Okra Curry (Bhindi Masala Gravy)
Indian Okra curry, also known as bhindi masala, is a delicious vegetarian dish that's perfect for family dinners or lunches. The less slimy, stir-fried okra cooked in a spicy onion and tomato sauce creates a delightful flavor that pairs wonderfully with rice, roti, or paratha.
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Servings: 3 Persons
Calories: 155kcal
Ingredients
- 250 g Okra (bhindi) 1.5" cut
- 3 teaspoon Oil for stir frying
- 1.5 tablespoon Oil to make curry
- 2 teaspoon Ginger Garlic finely grated
- 1 teaspoon Cumin Seeds
- ¼ cup Onion chopped
- 1.5 teaspoon Red chili powder
- 1.5 teaspoon Coriander powder
- 1 teaspoon Turmeric powder
- ¼ cup Tomato paste
- 1 tablespoon Yogurt
- ½ teaspoon Garam Masala
Instructions
Clean & Cut the Okra
- Rinse the okra under tap water to eliminate any dirt. Once cleaned, dry it off and trim both the top and bottom ends of the okra.
Stir Frying (Stove top method)
- In a skillet, heat some oil and stir-fry the okra over high heat until it changes color. When it develops a slight roasted brown hue, remove it from the pan and set it aside.
Curry Making:
- In a separate heated pan, pour in some oil and sauté finely chopped ginger, garlic, and cumin for a few seconds over medium heat.
- Once the ginger and garlic release their aroma, add the finely chopped onion and cook until the onion turns a light pink shade.
- Next, incorporate red chili powder, coriander powder, turmeric powder, and salt.
- Mix everything well to ensure the spices are cooked through.
- Now, add freshly ground tomato paste and stir thoroughly to combine it into the curry.
- Add yogurt into the mixture and blend it in to achieve a smooth curry texture over medium heat.
- When the oil begins to separate from the sides of the pan, gently fold in the stir-fried okra.
- Sprinkle garam masala powder and add water to let the curry simmer.
- Cover the pan and cook for about 20 to 25 minutes on medium to low heat to soften the okra.
- After 25 minutes, give it a good stir, and it’s all set to serve!
Instant Pot Bhindi Masala (Okra Curry)
- After cleaning and cutting the okra, Activate the sauté function on your Instant Pot and pour in some oil, allowing it to heat for a few seconds. Stir-fry the okra in one or two batches, depending on the size of your pot. Once done, set the okra aside.
- Then, add more oil and toss in cumin seeds to temper. Sauté chopped onions and ginger-garlic paste for a few minutes, seasoning with red chili powder, coriander powder, turmeric, and salt. Mix everything well to create a flavorful curry base.
- Now, add freshly ground tomato paste and yogurt, stirring for a few minutes until the mixture is smooth and well combined. When you see oil starting to separate at the edges, add the sautéed okra and sprinkle in some garam masala.
- Pour in one cup of water to let the curry simmer, and give it a gentle stir!
- Cover the Instant Pot and seal the vent, then set it to pressure cook for 15 minutes on low.
- Once the cooking time is up, release the steam by opening the vent. Check for excess water and, if needed, evaporate it using the sauté mode.
- When the oil rises to the surface, serve your delicious dish!
Video
Notes
- Begin by stir-frying or roasting the okra over medium heat before incorporating it into the curry.
- Be careful not to stir-fry for too long, as this can lead to a burnt flavor.
- Roasting helps eliminate the raw taste of okra and reduces its sliminess.
- You can also enhance this recipe by adding lamb or mutton, but chicken isn’t recommended as it doesn’t pair well.
- For a delicious twist, try combining okra with spinach, as they complement each other beautifully.
- Always opt for fresh okra! Steer clear of overripe ones.
- If fresh okra isn’t available, frozen okra can be a substitute, but avoid using breaded frozen okra for this recipe.
- Feel free to adjust the spices and herbs by adding mango powder or fresh lemon juice. Green chilies and Kasuri methi are also great additions.
- This recipe is made without cream.
Nutrition
Serving: 200g | Calories: 155kcal
