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 Bhindi Masala is a popular and flavorful Pakistani and Indian dish that is made with tender okra mixed with a variety of spices and ingredients like tomato, ginger, garlic, onions, coriander powder and cumin seeds. It is a delicious vegetarian dish that is commonly paired with warm rice, roti or naan and a yogurt raita. If you aren't a fan of okra, this dish may just change your mind! 

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While growing up, my mom has always added bhindi masala to our weekly meal plan since it is super simple to make on busy weeknights. Now that I am a busy adult just like her, I had to learn this recipe and add it on my own weekly meal planner. This dish takes just 30 minutes to make and is a flavorful way to help you meet your daily serving of vegetables.  Okra is lower in calories but is rich nutrients like fiber, folate, vitamin C, magnesium and vitamin A.  It might not be a staple in your kitchen, but it can be a great option to pick up and use for quick and flavorful recipes like Bhindi masala!

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Bhindi Masala Recipe

RECIPE PDF

Servings: About 4

Prep Time: 5 minutes

Cook Time: about 25 minutes 

Total Time: about 30 minutes minutes

Author: Huma Naz

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Ingredients: 

• 1 pound okra, stems trimmed, cut int0 1/2-inch pieces (you can also use frozen cut okra)

• 1 tbsp. Ginger and garlic paste or 1 tsp. finely chopped garlic and 1 tsp. finely chopped ginger

• 2 large tomatoes, chopped

• 1 medium onion,  chopped

• 1/3 cup fresh cilantro, chopped 

• 3 tbsp. olive oil

(Adjust spices to your preference)

• 1 tsp. turmeric

• 1 tsp. chili powder

• 1 tsp. coriander powder

• 1 tsp. cumin seeds

• 2 tbsp. lemon juice or 1 tbsp. amchur (dried mango powder)

• Dash of salt and pepper

• Optional: 1 chopped serrano pepper for garnish 

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Directions: 

1. Rinse and dry each okra with a paper towel before chopping them into 1/2-inch rounds. On medium heat, saute the chopped okra in a tablespoon of oil and the ginger & garlic paste for about 10 minutes. Add oil if okra is sticking to the pan. 

2. In the same pan, add in onions, tomato, lemon juice and all the spices. As the tomatoes cook and soften, squish them with your cooking utensil. Cook on medium-low heat for about 10-15 minutes stirring in between time. Add some more oil if ingredients stick to the pan. 

3. Lastly, sprinkle over cilantro and serrano pepper, Serve warm with rice, roti or naan. 

 

Recipe Notes:

• If you want to make this dish a bit creamy, you can stir in a tbsp. of plain yogurt. 

• If you make this recipe in bulk, you can refrigerate it in an air tight container for about 3-5 days or freeze it for later use. 

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