Dhaba Style Bhindi Masala
A spicy, tangy, and semi-dry okra curry cooked in a robust onion-tomato gravy with aromatic Indian spices.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 500 grams Bhindi (Okra), washed and dried
- 2 medium Onions, finely chopped
- 2 medium Tomatoes, pureed
- 1 tablespoon Ginger-Garlic Paste
- 3 tablespoons Mustard Oil
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder
- 1 1/2 teaspoons Coriander Powder
- 1/2 teaspoon Garam Masala
- 1 teaspoon Amchur (Dry Mango Powder)
- 2 tablespoons Fresh Cilantro, chopped(optional)
Instructions
- 1
Trim the ends of the bhindi and cut into 1-inch pieces; ensure they are completely dry to prevent sliminess.
- 2
Heat 1.5 tablespoons of oil in a pan and shallow fry the bhindi on medium heat until they are slightly charred and 80% cooked, then remove and set aside.
- 3
In the same pan, add the remaining oil and splutter the cumin seeds.
- 4
Add the chopped onions and sauté until they turn golden brown, then stir in the ginger-garlic paste and cook for 1 minute.
- 5
Add the tomato puree along with turmeric, red chili powder, and coriander powder; cook until the oil separates from the masala.
- 6
Stir in the fried bhindi and salt, mixing gently to coat the okra with the spice base.
- 7
Cover and cook on low heat for 5 minutes, then sprinkle garam masala and amchur powder.
- 8
Garnish with fresh cilantro and serve hot with tandoori roti or paratha.
Nutrition per Serving
185
Calories
4g
Protein
16g
Carbs
13g
Fat
6g
Fiber
5g
Sugar
420mg
Sodium
Ratings & Reviews
No ratings yet
