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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!
Punjabi Bhindi Masala | Okra sautéed with Onions and Tomatoes (vegan, gluten-free, dairy-free)
INGREDIENTS
- 2 tbsp oil
- 1 tsp cumin seeds
- 1/2 tsp nigella seeds, kalonji
- 1/2 tsp 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
- 1/2 tsp red chili powder
- 2 tsp coriander powder
- 1 tsp 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!
Very good recipe . Watch out not to burn everything during the first 5 minutes the okrah is in.. Make sure to stir!
This is an excellent recipe. Works every single time. 🙂 Thank you!
RG
@Anonymous – so glad that worked out for you. You really don't need the nigella.. I'm sure it adds a little flavor, but you can skip it. 🙂
Thank you for this recipe, made it last night and it was wonderful! I love bhindi masala and had never tried making it at home. The only thing I did not have was the nigella, but will pick those up at a local Indian market for next time. Excellent recipe and the photos made it so easy to replicate your dish. Thanks again!
Deep frying or roasting the okra reduces the moist slimy characteristics.
Nutritionally, okra is a super source of soluble fiber so don't rinse it all away, thus the option of roasting or prefrying it.
Soluble fiber [also found in oatmeal and in liquid in canned beans] protects the good cholesterol and reduces the overall cholesterol.
Much much nicer than the usual plain bhindi i was making for years….Going to impress my husband tonite wid this recipe!! …thanks 🙂
Superb!!!!tried today.thanks
As a guju, the normal bhindi shaak gets Boring! This recipe however changes all that! The Kalonji in the recipe adds an awesome twist to it!
@David Head – thanks so much!
This dish looks awesome. I just found your site and it's great,the recipes are interesting.I love this type of food.The trouble is getting the ingrediants and the correct spices.They should have more like this on menus.Kind RegardsDavid Head