Bhindi Masala is a very popular yet simple North Indian recipe featuring fried okra with other veggies. It is considered a very healthy vegetarian food option which rich in flavor and goes well with Roti bread, Naan bread and even with rice. The spices used in Bhindi Masala, are mild in nature and it is a popular item at Indian lunch and dinner tables across homes and restaurants.
Okra (Bhindi) is one of the most consumed vegetables in India and is popular across the length and breadth of the country. There are some health benefits associated with the consumption of Okra in our diets like relief from indigestion, balancing cholesterol and managing diabetes. It is also a suggested intake for weight & fitness-conscious beings.
Our Bhindi Masala Recipe is a creamy and mildly spicy preparation and we are sure you would like to include this recipe in your monthly or fortnightly roster of preparation for lunch or dinner. Please find the recipe below and alternatively watch the video recipe on our Youtube channel.
Table of Contents
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Bhindi Masala Recipe | #bhindimasala
- 350 grams Okra
- 2 large Onions
- 2 medium Tomatoes
- 6 Garlic Cloves
- ½ inch Ginger
- 3 Green Chilies
- 1 teaspoon Cumin Seeds
- 1½ teaspoon Red Chili Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Garam Masala Powder
- ½ teaspoon Raw Mango Powder
- ½ cup fresh Cream
- ½ cup water
- Mustard Oil
- Salt as per taste
- Chop Okra into medium sized pieces, slice two large sized Onions and chop two medium sized Tomatoes.
- Chop half an inch of Ginger and three Green Chilies.
- Take a grinder jar and put the chopped tomatoes in it. Grind down to a smooth paste.
- Separately in another grinder jar, put six cloves of Garlic. Then put half an inch of chopped Ginger in it and grind down to a Ginger Garlic paste.
- Place a kadai (wok) and turn on the gas. Add Mustard Oil and let it heat up.
- Once the oil turn hot, put the sliced Onions in it and sauté a little. Then put the Chopped Okra in it.
- Cook for eight to ten minutes. Once the veggies soften, turn off the gas and transfer the contents to a different utensil.
- Place the same kadai back on Gas and turn on the gas. Add Mustard Oil again and let it heat up.
- Once the oil turns hot, put one teaspoon of Cumin seeds, one tablespoon of Ginger Garlic paste and mix together.
- Now add the three chopped Green Chilies and mix together.
- Then put one and a half teaspoons of Red Chili powder, one teaspoon of Turmeric powder and one teaspoon of Coriander powder and mix them together in the oil.
- Now put the Tomato paste in the mixture, salt as per taste and blend gently.
- Cover the kadai with a lid and cook for eight minutes. After eight minutes take off the lid and give it a little stir. The mixture would now appear semi cooked.
- Add a quarter of a cup of water and blend together. Then cover with a lid and cook for five minutes.
- After five minutes take the lid off and put half a cup of fresh cream and blend together. (Malai collected from boiled milk can also be used instead of Fresh Cream)
- Now put the pre-cooked Okra and Onions back into the Kadai (wok) and blend gently.
- Then add half a teaspoon of Garam Masala, raw mango powder and mix together. After that, cover it with a lid and let it cook for a couple of minutes.
- After a couple of Minutes, Bhindi Masala should be ready to serve.
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