Bhindi Masala Recipe
Spicy Punjabi style Bhindi Masala to serve with phulkas or rotis.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
- Bhindi or Okra - 200 gms
- Onion – 1
- Tomato – 2
- Cumin seeds – 1/2 tsp
- Ginger garlic paste – 1 tsp
- Coriander powder – 3 tsp
- Red chili powder – 2 tsp
- Turmeric powder – 1/2 tsp
- Garam masala powder – 1 tsp
- Chaat masala powder – 1/4 tsp (optional)
- Kasuri Methi - 1/2 tsp
- Salt – to taste
- Oil – 2 tbsp
Wash the bhindi (okra) well and wipe it with a clean kitchen towel or let it air dry completely. There should not be any moisture.
Trim the ends and cut the okra into 1 inch length pieces.
Chop the onion and tomatoes finely and keep aside.
Make bhindi masala:
Add the remaining oil to the same pan. Add cumin seeds and let it sizzle.
Add the onions and cook for a minute. Add the ginger garlic paste, mix well and let it cook till the onions turn translucent.
Add tomatoes, a pinch of salt and cook till the tomatoes turn mushy.
Add coriander powder, turmeric powder, red chili powder, garam masala powder, salt and mix well. The mixture will become dry.
Sprinkle just a handful of water and let the masala cook over low flame till the raw smell disappears. This should take 2-3 mins.
Add the sautéed bhindi to the thick gravy. Crush the kasuri methi between your palm and sprinkle it over the gravy. Mix well and let it cook for 2 more mins.
Take off stove and sprinkle chaat masala powder (if using).
Bhindi masala is ready to be served hot with chapathis or rotis or phulkas.