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Bhindi Masala Recipe | Okra Masala Recipe
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4.80 from 5 votes

Bhindi Masala Recipe | Okra Masala Recipe

Bhindi Masala is one of the popular North Indian Dish made using Bhindi (Okra / Ladysfinger) in the onion and tomato gravy. It's a semi-dry curry and can be made in less than 30 minutes using ingredients usually available in the Indian Kitchen. It can be served with Indian breads as well as with Rice.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Accompaniment, Dry Curry, Veg Gravies
Cuisine: Indian, North Indian
Servings: 4 people
Calories: 216kcal
Author: Sowmya Venkatachalam

Equipment

  • Heavy Bottomed Pan

Ingredients

Vegetables

  • 300 grams Lady Finger / Okra / Bhindi
  • 1 nos Onion medium size
  • 3 nos Tomato medium size
  • 3 tablespoon Cooking Oil

Spices

  • 3 teaspoon Coriander Powder
  • ½ teaspoon Turmeric Powder
  • 1½ teaspoon Red Chili Powder (adjust to your spice level)
  • 1 teaspoon Salt adjust to your taste
  • 1 teaspoon Cumin Seeds
  • 2 nos Green Chili
  • 1 teaspoon Ginger Garlic Paste
  • 1 teaspoon Garam Masala
  • 1 teaspoon Kasoori Methi (Dry Fenugreek Leaves) optional

Other Ingredients

  • 3 tablespoon Cooking Oil

Instructions

Preparing Veggies

  • Thoroughly wash the ladyfinger. Using a paper towel or a clean cloth, wipe it dry. Chop each ladyfinger to 1½ inch long pieces.
  • Finely Chop onions and set aside.
  • Finely Chop Tomato and set aside.

Cooking Okra

  • Heat oil in a pan. Add the chopped okra and give a good mix.
  • Add turmeric powder, coriander powder, red chili powder and salt. Toss well so that the spice powders get coated well with okra.
  • Keep the flame low and stir-fry the okra till its soft. Set the cooked okra aside.

Cooking Masala

  • Heat oil in a pan. Add cumin seeds and allow it to sputter. Then add slit green chili and give a mix.
  • To the pan, add the chopped onions along with ginger-garlic paste.
  • Saute onions till translucent.
  • Add chopped tomatoe to the pan. Add turmeric powder, coriander powder, salt, red chili powder and give a good mix.
  • Cover the pan with lid, allow the onion-tomato gravy to cook till the oil oozes out.
  • Now, add the sautéed okra to the pan. Give a good mix.
  • Add garam masala and kasoori methi to the masala. Mix well.
  • Add 1 cup of water (required to mix the gravy well) and allow the gravy to cook for 2 mins.
  • Finally Garnish with coriander leaves.

Serving

  • Relish the delicious Bhindi Masala with Roti/ Naan or any Indian flat bread or Pulav varieties.

Video

Nutrition

Serving: 0.5Cup | Calories: 216kcal | Carbohydrates: 28g | Protein: 6g | Fat: 12g