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A plate is with bhindi masala and rice on the table with cloth and spoon.
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5 from 15 votes

Bhindi Masala (Indian Okra Curry)

This Bhindi masala is vegan and is easy to make, full of flavor, and can be made with either fresh or frozen okra.
Prep Time12 minutes
Cook Time30 minutes
Total Time42 minutes
Course: Side Dish
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Gluten free, Soy free
Difficulty: Easy
Servings: 4
Calories: 172kcal

Ingredients

  • 1.5 lb Okra
  • 2 tablespoon tomato paste
  • 1 onion chopped
  • ½ inch ginger grated
  • 2 cloves garlic chopped
  • 3 tablespoon corn oil
  • ½ teaspoon Kashmiri red chili powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon Garam Masala Powder
  • 1 teaspoon fenugreek leaves - Kasuri methi
  • ½ cup vegan yogurt/curd
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • cup water
  • salt to taste
  • 2 teaspoon cilantro chopped

Instructions

  • Start by washing the okra and drying it with a paper towel. Trim the ends of the okra and cut it into bite-size, one-inch pieces.
  • In a large skillet or wok, heat oil over medium-high heat.
    3 tablespoon corn oil
  • Add the okra and cook for about 5 minutes, occasionally stirring, until the okra is golden brown and crispy.
    1.5 lb Okra
  • Remove the fried okra from the pan and set it aside.
  • To the same pan over a medium flame, add a few teaspoons of oil. Once it's hot, add ginger, garlic, and onion and cook until it is soft and translucent.
    1 onion, 2 cloves garlic, ½ inch ginger
  • Add the tomato paste and spice powders. Stir well and cook for about 30 seconds.
    2 tablespoon tomato paste, ½ teaspoon Kashmiri red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon Garam Masala Powder, ½ teaspoon cumin powder, ½ teaspoon coriander powder, salt to taste
  • Now add the 1 ½ cup of water and salt and bring it to a boil.
  • Add the cooked okra and simmer for about five minutes on medium heat. Stir in the yogurt or coconut milk. Cook for another minute on low flame.
    ½ cup vegan yogurt/curd
  • Add kasuri methi and chopped cilantro. Serve Okra Masala Curry hot with rice or roti. Enjoy!
    1 teaspoon fenugreek leaves - Kasuri methi, 2 teaspoon cilantro chopped

Video

Notes

  • If you are not a fan of red chili powder, you could substitute it with green chilies.
  • Bhindi Masala Curry can be made ahead of time and reheated when you're ready to eat.
  • If you want a thinner consistency, add more water when simmering the Bhindi Masala Curry.
  • Be sure to use fresh, small tender okra pods. Look out for pods with a silky sheen that are not dull in color. Avoid okra that is woody, yellow, or brown in color. Trim the Bhindi (okra) and cut it into small pieces so that it cooks evenly.
  • This Curry pairs well with plain steamed rice, jeera rice, and even Indian bread like chapati or naan.
  • Vegetable or olive oil are suitable substitutes if you do not prefer sunflower oil.
  • Avoid stirring the okra too frequently, as that can make the okra slimy.
  • Add more yogurt or coconut milk if you want a richer Bhindi Masala Curry.
  • If you are using frozen okra, thaw it before use and pat it dry with a paper towel. Frozen okra tends to be slimier than fresh okra.

Nutrition

Calories: 172kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 82mg | Potassium: 650mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1344IU | Vitamin C: 44mg | Calcium: 159mg | Iron: 2mg