Bhindi Masala Recipe By Lazzatain
Bhindi Masala is a popular North vegetarian dish made with fresh okra (ladies’ fingers), onions, tomatoes, and aromatic spices. This dry stir-fry is perfect for a comforting lunch or dinner when paired with chapati or rice. It's flavorful, healthy, and easy to make, making it a staple in many pakistani households.
- 1 kg Fresh okra
- 1 cup Vegetable Oil
- 3-4 large Onions – thinly sliced
- 1/2 cup Tomato Paste
- 1 teaspoon fennel seeds
- 1 tablespoon Ginger-garlic paste
- 1/2 teaspoon Turmeric powder
- 1 tablespoon Red chili powder
- 1 teaspoon Garam masala
- 1 tablespoon lemon juice
- 1 tablespoon Salt
- Mint leaves (as required)
- Green chilies & green coriander (as required)
- Prepare the Okra:
Wash the okra thoroughly and dry it completely using a kitchen towel. Trim the ends and cut each piece into 1-inch segments. Ensure there's no moisture to avoid sliminess.
- Sauté the Okra:
Heat 1/2 cup of oil in a pan over medium heat. Add the chopped okra. Add 1/2 tbsp of salt. Sauté for 10–12 minutes until they are tender and slightly crisp. Remove and set aside.
- Cook the Onions:
In the same pan, add 3-4 large sliced onions. Add 1/2 cup of oil and sauté until golden brown.
Now Stir in the ginger-garlic paste, 1/2 tbsp of salt, red chili powder, turmeric powder and fennel seeds. Cook for 1–2 minutes until the raw smell goes away. Add tomato paste, Garam masala and lemon juice. Cook on low heat for another 5–7 minutes so the flavors are absorbed.
- Combine Okra and Masala:
Add the sautéed okra to the masala and mix well. Now cover it and cook on low heat for another 5–7 minutes so the flavors are absorbed.
- Garnish:
Garnish with mint leaves leaves, green chilies and green coriander. Masala Bhindi is ready.
- Serve:
Serve hot with roti, naan, or steamed rice.