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Indian · Dinner

Bhindi Masala

VegEasy

Diet: Veg · Vegan · Gluten-free

Dry the okra before slicing it. Cook it separately, then fold it into a thick onion and tomato sauce.

Prep
20 min
Cook
35 min
Total
55 min
Servings
3
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of bhindi masala
Representative okra masala serving. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 3

Main ingredients

Seasoning and finishing

Equipment

Clean towel; knife; board; wide frying pan; plate; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Prepare the okra · About 1 min

  1. Rinse 250 g okra under cold water.
  2. Dry every pod with the clean towel.
  3. Trim the stalk ends.
  4. Cut the okra into 2 cm pieces.

Cook the okra · About 12 min

  1. Heat 2 tbsp neutral oil in the pan over medium heat.
  2. Add the okra.
  3. Cook uncovered for 10–12 minutes, turning every 2 minutes.

    Check: The pieces should become tender with lightly browned edges.

  4. Transfer the okra to the plate.

Make the sauce · About 7 min

  1. Heat the remaining 1 tbsp neutral oil in the pan.
  2. Add 79.2 ml finely chopped onion.
  3. Cook for 4–5 minutes, stirring often.

    Check: The onion should soften and become pale gold.

  4. Add 1 tsp ginger garlic paste.
  5. Stir for 30 seconds.
  6. Add 240 ml finely chopped tomato, 1 tsp ground coriander, ½ tsp kashmiri chili powder, ½ tsp turmeric and ½ tsp salt.
  7. Cook for 5–7 minutes, stirring frequently.

    Check: The tomato should soften into a thick paste without a watery pool.

Finish · About 2 min

  1. Fold the cooked okra into the sauce.
  2. Add ½ tsp garam masala and ½ tsp amchur.
  3. Cook over low heat for 2 minutes.
  4. Turn off the heat.
  5. Scatter 2 tbsp chopped coriander over the okra.

Tips

  • The stated yield of Bhindi Masala counts side portions. Any rice or bread to accompany Bhindi Masala is separate.

Substitutions

  • Use the same weight of fresh okra instead of frozen if possible.

Storage

  • Get perishable Bhindi Masala into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Bhindi Masala within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Bhindi Masala to 74°C / 165°F, stirring or turning it for even heating. When Bhindi Masala is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Bhindi Masala includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Bhindi Masala becomes softer in storage.

Make ahead

  • Wash okra early and dry completely before cutting.

FAQ

Why is okra slimy?

Wet okra and a crowded pan retain moisture.

Can I add tomato earlier?

Cook okra first; extra liquid early can affect texture.

How should I store bhindi masala?

Get perishable Bhindi Masala into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Bhindi Masala within two days, keeping it covered at 4°C / 40°F or colder.

Recipe source and adaptation

Measured home adaptation: Dassana Amit: Bhindi Masala Recipe (Restaurant Style).

Omits optional fennel and dried fenugreek leaves.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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