Bhindi Masala

Bhindi Masala, a classic Indian vegetarian dish, is a flavorful stir-fry made with tender okra (bhindi) and aromatic spices. This easy-to-make recipe features sautéed okra simmered in a rich, spiced onion-tomato masala, enhanced with warm notes of cumin, garam masala, and coriander powder. The secret to its perfect texture lies in pre-sautéing the okra for a non-sticky, caramelized finish. Ready in just 40 minutes, it’s an ideal option for a wholesome, gluten-free meal. Garnished with freshly chopped coriander, Bhindi Masala pairs beautifully with soft rotis or steamed basmati rice, making it a versatile and satisfying dish for any occasion. Perfect for those seeking authentic Indian flavors in a simple, home-cooked recipe!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams fresh bhindi (okra)
• 3 tablespoons oil
• 1 teaspoon cumin seeds
• 1 unit onion, medium-sized, thinly sliced
• 1 unit tomato, medium-sized, chopped
• 1 teaspoon ginger-garlic paste
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon coriander powder
• 0.5 teaspoon garam masala
• 1 teaspoon salt
• 2 tablespoons fresh coriander leaves, chopped

Directions

Step 1

Wash the bhindi (okra) thoroughly under running water. Pat them dry using a kitchen towel. Make sure they are completely dry to avoid stickiness while cooking.

Step 2

Trim the ends of the bhindi and cut them into 1-inch pieces. Set aside.

Step 3

Heat 2 tablespoons of oil in a large, deep pan over medium heat. Add the cut bhindi and sauté for about 8-10 minutes, stirring occasionally, until they become slightly tender and lightly browned. Remove them from the pan and set aside.

Step 4

In the same pan, add 1 tablespoon of oil. Once hot, add cumin seeds and let them splutter for a few seconds.

Step 5

Add the sliced onion and sauté until they turn golden brown.

Step 6

Stir in the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.

Step 7

Add the chopped tomato to the pan and cook until they are soft and the oil begins to separate from the masala.

Step 8

Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook the spices for 1-2 minutes, stirring continually to prevent burning.

Step 9

Return the sautéed bhindi to the pan. Combine well with the masala, ensuring all the pieces are coated evenly.

Step 10

Reduce the heat to low and cover the pan. Let it cook for 5-7 minutes, stirring once or twice until the bhindi is fully cooked and tender.

Step 11

Sprinkle garam masala over the cooked bhindi and mix well. Cook for another minute.

Step 12

Turn off the heat and garnish with fresh coriander leaves. Serve hot with roti or rice.

Nutrition Facts

Serving size	855 grams (855.0g)

Amount per serving	% Daily Value*
Calories	650

Total Fat 45.00g	58%
Saturated Fat 3.20g	16%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 2422mg	105%
Total Carbohydrate 61.10g	22%
Dietary Fiber 22.50g	80%
Total Sugars 17.30g
Protein 13.70g	27%

Vitamin D 0IU	0%
Calcium 507mg	39%
Iron 8mg	46%
Potassium 2264mg	48%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.5%

Protein: 7.8%

Carbs: 34.7%