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Bhindi Masala
- Total Time: 45 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
Bhindi masala is a flavorful vegetarian dish from North Indian cuisine, made with tender okra (bhindi), whole and ground spices, herbs, onions, and tomatoes. It goes well with roti, naan or missi roti. Here’s how to make it:
Ingredients
Scale
- 250g okra or lady finger (भिंडी)
For the gravy:
- 2 medium onion, roughly chopped (प्याज़)
- 3–4 tomatoes, roughly diced (टमाटर)
- 2 green chillies (हरी मिर्च) chopped, adjust according to your spice preference
- ½ tbsp ginger garlic (अदरक – लहसुन) finely chopped
- 1 cup water
- Salt to taste (स्वादानुसार नमक)
- ½ tsp turmeric (हल्दी)
- ½ tsp garam masala (गरम मसाला)
- A pinch of salt and red chili powder, optional (adjust according to taste)
- 4 tbsps oil
- Fresh coriander leaves for garnishing
For the spice mix:
- 2 tablespoons coriander seeds (धनिया)
- ½ tablespoon cumin seeds (जीरा)
- 2 small dry red chilli (सूखी लाल मिर्च)
- ½ tablespoon fennel seeds (सौंफ)
- 7–8 whole black peppercorns (साबुत काली मिर्च)
- 10–12 almonds (बादाम)
Instructions
Preparation:
- Wash the bhindi well. Using a kitchen towel, wipe them completely.
- Remove the top and bottom part and cut the bhindi into 2-inch pieces.
- Sauté them in 1 tbsp oil until golden and half cooked.
For the gravy:
- In the same kadhai, heat 1 tbsp oil over medium heat.
- Add chopped onions and sauté until they slightly turn transpernt.
- Add chopped tomatoes and green chilies. Cook until the tomatoes turn soft and mushy.
- Once its cool down, blend this mixture to make a smooth paste.
For spice mix:
- In a pan, dry roast the whole spices mentioned above.
- Once roasted let them cool a bit and then grind them into a semi-fine powder.
- Keep it aside.
How to make Bhindi masala:
- In the same pan, heat 2 tbsps oil, sauté chopped ginger-garlic until the raw smell disappears.
- Add the onion-masala paste. Mix well and cook for a minute.
- Add the spice mix powder along with 1 cup of water. Continue stirring.
- Add salt, turmeric and garam masala.
- Combine everything well.
- Cook for 2-3 minutes and then add the fried bhindi. Mix properly.
- Add a pinch of salt and red chilli powder (optional.
- Cover the pan and cook for 5-7 minutes on low flame.
- Switch off the heat.
- Garnish with some chopped coriander leaves.
- Your delicious bhindi masala is ready to serve.
- Serve hot with roti, naan and missi roti.
Notes
- Make sure the bhindi are completely dry before chopping.
- To avoid a slimy texture, roast the bhindi (okra) until it turns golden brown. This helps enhance the flavour and texture of the dish.
- Customize the spice level according to your preference. If you like it spicier, add more red chili or garam masala.
- Adjust the salt as needed.
- While cooking, adjust the consistency of the gravy accordingly. If it’s too thick, add a little water. If it’s too thin, simmer it longer to thicken.
- Serve it hot for the best experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main course
- Cuisine: North Indian
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