Bhindi Masala - Pakistani Okra Curry
Fatima Cooks recipe - Pakistani
- Prep time
- 9 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup oil ((plus more for deep frying))
- 1 1/2 cups fresh okra/lady fingers
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 2 medium tomatoes. chopped roughly
- 2 whole green chillis
- 1/3 tsp nigella seed ((kalonji))
- 1/2 tsp turmeric
- salt (to taste)
- 1/2 tsp red chilli powder (or to taste)
- 1 tsp cumin seeds
- chopped coriander, to garnish
Instructions
- 1
Wash and dry the okra. Cut the okra into small discs, discarding the head and the skinny tail, as shown in the picture below.
- 2
Heat oil in a pan for frying. You can choose to deep fry them or shallow fry them. Once the oil is hot, tip in all the okra discs and fry for about 6-8 minutes, until they begin to crisp up. You'll know the oil is hot enough when you drop one okra disc and it floats to the top .
- 3
In a separate pan, add the oil and once hot, add the sliced onion and garlic. Sauté this on high heat for a few minutes, until translucent and pink. We don't want to brown the onion,
- 4
Add the tomatoes, green chillies and all the spices. Sauté this on high heat for a few minutes.
- 5
Add the fried okra, mix in and turn the heat to low. Allow the okra to simmer on low for 10 minutes.
- 6
Garnish with chopped coriander to finish.