Punjabi Bhindi Masala

Punjabi Bhindi Masala is a spicy preparation of Okra which goes very well with any Indian bread or Rice and Dal. Quite easy to make, this tasty North Indian dish is surely going to tickle your palate. Here is how make Bhindi Masala Recipe.

Indian vegetarian is vast and diverse. I bet you will never run out vegetables or lentil combinations, there’s always some or other Indian recipes that you can make for the daily meal.

Coming back to the accompaniments, Indian sabzis will turn any meal that you make very special and palatable.

Jeera Aloo Sabzi or Bhindi Masala, you can make unlimited combinations of veggies and spices. I often make Masala Bhindi, Besan Bharwa Bhindi, Bhindi Masala Gravy like Bhindi ka Salan as we all love okra, ladies finger a lot.

To make any dry sabzi, I use green chillies, turmeric powder, coriander powder, garam masala, chopped tomatoes, mustard seeds,  cumin seeds, medium flame, lemon juice,  red chilli powder. These spices mix with the veggies very well. So, finally when you eat the sabzi, you smile with satiation!

What is Bhindi Masala?

Bhindi Masala is Okra stir fried with onion, tomato and spices. It is a very popular vegan, gluten free Indian dish which is served with lentils, rice and breads.

How to make Bhindi Masala?

Bhindi Masala recipe gets made just like I told you above. To make it lip-smacking, I have added onions, garlic and ginger as well to this sabzi. You can make it suitable as a Jain dish by avoiding onions, garlic et al.

To make it in a whiff, take some oil in a pan. Cook diced bhindi pieces in it till they turn subtly crisp. Remove them on a plate once done.

Then, cook all the other ingredients to make a tasteful masala. Finally, add bhindi to this mix, add spices and amchoor powder to it. Voila! Bhindi Masala Recipe is ready to be attacked with phulkas or paratha!

Great sabzi to serve on a familial meal, home parties, make it with the help of simple, easy to follow recipe!

While you are at it, do have a look at other Bhindi recipes as well: Bhindi Raita, Kurkuri Bhindi, Keema Bhindi, Moongphali Bhindi

Mom’s Bhindi Masala Recipe

If you are looking for a Bhindi Masala recipe variation, try my mom’s method.

She heats 4 tbsp oil in a pan. Then add 5-6 dry red chillies and 1 cup sliced onion and fry them until onion turns slightly brown. She then add 2 cups chopped bhindi along with dry spices like 2 tsp coriander powder, 1 tsp turmeric powder, 1 tsp red chilli powder and salt. Cover the pan and cook until bhindi is done.

How to make Bhindi Masala Gravy

Bhindi Masala can be made in a gravy also. So if you have tried the Bhindi Masala Dry, do try this gravy version next time.

Ingredients

• Vegetable Oil – 4 tbsp
• Bhindi – 300 g (Washed, wiped and cut into 1 inch pieces)
• Cumin seeds – 1 tsp
• Onion – 1 cup (Chopped)
• Ginger Garlic Paste – 2 tsp
• Green Chilli – 1 tsp (Chopped)
• Tomato – 1/2 cup (Chopped)
• Coriander Powder – 2 tsp
• Turmeric Powder – 1/2 tsp
• Kashmiri Red Chilli Powder – 2 tsp
• Cumin Powder – 1/2 tsp
• Salt to taste
• Garam Masala Powder – 1/2 tsp
• Lemon Juice – 1 tbsp
• Kosuri Methi – 1 tbsp

Method

• Heat oil in a  pan.
• Add bhindi and sprinkle some salt and cook until bhindi is almost cooked.
• Remove the cooked bhindi on a plate.
• Add cumin seeds in the same oil and let them crackle for a few seconds.
• Add onion and fry until they turn slightly brown.
• Now add ginger garlic paste and fry until onion turn golden brown.
• Add green chillies and tomatoes and cook for 2 minutes.
• Add coriander powder, turmeric powder, red chilli powder, cumin powder and salt and cook until oil starts to separate from the sides of the pan.
• Now add little water if the masala is too dry.
• Add 1 cup of water and bring the curry to a boil.
• Add the fried bhindi and cook for 3-4 minutes on medium heat.
• Now add garam masala powder, lemon juice and kauri math and mix well.
• Serve hot with paratha or roti.

