Bhindi Masala

Be the first to rate

(No Ratings Yet)

Loading...

Bhindi Masala is a classic North Indian dry-style curry made with tender okra pods sautéed with onions, tomatoes, and a fragrant blend of warming spices. It comes together in under 30 minutes, making it a perfect weeknight side for rotis, parathas, or steamed basmati rice.

Nutrition Facts

Per serving (estimated)

• 175 kcalCalories
• 11 gFat
• 1.5 gSaturated Fat
• 17 gCarbs
• 6 gFiber
• 5 gSugar
• 3.5 gProtein
• 440 mgSodium
• 580 mgPotassium
• 115 mgCalcium
• 2.4 mgIron
• 28 mgVitamin C
• 42 mcgVitamin A

Ingredients

For the okra and base

• 500 g fresh okra (lady's fingers), washed and dried completely
• 3 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 medium tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 green chili, slit lengthwise
• 3/4 teaspoon salt, or to taste

For the spice blend

• 1 teaspoon cumin seeds
• 1 1/2 teaspoons coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon garam masala
• 1/2 teaspoon amchur (dried mango powder)

For garnishing

• 2 tablespoons fresh coriander leaves, chopped
• 1 teaspoon lemon juice
• 4 whole dried red chilies (optional)

Directions

1. Trim the head and tail of each okra pod, then slice them into 1.5 cm rounds. Make sure the okra is completely dry before cutting to prevent sliminess while cooking.
2. Heat the oil in a wide, heavy-bottomed pan over medium heat. Add the cumin seeds and let them sizzle for about 20 seconds until aromatic.
3. Add the finely chopped onion and sauté for 4-5 minutes until light golden brown, then stir in the ginger-garlic paste and green chili, cooking for another minute until fragrant.
4. Add the chopped tomatoes along with coriander powder, turmeric, Kashmiri red chili powder, and salt. Cook for 4-5 minutes, mashing the tomatoes down until the mixture becomes a thick, oil-releasing masala paste.
5. Add the sliced okra and toss well to coat every piece with the spice base. Sauté uncovered on medium heat for 8-10 minutes, stirring occasionally, until the okra is tender and lightly charred at the edges.
6. Sprinkle the garam masala and amchur powder over the okra, give it a final gentle toss, and cook for 1 more minute.
7. Remove from heat, drizzle with lemon juice, and garnish with fresh coriander leaves. Serve hot with warm rotis, parathas, or steamed jeera rice.

Cook’s Notes

• Always pat the okra completely dry after washing; even a little moisture will turn the dish slimy during cooking.
• Use a wide pan rather than a deep one so the okra roasts instead of steaming, which keeps it from getting sticky.
• Avoid covering the pan tightly once okra is added; a loose cover or no cover allows moisture to escape and prevents sogginess.
• Add a pinch of amchur or lemon juice at the end to brighten the flavors and balance the oiliness of the dish.
• Bhindi Masala tastes even better the next day once the spices fully absorb into the pods, making it great for meal prep.

You might also like

Asian

Indian-Style Potato and Cauliflower Curry

Asian

Malabar Fish Biryani

Asian

South Indian Peppery Tamarind Broth

Desserts

Bengali Cottage Cheese Sweet