Bhindi Masala Recipe -Punjabi Restaurant Style

restaurant style bhindi masala served in a steel plate with a spoon

4.72 from 7 votes

Bhindi Masala Recipe -Punjabi Restaurant Style

Bhindi masala is a delicious, easy to make simple north Indian dish with okra, onions, tomatoes and basic spices. Vegan and gluten free.

This Punjabi semi dry curry is a healthy dish made with ladies finger and tastes wonderful with rice or roti. This post will help you make restaurant style bhindi masala recipe that is delicious, full of flavor, perfectly spiced and not overly hot.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Side Dish

Cuisine: Indian

Keyword: Bhindi masala recipe, Bhindi recipe

Servings: servings

Calories: 184kcal

Author: Harini

Ingredients

300 grams Okra bhindi, ladies finger
1/2 cup onion chopped
1/2 cup tomatoes finely chopped
1/2 teaspoon chili powder
1/2 teaspoon garam masala powder
1/4 teaspoon turmeric powder
2 green chilies
1/2 teaspoon minced ginger
1 teaspoon cumin seeds
1/2 teaspoon kasuri methi dried
Salt
3 tablespoons oil

US Customary - Metric

Instructions

Pick and rinse 300 grams okra or bhindi thoroughly. Cut off the stalk and tail. Cut them into big pieces of about 1 inch pieces as seen. Choose tender okra that snap at ends easily.
Heat 1 tablespoon oil a pan. Once the hot add chopped bhindi okra. Saute in medium flame and fry the okra for 3-4 minutes.
Once the bhindi is crispy and well cooked, remove to plate. While the bhindi is getting cooked keep 1/2 cup chopped onions, 1/2 cup chopped tomatoes, 1 teaspoon minced ginger garlic or paste ready.
To the same pan add 1 more tablespoon oil. Once it is hot add 1 teaspoon mustard seeds, add cumin seeds, 1 slit green chili and saute for a minute. Next add finely chopped onions, minced ginger and garlic or ginger garlic paste and saute well until onions turn a bit soft in medium heat.
Next add finely chopped tomatoes and mix.
Now add the spice powders- 1 teaspoon red chili powder, 1 teaspoon garam masala powder and 1/2 teaspoon turmeric powder. Add salt to taste.
Mix well and cook until the tomatoes turn soft and the masala leaves out oil from sides in medium heat.
Now add the fried bhindi.
Mix gently and cook in low flame for 2-3 minutes. Do not cover the pan while cooking okra, it will make okra discolor. Finally add a pinch of amchur or dry mango powder and 1/2 teaspoon kasuri methi.
Remove from flame. Add 2 teaspoon chopped coriander leaves and mix. Serve bhindi masala hot or warm as side dish.

Notes

Serving Suggestions

Bhindi masala tastes wonderful with both rice and roti. You can serve this bhindi dish with steamed basmati rice, dal fry, dal tadka, sambar or rasam. You could add a bowl of curd, some pickle or a salad like kachumber to make it a complete meal.

This bhindi curry also goes well with jeera rice, ghee rice, biryani rice, peas pulao.

You can also serve bhindi masala with roti, butter naan, phulka. Add some onion slices, cucumber and tomatoes or a raita like veg raita, onion raita to round off the meal.

Nutrition