Curd and Cashew Ladyfinger Curry

A flavorful curry combining the tender ladyfinger (okra) sautéed with aromatic onion, ginger, and garlic, enriched with creamy curd and nutty cashew paste for a smooth, mildly spiced dish.

Steps

1. Heat oil in a pan over medium heat. 2. Add finely chopped onion and sauté until golden brown. 3. Add ginger-garlic paste and cook for 1-2 minutes until fragrant. 4. Add turmeric powder and salt. 5. Stir in ladyfinger and sauté for 5 minutes until slightly tender. 6. In a bowl, whisk curd until smooth and mix with cashew paste. 7. Lower the heat and add the curd-cashew mixture to the pan, stirring continuously to avoid curdling. 8. Cook on low heat for 5-7 minutes until the ladyfinger is fully cooked and the gravy thickens. 9. Sprinkle garam masala and mix well. 10. Garnish with fresh coriander leaves and serve hot with rice or flatbread.

8-10 ladyfinger (okra), washed and trimmed 1 small onion, finely chopped 1 tsp ginger-garlic paste 2 tbsp curd (yogurt) 10 cashew nuts, soaked and ground to a paste 1 tbsp oil Salt to taste 1/2 tsp turmeric powder 1/2 tsp garam masala Fresh coriander leaves for garnish