Okra Bhindi Masala Indian Punjabi Style
Experience the authentic flavors of North India with this Punjabi-style Okra Bhindi Masala recipe. Tender okra is pan-fried to perfection, removing any sliminess, and then simmered in a rich and aromatic onion-tomato masala base infused with bold spices like cumin, turmeric, and garam masala. A touch of dry mango powder (amchur) adds a tangy twist, while fresh cilantro provides a burst of freshness. This vegan and gluten-free dish is quick to prepare and pairs beautifully with warm roti, naan, or steamed basmati rice, making it an ideal choice for a wholesome family meal or a flavorful addition to Indian-inspired feasts.
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Recipe Information
Ingredients
- 500 grams Okra (bhindi)
- 2 medium (finely sliced) Onion
- 2 medium (finely chopped) Tomato
- 1 teaspoon (grated) Ginger
- 1 teaspoon (minced) Garlic
- 2 small (slit lengthwise) Green chilies
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Dry mango powder (amchur)
- 3 tablespoons Cooking oil
- 1 teaspoon (adjust to taste) Salt
- 2 tablespoons (chopped, for garnish) Fresh cilantro
Instructions
Wash the okra thoroughly under running water and pat dry with a clean kitchen towel. Trim both ends and cut into 1-inch pieces.
Heat 1 tablespoon of cooking oil in a large pan or skillet on medium heat. Add the okra and cook for 10 minutes, stirring occasionally, until the okra is lightly browned and no longer slimy. Transfer to a plate and set aside.
In the same pan, add 2 tablespoons of oil and heat on medium heat. Add cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the finely sliced onions and sauté for 5-7 minutes until golden brown.
Add grated ginger, minced garlic, and slit green chilies. Stir and cook for 1-2 minutes until fragrant.
Add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until they break down and form a paste.
Season the mixture with turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for another 1-2 minutes.
Return the cooked okra to the pan and toss it gently with the spiced onion-tomato mixture, ensuring the okra is evenly coated.
Sprinkle garam masala and dry mango powder over the dish. Stir gently and cook for an additional 3-5 minutes on low heat.
Turn off the heat and garnish with freshly chopped cilantro.
Serve hot with roti, naan, or steamed rice. Enjoy your flavorful Punjabi-style Okra Bhindi Masala!
Nutrition Facts
Calories |
829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4775 mg | 208% | |
| Total Carbohydrate | 101.3 g | 37% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 43.8 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2767 mg | 59% | |
*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.
