Instant Pot Bhindi Masala / Okra Stir Fry
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2
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Calories
250 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Bhindi Masala / Okra Stir Fry
Description
This recipe uses an Instant Pot to prepare Bhindi Masala, a classic Indian okra stir fry. The process starts by sautéing cumin seeds and garlic in oil, then adding onions and cooking until softened. Chopped tomatoes and spices such as turmeric, coriander, cayenne pepper (optional), dry mango powder (amchur), and salt are combined with the okra pieces and a small amount of water. The mixture is sealed and pressure cooked for a few minutes.
The gentle pressure cooking softens the okra while allowing the spices to infuse the dish thoroughly. After quick pressure release, the dish is gently stirred and left open briefly before serving to allow any excess moisture to evaporate, thus avoiding sliminess often associated with cooked okra.
This stir fry can be served as a side dish with rice or Indian breads. The dry mango powder adds a bright and tangy dimension, which can be substituted with lemon juice if unavailable. For stovetop cooking, the recipe can be adapted by simmering with a lid and continuing to cook on low heat to achieve tenderness without a pressure cooker.
Ingredients
- 2 tablespoon neutral cooking oil generic cooking oil
- 1/2 teaspoon cumin seeds aka Jeera
- 3 cloves garlic finely diced
- 1 onion small, medium sliced
- 1 tomato medium chopped
- 1 lb okra cut into equal 1/2-1" pieces, aka Bhindi
- 3 tablespoon water
Spices
- 1/4 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon coriander powder dhaniya powder
- 1/4 teaspoon cayenne pepper optional, or red chili powder
- 1 teaspoon dry mango powder aka amchur
- 1 teaspoon salt
Instructions
- Heat the instant pot in saute mode and add oil to it. Add cumin seeds, garlic and saute for 30 seconds.
- Add the sliced onion and saute for 3 minutes.
- Add chopped tomato, spices, okra and water. Mix well. (If your instant pot is prone to burn or if using an 8qt instant pot, add additional 2 tablespoons of water)
- Hit cancel and close the instant pot lid with the vent in the sealing position. Start the instant pot in Manual or Pressure cook mode for 2 minutes at low pressure (or 1 minute on high pressure).
- When the instant pot beeps, hit cancel and do a quick pressure release.
- Stir the okra gently. Leave open for 5 mins before eating.
Notes
- If the Instant Pot does not come to pressure, the okra will still cook well in the allotted time.
- Dry mango powder (amchur) lends tartness; substitute with 1 tablespoon lemon juice if needed.
- For larger Instant Pot models or burn-prone models, add extra water to avoid burning.
- To make on stovetop, cook covered for 5 minutes then uncovered on low for 10 minutes until okra is tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 1191mg | 50% |
| Potassium | 945mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 2221IU | 44% |
| Vitamin C | 66mg | 73% |
| Calcium | 221mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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