Back
Bhindi Masala
5 from 66 votes

Bhindi Masala

Bhindi Masala is a spiced okra dish where the okra is sautéed until nearly tender with minimal stirring to avoid sliminess, then combined with a spiced onion, tomato, and ginger-garlic sauce. The spices like turmeric, red chili powder, and garam masala contribute warming flavors balanced by cilantro garnish.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Calories: 157 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 pound okra
  • 3 tablespoons neutral cooking oil generic cooking oil
  • 1 teaspoon cumin seeds
  • 1 large yellow onion sliced
  • 1 teaspoon ginger grated
  • 1 teaspoon garlic minced
  • 1 tomato diced
  • 1½ teaspoon kosher salt
  • ¼ teaspoon Turmeric ground
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon ground coriander
  • ¼ teaspoon garam masala
  • ¼ cup cilantro finely chopped

Instructions

    Cup of Yum
  1. Rinse and completely dry okra with paper towels. Use a clean dry cutting board and knife, cut dried okra into diagonally sliced pieces, discarding the top and the bottom. If you notice the knife getting sticky, wipe it clean with paper towels.
  2. Heat half of the oil in a medium nonstick pan. Add okra and saute uncovered for 8 to 10 minutes stirring a few times, until the okra is almost cooked but still has a slight crunch to it. Do not over-stir. Take the okra out and reserve. In the same pan add the remaining oil.
  3. Add cumin seeds and allow them to sizzle. Add sliced onion and cook for 4 to 5 minutes, stirring frequently.
  4. Add ginger, garlic, tomatoes and mix well. Add salt, turmeric, red chili powder, ground coriander, and garam masala mix well. Cook for 2 minutes or just until the onions start to soften a bit.
  5. Add the reserved okra and cook uncovered for 2 to 3 minutes, or until the okra is cooked to your desired consistency.

Notes

  • Thoroughly wash and dry the okra using paper towels before cutting to minimize slime.
  • Use a clean, dry cutting board and knife, wiping the knife often if it gets sticky while slicing the okra.
  • Avoid stirring the okra frequently while sautéing to maintain a firmer texture and reduce slime.
  • Cook okra uncovered on medium heat for best non-slimy results; a non-stick pan works well.
  • If the okra appears slimy, toss gently with 1 teaspoon lemon juice to reduce mucilage.

Nutrition Information

Calories 157kcal (8%) Carbohydrates 14g (5%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 1g (5%) Sodium 893mg (37%) Potassium 485mg (10%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 1284IU (26%) Vitamin C 34mg (38%) Calcium 109mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 157

% Daily Value*

Calories 157kcal 8%
Carbohydrates 14g 5%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 1g 5%
Sodium 893mg 37%
Potassium 485mg 10%
Fiber 5g 20%
Sugar 4g 8%
Vitamin A 1284IU 26%
Vitamin C 34mg 38%
Calcium 109mg 11%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.