Bhindi Masala

Nutrition · per serving

Steps

1. 1

   Wash the okra only if needed, then dry it very thoroughly with a clean towel; any surface moisture will make it slimy in the pan. Trim the tops and tails and cut into 2.5 cm pieces. Slice the onion, chop the tomatoes, mince the garlic, and finely chop the green chili.

   400 g okra, trimmed and cut into 2.5 cm pieces150 g onion, thinly sliced180 g tomatoes, finely chopped12 g garlic, minced5 g green chili, finely chopped
2. 2

   Heat a wide skillet or kadai over medium-high heat and add half of the oil. When hot, add the okra in a single layer as much as possible and sauté for 6-8 minutes, stirring only occasionally, until the edges are lightly blistered and the slime has mostly disappeared. Transfer to a plate.

   25 ml neutral oil400 g okra, trimmed and cut into 2.5 cm pieces
3. 3

   Return the pan to medium heat and add the remaining oil. Add the cumin seeds and let them sizzle for 20-30 seconds until fragrant but not burnt.

   25 ml neutral oil4 g cumin seeds
4. 4

   Add the sliced onion and cook for 4-5 minutes, stirring regularly, until softened and lightly golden at the edges. Add the garlic and green chili and cook for 30-45 seconds, just until aromatic.

   150 g onion, thinly sliced12 g garlic, minced5 g green chili, finely chopped
5. 5

   Lower the heat slightly. Add the chopped tomatoes, turmeric, ground coriander, red chili powder, and salt. Cook for 4-5 minutes, stirring and pressing the tomatoes so they break down into a thick masala; the oil should begin to separate slightly at the edges when it is ready.

   180 g tomatoes, finely chopped2 g ground turmeric6 g ground coriander1 g red chili powder5 g salt
6. 6

   Return the sautéed okra to the pan and toss gently to coat in the masala. Cook for 3-4 minutes over medium heat until the okra is tender but not collapsing. Sprinkle in the garam masala for the last minute of cooking so its aroma stays fresh.

   400 g okra, trimmed and cut into 2.5 cm pieces2 g garam masala
7. 7

   Turn off the heat and rest the dish for 2 minutes to let the spices settle. Finish with chopped fresh coriander leaves and lemon juice, then serve hot.

   8 g fresh coriander leaves, chopped10 ml lemon juice

Origin & History

Bhindi Masala is a popular North Indian home-style dish built around okra cooked with onions, tomatoes, and everyday pantry spices. It is especially common in Punjabi and broader north Indian cooking, where dry vegetable sautés known as sabzis are served with flatbreads or simple accompaniments. The dish varies by household, with some versions kept dry and others a little saucier.