Bhindi Masala
Bhindi Masala is a very popular yet simple North Indian preparation 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 are mild in nature and is a popular item at Indian lunch and dinner tables across homes and restaurants.
Servings: 2 people
Calories: 280kcal
Cost: 105
Ingredients
- 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
Instructions
Precook
- 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.
Finale
- 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.
Video
Notes
*Our Bhindi Masala recipe is homegrown and we do not associate with any individual or entity subscribing to its authenticity. We believe that the authenticity of a dish is limited to a small nucleus limited to a family and its extensions.