Bhindi Masala (Pakistani Okra Curry)
This Bhindi Masala (Pakistani Okra Curry) is an easy, healthy version of a traditional semi-dry, stir-fried, delicately spiced Okra curry.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 lb bhindi/okra
- 1/3 cup cooking oil ()
- 1 yellow onion ((see notes))
- 1 tbsp garlic paste
- 4 tomatoes ()
- 1 tsp salt
- 1 tsp red chili powder
- 1/4 tsp turmeric
- 1 tbsp anar dana ((optional))
- 1 lemon ((see notes))
- 1/2 cup cilantro
Instructions
- 1
Wash the bhindi/okra and set it out to dry on a clean dish towel. (see notes)
- 2
Cut off the ends of the okra and discard and chop the remaining bhindi into 1/4-inch slices and set aside. (see notes)
- 3
Dice the onions and Roma tomatoes.
- 4
Preheat the air fryer at 400°F for 5 minutes
- 5
Toss the okra in 3 tablespoons of oil and air fry for 10 minutes {see notes)
- 6
While theremaining okra is air frying, heat the remaining oil in a large skillet.
- 7
Saute the onions in the oil till the edges start to brown.
- 8
Add the garlic paste and saute for about 30 seconds.
- 9
Add the chopped tomatoes, add 1 cup of water, cover, and simmer till the tomatoes cook down (about 10 minutes).
- 10
Uncover, turn on high and add in the salt, red chilli powder and turmeric.
- 11
Stir and cook till all the water evaporates and you have a dry curry paste.
- 12
Add in the Anar Dana if you're using it, stir, and then add in the air-fried okra.
- 13
Stir just till the okra is covered in the cooked curry.
- 14
Turn the stove off, squeeze the juice of the lemon on top add in the cilantro, stir, and serve! (see notes)