Qorma Baamia

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

INGREDIENTS: 

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

METHOD:

- 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!!!

SJ's NOTE:

- 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 @ 

http://myownfoodcourt.blogspot.com.au/search/label/Breads

Linking this dish to Arthi's Curries n Gravies Event:

Afghani Daal

We had been at Afghani Restaurant named 'Afghan Village' 3-4 times before! I loved each vegetarian dish they have on their menu! Every single dish had its own mild sweet yet distinct flavors... with amazing aroma :)

Thought of replicating the same dishes in-house this week! We had 'Daal & Naan' as an entrée - served with Afghani Bread! Yes... they serve any entrée with their bread n main-course with a plate of shiny, short-grained rice :) 

Here you go with the recipe of a simple, aromatic n protein-rich 'Daal with Brown Lentils'!!!

Makes: 4 servings

INGREDIENTS:

1 can Brown Lentils
1 Garlic Clove (minced)
1/2 tsp Chopped Green Chillies
1 Chopped Onion (medium in size)
1/2 tsp Cumin Seeds
A pinch of Asafoetida (hing)
2 tsp Lemon Juice
1 tsp Cumin Powder
1 tsp Pomegranate (Anaardana) Powder
Salt, to taste
2 tsp Cooking Oil

METHOD:

- Heat oil in a pan and add cumin seeds, hing.
- Once it crackles, add chopped onions, green chillies and minced garlic. Saute it for 30 sec.
- Drain and rinse brown lentils and add it into the pan. Add 2-3 tbsp of hot water in it to form a thick gravy.
- Add all the spices and mix well. Cook for 5 mins till .
- Garnish with coriander leaves and drizzle lemon juice before serving it!

SJ's NOTE:

- Best to serve as a side dish with Indian meal!