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Bhindi Masala (Pakistani Okra Curry)
5 from 63 votes

Bhindi Masala (Pakistani Okra Curry)

Bhindi Masala is a Pakistani okra curry featuring thinly sliced okra cooked until crisp-tender and combined with a dry, spiced tomato and onion curry base. The okra is air-fried to reduce sliminess, then mixed with a flavorful paste of garlic, onions, tomatoes, and spices including red chili, turmeric, and optional dried pomegranate seeds. This creates a spiced, aromatic dish with a balance of acidity and texture unique to this preparation.

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

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

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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 330

% 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.