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

  1. 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.
  2. In the same pot, add the remaining oil. Once hot, add cumin and mustard seeds and allow them to pop (approximately 1 minute).
  3. Add chopped onions, ginger, garlic green chilli  and cook for 3 minutes until golden brown
  4. 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.
  5. Add chopped tomatoes and cook for 6-7 minutes on low to medium flame with the lid on.
  6. Add the okra and mix well. Cook uncovered for 10 minutes.
  7. Turn off heat. Add salt to taste.
  8. 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.

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