Pakistani Style Bhindi Ka Salan Okra Ladyfinger Curry

Discover the vibrant flavors of Pakistani cuisine with this delicious Bhindi Ka Salan, a spiced okra curry that combines tender ladyfinger vegetables with a rich, aromatic masala base. In this traditional recipe, okra is sautéed to perfection, then simmered in a luscious sauce made from caramelized onions, juicy tomatoes, and a blend of earthy spices like cumin, turmeric, and coriander. The addition of slit green chilies and garam masala deepens the flavor profile, creating a mouthwatering balance of heat and warmth. Topped with fresh cilantro, this easy-to-make vegetarian dish is perfect for pairing with fluffy steamed rice or soft roti. Whether you're new to Pakistani cuisine or a seasoned fan, this recipe offers a comforting, flavorful, and authentic culinary experience.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Okra (Ladyfinger)
• 2 medium (finely sliced) Onion
• 3 medium (chopped) Tomatoes
• 2 whole (slit) Green chili
• 1 teaspoon Garlic paste
• 1 teaspoon Ginger paste
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1.5 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 5 tablespoons Cooking oil
• 1 teaspoon (or to taste) Salt
• 2 tablespoons (chopped) Fresh cilantro (coriander leaves)
• 0.5 cups Water

Directions

Step 1

Wash the okra thoroughly and pat them dry with a clean kitchen towel. Trim both ends and optionally cut them into halves if they're too long.

Step 2

In a large pan, heat 2 tablespoons of cooking oil over medium heat. Add the okra and sauté for 8-10 minutes until they are lightly browned and no longer slimy. Remove and set aside.

Step 3

In the same pan, heat the remaining 3 tablespoons of oil. Add the cumin seeds and let them sizzle for a few seconds until aromatic.

Step 4

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

Step 5

Stir in the garlic and ginger pastes. Cook for 1-2 minutes until the raw smell disappears.

Step 6

Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes are soft and the oil starts to separate from the masala.

Step 7

Add the sautéed okra to the pan. Stir gently to coat the okra with the masala, being careful not to break them.

Step 8

Pour in half a cup of water and add the slit green chilies. Cover the pan with a lid and let it simmer on low heat for 10 minutes.

Step 9

Remove the lid and check if the okra is tender and the curry has thickened to your desired consistency. Sprinkle garam masala and give it a final stir.

Step 10

Garnish with chopped fresh cilantro and serve hot with roti or steamed rice.

Nutrition Facts

Serving size	(1417.2g)

Amount per serving	% Daily Value*
Calories	1066.2

Total Fat 74.6g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 2747.9mg	0%
Total Carbohydrate 97.2g	0%
Dietary Fiber 29.0g	0%
Total Sugars 33.3g
Protein 20.3g	0%

Vitamin D 0IU	0%
Calcium 607.2mg	0%
Iron 10.1mg	0%
Potassium 3230.3mg	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: 58.8%

Protein: 7.1%

Carbs: 34.1%