Tips to make best Masala Bhindi

Wipe the bhindi well before chopping them.

Fry the bhindi in oil first. It will make sure all the excess water is absorbed and bhindi is cooked yet not slimy.

You can add some more water to this dish and make it a Masala Bhindi Gravy.

Bhindi masala is vegan too so all the vegan followers can have this delicious dish without any restraint.

You can add aloo to this dish and make it Aloo Bhindi Masala.

You can also add some besan to this recipe and make it even more tastier.

Make a jain version by skipping onion and garlic.

Serve this bhindi masala dry with chapati, paratha or rice dal for a hearty meal.

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Baingan Bharta

Amritsari Chole

Rajma Masala

Lobia Masala

Masala Paratha

How to make Bhindi Masala Recipe Step By Step

Heat 1 tbsp oil in a pan. You can use any oil of your choice. I mostly use mustard oil or peanut oil.

Add the bhindi and fry for 6-8 minutes until slightly crisp.

Add the remaining oil in the pan.  Now add cumin seeds and let them crackle for a few seconds.

Add onion and fry until they turn pinkish in colour.

Add ginger and garlic and fry for 2 minutes.

Now add tomato and fry for 3-4 minutes until they are mushy.

Add bhindi, coriander powder, turmeric powder, red chilli powder and salt. 

Cover the pan and cook for 8-10 minutes on low heat. Fry for 2-3 minutes until al the moisture evaporates.

Add dry mango powder and fry for another minute.

Bhindi Masala Recipe

3.9 from 10 votes

Print

Bhindi Masala Recipe

Punjabi Bhindi Masala is a spicy preparation of Okra which goes very well with any Indian bread or Rice and Dal. 

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Calories 192 kcal

Author Neha Mathur

Ingredients

• 4 tbsp Vegetable Oil
• 500 g Bhindi/ Okra Chopped
• 1 tsp Cumin Seeds
• 1 cup Onion Chopped
• 1 tsp Ginger Grated
• 1 tsp Garlic Minced
• 1 cup Tomato Chopped
• 2 tsp Coriander Powder
• 1 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• Salt to taste
• 1 tsp Dry Mango Powder

Instructions

1. Wash the bhindi and wipe each one nicely.

2. Cut into small pieces.

3. Heat 1 tbsp oil in a pan.

4. Add the bhindi and fry for 6-8 minutes until slightly crisp.

5. Remove the bhindi in a plate.

6. Add the remaining oil in the pan.

7. Add cumin seeds and let them crackle for a few seconds.

8. Now add onion and fry until they turn pinkish in colour.

9. Add ginger and garlic and fry for 2 minutes.

10. Add tomato and fry for 3-4 minutes until they are mushy.

11. Now add bhindi, coriander powder, turmeric powder, red chilli powder and salt.

12. Cover the pan and cook for 8-10 minutes on low heat.

13. Remove the cover and increase the heat to high.

14. Fry for 2-3 minutes until al the moisture evaporates.

15. Add dry mango powder and fry for another minute.

16. Serve hot with phulka or paratha.

Recipe Notes

Wipe the bhindi well before chopping them.

Fry the bhindi in oil first. It will make sure all the excess water is absorbed and bhindi is cooked yet not slimy.

You can add some more water to this dish and make it a Masala Bhindi Gravy.

Bhindi masala is vegan too so all the vegan followers can have this delicious dish without any restraint.

You can add aloo to this dish and make it Aloo Bhindi Masala.

You can also add some besan to this recipe and make it even more tastier.

Make a jain version by skipping onion and garlic.

Nutrition Facts

Bhindi Masala Recipe

Amount Per Serving

Calories 192 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 11g69%

Sodium 25mg1%

Potassium 570mg16%

Carbohydrates 16g5%

Fiber 5g21%

Sugar 4g4%

Protein 3g6%

Vitamin A 1425IU29%

Vitamin C 38.7mg47%

Calcium 124mg12%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

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