Punjabi Bhindi Masala
Experience the authentic flavors of Punjab with this vibrant and aromatic Punjabi Bhindi Masala recipe! This classic North Indian dish features tender okra (bhindi) sautéed to perfection and simmered in a rich, spiced tomato-onion masala, infused with the earthy goodness of cumin, garam masala, and a tangy hint of dry mango powder (amchur). The recipe is quick and easy, taking just under an hour to prepare, making it the perfect choice for a comforting weeknight dinner or a special weekend spread. Serve this lip-smacking bhindi masala with soft rotis, buttery parathas, or steamed basmati rice for a wholesome and flavorful meal. It's a must-try for okra lovers and a guaranteed hit at any dining table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Bhindi (okra/ladyfinger)
- 2 medium-sized Onion
- 2 medium-sized Tomato
- 1 tablespoon Ginger-garlic paste
- 2 small Green chilies
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Dry mango powder (amchur)
- 1 teaspoon Salt
- 4 tablespoons Cooking oil
- 2 tablespoons Fresh coriander leaves (optional, for garnish)
Instructions
Wash the bhindi (okra) thoroughly under running water and pat them dry with a clean kitchen towel or paper towels. Ensure there is no moisture remaining.
Trim the ends of the bhindi and cut them into 1-inch pieces. Set them aside.
Peel and finely slice the onions. Chop the tomatoes and green chilies. Set these aside as well.
Heat 2 tablespoons of cooking oil in a large pan or kadhai over medium heat.
Add the cut bhindi to the pan and sauté for 8-10 minutes, stirring occasionally, until the bhindi is slightly crisp and no longer slimy. Remove the sautéed bhindi from the pan and set aside on a plate.
In the same pan, add the remaining 2 tablespoons of cooking oil and heat it.
Add cumin seeds and allow them to crackle for a few seconds.
Add the sliced onions and green chilies, and sauté until the onions turn golden and translucent.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy.
Lower the heat and add turmeric powder, red chili powder, coriander powder, and salt. Mix well to combine the spices with the tomato base.
Add the sautéed bhindi to the pan and gently mix to coat the okra with the spice and tomato mixture.
Cover the pan and cook on low heat for 5-7 minutes, stirring occasionally to prevent sticking, until the bhindi is fully cooked and flavorful.
Sprinkle garam masala and dry mango powder over the dish. Stir gently to combine.
Turn off the heat and garnish with freshly chopped coriander leaves, if desired.
Serve hot with roti, paratha, or steamed rice for a delicious Punjabi meal.
Nutrition Facts
Calories |
955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4776 mg | 208% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 44.0 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 571 mg | 44% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2697 mg | 57% | |
*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.
