Okra Bhindi Masala Indian Punjabi Style

Experience the authentic flavors of North India with this Punjabi-style Okra Bhindi Masala recipe. Tender okra is pan-fried to perfection, removing any sliminess, and then simmered in a rich and aromatic onion-tomato masala base infused with bold spices like cumin, turmeric, and garam masala. A touch of dry mango powder (amchur) adds a tangy twist, while fresh cilantro provides a burst of freshness. This vegan and gluten-free dish is quick to prepare and pairs beautifully with warm roti, naan, or steamed basmati rice, making it an ideal choice for a wholesome family meal or a flavorful addition to Indian-inspired feasts.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Okra (bhindi)
• 2 medium (finely sliced) Onion
• 2 medium (finely chopped) Tomato
• 1 teaspoon (grated) Ginger
• 1 teaspoon (minced) Garlic
• 2 small (slit lengthwise) Green chilies
• 1 teaspoon Cumin seeds
• 1 teaspoon Turmeric powder
• 1.5 teaspoons Coriander powder
• 1 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 0.5 teaspoon Dry mango powder (amchur)
• 3 tablespoons Cooking oil
• 1 teaspoon (adjust to taste) Salt
• 2 tablespoons (chopped, for garnish) Fresh cilantro

Directions

Step 1

Wash the okra thoroughly under running water and pat dry with a clean kitchen towel. Trim both ends and cut into 1-inch pieces.

Step 2

Heat 1 tablespoon of cooking oil in a large pan or skillet on medium heat. Add the okra and cook for 10 minutes, stirring occasionally, until the okra is lightly browned and no longer slimy. Transfer to a plate and set aside.

Step 3

In the same pan, add 2 tablespoons of oil and heat on medium heat. Add cumin seeds and let them sizzle for 30 seconds until aromatic.

Step 4

Add the finely sliced onions and sauté for 5-7 minutes until golden brown.

Step 5

Add grated ginger, minced garlic, and slit green chilies. Stir and cook for 1-2 minutes until fragrant.

Step 6

Add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until they break down and form a paste.

Step 7

Season the mixture with turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for another 1-2 minutes.

Step 8

Return the cooked okra to the pan and toss it gently with the spiced onion-tomato mixture, ensuring the okra is evenly coated.

Step 9

Sprinkle garam masala and dry mango powder over the dish. Stir gently and cook for an additional 3-5 minutes on low heat.

Step 10

Turn off the heat and garnish with freshly chopped cilantro.

Step 11

Serve hot with roti, naan, or steamed rice. Enjoy your flavorful Punjabi-style Okra Bhindi Masala!

Nutrition Facts

Serving size	(1142.1g)

Amount per serving	% Daily Value*
Calories	828.9

Total Fat 45.9g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 4774.6mg	0%
Total Carbohydrate 101.3g	0%
Dietary Fiber 26.8g	0%
Total Sugars 43.8g
Protein 18.8g	0%

Vitamin D 0IU	0%
Calcium 591.8mg	0%
Iron 10.8mg	0%
Potassium 2766.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.2%

Protein: 8.4%

Carbs: 45.3%