Punjabi Bhindi Masala (Okra Curry)
Seriously, this recipe is a celebration of okra. A flavour-packed bhindi dish where the spices bring out the sweetness of the okra while the mama nagi’s chilli paste give it that authentic Punjabi delectable flavour
- Heat 3 tbsp olive oil in a deep cooking pot. When hot, add the okra/bhindi and sauté uncovered on low to medium flame for 8 minutes. Remove from the pot and keep aside.
- In the same pot, add the remaining oil. Once hot, add cumin and mustard seeds and allow them to pop (approximately 1 minute).
- Add chopped onions, ginger, garlic green chilli and cook for 3 minutes until golden brown
- Add a little more oil into the centre of the pan and add turmeric, cumin and garam masala powders. Stir and cook for 1 minute.
- Add chopped tomatoes and cook for 6-7 minutes on low to medium flame with the lid on.
- Add the okra and mix well. Cook uncovered for 10 minutes.
- Turn off heat. Add salt to taste.
- Transfer into a serving bowl and garnish with coriander leaves. Serve warm with rice or chapati
Tip: Ensure you wash and dry the okra before chopping it.
- 1/4kg Okra (aka lady fingers) wash, dry, trim the ends and cut into 1″ pieces
- 1 ½tbsp Olive oil
- 1 tbsp Ginger
- 3 cloves Garlic
- ½tsp mustard seeds
- ½tsp cumin seeds
- ½tsp turmeric powder
- ½ tsp red chilli powder
- ½ cumin powder
- 1tsp garam masala powder
- 1medium size onion chopped
- 3 medium size plum tomatoes chopped
- ½tsp salt
- 3tbsp coriander for garnish (optional)