Bhindi Masala
Bhindi masala is a popular everyday sabzi made with tender okra, onions, and aromatic spices. It's a simple, comforting preparation that's naturally gluten-free and perfect with roti or rice.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Okra (Bhindi)
- 100 ml Oil
- 1 tsp Cumin Seeds
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 2 Onions
- 3 Tomatoes
- 1 Bullet Chilli
- 1/2 tsp Turmeric Powder
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1 tsp Cumin Powder
Instructions
- 1
Add oil to a pan and heat it up over medium heat.
- 2
Once the oil is hot, add the cumin seeds, followed by the ginger paste and garlic paste. Sauté for about 1 minute until fragrant.
- 3
Add the chopped onions to the pan and cook for 4 to 5 minutes on medium heat, stirring occasionally, until they soften and turn golden.
- 4
Add the turmeric powder, salt, chilli powder, cumin powder, and the bullet chilli. Cook for 3 to 4 minutes, stirring frequently to ensure the spices are well combined.
- 5
Add the chopped tomatoes to the pan and cook for 4 to 5 minutes until they soften and begin to break down into a thick mixture.
- 6
Add the chopped okra (bhindi) to the mixture, stir well, then cover the pan with a lid and cook on low heat for 15 to 20 minutes, stirring occasionally to prevent sticking.
- 7
Once the okra is fully cooked and tender, the dish is ready to serve.