If there’s one traditional bhindi (okra) dish with North Indian flavors, it’s the Bhindi Masala. It is a semi-dry preparation that includes the star ingredient okra pods (bhindi in Hindi), piquant onions, tangy tomatoes, daring Indian spices and herbs. It is among the hottest dishes served in nearly all eating places too, of North India. My Bhindi Masala Recipe is a straightforward and scrumptious Punjabi model preparation, which can also be vegan, gluten free and fairly healthful. There’s a video in addition to the step-by-step image demonstration that’ll aid you to make it at your property.
Extra on Bhindi Masala
‘Bhindi’ is the Hindi phrase for okra or girl’s fingers and ‘masala’ right here refers to a sautéed base of aromatics like onions, garlic, ginger with the same old tomatoes and a handful of Indian spices and herbs.
Therefore, the Bhindi Masala Recipe truly refers to okra or girl’s fingers cooked in a tangy and spiced base (masala) of onions, tomatoes, floor spices and herbs. The spice mixture that I’ve used on this recipe is commonly added to many different Punjabi recipes.
Some years again, I had tried Bhindi Masala in a North Indian restaurant and it was tremendous pleasant, in truth incredible! The flavors and texture of the dish simply overpowered its simplicity.
This Bhindi Masala Recipe replicates the one that’s served in eating places. Some eating places additionally serve a gravy model of this dish. However my recipe is that of a semi-dry one.
On the subject of our favourite greens at residence, bhindi or okra tops the record. It’s fairly a staple for us, identical to the potato or aloo. We normally want dry or semi-dry variations of any sabzi with bhindi.
Many of the Indian recipes with okra are easy to make and nutritious too. So is that this Bhindi Masala Recipe. For those who too are a fan of okra, identical to us, then do attempt these Okra Recipes.
I normally add kasuri methi to my recipe of Bhindi Masala. Kasuri methi are dried fenugreek leaves which have a beautiful aroma. Although it’s elective, if you need a restaurant model model of this dish, then don’t miss on the kasuri methi.
Cook dinner Okra Completely Everytime
That is your most secure information for making the very best Bhindi Masala, or for that matter, every other dish which has bhindi or okra in it. Learn on…
Prepping Okra
- Rinsing: After rinsing okra in water, drain all of the water fully. There shouldn’t be any water or moisture on the okra pods. In any other case, whereas chopping and later whereas cooking, they’ll develop into slimy or sticky.
- Drying: Then, wipe every okra pod fully dry with a clear kitchen towel or cotton serviette. You may even dry okra pods by spreading them on a big plate or tray after which drying them below the fan.
- Chopping: Earlier than you chop okra, they need to be fully dry. When chopping okra, a number of the slimy substance sticks to the knife. You may wipe it with a kitchen paper towel or paper serviette after which proceed to cut.
Cooking Okra
- Cooking strategies: Sautéing, pan frying and even deep-frying okra helps in decreasing its stickiness or sliminess. While you fry or sauté okra earlier than you make a gravy or masala, it won’t solely make your gravy or sauce style good but additionally take away the stickiness from okra. On this Bhindi Masala Recipe, I’ve sautéed okra first.
- Fat: The addition of additional oil additionally minimizes stickiness. 3 tablespoons of oil which is added on this Bhindi Masala Recipe is ideal. You may even add 4 tablespoons of oil. Nevertheless, don’t scale back the oil to 2 tablespoons.
- Souring elements: Including bitter or tangy elements assist to cut back the sliminess of the okra. Bitter and tangy elements like tomatoes, tamarind, dried mango powder (amchur powder), lime or lemon juice, vinegar, kokum (garcinia indica), curd, buttermilk are nice to be used, relying on the form of recipe or dish you’re making with okra.
On this recipe of Bhindi Masala, I’ve used tomatoes and dried mango powder which not solely impart a pleasant tangy style but additionally assist to eliminate the sliminess.
Step-by-Step Information
make Bhindi Masala
Prep and Sauté Bhindi
1. Rinse 250 grams bhindi (okra) nicely in water utilizing a colander or strainer. Unfold them on a tray or plate and allow them to dry on their very own below the fan. You may even wipe dry every bhindi with a clear kitchen towel.
2. When they’re fully dry, chop every bhindi in 1 or 2 inch items.
Earlier than chopping, make certain there may be not even a single drop of water or any moisture on the okra pods.
3. In a heavy kadai, pan or skillet, warmth 2 tablespoons oil and add the chopped okra. You should utilize any neutral-tasting oil. I largely use sunflower oil or peanut oil.
4. Combine chopped bhindi nicely with the oil.
5. Now, sauté bhindi, stirring typically, on low to medium-low warmth.
6. Sauté bhindi till tender and cooked. It is best to see just a few blisters or golden spots on the okra. Take away the sautéed okra and hold apart.
