Bhindi Masala is a flavorful South Asian dish made with tender okra simmered in a spiced onion-tomato gravy. This comforting vegetarian recipe pairs perfectly with warm chapati or rice. The okra retains its texture while absorbing the rich, aromatic flavors of cumin, turmeric, and coriander. It’s an ideal meal for lunch or dinner, offering both nutrition and bold taste. With minimal ingredients and no need for fancy spices, it’s a go-to option for a satisfying homemade meal bursting with traditional Pakistani taste.
Bhindi Masala
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Cook Time
1 hour 30 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Okra – 500 Grams
- Onion – 2 Pieces
- Tomato – 3 Pieces
- Garlic – 1 Tbsp
- Cumin Seeds – 1 Tsp
- Coriander Powder – 1 Tsp
- Turmeric Powder – 0.5 Tsp
- Green Chili – 2 Pieces
- Fenugreek Leaves – 1 Tsp
- Oil – 3 Tbsp
Nutrition
Per Serving
290 Kcal
Calories
5 g
Protein
7 g
Fiber
2.1 Mg
Iron
18 Mg
Vitamin C
Directions
Step 1
Rinse the okra thoroughly and pat them dry. Trim the ends and cut each into 1-inch pieces.
Step 2
Heat 1 Tbsp of oil in a non-stick pan and sauté the okra until lightly browned. Remove and set aside.
Step 3
In another pan, heat remaining oil. Add cumin seeds and let them splutter for a few seconds.
Step 4
Add finely sliced onions and sauté until golden brown, stirring occasionally to prevent burning.
Step 5
Add garlic and green chilies. Sauté for another minute until fragrant.
Step 6
Add chopped tomatoes and cook until they break down into a thick paste.
Step 7
Stir in turmeric powder, coriander powder, and fenugreek leaves. Mix well and cook the masala for 5–6 minutes.
Step 8
Add the sautéed okra back into the pan. Mix gently so the okra does not break.
Step 9
Cover and simmer on low heat for 10–15 minutes.
Step 10
Stir occasionally and avoid adding water.
Step 11
Turn off heat when okra is tender and the oil begins to separate. Serve hot with roti or rice.
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