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Table Indienne
Bhindi Masala - Spiced Okra Curry
Bhindi Masala is a popular dish from North India. The okra is first sautéed to remove its sliminess, then simmered in a spicy tomato sauce enriched with Greek yoghurt.
15 min
Preparation
20 min
Cooking
2
Servings
Intermediate
Difficulty
Ingredients
- Okra, washed, dried and cut into 2 cm pieces: 250g
- Onion: 1 large, finely sliced
- Ripe tomatoes, chopped (or 150ml passata): 2
- Garlic-ginger paste: 1 teaspoon
- Greek yoghurt: 60g (half a cup)
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Turmeric: 1/2 teaspoon
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Ground coriander: 1 teaspoon
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Garam masala: 1/2 teaspoon
- Mild chili or paprika: 1/2 teaspoon
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Cumin seeds: a pinch
- Lemon juice: a squeeze
- Sunflower oil: 2-3 tablespoons
Instructions
-
1
Pre-cooking (the secret): heat 1 tablespoon of oil in a pan. Sauté the okra alone for 5 to 7 minutes on medium heat. It should change colour and lose its sliminess. Set aside.
-
2
The sauce (masala): in the same pan, add the remaining oil and cumin seeds. Add the onion and cook until tender and coloured. Add garlic and ginger, cook for 1 minute.
-
3
Add the tomatoes and all spices (except the Garam Masala). Simmer on low heat until the tomatoes "melt" and oil starts to separate slightly from the sauce.
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4
Greek yoghurt: reduce or turn off the heat, then add the Greek yoghurt to the sauce. Simmer 5 minutes to cook the yoghurt.
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5
Final mix: return the pre-cooked okra to the sauce. Add a splash of water (2-3 tablespoons) if too dry. Cover and simmer 5 minutes on very low heat.
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6
Finishing: add the Garam Masala, salt and lemon juice. Stir gently. Sprinkle with fresh coriander if you have some.
Tips
Anti-slime trick: pre-cooking the okra alone, without liquid, is essential to remove its sticky texture. A squeeze of lemon juice at the end perfects the effect. For a richer, silkier sauce, don't skip the Greek yoghurt — it balances the tomatoes' acidity and softens the chilli.
Spices used
Find the spices from this recipe in our shop.
Lakadong Turmeric Powder
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Coriander Powder
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Garam Masala
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Cumin seeds
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