Style the sautéed okra. The crunchiness shouldn’t be there. As a substitute, you must style a properly softened bhindi. Which means that it’s nicely cooked.
Frying or sautéing okra in oil minimizes the sliminess and stickiness on this recipe.
7. Take away the cooked bhindi in a plate and hold apart. Additionally chop onions, tomatoes, inexperienced chilies and hold apart. Crush ginger and garlic in mortar-pestle to get ginger-garlic paste.
Make Onion Tomato Masala
8. In the identical kadai or pan, warmth 1 tablespoon oil. Add 1 medium-sized chopped onion (⅓ cup chopped onions).
Observe: For a richer style, you’ll be able to swap oil with ghee (clarified butter).
9. Combine and start to sauté the onions on low to medium warmth.
10. Sauté onions, stirring typically, till translucent. The onions must be softened.
11. Then, add 1 teaspoon ginger-garlic paste and chopped inexperienced chilies.
12. Stir and sauté on low warmth till the uncooked aroma of ginger-garlic goes away. This takes about just a few seconds.
13. Subsequent, add 2 medium sized chopped tomatoes (1 cup chopped tomatoes).
14. Combine nicely and start to sauté tomatoes on low to medium-low warmth.
If the tomato combination turns into too dry and begins sticking to the pan, add just a few splashes of water – about 3 to 4 tablespoons water. Combine nicely and proceed to sauté, stirring typically.
15. Sauté tomatoes until tender and mushy.
16. Now, add the entire floor spices listed under:
- ½ teaspoon Kashmiri crimson chili powder or ½ teaspoon candy paprika or ¼ teaspoon cayenne pepper
- ½ teaspoon turmeric powder (floor turmeric)
- ½ teaspoon garam masala powder
17. Subsequent, add the next floor spices:
- ½ teaspoon fennel powder, elective
- 1 teaspoon coriander powder
- ½ teaspoon dried mango powder (amchur powder)
For those who do not need dried mango powder, add ½ teaspoon dried pomegranate seeds powder (anardana powder).
You may add lemon juice, however I counsel to squeeze recent lemon juice on high of the Bhindi Masala whereas consuming it. Including lemon juice on to the dish could make it very tangy.
18. Combine the bottom spices very nicely and sauté for a couple of seconds.
Make Bhindi Masala
19. Add the sautéed bhindi.
20. Season with salt as per style.
21. Combine very nicely.
22. Now, add ½ teaspoon crushed dried fenugreek leaves (kasuri methi). For those who do not need dried fenugreek leaves, then skip it.
23. Stir the combination nicely. Cook dinner for about 2 minutes, stirring in between. Examine the style of Bhindi Masala and add extra of the bottom spice powders and salt, if required.
24. Lastly, add 2 tablespoons chopped coriander leaves. Combine once more. You too can add 1 tablespoon chopped mint leaves, should you do not need coriander leaves.
25. Serve Bhindi Masala scorching or heat.
Serving Strategies
Like all different dry okra recipes, you’ll be able to savor this Bhindi Masala too with some tender phulka, roti, or chapati. You too can take pleasure in it with naan, paratha or rumali roti. A aspect of cucumber raita or veg raita additionally pairs rather well with these mixtures.
Make the Bhindi Masala Recipe and likewise attempt it as a aspect dish with some dal-rice or any rice-curry mixture. You too can serve it as a aspect with any North Indian meal.
It will also be packed within the tiffin or lunch field with roti or paratha.
Knowledgeable Suggestions
- Okra or Bhindi: Purchase tender and recent okra pods once you plan to make any recipe with them. They need to have a clean, shiny look with a pleasant inexperienced colour and mustn’t look dry. They shouldn’t be dense or fibrous.
- Fat: You should utilize any neutral-tasting oil to cook dinner this recipe. I normally use peanut oil or sunflower oil. For a richer style, you’ll be able to even make this dish in ghee (clarified butter). Optionally, you too can add 1 tablespoon of heavy cream or whipping cream.
- Omitting onions and garlic: For those who determine to not add onions and garlic on this recipe, then whereas sautéing tomatoes, add a pinch of asafoetida (hing).
- Spices: You may add much less or extra of the bottom spices, based on your style preferences. Instead of crimson chili powder, you should use cayenne powder too. The fennel powder (saunf powder) is elective, you’ll be able to skip it. For those who don’t have dried mango powder (amchur powder), then you’ll be able to add ½ teaspoon dried pomegranate seeds powder (anardana powder).
- Dried fenugreek leaves: For those who do not need dried fenugreek leaves (kasuri methi), then merely skip them. But it surely provides a superb aroma and restaurant like style.
