Bhindi Masala Recipe

Bhindi Masala Recipe

Recipe Details:

What is Bhindi Masala?

Masala Bhindi (okra, onion, tomatoes, and spices) is a popular Pakistani dish! The ideal way to eat this stir fry is with warm rotis. ( Mixed Vegetable Curry Recipe )

Bhindi Masala 

Pakistani curry meal made with soft okra pods, sour tomatoes, and powerful spices and herbs. It's a popular meal that may be found in a variety of places. I'll show you how to make a fantastic Punjabi-style bhindi masala that I frequently prepare.

Prep Time: 20 mins	Cook Time: 25 mins
Total Time: 45 mins	Servings: 4

Ingredients:

For Sauteing.

3.33 tablespoons oil (sunflower, peanut, or other neutral oil).

Okra, 416.67 grammes (bhindi or lady finger).

Other Ingredients.

1.67 tablespoon oil (sunflower, peanut, or other neutral oil).

1 medium-sized onion or 0.56 cup finely chopped onions.

1.67 teaspoon garlic-ginger In a mortar-pestle, crush 1 inch ginger and 3 to 4 medium garlic cloves.

1.67 cup tomatoes, finely chopped 2 medium-sized tomatoes, peeled and de-seeded.

1.67 teaspoon powdered coriander (ground coriander).

0.83 teaspoon red chilli powder from Kashmir, or 14 teaspoon red chilli powder or cayenne pepper.

Turmeric powder, 0.83 teaspoon.

0.83 teaspoon fennel powder (optional: ground fennel).

Garam Masala Powder, 0.83 teaspoon.

• 0.83 teaspoon amchur powder (dried mango powder) or to taste.
• season with salt as needed.
• Optional: 0.83 teaspoon kasuri methi (dry fenugreek leaves) – crushed.3.33 teaspoons coriander leaves, chopped.

How to make Bhindi Masala?

Masala Bhindi This Pakistani curry dinner features tender okra pods, fiery onions, sour tomatoes, and potent spices and herbs. To create delectable Bhindi Masala at home, follow these simple instructions.

Instructions:

Preparation.

Rinse the bhindi (okra) in cold water several times.

They can be dried on their own on a large plate or with a kitchen towel.

Make sure the okra pods don't have any moisture or water on them.

While chopping, remove the base and stalk. Chop into 1-inch or 1.5-inch chunks.

Chop the onions and tomatoes as well. Set aside for now.

Make a ginger and garlic paste in a mortar-pestle and set aside.

Sauteing Bhindi.

In a kadai (wok) or pan, heat 2 tbsp oil.

• Saute the chopped bhindi, turning frequently, until they are totally cooked. You'll have to keep an eye on them and stir them frequently.
• Taste the sautéed okra; if the crunchiness is gone and the bhindi have softened, the bhindi are done. Set aside the sautéed bhindi.

Sauteing Onions, Tomatoes, Spices.

All of the oil will be consumed. So, in the same pan, add 1 tbsp oil.

Add the chopped onions and cook, stirring frequently, until they are transparent.

• Add the ginger-garlic paste and cook for a few seconds, or until the raw ginger-garlic fragrance is gone.
• Add the chopped tomatoes and continue to cook, stirring frequently, until the tomatoes are soft and mushy.
• Add around 14 cup water if the tomato mixture becomes too dry and starts clinging to the pan. Continue to cook after thoroughly mixing.
• All of the preceding cooking is done in an open pan with no need to cover it with a lid.
• One by one, add all of the dry ground spice powders.
• Mix thoroughly and cook for a few seconds.

Making Bhindi Masala:

Mix in the sautéed bhindi, crushed kasuri methi, and salt until the onion-tomato masala is well coated over the okra.

Cook for approximately 2 minutes. In between, stir.

Then turn off the heat and stir in the chopped coriander leaves.

Recombine the ingredients.

Serving:

With chapati, roti, or naan, serve bhindi masala hot or warm, garnished with a few coriander leaves. It's also suitable for packing in a lunchbox. It's also a tasty side dish for any Pakistani meal.

Follow Food of Pakistan for the Best Blogs and Recipes related to Traditional and famous foods of Pakistan.