Bhindi Masala Recipe

Bhindi Masala turns humble okra into a star: lightly crisped pods folded through a warmly spiced onion and tomato masala. It is quick, homely and perfect with roti or dal.

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Servings

4 servings

Calories

280

Ingredients

• 500 g okra, trimmed and cut
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp red chilli powder
• 1 tsp garam masala
• Fresh coriander, chopped
• 3 tbsp oil
• Salt to taste

Instructions

1. Fry the okra in hot oil for 6-8 minutes until lightly crisped and no longer slimy; remove and set aside.
2. In the same pan, fry cumin seeds, then soften the onions until golden.
3. Add ginger-garlic paste, tomatoes and ground spices, and cook until the masala thickens and the oil separates.
4. Return the okra to the pan and toss gently to coat, cooking 3-4 minutes more.
5. Finish with garam masala and coriander, and serve with roti.
6. Plate Bhindi Masala nicely, garnish as you like, and serve fresh.

Pro tips

• Dry the okra well before cutting to reduce sliminess.
• Fry the okra separately first for the best texture.
• Do not cover the pan while cooking or the okra will steam and go soft.

Frequently asked questions