Okra/Bhindi Masala (Indian-Punjabi Style)

Total Time
15mins
Prep 5 mins
Cook 10 mins

Bhindi also known as Okra or Lady Finger in spicy gravy

Ingredients Nutrition

Directions

  1. Dice the onions .
  2. Dice the tomotoes.
  3. Chop the chillies and corainder.
  4. Slice Bhindi ( Okra) in long pieces.
  5. Heat the oil in pan and add the Bhindi pieces. Shallow Fry them. ( If you wish you can also deep fry the bhindi pieces).
  6. Keep the fried bhindi aside.
  7. Heat 3 spoons of oil in a pan. Add the Bay leaves and cloves.
  8. After a minute add onions and fry them until light brown.
  9. Add the chopped green chilli pieces .
  10. Add the ginger-garlic paste and fry for one minute.
  11. Add Garam masala and fry for 2 minutes.
  12. Add tomato pieces, red chilli powder and salt, cover the pan and cook for a few minutes until tomatoes become soft. Stir carefully if needed to avoid the mixture from sticking to the pan.
  13. Add fried okra and mix slowly. Keep on heat for two more minutes and then remove the pan.
  14. Sprinkle some more garam masala on top .
  15. Garnish with coriander leaves and serve hot.
Most Helpful

4 5

This is very good if a bit rich. For the ginger-garlic paste I used 1 large garlic clove and a heaping 1/2 tsp of freshly grated ginger - this seems to work well. Also, make sure you begin the recipe from frying the onions onward in a separate pan from which you may have shallow fried the bhindi, otherwise bitter pieces from the frying process ruin it [gladly noticed while cooking my onion & saved the rest of the dish]. Used 1 large onion, not 2. Also, I think I would prefer less tomato & more okra, however I found the texture of the dish to be perfect! Thanks for posting the recipe.