Meal Prep · Indian
Bhindi Masala
A delightful and spicy Indian okra stir-fry that’s perfect for a weeknight meal.
Ingredients
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Step-by-step- Pat the okra completely dry before chopping to prevent sliminess. Heat 1 tbsp oil in a large non-stick pan or kadai over medium heat. Add the chopped okra and sauté for 8-10 minutes until it’s slightly tender and less sticky. Remove and set aside.
- In the same pan, add the remaining 1 tbsp oil. Once hot, add cumin seeds and asafoetida. Let them splutter for a few seconds.
- Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
- Add minced ginger, garlic, and green chilies. Sauté for another 1-2 minutes until fragrant.
- Stir in the turmeric powder, coriander powder, and red chili powder. Cook for 30 seconds, stirring constantly to prevent burning.
- Add the chopped tomatoes (or puree) and salt. Cook, stirring occasionally, until the tomatoes soften and the oil starts to separate from the masala (about 5-7 minutes).
- Return the sautéed okra to the pan. Mix well, ensuring the okra is coated with the masala.
- Add garam masala and dry mango powder (or lemon juice). Mix thoroughly. Cook for another 3-5 minutes on low heat, allowing the flavors to meld.
- Garnish with fresh coriander leaves and serve hot with roti, naan, or rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 7 g |
| Fat | 18 g |
| Carbohydrates | 25 g |
| Fiber | 9 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Bhindi Masala in an airtight container. Ensure it’s fully cooled before refrigerating to prevent condensation.
Freezer Up to 1 month
While possible, freezing Bhindi Masala may alter the texture of the okra, making it softer. Freeze in an airtight, freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat, stirring occasionally, until thoroughly warmed through. Add a splash of water if it appears too dry. Alternatively, microwave in short bursts, stirring in between.
Chef’s Corner
- Always ensure okra is completely dry before chopping and sautéing to prevent it from becoming slimy. You can even lay it out on a kitchen towel for an hour.
- Don’t overcrowd the pan when sautéing okra initially; cook in batches if necessary to ensure it browns nicely and doesn’t steam.
- For an extra tangy flavor, a pinch of amchur (dry mango powder) or a squeeze of fresh lemon juice at the end works wonders.
- Adjust the spice levels to your preference by varying the amount of green chilies and red chili powder.
