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 it.
If we talk about Indian cuisine, it is so vast and diverse and alone has thousands of recipes that you can make using a single ingredient depending upon the region.
I bet you will never run out vegetables or lentil combinations, there’s always some or other Indian recipes that you can make for your daily meal.
Be it a South Indian recipe or a North Indian recipe, each cuisine has a lot of easy to make and quick recipes that can be prepared for your weekdays meals.
There are many vegetables which are either seasonal or available throughout the year.
While the seasonal vegetables have their own charm, there is one vegetable that is loved at home away too much and enjoyed throughout the year, it is BHINDI.
And therefore I keep making different recipes from Bhindi and this one is my personal favorite, Bhindi Masala.
It is easy to make and tastes delicious with Indian bread or even with Dal Rice combination. This Masaledar Bhindi sabzi will surely make any simple meal delicious.
So, give this simple and quick recipe a try and let me know how you liked it?
About This Recipe
It is a simple North Indian everyday sabzi where okra is stir-fried along with onion, tomato and spices.
It is a very popular vegan, gluten-free Indian dish which is served with lentils, rice and bread.
This sabzi uses your basic everyday spices which adds so much flavour to this sabzi.
So, finally, when you eat the sabzi, you smile with satiation!
It is not only delicious, but it also gets ready in under 30 minutes.
Just cook the bhindi with onions, tomatoes, ginger, garlic, spices and voila, your sabzi is ready!
Just make sure after washing the bhindi, let it dry, otherwise, the bhindi might get slimy while you cook.
To make Bhindi Masala, you will need Bhindi, Onions, Tomatoes, Ginger, Garlic, Cumin Seeds, Coriander powder, Red Chilli Powder, Turmeric Powder, Salt and Dry Mango Powder.
The addition of dry mango powder really enhances the tastes and adds that twist of tanginess to the dish.
If you do not have dry mango powder, you can even add some lemon juice instead.
Benefits of Bhindi
It is rich in fibre, and this helps in constipation and other stomach related issues.
Rich in Folic Acid.
It is also a great source of antioxidants.
Bhindi is rich in folate, which is considered good for pregnant women.
This everyday vegetable is rich in Vitamin C, K, B6, Calcium and even Potassium.
Diabetic people can include it in their meals, as it helps to control sugar.
Its a low calorie vegetable, good to include in your diet if you are on a weight loss journey.
If you are following a Keto diet, this vegetable can be included in your meals.
How to make No Onion No Garlic Recipe?
You can just skip the onion and garlic in this recipe and follow the other instructions given below.
To make this lip-smacking recipe, I have added onions, garlic, and ginger 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!
How to make Bhindi less slimy?
Always pat dry the Bhindi after washing and before chopping it to make sabzi. If you chop it directly after washing them, they will turn out to be slimy.
Therefore use a paper towel, to dry the bhindi fully.
Adding some lemon while cooking bhindi also reduces the slimeness.
My Mom’s 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 adds 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.
You can also serve it as a side with a Dal Rice combination.
How to make a Gravy Version?
This dish can be made in a gravy also. So if you have tried the Dry Masala Bhindi, do try this bhindi masala gravy version next time.
- 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
- 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.
Pro Tips by Neha
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.
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 tastier.
Make a Jain version by skipping onion and garlic.
Step By Step Recipe
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
- 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
- Wash the bhindi and wipe each one nicely.
- Cut into small pieces.
- Heat 1 tbsp oil in a pan.
- Add the bhindi and fry for 6-8 minutes until slightly crisp.
- Remove the bhindi in a plate.
- Add the remaining oil in the pan.
- Add cumin seeds and let them crackle for a few seconds.
- Now add onion and fry until they turn pinkish in colour.
- Add ginger and garlic and fry for 2 minutes.
- Add tomato and fry for 3-4 minutes until they are mushy.
- Now add bhindi, coriander powder, turmeric powder, red chilli powder and salt.
- Cover the pan and cook for 8-10 minutes on low heat.
- Remove the cover and increase the heat to high.
- Fry for 2-3 minutes until al the moisture evaporates.
- Add dry mango powder and fry for another minute.
- Serve hot with phulka or paratha.