooking so there is no need to add more.
• Add red chili powder for some spice.

Recipe Courtesy of The Curry Mommy

Quick and Easy Indian Okra Recipe with Air Fryer , Bindha nu Shaak

An easy fresh okra recipe that can be cooked within minutes without the slime! This Indian Okra Recipe with an Air Fryer cooking option is packed with spices such as turmeric, mustard seeds, cumin seeds, and coriander powder. It is vegan and can be cooked with a crispy finish. Your love for this healthy green vegetable is about to increase, trust me.

Quick and Easy Okra Recipe

Bhindi Masala Recipes are common in North Indian cooking. However, what I am sharing today is a Gujarati Recipe with medium heat that includes simple spices and one which includes no tomatoes, onions, or garam masala. Instead it has a few simple ingredients that pair well together for a tasty dish. Enjoy the sabji with your favorite roti or give my carrot roti recipe a try for some extra veggies in your diet r

How this recipe came about?

This right here is an old time favorite which is now my children’s favorite recipe. A tradition recipe that dates back generations. Not a spice has changed in this recipe, but the cooking techniques have evolved. So, I don’t know where the recipe originated but I can tell you that it is a family favorite!

Is this recipe kid friendly?

YES! My kids love to eat this at least once a week. I make it with no spice and add large cloves of garlic during the cooking process. This allows me to pull out the cloves of garlic right before serving. Hence, the flavor has been infused but the distinct bite is removed. Serve it with rice or your favorite roti.

Where can I buy okra?

Almost all large grocery stores in the US carry okra, but I understand it can be frustrating when you can’t find them. They are a seasonal item. If you have trouble located this tasty vegetable then be sure to check your local Indian Grocery Store or Asian Grocery Store. Either way, you don’t want to pass up making a tasty Indian Okra Recipe for too long.

Can I add anything else to it?

Yes, you can add other vegetables to this Indian okra recipe! The most common addition to bindha nu shaak is potatoes. Slice them or dice them just be sure to precook them. Some other things you can add to a simple Gujarati Indian Okra Recipe Dish are…

1. Sweet Potato
2. Carrots
3. Broccoli Stems
4. Peas
5. Asparagus

I prefer to eat it with just okra or a simple potato addition. However, I add these nutritious ingredients when cooking for kids to give them an added boost of vitamins.

Enjoy this fiber filled dish with roti and call it a meal.

How can I Air Fry Okra?

I highly recommend air frying the okra for this bindha nu shaak recipe before you cook it. Not only will it remove the slimy texture of the vegetable, but it will give you a crisp vegetable that is quick to cook with a final stir fry. In fact, this is a common practice when making okra for large events. If you ever attend an Indian Event and okra is being served, 10/10 times it will be oily and that is because it has to be fried to give that non slimy texture. Plus, large quantity of food needs extra oil otherwise it will not look very appetizing. My Dad loved to cook for large events for fun and there was no way around this.

With that said, air frying is definitely a great option and highly recommended. If you do not have an air fryer then simply cook the recipe for a little longer until desired doneness. I prefer okra to be a bit slimy, but not everyone likes that texture.

What’s the best way to cut okra for this recipe?

My mom makes Gujarati Indian Okra Saak every single day in the summer months. Why? because my dad would plant 40 individual okra plants every single year. So we would eat it EVERY. SINGLE. DAY. He was obsessed with this vegetable. How she managed to keep it entertaining was by cutting it different everyday. One day she would cut it lengthwise, another day she would cut it round, etc etc. My tip, if you prefer a crispy texture then cut it very small.

Let’s get cooking!

How to get crispy shaak

1. wipe the okra down after washing
2. cut the okra and lay them to air dry for about 6-8 hours
3. air fry them!
4. deep fry the okra before mixing with spices.

How to prep the okra

Start by washing the okra in cold water and wiping each and every single okra with a towel. Then cut the okra to your desired thickness (cooking time will vary based on this). I cut my okra about ¼ inch thick. Pat the dry once again and toss the okra in a little bit of oil.

What kind of air fryer do you use?

What temperature do you cook it in the Air Fryer

I air fry okra at 400 for 5 minutes, then toss it and cook for another 5 minutes. It takes me a few rounds to cook them since I make larger quantities at a time. The timing will vary based on your preference of the end result texture. If you prefer it crispy then be sure to cook it a bit extra.

Feel free to add a sprinkle of chaat masala and eat it as is after they crispen. They taste GREAT!

Final Step

Once the okra is air fried make the bindha nu shaak. Heat a pan with some oil. Then add some mustard seeds and cumin seeds to the oil. After they pop and temper a bit, add some hing and then cook any additional vegetables you want to add to the dish such as potatoes, sweet potatoes, carrots, etc. Once those have fully cooked, add the okra and cook for a minute or two. Serve!

Full Recipe Here

📖 Recipe

Indian Okra Recipe

Ingredients1x2x3x

• ▢ 1 lb fresh okra, trimmed and cut small
• ▢ ½ teaspoon cumin seeds
• ▢ 1 tablespoon coriander powder
• ▢ ½ teaspoon turmeric powder
• ▢ ½ teaspoon garlic, finely chopped (or 3 large cloves of garlic that can be tossed in whole when cooking)
• ▢ 1 tablespoon oil
• ▢ ½ cup red potato, skinned and chopped small
• ▢ ¼ teaspoon hing
• ▢ green chili peppers, finely blended (I add 2 thai chilies)
• ▢ salt

ADDITIONAL INGREDIENTS IF AIR FRYING

• ▢ turmeric
• ▢ oil

Instructions

AIR FRY OKRA (optional)

• Toss the cut okra in some oil and turmeric powder . Then air fry them at 400 degrees for 5 minutes. Toss and air fry again for an additional 5 minutes. Timing may vary based on the thickness of the okra and quantity in an air fryer. So be sure to keep an eye on it.
• Once done, set it aside. I use the handy towels I recommend so often. Find them here.

COOKING WITH AN AIR FRYER

• Heat oil in a pan on high heat.
• Add cumin seeds and wait for them to slightly pop.
• Add hing and immediately add the potatoes or any other vegetable you choose to add and cook until fully tender.
• Add the AIR FRY PREPPED okra, garlic, and green chilies. Extra turmeric can be added at this point as well. Mix it well.
• Finally, add salt and coriander powder. Cook for an additional 1-2 minutes.
• Serve hot garnished with fresh cilantro.

COOKING WITHOUT AN AIR FRYER

• Heat oil in a pan on high heat.
• Add cumin seeds and wait for them to slightly pop.
• Add hing and immediately add the potatoes or any other vegetable you choose to add and cook until tender. Otherwise, add the okra.
• Toss the pan to mix the okra instead of using a spatula. This will help prevent any further slime from occurring.
• Add turmeric and toss again. Reduce heat to medium, cover with a lid, and let it cook for for about 7-10 minutes tossing the pan frequently.
• Once the okra is a bit tender and browned, add garlic and green chilies.
• Continue to cook for 5 minutes on medium low heat.
• Add the coriander powder and salt. The okra tends to shrink by the time the dish is cooked and adding salt at the end prevents further smiley texture as well.
• Mix, garnish with fresh chopped cilantro, and serve hot with roti!

Notes

• Wait until the end to add salt to help prevent smily texture and over salting.
• Skip the green chili all together for a non-spicy dish.