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.
Servings 4 people
Calories 297.31kcal
Equipment
Ingredients
To fry the okra
- 24 oz okra
- 2 tablespoon oil
- 2 teaspoon amchur powder
- 2 teaspoon garlic powder
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
- ½ cup milk or water
To make the curry
- 1 tablespoon oil
- 1 tablespoon ginger-garlic paste
- 3 green chillies
- 1 cup onion
- 1 bay leaf
- 3 cloves
- 2 boiled potatoes
- 2 finely chopped tomatoes
- 1 cup yogurt
- 1 tablespoon kasuri methi
- 2 tablespoon Cilantro
Instructions
To fry the okra
- Wash them thoroughly. Pat them dry. You can then slice the okra thick or keep them long by just trimming off both the ends. Do not slice them very thin. Add them to a pan and shallow fry them.
- Sprinkle garlic powder, and amchur powder while frying. Mix and keep sautéing to cook them evenly. Do not cover the pan. The okra should turn light golden, non sticky, and be fully cooked. This could take 5-6 minutes. Transfer to a plate with paper towels to soak the excess oil.
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. Use a whisk to ensure there are no lumps and all the spices get blended well. Keep it aside for now.
To make the curry
- In the same pan, add oil, fry the cloves, bay leaf, minced green chillies, and ginger-garlic paste.
- Then add the chopped onions. Saute till they turn translucent.
- Now add the chopped tomatoes along with salt and fry till the oil begins to leave its sides. Mash the tomatoes as it cooks. That could take around 7-8 minutes on medium flame.
- Add yogurt. Mix it in quickly.
- At this point add the prepared masala paste and continue to fry it for 5 more minutes.
- Lastly add the fried okra to the pan.
- Along with the (boiled) chopped potatoes. Mix it lightly.
- Then crush Kasuri methi and add to it along with cilantro. Cook for 2-3 minutes. Take it off the flame and serve hot with any Indian bread on the side.
Nutrition
Calories: 297.31kcal | Carbohydrates: 31.27g | Protein: 8.25g | Fat: 18.07g | Saturated Fat: 3.08g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 9.84g | Trans Fat: 0.06g | Cholesterol: 9.47mg | Sodium: 181.49mg | Potassium: 951.05mg | Fiber: 11.2g | Sugar: 10.87g | Vitamin A: 2204.61IU | Vitamin C: 55.97mg | Calcium: 323.47mg | Iron: 3.59mg