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.
- 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
- Cut Okra in lengths (equi-sized pieces). Similarly, slice Potatoes in lengths. Now, we start making Bhindi Masala
- 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
- After 10 mins of cooking, add Ginger-Garlic Paste. Continue to cook. We have cooked ginger-garlic paste for 3 mins.
- 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.
- 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.
- 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.
- Add chopped Tomatoes and sliced Okra and mix well.
- 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.
- Cook covered on low heat. Uncover after 10 mins of cooking on low heat. Okra has become little soft and yet has a crunch
Click to watch recipe video
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