Vegan Bhindi Masala
Bursting with vibrant flavors and wholesome ingredients, Vegan Bhindi Masala is an irresistible Indian side dish that brings together tender, sautéed okra (bhindi) with a rich and aromatic medley of spices. Perfectly seasoned with cumin, turmeric, garam masala, and a hint of heat from green chili, this plant-based recipe is both nutritious and satisfying. The addition of caramelized onions, juicy tomatoes, and a fragrant ginger-garlic blend creates a flavorful base that makes every bite truly delightful. Quick to prepare in just 45 minutes, this gluten-free and vegan okra curry pairs beautifully with steamed rice or warm flatbreads for a complete, hearty meal. With its easy steps and pantry-friendly ingredients, this Vegan Bhindi Masala is a must-try for lovers of authentic Indian cuisine.
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Recipe Information
Ingredients
- 500 grams fresh okra (bhindi)
- 1 large onion
- 1 medium tomato
- 3 tablespoons cooking oil
- 3 cloves garlic
- 1 inch ginger
- 1 small green chili
- 1 teaspoon coriander powder
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons coriander leaves
Instructions
Wash and dry the okra thoroughly with a clean kitchen towel to remove any moisture. Cut off the tops and tails, then slice them into 1/2-inch pieces.
Peel and finely chop the onion. Chop the tomato and keep it aside. Mince the garlic and ginger. Split the green chili lengthwise.
Heat 2 tablespoons of oil in a heavy-bottomed pan over medium heat. Add the sliced okra and sauté until they are slightly crisp and half-cooked, around 10 minutes. Remove from the pan and set aside.
In the same pan, heat the remaining 1 tablespoon of oil. Add cumin seeds and allow them to sizzle for a few seconds.
Add chopped onions and sauté until they are golden brown.
Add minced garlic, ginger, and green chili. Stir and cook for another minute until the raw smell disappears.
Add the chopped tomato, turmeric powder, red chili powder, and coriander powder. Cook for about 5 minutes or until the tomato softens and oil starts to separate from the mixture.
Add the sautéed okra back into the pan. Sprinkle salt and mix well. Cover and cook on low heat for another 10 minutes or until the okra is tender.
Finally, add the garam masala and mix thoroughly. Cook for another 2 minutes.
Garnish with chopped coriander leaves and serve hot with rice or vegan flatbread.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1998 mg | 87% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 20.2 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 554 mg | 43% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2348 mg | 50% | |
*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.
