Side DishDinner

Bhindi Masala

Name: Bhindi Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian, pakistani
Ingredients: 500 g okra washed, dried, trimmed, and cut into 1-inch pieces; 3 tbsp vegetable oil; 1 pcs yellow onion finely chopped; 1 tbsp ginger grated; 2 clove garlic minced; 1 pcs green chili slit lengthwise; 2 pcs tomato medium, finely chopped; 1 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp turmeric powder; 0.5 tsp red chili powder; 0.5 tsp garam masala; 1 tsp salt; 2 tbsp fresh cilantro chopped, for garnish (optional)

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

VeganVegetarianGluten-free

Mise en place

Ingredients

500 gokra, washed, dried, trimmed, and cut into 1-inch 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

74%Score

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

Storage

Store leftover Bhindi Masala in an airtight container in the refrigerator.

Reheating

Reheat gently in a pan over medium-low heat or in the microwave until warmed through, adding a splash of water if needed.