Bhindi Masala
Bhindi Masala is a flavorful and aromatic Indian and Pakistani dish featuring okra cooked with a blend of spices, onions, and tomatoes. This vegan-friendly recipe is a perfect side dish, offering a delightful texture and rich taste. It's a staple in many South Asian homes.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 170 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gokra, washed, dried, trimmed, and cut into 1-inch (2.5 cm) pieces
- 3 tbspvegetable oil
- 1 pcsyellow onion, finely chopped
- 1 tbspginger, grated
- 2 clovegarlic, minced
- 1 pcsgreen chili, slit lengthwise
- 2 pcstomato, medium, finely chopped
- 1 tspcoriander powder
- 0.5 tspcumin powder
- 0.5 tspturmeric powder
- 0.5 tspred chili powder
- 0.5 tspgaram masala
- 1 tspsalt
garnish
- 2 tbspfresh cilantro, chopped, for garnish(optional)
Equipment
spatula · skillet · cutting board · knife · large non-stick pan
The method
Step by step
- 1
Heat vegetable oil in a large non-stick pan or skillet over medium-high heat.
About 1 min
Cook’s note: Ensure the pan is hot before adding okra to prevent it from becoming slimy.
- 2
Add the prepared okra to the hot oil and sauté for 8-10 minutes, stirring occasionally, until it is slightly tender and loses its stickiness.
About 10 min
Cook’s note: Do not overcrowd the pan; cook in batches if necessary to get an even sear.
- 3
Remove the cooked okra from the pan and set it aside.
- 4
In the same pan, add a splash more oil if needed, then add the chopped yellow onion.
- 5
Sauté the onion for 5-7 minutes until it turns golden brown and translucent.
About 7 min
Cook’s note: Cooking the onions thoroughly adds sweetness and depth of flavor.
- 6
Add the grated ginger, minced garlic, and green chili to the pan.
- 7
Cook for another 1-2 minutes until fragrant.
About 2 min
Cook’s note: Be careful not to burn the garlic.
- 8
Stir in the chopped tomato and cook for 3-5 minutes until it softens and releases its juices.
About 5 min
- 9
Add the coriander powder, cumin powder, turmeric powder, red chili powder, garam masala, and salt.
- 10
Mix well and cook the spices for 1-2 minutes, stirring constantly to prevent burning.
About 2 min
Cook’s note: If the mixture becomes too dry, add a tablespoon of water to prevent the spices from burning.
- 11
Return the sautéed okra to the pan with the spice mixture.
- 12
Gently toss to coat the okra evenly with the masala.
About 1 min
- 13
Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes to allow the flavors to meld.
About 7 min
Cook’s note: Avoid overcooking the okra to maintain its texture.
- 14
Garnish with fresh cilantro before serving.
Per serving
Nutrition
- Calories
- 169.5kcal
- Protein
- 3.8g
- Carbs
- 16.3g
- Fat
- 11.2g
- Fibre
- 5.9g
- Sugar
- 5.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Bhindi Masala in an airtight container in the refrigerator.
Reheat gently in a pan over medium-low heat or in the microwave until warmed through, adding a splash of water if needed.
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