Punjabi Bhindi Masala | Okra sautéed with Onions and Tomatoes (vegan, gluten-free, paleo, healthy)

One of my all time favorite Indian dishes - Punjabi Bhindi Masala, okra sauteed in aromatic Indian spices with onions and tomatoes.

I have been eating my mom's delicious parathas every night this week, but I must admit, I've missed cooking. Punjabi Bhindi Masala happens to be my second favorite subzi, after Baingan Ka Bharta. Keep in mind that bhindi/okra is one of those dishes you can never have enough of, so by adding tomatoes to this dish, the quantity increases, just a tip 🙂

My version of Punjabi Bhindi Masala is cooked with onions and tomatoes. I decided to experiment a little and added kalonji (nigella) seeds to this dish, although I don't think it made a difference.In general, when making okra, wash and dry it completely otherwise the okra will become sticky and stringy. To avoid this I washed the okra in the morning and cooked it in evening. Hope you guys try this dish and love it. I know you will. 🙂

How to make Bhindi Masala step by step?

Here is the amount of okra I used... 6 handfuls (I have small hands).

Wash and let it dry.

Chop/Mince the green chilies, garlic, and ginger. I just used my Magic Bullet... it's a great gadget in the kitchen!

Slice the onions.

Heat a wok on medium heat, when hot, add oil. Add the cumin and nigella seeds.

Once the seeds begin to sizzle, add the turmeric powder. Sauté for 5 seconds or so.

Now add the chopped green chilies, ginger, and garlic. Sauté for 30 seconds or so.

Add the sliced onions. Lower heat to dial #3 and allow the onions to caramelize, this will take about 10 minutes.

In the meantime, trim off the okra ends, slice in half and half again.

After 10 minutes, this is how the onions should look.

Add the okra to the sauteed onions. Combine. Increase the heat to dial #5 (medium heat). Allow the okra to cook for 5 minutes.

After 5 minutes, add the red chili powder, coriander powder, and salt. Combine.

Cover & Cook

Cover with a lid. Lower the heat to dial #3. Allow this to cook for 15-20 minutes. Keep checking in between and stir to avoid burning. The steam will cook the okra down.

Now slice the tomatoes.

This is how the okra should look.

Now add the tomatoes and season with salt. Combine.

Cover with a lid. Cook for another 15 minutes. Keep checking in between and stir.

Now chop some fresh cilantro.

Back to the okra, this is what you should have. You may have to smash the tomatoes a bit. Combine.

Add mango powder.

Add cilantro and turn off the stove. Combine. Serve with roti with raita/yogurt on the side. YUM!

Recipe Card

Punjabi Bhindi Masala | Okra sautéed with Onions and Tomatoes (vegan, gluten-free, dairy-free)

Vegan, Gluten-free

5 from 1 vote

By: Nisha

One of my all time favorite Indian dishes Punjabi Bhindi Masala, okra sauteed in aromatic Indian spices with onions and tomatoes.

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4 servings

Calories 118 kcal

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Ingredients

  

1x2x3x

• ▢ 2 tablespoon oil
• ▢ 1 teaspoon cumin seeds
• ▢ ½ teaspoon nigella seeds kalonji
• ▢ ½ teaspoon turmeric powder
• ▢ 2 green chilies finely chopped
• ▢ 2 cloves garlic chopped
• ▢ 1 inch piece ginger chopped
• ▢ 2 medium red onions sliced
• ▢ 3 plum tomatoes sliced
• ▢ 6 small handfuls okra wash, dry completely, trim ends, slice lengthwise
• ▢ salt to taste
• ▢ ½ teaspoon red chili powder
• ▢ 2 teaspoon coriander powder
• ▢ 1 teaspoon mango powder amchoor
• ▢ small handful fresh cilantro leaves chopped

Instructions

 

• Here is the amount of okra I used... 6 handfuls (I have small hands).
• Wash and let it dry.
• Chop/Mince the green chilies, garlic, and ginger. I just used my Magic Bullet... it's a great gadget in the kitchen!
• Slice the onions.
• Heat a wok on medium heat, when hot, add oil. Add the cumin and nigella seeds.
• Once the seeds begin to sizzle, add the turmeric powder. Sauté for 5 seconds or so.
• Now add the chopped green chilies, ginger, and garlic. Sauté for 30 seconds or so.
• Add the sliced onions. Lower heat to dial #3 and allow the onions to caramelize, this will take about 10 minutes.
• In the meantime, trim off the okra ends, slice in half and half again.
• After 10 minutes, this is how the onions should look.
• Add the okra to the sauteed onions. Combine. Increase the heat to dial #5 (medium heat). Allow the okra to cook for 5 minutes.
• After 5 minutes, add the red chili powder, coriander powder, and salt. Combine.
• Cover with a lid. Lower the heat to dial #3. Allow this to cook for 15-20 minutes. Keep checking in between and stir to avoid burning. The steam will cook the okra down.
• Now slice the tomatoes.
• This is how the okra should look.
• Now add the tomatoes and season with salt. Combine.
• Cover with a lid. Cook for another 15 minutes. Keep checking in between and stir.
• Now chop some fresh cilantro.
• Back to the okra, this is what you should have. You may have to smash the tomatoes a bit. Combine.
• Add mango powder.
• Add cilantro and turn off the stove. Combine. Serve with roti with raita/yogurt on the side. YUM!

Nutrition

Calories: 118kcalCarbohydrates: 13gProtein: 2gFat: 8gSaturated Fat: 1gSodium: 87mgPotassium: 290mgFiber: 3gSugar: 5gVitamin A: 598IUVitamin C: 18mgCalcium: 48mgIron: 1mg

Course Main Course

Cuisine Indian

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