Bhindi Masala (Pakistani Okra Curry)

Name: Bhindi Masala (Pakistani Okra Curry)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 people
Ingredients: 1 lb Bhindi/Okra; ½ cup avocado oil; 1 tablespoon garlic paste; 1 yellow onion; 4 tomatoes; 1 teaspoon salt; 1 teaspoon red chili powder; ¼ teaspoon Turmeric; 1 tablespoon anar dana; 1 lemon; ½ cup cilantro

User Reviews

5.0

63 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 people
Calories
330 kcal
Course
Side Dish, Main Course
Cuisine
Indian, Pakistani

Bhindi Masala (Pakistani Okra Curry)

Iris Warren

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This Bhindi Masala (Pakistani Okra Curry) is an easy, healthy version of a traditional semi-dry, stir-fried, delicately spiced Okra curry.

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Ingredients

Servings

1 lb Bhindi/Okra
½ cup avocado oil (see notes)
1 tablespoon garlic paste
1 yellow onion (see notes)
4 tomatoes (see notes)
1 teaspoon salt
1 teaspoon red chili powder
¼ teaspoon Turmeric
1 tablespoon anar dana (optional)
1 lemon (see notes)
½ cup cilantro

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Instructions

Wash the bhindi/okra and set it out to dry on a clean dish towel. (see notes)
Cut off the ends of the okra and discard and chop the remaining bhindi into thin slices and set aside. (see notes)
Slice the onions and Roma tomatoes.
Preheat the air fryer at 350°F for 5 minutes
Toss the okra in ¼ cup oil and air fry for 15 minutes {see notes)
While the okra is air frying, heat the remaining ¼ cup cooking oil in a large skillet.
Add the garlic paste and saute for about 30 seconds.
Saute the onions in the oil till they are translucent.
Add the chopped tomatoes and saute for a few minutes.
Cover, reduce the heat, and simmer till the tomatoes release water and cook down (about 10 minutes).
After about 10 minutes, uncover, turn on high and add in the salt, red chilli powder and turmeric.
Stir and cook till all the water evaporates and you have a dry curry paste.
Add in the Anar Dana if you're using it, stir, and then add in the air-fried okra.
Stir just till the okra is covered in the cooked curry.
Turn the stove off, squeeze the juice of the lemon on top add in the cilantro, stir, and serve! (see notes)

Notes

Oil - The oil may seem like a lot but is less than is used in traditional bhindi. After a few experiments, any less than ¼ cup in the air fryer leads to scorched okra. You will also need at least ¼ cup to make a good curry paste.
Onion - This recipe was made with a large onion. Chopped up it was about 1 cup. So you can use that as a gauge for how much you need as onions can vary in size.
Tomatoes - My preferred tomatoes for curries are Roma. Known as the perfect tomato for pastes and sauces, they work perfectly in a curry due to their low moisture content.
Anar Dana - These are dried pomegranate seeds and are used in many Pakistani recipes. They add a delicious pungent flavor to the curry, and their acidity helps reduce the slime. If you can't find any then you can add amchur powder or sumac powder as a substitute.
Lemon - The lemon helps reduce the slime due to its high acidity and adds a lot of taste to the bhindi masala. The trick is to add it right at the end to preserve that citric flavor and acidity. Once you cook a lemon it loses its acidity.
Washing The Bhindi - This is perhaps the most critical step. Any water or moisture on the bhindi adds to its slimy texture. So, after washing it, you absolutely have to let it air dry for an hour so all water evaporates.
Cutting The Bhindi - Most people cut their Bhindi into ½ -1 inch pieces. I like cutting mine very thin as it crisps up better. As soon as the Hot oil or high heat of the air fryer hits the vegetable, the seeds in the pods start to dry up and the slime is eliminated this way.
Traditional Frying - I suggest frying or baking the okra if you don't have an air fryer. For frying, heat your oil to 350 degrees and fry the thinly sliced okra in it. Once it's crispy, remove it from the oil and place it on a paper towel to drain the oil. This will ensure it doesn't get soggy. If you're baking it, cook it in a preheated oven at 400 degrees for 30 minutes.

Nutrition Information

Show Details

Serving 1person Calories 330kcal (17%) Carbohydrates 21g (7%) Protein 4g (8%) Fat 28g (43%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Monounsaturated Fat 19g Sodium 607mg (25%) Potassium 755mg (22%) Fiber 7g (28%) Sugar 7g (14%) Vitamin A 2127IU (43%) Vitamin C 61mg (68%) Calcium 129mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 330 kcal

% Daily Value*

Serving	1person
Calories	330kcal	17%
Carbohydrates	21g	7%
Protein	4g	8%
Fat	28g	43%
Saturated Fat	3g	15%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	19g	95%
Sodium	607mg	25%
Potassium	755mg	16%
Fiber	7g	28%
Sugar	7g	14%
Vitamin A	2127IU	43%
Vitamin C	61mg	68%
Calcium	129mg	13%
Iron	2mg	11%