Bhindi Masala
A sub-continent classic, bhindi masala was a household favorite growing up. Okra has a cult following, and this recipe is a very popular way to prepare it in Pakistan.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup oil (canola/vegetable/sunflower)
- 1 pound okra (thinly sliced crosswise)
- 1 medium-sized onion (thinly sliced in half rings)
- 1 teaspoon crushed ginger
- 1 teaspoon crushed garlic
- 1 teaspoon red chili powder (preferably Kashmiri)
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- 4 roma tomatoes (roughly diced)
- Salt to taste
- ¼ teaspoon garam masala powder for dusting
Instructions
- 1
Heat oil. Fry okra on medium heat until it stops being sticky, about 10 minutes. Remove from heat. Remove okra with a slotted spoon and drain on paper towel.
- 2
Reheat oil and add onion. Fry on medium-low heat until translucent and soft, about 7 minutes.
- 3
Add ginger and garlic paste, and fry 30 seconds – 1 minute.
- 4
Add ground spices (red chili, turmeric and cumin powder), and fry 30 seconds – 1 minute until aromatic. Add a splash of water to deglaze the pan if needed.
- 5
Add tomatoes and fry on high heat for about 5 minutes until they begin to soften and break down. Add salt.
- 6
Once the masala is ready, add fried okra and stir gently on medium-low heat until well-mixed, about 2-3 minutes.
- 7
Place in serving dish and dust with garam masala powder.