- Lemon or lime juice: You may add lemon juice, however I counsel to squeeze recent lemon juice on high of the dish whereas consuming it. Including lemon juice on to the dish could make it very tangy.
- Herbs: Instead of chopped coriander leaves, you too can add 1 tablespoon of chopped mint leaves.
- Variation: For a hearty, filling dish, you’ll be able to decide so as to add roasted, sautéed or pan-fried potato cubes.
- Scaling: My recipe may be simply scaled – halved, doubled or tripled.
Extra Bhindi Recipes To Strive!
Okra Recipes
Okra Recipes
Okra Recipes
Okra Recipes
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Bhindi Masala Recipe (Punjabi Type)
Bhindi Masala recipe is a North Indian, Punjabi model curried dish made with tender okra pods, piquant onions, tangy tomatoes, daring spices and herbs. It is among the hottest dishes served in lots of Indian eating places.
Prep Time 20 minutes
Cook dinner Time 25 minutes
Whole Time 45 minutes
Forestall your display screen from going darkish whereas making the recipe
Preparation
Rinse the bhindi (okra) nicely in water for a few occasions.
Dry them on a big plate on their very own or wipe with a kitchen towel. Make certain there is no such thing as a moisture or water on the okra pods.
Take away the bottom and stalk whereas chopping them. Chop into 1 or 1.5 inch items.
Additionally chop onions and tomatoes. Maintain apart.
Make a paste of ginger and garlic in mortar-pestle and hold apart.
Sautéing bhindi
Warmth 2 tbsp oil in a kadai (wok) or pan.
Add the chopped bhindi and sauté stirring typically until they’re fully cooked. You’ll have to control them and stir in between many occasions.
Style the sautéed okra and if the crunchiness will not be there and the bhindi have develop into tender, it means they’re cooked. Maintain the sautéed bhindi apart.
Sautéing onions, tomatoes, spices
All of the oil can be used up. So add 1 tablespoon oil to the identical pan.
Add chopped onions and sauté stirring typically on low to medium warmth until they develop into translucent and are softened.
Add the ginger-garlic paste and sauté on low warmth for just a few seconds or until the uncooked aroma of the ginger-garlic disappears.
Add the chopped tomatoes and saute stirring typically until the tomatoes develop into tender and mushy.
If the tomato combination turns into too dry and begins sticking to the pan, then add about ¼ cup water. Combine nicely and proceed to cook dinner.
All of the above cooking is completed in a open pan and also you don’t must cowl the pan with the lid.
Add all of the dry floor spice powders one after the other.
Combine nicely and saute for just a few seconds on low warmth.
Making bhindi masala
Add the sautéed bhindi, crushed kasuri methi, salt and blend in order that the onion-tomato masala coats the okra nicely.
Cook dinner for about 2 minutes. Stir in between.
Then flip off the warmth and add chopped coriander leaves. Combine once more.
- Serve Bhindi Masala scorching or heat garnished with just a few coriander leaves and accompanied with chapati, roti or naan. It will also be packed for lunch field. It additionally makes for a pleasant aspect dish with any North Indian meal.
- Okra: Purchase tender and recent okra pods. They need to have a clean, shiny look with a pleasant inexperienced colour. They shouldn’t be dry, dense or fibrous.
- Scaling: You may simply halve or double the recipe.
- Omitting onions and garlic: For those who determine to not add onions and garlic, then when sautéing tomatoes, add a pinch of asafoetida (hing).
- Spicing and seasonings: You may add much less or extra of the bottom spices based on your style preferences.
- Dried fenugreek leaves: Skip dried fenugreek leaves should you do not need them.
- Fat: You can also make this recipe in any impartial flavored oil. For a richer style you should use ghee (clarified butter). Optionally you too can add 1 tablespoon of heavy cream or whipping cream.
- Variation: For a hearty filling dish you’ll be able to decide so as to add roasted or sauteed or pan fried potato cubes.
Vitamin Info
Bhindi Masala Recipe (Punjabi Type)
Quantity Per Serving
Energy 176 Energy from Fats 126
% Day by day Worth*
Fats 14g22%
Saturated Fats 1g6%
Sodium 403mg18%
Potassium 393mg11%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 3g3%
Protein 2g4%
Vitamin A 1127IU23%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 27mg33%
Vitamin E 6mg40%
Vitamin Okay 32µg30%
Calcium 81mg8%
Vitamin B9 (Folate) 61µg15%
Iron 1mg6%
Magnesium 55mg14%
Phosphorus 68mg7%
Zinc 1mg7%
* P.c Day by day Values are based mostly on a 2000 calorie food plan.
This Bhindi Masala recipe publish from the archives first revealed on April 2013 has been up to date and republished on November 2022.
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