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Bhindi Masala Pakistani
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Bhindi Masala

Course Main Course
Cuisine Pakistani
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 as a side
Author Sarah Mir

Equipment

  • 1 frying pan (small)
  • 1 wok/ saucepan

Ingredients

  • 1 lb bhindi sliced into thin rounds
  • ½ tsp cumin seeds
  • 1 small onion thinly sliced
  • 2-3 green chillies
  • ½ tsp garlic paste
  • ½ tsp ginger paste
  • 2 diced tomatoes
  • ½ tsp red chilli powder
  • ¾ tsp salt
  • ⅓ tsp coriander powder
  • ¼ tsp turmeric powder
  • oil for cooking

Instructions

  • Heat about an inch and a half of oil in a small pot and fry the bhindi in batches until it is a dark forest-y green, drain well on paper towels to remove excess oil. (see notes!)
    Sliced okra pieces frying in hot oil in a black skillet, with bubbles forming around the okra as it cooks—a delicious start to any Bhindi Masala Recipe.
  • Add a splash of the oil into a medium saucepan or wok and put the pan on medium high heat
  • Now add the onions and fry them - if you like a softer more saucy bhindi then fry so the onion is translucent. I like it to have more depth and be a little drier so my preference is caramelized edges!
  • Stir in the green chilies, ginger and garlic pastes, sauteeing for about a minute
    Sliced onions and green chilies being sautéed and caramelized in oil in a black nonstick pan, stirred with a wooden spatula for a flavorful Bhindi Masala Recipe.
  • Add the tomatoes and spices and saute to create a masala. Tip: if you add a splash of water and cover the pan for 30 seconds the tomatoes break down much faster.
    A black pan on a stove filled with chunky red tomato sauce simmering, steam rising against a dark background—perfect for starting your Bhindi Masala Recipe.
  • Gently mix in your bhindi cook on low, covered for 5 minutes.
    A person pours chopped okra from a white plate into a black pan filled with tomato sauce, using a wooden slotted spoon, preparing the base for a flavorful Bhindi Masala Recipe.
  • Adjust seasoning (a squeeze of lemon juice is so nice), consistency with water, more chilies if needed, and enjoy!
    A plate featuring Bhindi Masala Recipe with cooked okra and tomatoes, two pieces of flatbread, a lemon wedge, and a small bowl of yogurt sits on a wooden board, accented by a blue patterned cloth and a glass of water in the background.

Notes

  • To save time (always my choice) this is the ideal sequence: Chop your bhindi and then start flash frying it in a separate pan while you make the masala. This makes this dish come together in under 20 minutes!
  • The oil after it's been used for the bhindi remains virtually odorless, you can strain it and use it for cooking other desi favourites.
  • Tips for how to cook the bhindi without flash frying are in the post!