About Bhindi Masala

“Bhindi” is the Hindi word for okra and “Masala” here alludes to a sautéed base of aromatics like onions, garlic, ginger with the typical tomatoes, flavors and spices.

So there you get the significance of Bhindi Masala – okra cooked in a spiced tart base of onions, tomatoes and ground flavors. The flavor blend utilized here is regularly added to numerous Punjabi plans.

Quite a while past I had a bhindi masala in a café and it was awesome. This formula recreates the bhindi masala that is served in eateries. In a portion of the eatery, they serve a sauce adaptation of this dish. In any case, my formula is that of a semi-dry curry.

I generally add kasuri methi to my formula. Kasuri methi are dried fenugreek leaves which have a flawless fragrance. Adding kasuri methi is discretionary, however on the off chance that you need a café style bhindi masala, attempt to add kasuri methi.

Bhindi or okra is our number one veggie. We normally lean toward dry or semi dry adaptation of any sabzi with okra.

A large portion of the Indian plans that I make with okra are simple, sound and easy to make. So is this bhindi masala formula. Assuming like us, okra is your #1 veggie, do attempt these

This bhindi formula is best enjoyed with some delicate phulka or roti. You can likewise appreciate it with naan or paratha or rumali roti. It can likewise be pressed for a tiffin box.

Ingredients

For Sautéing

• 2 tablespoons oil – sunflower oil or nut oil or any unbiased oil
• 250 grams okra (bhindi or woman finger)

Different Ingredients

• 1 tablespoon oil – sunflower oil or nut oil or any nonpartisan oil
• ⅓ cup finely slashed onions or 1 medium-sized onion
• 1 teaspoon Ginger-Garlic Paste or 1 inch ginger and 3 to 4 medium garlic cloves, squashed in mortar-pestle
• 1 cup finely slashed tomatoes 2 medium-sized tomatoes
• 1 teaspoon coriander powder (ground coriander)
• ½ teaspoon kashmiri red bean stew powder or ¼ teaspoon red stew powder or cayenne pepper
• ½ teaspoon turmeric powder
• ½ teaspoon fennel powder (ground fennel – discretionary
• ½ teaspoon Garam Masala Powder
• ½ teaspoon amchur powder (dry mango powder) or add as required
• Salt as required
• ½ teaspoon kasuri methi – squashed (dry fenugreek leaves ) – discretionary
• 2 tablespoons slashed coriander leaves

The most effective method to make Bhindi Masala

• Flush the bhindi (okra) well in water multiple times.
• Dry them on an enormous plate all alone or wipe with a kitchen towel. Ensure there is no dampness or water on the okra units.
• Eliminate the base and tail while hacking them. Hack into 1 or 1.5 inch pieces.
• Additionally hack onions and tomatoes. Keep to the side.
• Make a glue of ginger and garlic in mortar-pestle and keep to the side.
• Sautéing Bhindi
• Warmth 2 tbsp oil in a kadai (wok) or skillet.
• Add the slashed bhindi and sauté mixing regularly till they are totally cooked. You should watch out for them and mix in the middle of commonly.
• Taste the sautéed okra and if the crunchiness isn’t there and the bhindi have gotten delicate, it implies they are cooked. Keep the sautéed bhindi aside.
• Sautéing Onions, Tomatoes, Spices
• All the oil will be spent. So add 1 tbsp oil to a similar skillet.
• Add hacked onions and saute blending frequently till they become clear.
• Add the ginger-garlic glue and saute for a couple of moments or till the crude fragrance of the ginger-garlic vanishes.
• Add the hacked tomatoes and saute blending frequently till the tomatoes become delicate and soft.
• On the off chance that the tomato combination turns out to be excessively dry and starts adhering to the dish, then, at that point add about ¼ cup water. Blend well and keep on cooking.
• All the above cooking is done in an open container and you don’t have to cover the dish with the top.
• Add all the dry ground flavor powders individually.
• Blend well and saute for a couple of moments.

Making Bhindi Masala

• Add the sautéed bhindi, squashed kasuri methi, salt and blend with the goal that the onion-tomato masala coats the okra well.
• Cook for around 2 minutes. Mix in the middle.
• Then, at that point switch off the fire and add slashed coriander leaves. Blend once more.
• Serve bhindi masala hot or warm decorated with a couple of coriander leaves and went with chapati, roti or naan. It can likewise be stuffed for lunch box. It additionally makes for a pleasant side dish with any North Indian dinner.

