Masala Okra (Bhindi sabzi)

Masala Okra (Bhindi sabzi)

Okra masala is a simple, flavorful, delectable, and healthful dish from North India. Okra, whole and ground spices, onions, and tomatoes are the main ingredients in this healthful cuisine bhindi sabzi. The garam masala and green chilies give it a flavorful, hot, and gently spicy kick. When served as a side dish with rice or roti, it is excellent. 

Also check out, Curry Okra, Tomatoes and Okra Stew, and Air Fryer Okra

Even if a new recipe intrigues me, there are times when nothing but a tried-and-true old recipe would do. No ingredient lists mile-long, complicated flavors, or culinary acrobatics. Just a straightforward, delicious, and healthy dinner to fill my stomach and satisfy my hunger.

Introducing this okra masala, also known as bhindi ki sabzi in North India. I’ve had bhindi or okra countless times, but I never get tired of it. Ever.

The reason? It meets all of these criteria. It is easy, simple to prepare, healthful, and delicious.

This masala bhindi recipe takes 30 minutes to make and only needs a few simple ingredients. And I adore how it tastes when paired with warm roti, naan, or any other bread I might have. If you’re gluten-intolerant or following a ketogenic diet, pair it with coconut flour flatbread.

Scroll down for the detailed recipe, But I suggest you don’t skip the information included in the blurb.

Why Try This Okra Masala (Bhindi Sabzi) Recipe?

• It is among the healthiest and greatest ways to eat vegetables and bhindi.
• This meal is wonderful and incredibly easy to prepare.
• Only a few staples and dried spices are needed.
• Very quick to prepare.
• It can be prepared in bulk and kept in the refrigerator.
• You can consume it in a variety of ways, such as with roti, as a side dish with entrees, or as a pita or sandwich filler.

Ingredients’ Description

• Okra – One of my favorite vegetables! Packed with antioxidants, fiber, minerals, and vitamins.
• Onions – Onions are the staple base for every curry. Yellow onions are the best for curry bases.
• Tomatoes – Red juicy tomatoes bring the perfect amount of acidity to the dish.
• Green Chilies – Rich in antioxidants and a great flavor component!
• Ginger Garlic paste – Store-bought or freshly made, this adds heaps of flavor to the dish.
• Cilantro – Is one of my favorite herbs to use, aids digestion, and brightens up the dish!
• Salt – According to one’s choice.
• Red chili flakes – You may use paprika if you find it too spicy, but this adds the perfect heat!
• Turmeric – Brings warmth to the dish.
• Allspice/ garam masala powder – An easy find in Indian grocery stores. It is basically a blend of all the dry spices. Adds the perfect aroma to the dish.
• Nigella Seeds – Come with amazing health benefits one should definitely include them in their diets!
• Roasted Cumin Seeds – Aids digestion and brings out a nutty taste!
• Dry Coriander powder – Now what’s masala okra without the masala! Coriander powder brings out the perfect aroma!

How To Make Masala Okra (Bhindi sabzi)?

1. Rinse and Wash Okra and pat dry, make sure there’s no moisture on Okra otherwise it’ll become slimy while cooking!
2. Cut the okra according to your choice, I have cut them about half an inch in pieces.
3. In a pan heat a little oil and fry the okra pieces with a little sprinkle of salt! Salt prevents the okra from becoming slimy.
4. Fry the okra for about 4 to 6 minutes until they are a bit crisp.
5. Take them out on a plate.
6. In the same pan, add some more oil and fry onions with roasted cumin seeds, and nigella seeds.
7. After the onions are Lil caramelized, add the ginger garlic paste.
8. Fry the ginger garlic paste a bit and add tomatoes along with the spices.
9. Fry the masala until the tomatoes are a bit soft and add the fried okra.
10. Mix the fried okra and put it on the lid for 4-5 minutes on low heat until the flavors combine.
11. Finally, add the chopped green chilies and cilantro on top, and serve hot!
12. Squeeze some lemon on top and enjoy this masala okra!

How To Enjoy Masala Okra (Bhindi sabzi)?

I love this masala okra with some gluten-free store-bought naans! You can serve them with boiled rice or make your gluten-free flatbread!

How To Store Leftover Masala Okra?

The leftover masala okra can be stored in an airtight container in the refrigerator. It lasts for three to four days. Make sure before storing your sabzi, cool it completely.

When needed reheat masala okra over medium heat in a saucepan.

Although you can freeze okra for a few weeks, I don’t because I think it gets mushy. Before reheating, let frozen food thaw overnight in the fridge.

Recipe Tips

Here is some advice on cooking okra for beginners.

