Bhindi Masala or Bhindi Fry is one of the simplest, yet one of the most lip-smacking entree dishes, that you may want to include in your next party spread. This dish uses just a few basic pantry ingredients and is cooked in under 20 minutes. And if you are an okra lover like me, try my Stuffed Okra recipe too. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Growing up, my family took a lot of holidays and short-stay road trips in India. My mother is extremely health and hygiene conscious, and so she preferred that we eat hot vegetarian food during our travels. Bhindi Masala, a popular restaurant dish, was a family favorite and the taste grew on me over the years. This is my mom’s signature recipe and she always sautés the okra first in the oil before adding the remaining ingredients and spices. This helps the bhindi from getting slimy and also is the best technique to achieve restaurant-style taste.
Tips for making non-sticky Bhindi
How to make Bhindi Masala
Here is a step-by-step recipe with photos to make delicious, authentic restaurant-style bhindi masala right in your kitchen! For a printable recipe check out the recipe card at the end of this post: Step 1: Rinse and completely dry okra with paper towels. Cut dried okra into diagonally sliced pieces, discarding the top and the bottom. Step 2: Heat oil in a medium pan. I like to use a nonstick pan for this recipe. Add okra and saute for 8 to 10 minutes stirring frequently. Take the okra out and reserve. Step 3: In the same pan add the remaining oil. Add cumin seeds and allow them to sizzle. Add sliced onion and cook for 4 to 5 minutes, stirring frequently. Next, add ginger, garlic, and tomatoes and mix well. Add salt, turmeric, red chili powder, ground coriander, and garam masala mix well. Cook for 2 minutes or just until the onions start to soften a bit. Step 4: Add the reserved okra and cook for 2 to 3 minutes, or until the okra is cooked to your desired consistency. Garnish with chopped cilantro.
How to Serve Bhindi Masala
I love serving bhindi masala with homemade roti or parathas. For a gluten-free option, serve with sorghum roti, masoor daal chilla or moong daal chilla. Serve it alongside your favorite raita for a delicious Indian vegetarian meal. Frequently in Indian households, dal and rice are served to make it a delicious thali.
More Indian Vegetarian Recipes
Tindora stir fry with Cashews Curried Green Beans with Potatoes Paneer Jalfrezi Mushroom Masala Stuffed Curried Eggplant Curried Baby Potatoes - Dum Aloo Paneer Makhani
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Recipe
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