Notes

• Purchase delicate and new okra cases. They ought to have a smooth, gleaming look with a decent green tone. They ought not be dry, thick or sinewy.
• For a generous filling dish you can pick to add cooked or sauteed or seared potato 3D square

Bhindi Masala

Recipe by onetea1Course: SidesDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

176

kcal

Total time

45

minutes

“Bhindi” is the Hindi word for okra and “Masala” here alludes to a sautéed base of aromatics like onions, garlic, ginger with the typical tomatoes, flavors and spices.

Ingredients

• For Sautéing

• 2 tablespoons oil – sunflower oil or nut oil or any unbiased oil
  

• 250 grams okra (bhindi or woman finger)

• Different Ingredients

• 1 tablespoon oil – sunflower oil or nut oil or any nonpartisan oil

• ⅓ cup finely slashed onions or 1 medium-sized onion

• 1 teaspoon Ginger-Garlic Paste or 1 inch ginger and 3 to 4 medium garlic cloves, squashed in mortar-pestle

• 1 cup finely slashed tomatoes 2 medium-sized tomatoes

• 1 teaspoon coriander powder (ground coriander)

• ½ teaspoon kashmiri red bean stew powder or ¼ teaspoon red stew powder or cayenne pepper

• ½ teaspoon turmeric powder

• ½ teaspoon fennel powder (ground fennel – discretionary

• ½ teaspoon Garam Masala Powder

• ½ teaspoon amchur powder (dry mango powder) or add as required

• Salt as required

• ½ teaspoon kasuri methi – squashed (dry fenugreek leaves ) – discretionary

• 2 tablespoons slashed coriander leaves

Directions

• The most effective method to make Bhindi Masala
• Flush the bhindi (okra) well in water multiple times.
  Dry them on an enormous plate all alone or wipe with a kitchen towel. Ensure there is no dampness or water on the okra units.
  Eliminate the base and tail while hacking them. Hack into 1 or 1.5 inch pieces.
  Additionally hack onions and tomatoes. Keep to the side.
  Make a glue of ginger and garlic in mortar-pestle and keep to the side.
  Sautéing Bhindi
  Warmth 2 tbsp oil in a kadai (wok) or skillet.
  Add the slashed bhindi and sauté mixing regularly till they are totally cooked. You should watch out for them and mix in the middle of commonly.
  Taste the sautéed okra and if the crunchiness isn’t there and the bhindi have gotten delicate, it implies they are cooked. Keep the sautéed bhindi aside.
  Sautéing Onions, Tomatoes, Spices
  All the oil will be spent. So add 1 tbsp oil to a similar skillet.
  Add hacked onions and saute blending frequently till they become clear.
  Add the ginger-garlic glue and saute for a couple of moments or till the crude fragrance of the ginger-garlic vanishes.
  Add the hacked tomatoes and saute blending frequently till the tomatoes become delicate and soft.
  On the off chance that the tomato combination turns out to be excessively dry and starts adhering to the dish, then, at that point add about ¼ cup water. Blend well and keep on cooking.
  All the above cooking is done in an open container and you don’t have to cover the dish with the top.
  Add all the dry ground flavor powders individually.
  Blend well and saute for a couple of moments.
• Making Bhindi Masala
• Add the sautéed bhindi, squashed kasuri methi, salt and blend with the goal that the onion-tomato masala coats the okra well.
  Cook for around 2 minutes. Mix in the middle.
  Then, at that point switch off the fire and add slashed coriander leaves. Blend once more.
  Serve bhindi masala hot or warm decorated with a couple of coriander leaves and went with chapati, roti or naan. It can likewise be stuffed for lunch box. It additionally makes for a pleasant side dish with any North Indian dinner.

Notes

• Purchase delicate and new okra cases. They ought to have a smooth, gleaming look with a decent green tone. They ought not be dry, thick or sinewy.
• For a generous filling dish you can pick to add cooked or sauteed or seared potato 3D square

Related Recipe: Punjabi Missi Roti Recipe | How to Make Easy Missi Roti

Best Malai Kofta Recipe | How to Make Malai Kofta

Follow us on: One Team Tv