Bhindi Masala Recipe
Bhindi masala is a popular North Indian dish made with okra, also known as bhindi in Hindi. This dish is typically made with a flavorful tomato-based gravy and a blend of aromatic spices. The dish is delicious and nutritious, making it a popular choice for vegetarians and non-vegetarians alike. It can be served as a main course with roti, naan, or rice.
Here’s a detailed recipe for bhindi masala:
- 500g okra (bhindi)
- 2 onions, chopped
- 3 tomatoes, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- Salt to taste
- 3 tbsp oil
- Wash the okra thoroughly and dry them with a clean towel. Trim the ends and cut them into 1-inch pieces.
- Heat 2 tablespoons of oil in a pan and add the okra. Cook the okra on medium heat for 8-10 minutes or until they are lightly browned. Keep stirring occasionally to prevent sticking. Once done, transfer the okra to a plate and set aside.
- In the same pan, add the remaining oil and cumin seeds. Once the seeds start to crackle, add the chopped onions and sauté until they turn golden brown.
- Add ginger paste and garlic paste, and sauté for a minute.
- Add the chopped tomatoes and cook until they are soft and mushy.
- Add coriander powder, cumin powder, turmeric powder, red chili powder, garam masala powder, and salt. Mix everything well and cook for a minute.
- Add the cooked okra to the pan and mix well. Cover the pan and cook for 5-7 minutes on low heat.
- Garnish with chopped coriander leaves and serve hot with roti, naan or rice.
Your delicious bhindi masala is ready to be enjoyed!
- Make sure to wash the okra thoroughly and dry them with a clean towel before cutting them. This will prevent the okra from becoming slimy when cooked.
- Cut the okra into 1-inch pieces to ensure even cooking.
- Cook the okra separately to prevent them from becoming slimy.
- Use fresh spices for maximum flavor. You can also dry roast the spices before using them to enhance their flavor.
- Adjust the spice levels according to your preference. If you prefer a milder dish, reduce the amount of red chili powder.
- You can add a pinch of sugar to balance out the tanginess of the tomatoes.
- Cover the pan while cooking the okra in the gravy to ensure they are fully cooked and tender.
- Garnish with fresh coriander leaves for a pop of color and flavor.
- You can also add other vegetables like potatoes or capsicum to the dish for variation.