Pakistani Style Bhindi Ka Salan Okra Ladyfinger Curry
Discover the vibrant flavors of Pakistani cuisine with this delicious Bhindi Ka Salan, a spiced okra curry that combines tender ladyfinger vegetables with a rich, aromatic masala base. In this traditional recipe, okra is sautéed to perfection, then simmered in a luscious sauce made from caramelized onions, juicy tomatoes, and a blend of earthy spices like cumin, turmeric, and coriander. The addition of slit green chilies and garam masala deepens the flavor profile, creating a mouthwatering balance of heat and warmth. Topped with fresh cilantro, this easy-to-make vegetarian dish is perfect for pairing with fluffy steamed rice or soft roti. Whether you're new to Pakistani cuisine or a seasoned fan, this recipe offers a comforting, flavorful, and authentic culinary experience.
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Recipe Information
Ingredients
- 500 grams Okra (Ladyfinger)
- 2 medium (finely sliced) Onion
- 3 medium (chopped) Tomatoes
- 2 whole (slit) Green chili
- 1 teaspoon Garlic paste
- 1 teaspoon Ginger paste
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 5 tablespoons Cooking oil
- 1 teaspoon (or to taste) Salt
- 2 tablespoons (chopped) Fresh cilantro (coriander leaves)
- 0.5 cups Water
Instructions
Wash the okra thoroughly and pat them dry with a clean kitchen towel. Trim both ends and optionally cut them into halves if they're too long.
In a large pan, heat 2 tablespoons of cooking oil over medium heat. Add the okra and sauté for 8-10 minutes until they are lightly browned and no longer slimy. Remove and set aside.
In the same pan, heat the remaining 3 tablespoons of oil. Add the cumin seeds and let them sizzle for a few seconds until aromatic.
Add the sliced onions and sauté for 5-7 minutes until golden brown.
Stir in the garlic and ginger pastes. Cook for 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes are soft and the oil starts to separate from the masala.
Add the sautéed okra to the pan. Stir gently to coat the okra with the masala, being careful not to break them.
Pour in half a cup of water and add the slit green chilies. Cover the pan with a lid and let it simmer on low heat for 10 minutes.
Remove the lid and check if the okra is tender and the curry has thickened to your desired consistency. Sprinkle garam masala and give it a final stir.
Garnish with chopped fresh cilantro and serve hot with roti or steamed rice.
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2748 mg | 119% | |
| Total Carbohydrate | 97.2 g | 35% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 33.3 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 607 mg | 47% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3230 mg | 69% | |
*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.
