Punjabi Bhindi Masala Recipe
Description: Elevate your culinary skills with this delectable Punjabi Bhindi Masala recipe, brought to you by lovewithrecipes.com. Perfect for those hectic days when you crave something flavorful yet quick to prepare, this dish promises to tantalize your taste buds with its rich blend of spices and fresh ingredients.
Rating: ⭐⭐⭐⭐⭐ (5/5)
Review Count: 3
Nutritional Information (Per Serving):
- Calories: 833.1
- Fat Content: 43.9g
- Saturated Fat Content: 6g
- Cholesterol Content: 0mg
- Sodium Content: 178.1mg
- Carbohydrate Content: 106.3g
- Fiber Content: 40.6g
- Sugar Content: 27g
- Protein Content: 25.1g
Servings: 1
Preparation Time: 0 minutes
Cooking Time: 10 minutes
Total Time: 10 minutes
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Fresh okra |
| 2 | Onions |
| 1 | Tomato |
| 1 | Ginger paste |
| 2 | Coriander powder |
| 1 | Turmeric powder |
| 3 | Red chili powder |
| 1 | Jeera seeds |
| – | Coriander leaves (for garnish) |
| 3 | Pinches of Salt |
Instructions:
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Clean the Bhindi: Begin by thoroughly cleaning the fresh okra with a moist cloth to remove any dirt or impurities. Pat them dry with a kitchen towel.
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Prepare the Bhindi: Cut the bhindi into approximately 1-inch pieces, ensuring they are uniform in size for even cooking. Make a slit in each piece to allow the masala to penetrate during cooking.
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Temper the Oil: Heat oil in a kadai or deep skillet over medium heat. Add the jeera seeds and allow them to splutter, releasing their aromatic flavors.
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Sauté Onions: Once the jeera seeds begin to crackle, add the finely chopped onions to the kadai. Sauté the onions until they turn golden brown, stirring occasionally to prevent burning.
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Add Tomatoes: Incorporate the diced tomato pieces into the kadai, allowing them to soften and release their juices. Stir occasionally to ensure even cooking.
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Infuse with Spices: Introduce the ginger paste and coriander powder to the onion-tomato mixture. Stir well to combine, allowing the spices to toast and release their aroma for about a minute.
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Enhance with Flavors: Sprinkle the turmeric powder and red chili powder over the mixture, stirring continuously to evenly distribute the spices. The mixture should form a cohesive paste that begins to release oil around the edges.
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Incorporate Bhindi: Carefully add the prepared okra pieces to the kadai, ensuring each piece is coated with the aromatic masala mixture. Gently toss the bhindi to coat evenly, taking care not to break them.
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Cook Bhindi: Allow the bhindi to cook on medium heat, stirring occasionally to prevent sticking. Cook for approximately 10 minutes or until the bhindi is tender and cooked through.
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Season with Salt: Sprinkle a generous pinch of salt over the cooked bhindi masala, adjusting to taste as needed. Stir well to incorporate the seasoning evenly.
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Garnish and Serve: Garnish the Punjabi Bhindi Masala with fresh coriander leaves for a burst of freshness and color. Serve hot with chapati or rice for a delightful culinary experience.
Indulge in the irresistible flavors of this Punjabi Bhindi Masala, a dish that perfectly balances spice and freshness in every bite. Enjoy the satisfaction of creating a restaurant-quality meal in the comfort of your own kitchen, ready to be savored and shared with loved ones. 🌶️🍅🌿
