Okra/Bhindi Masala

Okra/Bhindi Masala is a restaurant style vegetarian main course dish. The gravy is tomato based, creamy & has a burst of flavors. Serve with roti or rice.

Course Main Course, Side Dish

Cuisine Indan

Prep Time 15

Cook Time 15

Servings people

Calories 297.31kcal

Author Priya Lakshminarayan

Equipment

Ingredients

To fry the okra

24 oz cut okra
3 tablespoon oil
2 teaspoon amchur powder
2 teaspoon garlic powder

To make the tomato paste

2 tomatoes
3 garlic cloves
Half inch ginger
½ cup yogurt
3 cloves
1 cinnamon stick
¼ teaspoon cardamom
3 green chillies

To make the masala paste

2 teaspoon chilly powder
½ teaspoon turmeric powder
2 teaspoon coriander powder
2 teaspoon cumin powder
2 teaspoon garam masala
¾ cup milk

To make the curry

1 tablespoon tbsp oil
1 cup chopped onion
1 bay leaf
1 tablespoon kasoori methi
2 tablespoon Cilantro

Instructions

To fry the okra

Chop the okra and wash them thoroughly. Pat them dry.
Fry them in oil. Sprinkle garlic powder, and amchur powder while frying.
Keep sautéing to cook them evenly. The okra should turn light golden, non sticky, and turn crisp. This could take 5-6 minutes.
Transfer to a plate with paper towels to soak the excess oil.

To make the tomato paste

In a mixer grinder, add tomatoes, garlic, ginger, yogurt, cloves, cinnamon and cardamom and green chillies.
Blitz them to a smooth paste. Keep this aside for now.

To make the masala paste

In a bowl, add garam masala, chilly powder, coriander powder, cumin powder and turmeric powder.
Add milk to make a thick masala paste. Keep it aside for now.

To make the curry

In the same pan, in the remaining oil, fry the onions and bay leaf. Once the onions turn translucent.
Then add the tomato paste along with salt and fry till the oil begins to leave its sides. That could take around 8 minutes.
Then add the masala paste and continue to fry it for 5 more minutes.
Lastly add the fried okra to it and mix it lightly. Then crush Kasoori methi and add to it along with cilantro. Cook for 2-3 minutes.
Do not overcook the okra at this stage else it will get mushy. Take it off the flame and serve hot.

Nutrition