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Bhindi Masala

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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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Main Course, Side Dish
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Notes

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)

Equipment

  • Chef's Knife
  • Chopping Board
  • Skillet

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.