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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!
Made this tonight and was very happy! Thank you for the step-by-step pictures 🙂 I skipped the garam masala, mango powder (didn't have it at home) and didn't add any salt until I added the tomatoes. Was still very satisfied with the result..may try adding tamarind or mango powder next time since I've always liked that taste with bhindi
@Anonymous – glad you have an option to make this at home. 🙂
Oh, yum yum yum. I love this dish, order it whenever I go out for Indian food. Now I don't have to go out. Thanks for this!
@Anonymous – thanks so much. Glad you enjoyed it.
Awesome!!!Truly enjoyed the receipe
@Rajesh – that's so great, I'm sure the seeds and hing would enhance the flavor. Nice!
Nice Punjabi style recipe. To enhance flavor, I added a pinch of whole Fenugreek seeds, asafoetida (hing) powder and mustard seeds.
thanks for posting this. Finally I was able to make a good sabji 🙂