I love this bhindi masala recipe because it’s a flavorful, comforting dish that’s super easy to whip up any night of the week. The aromatic blend of spices and the tangy touch from the lemon juice gives it a perfect balance that keeps me coming back for more!
I adore making wholesome and healthful meals, and Bhindi Masala is a dish I hold dear. Full of fiber and vitamins, okra truly takes the spotlight in this recipe.
When fresh tomatoes join sautéed cumin seeds, turmeric, and fragrant ginger-garlic paste in the skillet, the dish becomes an aroma-filled spectacle. When you add to that the irresistible flavor of garam masala, this medley becomes downright show-stopping.
Ingredients
Okra (Bhindi): Contains ample fiber and antioxidants; aids digestion.
Onion: Delivers vitamins C and B6; adds a sweet depth to dishes.
Source of vitamin C and potassium, tomatoes add an element of tanginess.
Turmeric Powder: Anti-inflammatory spice; provides warmth and color.
Ginger-Garlic Paste: Adds aromatic spice, boosts immunity.
Green chili: Provides capsaicin and flavonoids that give heat and produce enhanced metabolism and energy expenditure.
Garam Masala: A mixture of spices that intensify the flavor and taste complexity.
Ingredient Quantities
- 500 grams of bhindi (okra), washed and chopped
- 2 tablespoons of oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 green chili, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- 1 tablespoon fresh coriander leaves, chopped
- 1 tablespoon lemon juice (optional)
Instructions
1. Pour 2 tablespoons of oil into a pan and heat them over medium heat. Add 1 teaspoon of cumin seeds, and let them go crazy.
2. In a pan, add the onion, which has been finely chopped, and sauté until it is a beautiful golden brown.
3. Mix in 1 teaspoon of ginger-garlic paste and the finely diced green chili. Sauté for 1-2 minutes until the strong aroma of raw ginger and garlic is gone.
4. Chop the tomatoes and put them in the pan. Cook them until they soften and separate from the oil.
5. Add 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, and 1/2 teaspoon red chili powder. Cook for another minute.
6. Introduce the chopped bhindi (okra) into the pan. Combine thoroughly to ensure that the bhindi is well-enveloped in the spice mixture.
7. Add salt to your taste and cover the pan. Let it all slow-cook together for about 15-20 minutes, stirring every now and then, until the okra is tender and cooked through.
8. After cooking the bhindi, mix in 1 teaspoon of garam masala and combine thoroughly.
9. Freshly chopped coriander leaves can be used as a garnish; after they are added, everything can be stirred to combine.
10. You may wish to drizzle 1 tablespoon of lemon juice over the bhindi masala before serving it. That way, you can be sure it has an extra punch of tanginess. As with most of these dishes, serving temp is pretty key: this is best served piping hot alongside some roti, but it too can be enjoyed at room temp.
Equipment Needed
1. Frying pan or sauté pan
2. Wooden spoon or spatula
3. Sharp knife
4. Cutting board
5. Measuring spoons
6. Mixing bowl (optional, for combining spices)
7. Serving dish or plate
FAQ
- Can I use frozen okra for Bhindi Masala?Certainly! You can utilize frozen okra. Just ensure that you allow it to thaw completely and pat it dry to keep it from becoming slimy.
- How can I prevent the okra from becoming slimy?Make certain that the okra is absolutely dry before you try to prepare it, and do not cover the pan while you are cooking it.
- Is it necessary to add tomatoes to Bhindi Masala?Adding acidity and flavor balance, tomatoes are a must in this dish unless you want a drier version, in which case feel free to omit them.
- Can I adjust the spice level of this dish?Indeed, adapt the amounts of green chilies and red chili powder to match your spice tolerance.
- What can I serve with Bhindi Masala?It is an excellent complement to roti, naan, or steamed rice, forming a complete meal.
- How long can I store leftover Bhindi Masala?Refrigerate it in an airtight container for up to 3 days.
- Can I add other vegetables to this dish?Certainly! You may add potatoes or bell peppers if you wish, but be sure to adjust the cooking times if you do.
Substitutions and Variations
Substitute mustard seeds for cumin seeds to achieve a different flavor.
If preferred, replace the tomatoes with 1/4 cup of tomato puree.
Replace the ginger-garlic paste with 1/2 teaspoon of ginger powder and 1/2 teaspoon of garlic powder.
If fresh green chili isn’t available, use 1/4 teaspoon green chili sauce or adjust to your taste.
Substitute lemon zest for lemon juice to get a hint of citrus without adding extra liquid.
Pro Tips
1. Dry the Bhindi Thoroughly: After washing the okra, make sure to dry it completely using a kitchen towel. This prevents it from becoming slimy during cooking.
2. Use a Wide Pan: Cook the bhindi in a wide pan to ensure even cooking and prevent it from becoming sticky. A wider surface area helps in giving each piece of okra its own space.
3. Sauté Onions Well: Ensure that the onions are caramelized to a golden brown. This adds a deep, rich flavor to the dish, enhancing the taste profile of the final product.
4. Avoid Over-stirring: Once the bhindi is added, resist the urge to stir it frequently. Minimal stirring allows okra to cook evenly and prevents it from breaking and becoming mushy.
5. Adjust Spice Levels: You can adjust the amount of green chili and red chili powder to suit your spice preference. Removing the seeds from the green chili can also reduce the heat if desired.
Bhindi Masala Recipe
My favorite Bhindi Masala Recipe
Equipment Needed:
1. Frying pan or sauté pan
2. Wooden spoon or spatula
3. Sharp knife
4. Cutting board
5. Measuring spoons
6. Mixing bowl (optional, for combining spices)
7. Serving dish or plate
Ingredients:
- 500 grams of bhindi (okra), washed and chopped
- 2 tablespoons of oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 green chili, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- 1 tablespoon fresh coriander leaves, chopped
- 1 tablespoon lemon juice (optional)
Instructions:
1. Pour 2 tablespoons of oil into a pan and heat them over medium heat. Add 1 teaspoon of cumin seeds, and let them go crazy.
2. In a pan, add the onion, which has been finely chopped, and sauté until it is a beautiful golden brown.
3. Mix in 1 teaspoon of ginger-garlic paste and the finely diced green chili. Sauté for 1-2 minutes until the strong aroma of raw ginger and garlic is gone.
4. Chop the tomatoes and put them in the pan. Cook them until they soften and separate from the oil.
5. Add 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, and 1/2 teaspoon red chili powder. Cook for another minute.
6. Introduce the chopped bhindi (okra) into the pan. Combine thoroughly to ensure that the bhindi is well-enveloped in the spice mixture.
7. Add salt to your taste and cover the pan. Let it all slow-cook together for about 15-20 minutes, stirring every now and then, until the okra is tender and cooked through.
8. After cooking the bhindi, mix in 1 teaspoon of garam masala and combine thoroughly.
9. Freshly chopped coriander leaves can be used as a garnish; after they are added, everything can be stirred to combine.
10. You may wish to drizzle 1 tablespoon of lemon juice over the bhindi masala before serving it. That way, you can be sure it has an extra punch of tanginess. As with most of these dishes, serving temp is pretty key: this is best served piping hot alongside some roti, but it too can be enjoyed at room temp.
