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Table Indienne
Bhindi Masala - Spiced Okra Curry
Bhindi Masala is a popular North Indian dish. The okra is first sauteed to eliminate its slimy texture, then simmered in a spiced tomato sauce.
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
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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. Saute the okra alone for 5-7 minutes over medium heat. They should change colour and lose their slimy texture. Set aside.
-
2
The Sauce (the Masala): In the same pan, add the remaining oil and cumin seeds. Add the onion and brown. Add garlic-ginger paste, cook for 1 minute. Add tomatoes and all spices (except garam masala). Simmer until tomatoes break down.
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3
The Final Mix: Reintroduce the pre-cooked okra. Add 2-3 tablespoons of water if too dry. Cover and simmer 5 minutes on very low heat.
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4
Finishing: Add the garam masala, salt and lemon juice. Garnish with fresh coriander.
Tips
The secret is to dry the okra thoroughly before cooking and pre-cook them alone to eliminate the mucilage. Never cover the okra during pre-cooking.
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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