Delicious Bhindi Masala Recipe | A Flavorful Indian Okra Curry
Here’s a simple recipe for Bhindi Masala (Okra Masala)
Ingredients For Bhindi Masala
- 250 grams of bhindi (okra), washed and dried
- 2 tablespoons of oil
- 1 teaspoon of cumin seeds
- 1 large onion, finely chopped
- 2-3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 large tomatoes, finely chopped
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of red chili powder (adjust to your spice preference)
- 1 teaspoon of coriander powder
- 1/2 teaspoon of cumin powder
- 1/2 teaspoon of garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions for Bhindi Masala
1/ Trim the ends of the bhindi and cut them into 1-inch pieces or slit them lengthwise.
2/ Heat 1 tablespoon of oil in a pan over medium heat. Add the bhindi and sauté them until they turn crispy and slightly browned. Remove them from the pan and set them aside.
3/ In the same pan, add the remaining 1 tablespoon of oil. Add the cumin seeds and let them splutter.
4/ Add the chopped onions and sauté until they turn translucent and light brown.
5/ Stir in the minced garlic and grated ginger. Sauté for a couple of minutes until the raw smell disappears.
6/ Add the chopped tomatoes and cook until they become soft and the oil begins to separate from the mixture.
7/ Add the turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for a few more minutes until the spices are well incorporated.
8/ Return the sautéed bhindi to the pan and mix them with the spice mixture. Cook for another 5-7 minutes, stirring occasionally.
9/ Finally, sprinkle garam masala over the bhindi masala and mix well. Cook for an additional 2 minutes.
10/ Garnish with fresh coriander leaves.
Recommend Serving Bhindi Masala (Okra)
Recommend serving Bhindi Masala hot with options like roti, naan, or rice.
Tips and Tricks to Make a Delicious Bhindi Masala Recipe
- Choose Fresh Bhindi (Okra)
Select fresh and tender okra for the best results. Look for bright green, firm, and unblemished pods.
- Dry Okra Thoroughly
After washing the bhindi, make sure to pat it completely dry with a kitchen towel. This helps reduce sliminess when cooking.
- Sauté Bhindi Before Adding to Curry
Sauté the sliced bhindi in oil until it turns crispy and slightly browned. This step adds a nice texture and reduces slime in the final dish.
- Spice Blend
Use a blend of spices like turmeric, red chili powder, coriander powder, and cumin powder to infuse flavor into the dish.
Cook the tomatoes until they break down and the oil separates. This enhances the taste of the masala.
- Adjust Spice Level
Adjust the amount of red chili powder to your preferred spice level. You can make it milder or spicier based on your taste.
- Garam Masala
Add garam masala towards the end of cooking to retain its aromatic flavors.
- Fresh Coriander
Garnish with fresh coriander leaves just before serving for a burst of freshness and color.
- Serve Hot
Bhindi Masala is best enjoyed when served hot with roti, naan, or steamed rice.
Don’t be afraid to experiment with additional spices or ingredients like kasuri methi (dried fenugreek leaves) or amchur (dried mango powder) for unique flavors.
- Practice Patience
Allow the bhindi and masala to cook properly to meld the flavors together. Cooking it slowly on low to medium heat yields the best results.
Enjoy your homemade Bhindi Masala with these tips and tricks for a flavorful and satisfying meal!
Bhindi Masala, also known as Okra Masala or Spiced Okra, is an Indian dish made with tender okra (lady’s fingers) sautéed with a blend of spices and seasonings. Here’s a general estimate of the nutrition content for a typical serving of Bhindi Masala:
Serving Size: 1 serving (approximately 150-200 grams)
- Calories per serving: Approximately 80-120 calories
- Carbohydrates: Approximately 10-15 grams
- Dietary Fiber: Approximately 4-6 grams
- Sugars: Approximately 2-4 grams
- Protein: Approximately 2-4 grams
- Fat: Approximately 4-6 grams
- Saturated Fat: Approximately 0-1 gram
Vitamins and Minerals:
- Sodium: Approximately 300-400 milligrams (varies based on seasoning)
- Potassium: Approximately 200-300 milligrams
- Calcium: Approximately 50-100 milligrams
- Iron: Approximately 1-2 milligrams
Please note that these values are approximate and can vary based on factors such as the specific recipe, the type and amount of oil or ghee used for cooking, and the spices and seasonings included in the Bhindi Masala. The dish is generally considered to be a nutritious and low-calorie option, particularly when prepared with minimal oil.
If you have a specific Bhindi Masala recipe in mind or are using a particular product, it’s best to refer to the nutrition label if available or consult a registered dietitian for more precise information based on the exact ingredients and portion sizes used.