Bhindi Masala Recipe (Bhindi Tamatar Ki Sabzi)
A simple and delicious North Indian dish, Bhindi Masala or Bhindi Tamatar Ki Sabzi is a flavorful side dish made with Okra (Lady Finger), onions, tomatoes, and a blend of aromatic spices. Perfect for weeknight dinners, this dish is quick to prepare, healthy, and incredibly satisfying. Whether served with roti, phulka, or rice, this dish makes a wonderful accompaniment to any meal.
Ingredients for Bhindi Masala:
| Ingredients | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 400 grams |
| Onion | 1, thinly sliced |
| Tomatoes | 2, finely chopped |
| Turmeric powder (Haldi) | ½ teaspoon |
| Coriander powder (Dhania) | 1 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Salt | To taste |
| Oil | 3 tablespoons |
Preparation Time
15 minutes
Cooking Time
20 minutes
Instructions for Bhindi Masala:
-
Prepare the Bhindi (Okra)
Start by washing the bhindi thoroughly. Cut off the tops and tails of each piece and slice them into 1-inch pieces. Set aside. -
Cook the Onions
In a heavy-bottomed pan, heat 3 tablespoons of oil on medium heat. Add the thinly sliced onions and sauté them until they turn soft and golden brown. This will take around 4-5 minutes. -
Cook the Bhindi
Add the sliced bhindi to the pan along with salt to taste. Stir the mixture well. Cover the pan with a lid slightly ajar and let the bhindi cook in its own steam. Stir occasionally to ensure even cooking. This will take about 10 minutes. -
Add Tomatoes
Once the bhindi is tender, add the finely chopped tomatoes to the pan. Continue cooking with the lid slightly open to allow the excess moisture from the tomatoes to evaporate, preventing the bhindi from becoming mushy. -
Add Spices
Once the tomatoes have softened, add turmeric powder, red chilli powder, and coriander powder. Stir well to combine all the ingredients. If necessary, adjust the salt to taste. Let the masala cook for another 3-4 minutes with the lid open, allowing the spices to infuse the dish. -
Finish and Serve
Once the bhindi masala is well-cooked and the tomatoes are fully incorporated, turn off the heat. Transfer the dish to a serving bowl. -
Serving Suggestions
Serve this delightful Bhindi Masala hot with phulka, roti, or rice. It pairs wonderfully with a side of Lauki Chana Dal or can be packed for lunch with Tawa Paratha for a satisfying meal.
Tips for the Perfect Bhindi Masala:
- Avoid Overcrowding the Pan: Cooking bhindi in batches helps prevent it from getting too slimy. If the pan is overcrowded, the moisture won’t evaporate, and the bhindi will become mushy.
- Use Fresh Bhindi: Choose fresh, tender bhindi for the best texture and flavor. Avoid using soft or overripe bhindi, as it can become stringy.
- Spice Adjustments: Feel free to adjust the amount of red chili powder and turmeric to suit your spice preferences.
- Lid Slightly Open: Keep the lid slightly ajar while cooking the bhindi to help it retain its shape and avoid excess moisture that can make the dish soggy.
Nutritional Information (Per Serving)
(Approximate values)
| Nutrient | Value |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 16 g |
| Protein | 3 g |
| Fat | 8 g |
| Fiber | 6 g |
| Sodium | 210 mg |
This Bhindi Masala recipe is a true representation of North Indian flavors, bringing together the natural sweetness of okra and the richness of aromatic spices. Whether enjoyed with traditional flatbreads or served with steamed rice, it’s a versatile and wholesome side dish that fits perfectly into any meal. Try this easy, flavorful dish tonight for a taste of authentic Indian comfort food!
