Bhindi Masala
This Bhindi Masala recipe is a quick, flavorful, and vegan-friendly okra curry that’s perfect for weeknight dinners. Crisp okra cooked in a tangy and spicy masala sauce—serve it with rice or roti for a satisfying meal!
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Servings: 4
Calories: 150kcal
Equipment
Ingredients
- 500 g 1 lb fresh okra (bhindi), washed and dried
- 2 tbsp oil
- 1 large onion finely chopped
- 2 tomatoes finely chopped
- 3 garlic cloves minced
- 1- inch ginger minced
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- Fresh cilantro chopped (for garnish)
Instructions
- Prep the Okra: Trim the ends of the okra and slice into 1-inch pieces. Heat 1 tbsp oil in a pan and sauté the okra for 5-7 minutes until slightly crispy. Set aside.
- Cook the Masala: In the same pan, add the remaining oil. Sauté onions until golden. Add garlic and ginger, and cook for 1-2 minutes.
- Add Tomatoes and Spices: Stir in tomatoes and cook until soft. Add cumin, coriander, turmeric, red chili powder, and salt. Cook for 2-3 minutes.
- Combine Okra and Masala: Add the sautéed okra to the pan and toss to coat in the masala. Sprinkle garam masala and cook for 2-3 minutes.
- Garnish and Serve: Garnish with cilantro and serve hot with rice or roti.
Notes
- Dry Okra: Ensure the okra is completely dry before cooking to prevent sliminess.
- Spice Level: Adjust the red chili powder to suit your taste.
- Make Ahead: You can prep the okra and chop the veggies ahead of time.
- Storage: Store leftovers in the fridge for up to 2 days.
- Oil-Free Option: Use water or vegetable broth for sautéing to make it oil-free.
Nutrition
Calories: 150kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 400mg | Fiber: 5g | Sugar: 6g