Perfectly cooked Pakistani Bhindi Masala in a balanced full flavored masala! Make it in 25 minutes (or 20 if you follow my tips)!
Move over aloo (potatoes), this Bhindi Masala will convert even the most skeptical of you to a Bhindi fan. Follow this recipe and that awful slimy mashed bhindi will be a thing of the past!
What is Bhindi?
Bhindi, or Okra as it is called in English, has turned out to be one of my favourite vegetables. That's probably why I already have three Pakistani Bhindi Recipes before adding this one to the mix!
- this basic Bhindi ki Sabzi that my mother always makes
- this punchy Achari Bhindi with it's aromatic spices
- my girls cannot resist plates heaped with this crunchy "Kurkuri" Bhindi.
confession: I did not feel this way until I mastered perfectly cooking bhindi, tips below!
What Kind of Bhindi Should I buy?
There are moments that immigrants know well, moments of jarring unfamiliarity in what we expected to be similar. The first time I bought Okra from the grocery store my bhindi ki sabzi turned out to be so disappointing. Here's what I then learnt about Pakistani/Indian Bhindi versus what I bought.
I knew this Bhindi Masala was a winner even before I tasted it because Nonni (my maternal grandmother), the finickiest critic, actually ate it at a time when she had lost interest in most food. Although Nonni is no longer with us, every time I make this Bhindi Masala I think of feeding it to the woman who spent a lifetime feeding others.
Bhindi Masala Ingredients
One of my favourite things is that Bhindi Masala requires no fancy ingredients, the flavour comes from how they are treated and it is spot on.
- Vegetables: Bhindi, Tomatoes, Onions
- Pastes: Garlic and Ginger. My generous friends ½ a tsp (measuring) spoon is spot on here because then the bhindi gets to shine!
- Spices: Salt, Chili Powder, Turmeric Powder, Coriander Powder, and Cumin Seeds.
How to Make Bhindi Masala
As you can see above it's a fairly straightforward process. Step 4 is my fave. Obviously.
Recipe Improvements
I have made some changes here in my original recipe and they are as follows:
1.) Two approaches to the onions - more caramelized leads to a drier richer masala (my preference), but you can leave them a little less amber to great effect.
2.) Green Chilies pretty early on. The flavour the earlier addition gives to the masala can't be beat.
3.) I've scaled back on the red chili powder to balance the green going in earlier, but feel free to adjust to taste!
Is the Bhindi in this Recipe Slimy?
Okay yes, slimy bhindi is an EWWW situation even for my bhindi loving self. In this dish there is no chance of that because the bhindi is flash fried. You heat a little oil till it's shimmering, and fry the bhindi in batches till a verdant green. No slime possible.
Bonus: You can strain and reuse the oil for whatever you're cooking next (including the masala for this bhindi!)
What if you don't want to flash fry? I got you, just go on to the tips below.
Tips for Cooking Perfect Bhindi
- Use a large based pan, this isn't the time to bring out the saucepan you use to boil eggs.
- Make sure your oil is hot before adding the bhindi in, we want it shimmering, not smoking ok?
- Stir your bhindi as little as possible, too much stirring= broken bhindi
- Cook uncovered or only partially covered on medium heat. If you cover it the base becomes watery and you can imagine what happens next
- Bonus Tip: Adding khattai (dried mango chunks) also helps to keep bhindi dry and gives it a great flavour
Is Frozen Bhindi Better or Fresh?
With the exception of this Achari Bhindi recipe, I strongly prefer fresh bhindi. It dries out better, runs less risk of falling apart, and takes on the flavour of the spices far better as well.
What to serve with this Bhindi Masala Recipe?
Made this recipe? Please comment and rate it below and tag me in your recreations on Instagram @flourandspiceblog - Happy cooking!
Bhindi Masala
Equipment
- 1 frying pan (small)
- 1 wok/ saucepan
Ingredients
- 1 lb bhindi sliced into thin rounds
- ½ tsp cumin seeds
- 1 small onion thinly sliced
- 2-3 green chillies
- ½ tsp garlic paste
- ½ tsp ginger paste
- 2 diced tomatoes
- ½ tsp red chilli powder
- ¾ tsp salt
- ⅓ tsp coriander powder
- ¼ tsp turmeric powder
- oil for cooking
Instructions
- Heat about an inch and a half of oil in a small pot and fry the bhindi in batches until it is a dark forest-y green, drain well on paper towels to remove excess oil. (see notes!)
- Add a splash of the oil into a medium saucepan or wok and put the pan on medium high heat
- Now add the onions and fry them - if you like a softer more saucy bhindi then fry so the onion is translucent. I like it to have more depth and be a little drier so my preference is caramelized edges!
- Stir in the green chilies, ginger and garlic pastes, sauteeing for about a minute
- Add the tomatoes and spices and saute to create a masala. Tip: if you add a splash of water and cover the pan for 30 seconds the tomatoes break down much faster.
- Gently mix in your bhindi cook on low, covered for 5 minutes.
- Adjust seasoning (a squeeze of lemon juice is so nice), consistency with water, more chilies if needed, and enjoy!
Video
Notes
- To save time (always my choice) this is the ideal sequence: Chop your bhindi and then start flash frying it in a separate pan while you make the masala. This makes this dish come together in under 20 minutes!
- The oil after it's been used for the bhindi remains virtually odorless, you can strain it and use it for cooking other desi favourites.
- Tips for how to cook the bhindi without flash frying are in the post!
I love reading your blog posts. I must admit I have yet to cook or bake a single recipe... but I just adore the anecdotes and the storytelling. Food is so much more than just the cooking!
Thanks Vicky - "food is so much more than just the cooking" - I absolutely love that line and will use it one day (with due credit). Also btw, I always think of you as a good cook 🙂
What a sweet story of your nani. I am glad you are all still so connected mA. Also, loved the bhindi recipe. Though our recipes are similar, I'll try your version next time. ☺
Thanks Izzah! You are so sweet to come by and check it out 🙂
I made this tonight and it was delicious! Thank you. 🙂
SO glad to hear that! thank you so much for taking the time to let me know!
Delicious recipe!
It is lovely to see yummy Pakistani food,full of flavor and aroma.
Thank you so much!!!
I'm excited to try this! Have you tried tryimg the bhindi in the air fryer? I'm trying to figure out how to make this without using that much oil. Thanks!
Hi Ambreen! I don't have an air fryer so sadly I have not, but I imagine it would work!
Hello Sarah
Do you have an air fryer now? Have you given this a thought? Do add an update if it works with an air fryer.
Thanks for the recipe! What part do you add the onions before the chilies or after? It doesn’t sat in the written out part.
Hi! I am so sorry I don't know what happened there, I updated that step for my feelings regarding how to cook the onions (lol) but clearly it didn't save. Just put it in again and am keeping my fingers crossed!
Hello! I don’t see the notes in regards to skipping the frying?
Thanks,
Nitasha
Hi Natasha! There is a sub section in there called tips for cooking bhindi that covers it! Hope you enjoy the recipe!
This is my go to bhindi recipe since the softer onions one is exactly the way we have had in our family since ever. However I tried caramelising them and the drier version has become OUR favourite one now. I love how most of your recipes are so much like the food I ate growing up. So much pyaar
Hareem you cook with such love that I can't imagine it being anything short of delicious!