Bhindi Masala (Pakistani Okra Curry)
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 people
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Calories
330 kcal
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Course
Side Dish, Main Course
Bhindi Masala (Pakistani Okra Curry)
Description
This recipe starts by thoroughly washing and drying the okra to prevent sliminess, then slicing it thinly. Half the avocado oil is used to air fry the okra at 350°F for 15 minutes to achieve a roasted texture that minimizes the typical slime associated with okra. Meanwhile, the remaining oil is heated in a skillet to cook garlic paste and sliced onions until translucent.
Chopped Roma tomatoes are added and simmered down to form a thick curry paste with salt, red chili powder, turmeric, and optionally dried pomegranate seeds (anar dana) for tang and aroma. Once the water evaporates, the air-fried okra is incorporated and stirred into the spice mixture, creating a dry curry with crisp okra pieces combined with the richly flavored base.
This dish is served as a spicy, textured vegetable curry complementing other South Asian meals. The addition of lemon juice at the end adds brightness and helps further reduce sliminess.
The notes emphasize the importance of drying the okra completely before cooking, suggest alternatives to air frying such as frying or baking, and give guidance on oil usage and ingredient choices to optimize texture and flavor.
Ingredients
- 1 lb okra aka bhindi
- ½ cup avocado oil (see notes)
- 1 tablespoon garlic paste
- 1 yellow onion (see notes)
- 4 tomato 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
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
- Use at least ¼ cup avocado oil for air frying to avoid scorched and slimy okra.
- Allow okra to air dry thoroughly for about an hour after washing to reduce slime.
- Thinly slicing okra helps it crisp up better during air frying.
- Roma tomatoes are preferred for the curry paste due to their low moisture.
- Anar dana (dried pomegranate seeds) adds a pungent flavor and acidity; substitute with amchur or sumac powder if unavailable.
- Lemon juice is added at the end for acidity and to minimize slime but should not be cooked to preserve brightness.
- If no air fryer is available, frying in hot oil or oven baking at 400°F until crispy are alternatives to reduce slime and achieve texture.
- Use large yellow onions (about 1 cup chopped) for the curry base.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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