Teresa's Recipes
Authentic Bhindi Masala
Bhindi Masala, a hearty and aromatic Indian dish, is a delightful blend of fresh okra, crunchy onions, juicy tomatoes, and a medley of traditional Indian spices. This dish hails from the vibrant cultures of North India. The key to this dish is the 'Bhindi' or okra, a staple in Indian cuisine. The okra absorbs the rich flavors of the spices, resulting in a flavorful and comforting dish. It's perfect for those cozy nights in, promising a burst of flavor in every bite.
Ingredients
- Handful, chopped for garnishing Fresh coriander leaves
- 2 tablespoons Oil
- 1 teaspoon or to taste Salt
- 1 teaspoon Garam masala
- 1/2 teaspoon or to taste Red chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1/2 teaspoon Turmeric powder
- 1, finely chopped Green chili
- 2 cloves, minced Garlic
- 1 inch piece, grated Ginger
- 1 large, finely chopped Tomato
- 1 large, finely chopped Onion
- 500 grams, chopped Okra
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 200
- Fat: 9g
- Carbs: 28g
- Protein: 5g
- Sodium: 600mg
- Sugar: 6g
Instructions
- Heat oil in a large pan over medium heat.
- Add onions to the pan and sauté until they turn a golden brown color.
- Add the grated ginger, minced garlic, and finely chopped green chili to the pan. Continue to sauté for another minute until the raw smell disappears.
- Add the finely chopped tomatoes to the pan. Cook until the tomatoes become soft and mushy, and the oil starts to separate from the mixture.
- Incorporate the turmeric powder, coriander powder, cumin powder, red chili powder, garam masala, and salt. Mix everything well until the spices are well blended with the onion-tomato mix.
- Add the chopped okra to the pan. Stir until the okra is well coated with the spice mixture.
- Cover the pan and let it cook for about 10-12 minutes, make sure to stir occasionally to prevent the okra from sticking to the pan.
- Once the okra is cooked and tender, turn off the heat. Garnish the Bhindi Masala with the chopped fresh coriander leaves.
- Serve this aromatic Bhindi Masala hot with roti or rice for a complete, satisfying meal.
Tips
- Choose young and tender okra for the best result. They should have a bright green color and should snap easily when bent.
- Avoid washing the okra after chopping as it can make the dish slimy. Wash before chopping and let them dry completely.
- For a variation, you can also add a diced potato or bell peppers to the dish.