Okra/bhindi Masala (Indian-Punjabi Style)
Okra, tomatoes and green chilies cooked in a pan and spiced with garam masala and ginger for a Pakistani dish. Finish with coriander leaves.
15 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 10 min · 15 min total
- medium
- 1
Dice the onions. Dice the tomotoes. Chop the chillies and corainder. Slice Bhindi ( Okra) in long pieces.
- 2
Heat the oil in pan and add the Bhindi pieces. Shallow Fry them. ( If you wish you can also deep fry the bhindi pieces).
- 3
Keep the fried bhindi aside. Heat 3 spoons of oil in a pan. Add the Bay leaves and cloves.
- 4
After a minute add onions and fry them until light brown. Add the chopped green chilli pieces.
- 5
Add the ginger-garlic paste and fry for one minute. Add Garam masala and fry for 2 minutes.
- 6
Add tomato pieces, red chilli powder and salt, cover the pan and cook for a few minutes until tomatoes become soft. Stir carefully if needed to avoid the mixture from sticking to the pan.
- 7
Add fried okra and mix slowly. Keep on heat for two more minutes and then remove the pan. Sprinkle some more garam masala on top.
- 8
Garnish with coriander leaves and serve hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
