Punjabi Bhindi Masala Recipe – Sautéed Okra with Onions, Tomatoes and Spices
Prep time: 
Cook time: 
Total time: 
What you need
  • 500 gm bhindi (okra/ladies’ fingers), cut into 1 inch pieces;
  • 3 onions, chopped;
  • 2 tomatoes, diced;
  • 1 tbsp ginger garlic paste;
  • 1 tsp kasoori methi (dried fenugreek leaves);
  • 1 tsp cumin seeds;
  • 2 tbsp coriander powder;
  • 1 tsp red chilli powder;
  • ½ tsp turmeric powder;
  • 1 tsp garam masala;
  • ½ tsp amchur powder (dried mango powder);
  • a bunch of fresh coriander leaves, chopped;
  • 4 tbsp water;
  • salt to taste;
  • oil.
  1. Start by trimming okra's ends. Wash properly and dry okra with a kitchen towel. Then cut okra into one inch pieces.
  2. Heat oil in a non stick pan and stir fry okra on medium flame, for about 10 minutes. Once cooked, keep it aside in a bowl.
  3. In the same pan, heat oil. Add cumin seeds and when they begin to crackle, add onions and sauté for 5 minutes.
  4. Add ginger garlic paste and stir fry for 3 minutes. Add tomatoes, salt, all powder spices and kasoori methi. Mix well and let it cook until the tomato gets soft.
  5. Sprinkle some water and add fried okra. Mix well and let it cook for 5 minutes on low medium flame.
  6. Garnish with fresh coriander leaves and serve hot with chapati/roti or rice.
Nutrition Information
Serving size: 4
Recipe by My Indian Taste at http://myindiantaste.com/punjabi-bhindi-masala-recipe-okra-recipe/