• Always choose young, tender bhindi (Okra) since they cook more quickly, have less slime, and taste better.
• Prior to chopping, always wash and dry them. Wipe the knife’s sticky residue with a disposable tissue as you chop.
• They become more sticky when chopped finely, therefore avoid doing so.
• Use plenty of oil while cooking bhindi. Oil aids in the removal of the vegetable’s sticky substance.
• Before adding the bhindi (Okra), make sure the oil is hot; it should be shimmering, not smoking.
• Stir as little as possible; too much stirring will result in broken bhindi (Okra).

Frequently Asked Questions

Is Okra Good For You?

Yes! Okra, also known as bamia, is a wonderful source of calcium, potassium, and vitamins B, C, and K. Thus that’s beneficial for overall health.

• Okra is a fiber-rich vegetable that aids in digestion, avoids constipation, and soothes stomach issues.
• It contains a lot of vitamin C, which helps to strengthen the immune system.
• It’s also an excellent antioxidant, which helps combat free radicals. This is beneficial to brain and heart health.
• Okra is beneficial for lowering cholesterol levels because of the slime it contains.
• Helps reduce stress and aids in managing diabetes.
• For another thing, it’s very low in calories, which means that if you’re going on a diet, this vegetable might be your main one.
• It is excellent for pregnant women since it contains a lot of folates, a vitamin B.
• It is also believed to reduce swelling in the digestive system as well as other body parts such as blood vessels, lungs, eyes, and joints.

How Can I Make Sure Bhindi Is Not Slimy?

Add a Souring Ingredient. The easiest method to guarantee that your cooked okra won’t be slimy is to follow these instructions. Add a souring ingredient of your choosing, or according to the recipe you select, within five to ten minutes after putting the okra into the pan. This might be tamarind, amchoor (raw mango powder), lemon juice, or even vinegar. 

How Do You Keep Bhindi Green After Cooking?

Okra should first be fried in oil without adding water until the stickiness and sliminess disappear. If you add water, your okra will become gummy and sticky, which is not nice.

Another tip is to add lemon juice in the last 2 minutes.

What Happens When You Overcook Okra?

Keep a close eye on the okra while it cooks since it could become limp or mushy if you overcook it.

How Long Can Cooked Okra Last In Fridge?

Okra typically keeps well in the refrigerator for 3–4 days when properly stored.

Should Bhindi Be Covered While Cooking?

No! Never cover. Uncover the pan and cook the bhindi until the slime has all dried up. When the pan is covered, the bhindi releases moisture, making them slimy.

How Do You Know When Bhindi Is Cooked?

You may observe okra wilting and transforming from green to dark green as it cooks. Additionally, when perfectly cooked, they are not slimy.

How Do I Keep My Ladies Finger From Sticking?

To prevent them from becoming sticky while cooking, use plenty of oil and stir-fry them beforehand. Don’t add any moisture to the pan, until the slime is completely gone.

Why Is My Okra Turning Black?

Okra is more prone to becoming black after being refrigerated for several days. Make sure the plastic bags don’t contain any moisture. If possible, store them in cotton bags to keep them fresher for longer.

Why Is My Okra Slimy?

Cooking okra without first stir-frying can result in sliminess. Always stir-fried them until almost done before adding them to a curry or stew.

Can We Wash Bhindi After Cutting?

After cutting, don’t wash the okra. Okra that has been cut becomes slimy when it comes into contact with moisture.

Can Bhindi Masala Be Made With Frozen Okra Too?

If fresh okra is not available, you could use frozen okra to make this dish, albeit this is not a good option. To use them, simply add them to the masala without first thawing them out, and cook at a medium-high temperature.

How Does Okra Taste?

Okra, often known as “lady’s finger,” or called “bhindi” in Pakistan and India has a distinct flavor, in my opinion. If you’ve ever had gumbo, you know it’s usually served chopped within it. In my opinion, it has a mild, almost grassy flavor.

It can be compared to green beans and eggplant, but it’s far more potent. The texture is crunchy when cooked quickly, but tender when cooked gently.

How To Buy Okra?

For this recipe, I typically use the Indian okra that is dark green; you can purchase it at any grocery shop that sells Indian food. Choose okra that is small to medium in size, crisp, and tender when purchasing. Try cooking this recipe with whichever variety of light green okra you can easily find; it will still work well.

Other Vegan Indian Recipes To Prepare

1. Pumpkin Bhaji
2. Vegetable Biryani
3. Daal Makhni
4. Coconut Chickpea Curry
5. Gram Flour Flatbread

Give this a shot. It’s incredibly delicious and super easy. And as always, I would love to hear from you. So if you like and enjoy this recipe, please leave a comment to let me know your feedback.

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