Quick And Easy: Make Delicious Bhindi Fry Masala With This Recipe

Bhindi Masala, also known as Okra Masala, is a popular Indian dish known for its rich flavours and simple preparation. Bhindi fry masala is a delectable dish where okra is cooked with onions and tomatoes along with some spices to make it an excellent dish that goes well with roti, paratha or rice. So, here’s one of the best bhindi masala recipes, along with tips to ensure your dish turns out perfect every time.

Ingredients for Bhindi Masala

For the bhindi fry masala recipe, you’ll need the following ingredients:

1. 250 grams bhindi (okra)
2. 3 tablespoons oil
3. 1 teaspoon cumin seeds (jeera)
4. 1 cup onions (finely chopped)
5. 1 green chilli (slit)
6. ¾ tablespoon ginger garlic paste
7. 1 cup tomatoes (deseeded & chopped)
8. ½ teaspoon salt (adjust to taste)
9. ¼ teaspoon turmeric powder
10. ½ to 1 teaspoon red chili powder
11. ¾ to 1 teaspoon garam masala
12. ¾ teaspoon coriander powder (optional)
13. ½ teaspoon dried fenugreek leaves (kasuri methi) (optional)
14. Fresh coriander leaves for garnish

Bhindi recipe

1. To start with this bhindi recipe, wash the bhindi well and then dab them in a kitchen towel, so that they are free from any moisture. Keeping the slit okra separate is very important as moisture makes bhindi slimy.
2. Remove both the ends from the bhindi and cut into 1-2 inches size pieces. Ensure your knife and cutting board are dry to prevent sliminess in bhindi fry masala.
3. The next step in this bhindi Indian recipe is to add 2 tablespoons of oil in a wide pan on medium heat. Put the chopped bhindi into it and saute until tender (a little crispy but not burnt). Usually takes around 8-10 minutes 
4. Do not over-stir the bhindi masala otherwise the bhindi may become sticky. Switch off the flame and transfer sautéed bhindi to a plate and set aside.
5. In the same pan, add 1 more tablespoon of oil. Add the cumin seeds and let them sizzle.
6. Next, add the finely chopped onions and slit green chilli to make bhindi fry masala. Saute until sliced onions are golden brown.
7. Now add the ginger garlic paste and fry until the raw smell leaves.
8. Then add the chopped tomatoes and cook till they get mushy, you will see the oil starts to separate from the masala.
9. Add the turmeric powder, red chilli powder, garam masala and coriander powder in it. Now mix them well together. Sauté the spices in it for a few minutes.
10. Add the sautéed bhindi to the masala and coat it well with spices. Cook the bhindi masala for an additional 2-3 minutes.
11. If using dried fenugreek leaves, then add them and mix well. Adjust salt in this bhindi recipe as needed.
12. Serve the bhindi masala hot by adding fresh coriander leaves on top.

Tips for the best bhindi masala recipe

1. Make sure the Bhindi is cut and cooked in completely dry form for this bhindi recipe. Moisture can cause sliminess.
2. Sauté the bhindi separately at all times before adding it to the masala. This helps in reducing the slime in bhindi masala and gives the bhindi a nice texture.
3. A broad pan allows the bhindi to cook evenly without sticking together.
4. Do not put any lid on while the bhindi masala is cooking. A closed lid traps moisture and the bhindi becomes slimy.
5. Fresh and tender bhindi yields the best results. A bhindi that is very ripe or old can be tough and fibrous.

Serving Suggestions

Bhindi dry masala goes well with Indian breads such as roti, paratha or naan. It also pairs very well with steamed rice or jeera rice and pulao as a side dish. Serve it alongside a simple dal and raita for a complete meal.

Variations of bhindi fry masala recipe

Bhindi Do Pyaza: A variation of bhindi recipe where double the number of onions are used, making the dish sweeter and more flavorful.
Aloo Bhindi Masala: Add cubed and sautéed potatoes to the bhindi fry masala recipe for a hearty and filling dish.
Stuffed Bhindi Masala: Stuff the bhindi with a spicy masala mixture before cooking for an extra burst of flavour.

Store any leftover bhindi masala in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan or microwave before serving. Avoid adding water to the bhindi fry masala while reheating to prevent the dish from becoming mushy.