Bhindi Masala
Bring the taste of authentic Indian home cooking to your table with this flavorful and easy Bhindi Masala recipe. Made with tender, sautéed bhindi (okra) cooked in a fragrant blend of spices, ginger-garlic paste, and a hint of garam masala, this vegetarian dish is a perfect combination of simplicity and bold flavors. The addition of golden onions and juicy tomatoes creates a rich masala base that coats each piece of okra beautifully. Ready in just under 40 minutes, this quick recipe is ideal for busy weeknights or when you're craving a hearty, comforting side dish. Serve it hot with soft rotis or steamed rice, and garnish with fresh coriander leaves for an extra burst of freshness. Keywords: Bhindi Masala, okra recipe, Indian vegetarian curry, easy bhindi recipe, homemade masala dishes.
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Recipe Information
Ingredients
- 500 grams fresh bhindi (okra)
- 3 tablespoons oil
- 1 teaspoon cumin seeds
- 1 unit onion, medium-sized, thinly sliced
- 1 unit tomato, medium-sized, chopped
- 1 teaspoon ginger-garlic paste
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons fresh coriander leaves, chopped
Instructions
Wash the bhindi (okra) thoroughly under running water. Pat them dry using a kitchen towel. Make sure they are completely dry to avoid stickiness while cooking.
Trim the ends of the bhindi and cut them into 1-inch pieces. Set aside.
Heat 2 tablespoons of oil in a large, deep pan over medium heat. Add the cut bhindi and sauté for about 8-10 minutes, stirring occasionally, until they become slightly tender and lightly browned. Remove them from the pan and set aside.
In the same pan, add 1 tablespoon of oil. Once hot, add cumin seeds and let them splutter for a few seconds.
Add the sliced onion and sauté until they turn golden brown.
Stir in the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
Add the chopped tomato to the pan and cook until they are soft and the oil begins to separate from the masala.
Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook the spices for 1-2 minutes, stirring continually to prevent burning.
Return the sautéed bhindi to the pan. Combine well with the masala, ensuring all the pieces are coated evenly.
Reduce the heat to low and cover the pan. Let it cook for 5-7 minutes, stirring once or twice until the bhindi is fully cooked and tender.
Sprinkle garam masala over the cooked bhindi and mix well. Cook for another minute.
Turn off the heat and garnish with fresh coriander leaves. Serve hot with roti or rice.
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2422 mg | 105% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 17.3 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 507 mg | 39% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2264 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
