Classic Bhindi Masala
Traditional dish · Indian
A quintessential North Indian dish featuring tender okra sautéed with a blend of aromatic spices, onions, tomatoes, and ginger-garlic paste. This classic preparation highlights the natural flavors of okra without it becoming slimy.
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Ingredients
- Okra (Bhindi)500g
- Onions2 medium, finely chopped
- Tomatoes2 medium, finely chopped
- Ginger-garlic paste1 tbsp
- Green chilies1-2, slit or chopped
- Cumin seeds1 tsp
- Turmeric powder1/2 tsp
- Coriander powder1.5 tsp
- Red chili powder1/2 tsp (or to taste)
- Garam masala1/2 tsp
- Amchur (dried mango powder)1/2 tsp
- Saltto taste
- Oil (vegetable or mustard)3 tbsp
- Fresh cilantrofor garnish
Steps
- 1
Wash and thoroughly dry the okra. Trim the tops and bottoms, then cut into 1-inch pieces. Ensure okra is completely dry to prevent sliminess.
- 2
Heat oil in a pan or kadai over medium heat. Add cumin seeds and let them splutter.
- 3
Add chopped onions and sauté until golden brown.
- 4
Add ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.
- 5
Add chopped tomatoes and cook until they soften and oil starts to separate.
- 6
Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for 1-2 minutes.
- 7
Add the cut okra pieces to the pan. Mix gently to coat the okra with the spice mixture. Cook on medium-low heat, covered, for about 10-15 minutes, stirring occasionally.
- 8
Uncover and cook for another 5-7 minutes on medium heat, stirring gently, until the okra is tender and cooked through, and the spices are well-incorporated. Avoid over-stirring.
- 9
Sprinkle garam masala and amchur powder. Mix well and cook for another minute.
- 10
Garnish with fresh cilantro and serve hot.
