Bhindi Masala-Restaurant style Okra Masala

Bhindi Masala is a thick gravy (masala coated) restaurant style preparation made with Bhindi  (Okra) that goes well with Tandoori roti and is my preferred choice when I am dining in restaurant.

I am back from a brief hiatus in which I went to Mumbai to attend my Brother-in-law’s first wedding anniversary. It was purely a family affair with some close relatives coming together to bless the lovely couple.

Apart from dinner which usually excites me on such occasion, the other element that I look forward to was meeting all the near and dear ones. The dining area is quickly divided into two areas- two contrasting zones-a relatively quieter zone occupied by our parents and grandparents while the other filled with chatter, crackling laughter and senseless jokes cracked by our siblings. Dinner was a vegetarian affair which I didn’t seem to mind at all, though Sundays usually for our family means a strict non-veg regime.

So after this brief break from my hectic blogging and Vlogging schedule I am back in my kitchen, and the first recipe that I decided to make is restaurant style Bhindi Masala. Bhindi Masala is a thick gravy (masala coated) restaurant style preparation made with Bhindi (Okra) that goes well with Tandoori roti and is my preferred choice when I am dining in restaurant.

Check other restaurant dishes that you may like.

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Bhindi Masala-Restaurant style Okra Masala

Prep time:  15 mins

Cook time:  35 mins

Total time:  50 mins

Serves: 4-5

Ingredients

• 500gms Okra-Washed and Pat dried (cut into 1-1.5-inches pieces)
• 1 Large=125gms Potatoes (cut in lengths)
• 2 Large=200gms Onions (sliced in lengths)
• 1 Large=150gms Tomatoes (finely chopped)
• Cooking Oil
• 2 Bay Leaf
• 1 tbsp Cumin Seeds
• 1.5 tbsp Ginger-Garlic Paste
• 1 tsp Turmeric Powder
• 3 tsp Kashmiri Red Chili Powder
• ½ tsp Coriander Powder
• ½ tsp Dry Mango Powder
• Salt to taste

Instructions

1. Cut Okra in lengths (equi-sized pieces). Similarly, slice Potatoes in lengths. Now, we start making Bhindi Masala
2. Heat 2 tbsp Cooking Oil in a pan. Add Bay Leaf and Cumin Seeds. As Cumin starts to splutter, add sliced Onions. Fry until Onions become brown in color
3. After 10 mins of cooking, add Ginger-Garlic Paste. Continue to cook. We have cooked ginger-garlic paste for 3 mins.
4. Now we will add dry Spices-Turmeric Powder, Red Chili Powder, Coriander Powder and Salt to taste. Bhunao Masala paste. Add some water while cooking masala paste so that it doesn't become dry.
5. We have roasted masala for 5-6 mins. Oil begins to ooze out and masala paste is ready. Add Potatoes and coat well with masala. Cover and cook Potatoes.
6. Uncover after 8 mins of cooking. Potatoes are cooked well. If you feel masala becoming dry while potatoes are getting cooked, add 2-3 tbsp water.
7. Add chopped Tomatoes and sliced Okra and mix well.
8. Add Dry Mango Powder and Sugar and Mix well. We will not add any water in this recipe. Cook Okra until it becomes soft but not mushy.
9. Cook covered on low heat. Uncover after 10 mins of cooking on low heat. Okra has become little soft and yet has a crunch

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Click to watch recipe video