📝 About This Recipe
A quintessential North Indian classic, Bhindi Masala is a vibrant semi-dry curry that transforms humble okra into a flavor-packed masterpiece. Tender okra pods are sautéed until crisp-tender and then tossed in a luscious, tangy tomato-onion 'masala' infused with aromatic spices like amchur and garam masala. This dish perfectly balances earthy textures with a punchy spice profile, making it a beloved staple in Punjabi households and dhabas alike.
🥗 Ingredients
Main Ingredients
- 500 grams Okra (Bhindi) (washed, dried completely, and cut into 1-inch pieces)
- 4 tablespoons Vegetable Oil (divided for frying and tempering)
- 1 teaspoon Cumin Seeds (Jeera)
- 1/4 teaspoon Asafoetida (Hing) (optional but recommended for digestion)
Aromatics and Base
- 2 large Red Onions (finely chopped)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded is best)
- 2-3 pieces Green Chilies (slit lengthwise)
- 2 medium Tomatoes (finely diced)
Spice Blend
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 2 teaspoons Coriander Powder (Dhania)
- 1 teaspoon Dry Mango Powder (Amchur) (essential for tanginess)
- 1/2 teaspoon Garam Masala
- to taste Salt
For Garnish
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 inch Ginger (cut into juliennes)
👨🍳 Instructions
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1
Ensure the okra is completely dry before cutting. Cut off the crown and the tip, then slice the pods into 1-inch rounds.
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2
Heat 2 tablespoons of oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Add the okra pieces.
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3
Sauté the okra for 8-10 minutes, stirring occasionally, until they are slightly browned and no longer sticky. Remove from the pan and set aside.
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4
In the same pan, add the remaining 2 tablespoons of oil. Once hot, add the cumin seeds and let them sizzle for 10 seconds.
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5
Add the asafoetida (hing) and the chopped onions. Sauté the onions for 5-6 minutes until they turn golden brown.
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6
Stir in the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma of the garlic disappears.
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7
Add the diced tomatoes along with a pinch of salt. Cook for 4-5 minutes until the tomatoes soften and become mushy.
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8
Lower the heat and add the turmeric, red chili powder, and coriander powder. Mix well and cook for 2 minutes until the oil starts to separate from the masala.
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9
Add the pre-sautéed okra back into the pan. Toss gently to coat every piece of okra with the spiced tomato-onion base.
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10
Cover the pan with a lid and cook on low heat for 5 minutes. This allows the flavors to penetrate the okra without making it mushy.
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11
Remove the lid and sprinkle the amchur (dry mango powder) and garam masala over the dish. Mix gently.
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12
Cook uncovered for another 2-3 minutes to achieve a slightly crisp texture on the edges.
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13
Turn off the heat. Garnish with fresh cilantro and ginger juliennes. Serve hot.
💡 Chef's Tips
To prevent sliminess, wash the okra hours in advance and wipe each pod dry with a kitchen towel before cutting. Avoid adding salt to the okra while sautéing it initially; salt releases moisture which leads to stickiness. If you don't have amchur, a squeeze of fresh lemon juice at the very end provides a similar bright acidity. Do not over-stir the okra once it is in the pan; use a gentle folding motion to keep the pieces intact. For a richer version, you can add a tablespoon of heavy cream or cashew paste during the tomato cooking stage.
🍽️ Serving Suggestions
Serve piping hot with buttery Garlic Naan or soft Phulkas (Indian flatbread). Pairs beautifully as a side dish with Dal Tadka and steamed Basmati rice. Accompanied by a side of chilled Cucumber Raita to balance the spices. Serve with a wedge of lemon and some pickled onions for an authentic dhaba experience. Pairs well with a refreshing glass of sweet or salted Lassi.