Bhindi Masala

4.77 from 17 votes

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.

Prep Time20 mins

Cook Time30 mins

Course: Main Course

Cuisine: Indian, North Indian

Keyword: bhindi masala, lady's finger curry, okra gravy

Servings: people

Calories: 280kcal

Author: grubvineweb

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.

Nutrition