Enjoy this bhindi masala, an easy stir-fry okra curry that is the perfect simple side dish that is both nutritious and delicious!
Okra is definitely a dish that splits people – either you love it or you hate it.
If you’re in the camp of those who love it, you probably had okra that was cooked well.
What makes this bhindi masala delicious?
- Crisp, stir-fry okra – no slimy okra here!
- Just a few spices to amp up the flavor
- Easy to make with frozen okra
- Delcious on it’s own or paired with Daal or Kadhi
If you’re looking for more vegetarian dishes, here are some of our favorites;
- Aloo Gobi – Pakistani Cauliflower and Potato Curry
- Aloo Palak: Potato and Spinach Curry
- Masoor Daal Tadka: Easy Red Lentil Curry
- Chana Aloo Masala: Chickpea and Potato Curry
- Gobi 65: Cauliflower in Chili-Garlic Sauce
Ingredients for Bhindi Masala
This bhindi masala is a simple recipe made with frozen bhindi (okra) and a few spices you probably have in your pantry.
- Okra – you can use fresh or frozen okra for this recipe
- Ground Spices – coriander powder, cumin powder, red chili powder, turmeric and salt – these spices are commonly used in many South Asian dishes, and really help flavor the okra.
- Oil – the oil helps the okra (bhindi) crisp up, and reduce sliminess from the okra
- Crushed tomato – canned or fresh – tomato is added at the end to flavor the dish. Both canned or fresh will work. If using fresh tomatoes, you may have to cook it a little bit longer.
How to make Bhindi Masala
This Bhindi masala comes together really quickly – in about 15-20 minutes, with not too much prep work involved.
Fry & Crisp the Okra
- In a frying pan or wide pot on low heat, add the oil and add okra in a single layer. Let it cook till, about 5 minutes until the slime disappears, and the okra starts to crisp up. Work in batches if required.
- You can also bake the okra in the oven, at 325ºF, for 10-15 minutes, until it is no longer slimy/sticky.
Flavor the Okra Stir-fry / Bhindi Masala
- Once the okra is no longer slimy, add the coriander powder, cumin powder, red chili powder, turmeric, and salt.
- Next, add the tomatoes, and cook until the tomatoes are softened, and blended into the rest of the dish.
- Remove from heat.
- Serve on it’s own, or as a side dish with daal or kadhi along with roti or rice.
How to serve Bhindi Masala?
This okra stir-fry can be enjoyed on its own with some plain rice, or roti.
We love to serve as a side dish with Daal (Lentil curry) or Kadhi (yogurt curry)
Tips for Bhindi Masala/Okra Stir-Fry
- To reduce the sliminess of okra, make sure stir-fry and not steam the okra while cooking.
- You can even bake the okra in the oven, in a sheet pan in a single layer at 325ºF for 10-15 minutes for best results.
- Make sure to cook the okra uncovered, so that it does not steam. Do not crowd the pan when cooking!
- You can use both fresh or frozen okra.
- If using frozen okra, no need to thaw the okra. You can cook it from frozen.
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Bhindi Masala
Ingredients
- 300 grams sliced okra about 3 cups
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon red chili powder
- ½ teaspoon turmeric powder
- ½ tsp salt adjust to taste
- ¼ cup oil
- 2-3 tablespoons of crushed tomato or 1 large tomato, chopped
Instructions
- In a frying pan or wide pot on low heat, add the oil and add okra in a single layer. Let it cook till, about 5 minutes until the slime disappears, and the okra starts to crisp up. Work in batches if required.
- You can also bake the okra in the oven, at 325ºF, for 10-15 minutes, until it is no longer slimy/sticky.
- Once the okra is no longer slimy, add the coriander powder, cumin powder, red chili powder, turmeric, and salt.
- Next, add the tomatoes, and cook until the tomatoes are softened, and blended into the rest of the dish.
- Remove from heat.
- Serve on it’s own, or as a side dish with daal or kadhi along with roti or rice.