Get ready to spice up your dinner routine with this hearty and flavorful Bhindi Masala - a classic Indian dish that's as simple as it is delicious. And it's 100% vegan and ready in 30 minutes too.
So you might have seen the word okra here and are currently thinking - has she lost her mind?! But stick with me. This Bhindi Masala is a dish even non-okra lovers can get behind. (And I know, because I am one of them.)
I first published a version of this recipe titled Bhindi Bhaji, which was generously shared by Terry Hope Romero as a sample recipe from her cookbook Vegan Eats World. The recipe has been updated slightly over the years, and I’ve added my own photos. But I still highly recommend you check out that cookbook!
This Bhindi Masala Recipe is...
- Authentically Flavorful: With traditional spices like garam masala, turmeric, and amchur, it's a taste of India in every bite.
- Surprisingly Simple: Despite its complex flavors, this recipe is straightforward and easy to follow.
- Adaptable: Whether you like it spicy or mild, this dish can be tailored to your palate.
- Vegan!
What is Bhindi Masala?
Bhindi Masala, is a classic Indian dish that has found its way into the hearts and kitchens of food enthusiasts worldwide. The name itself is a direct nod to its main ingredient and preparation style: "Bhindi" in Hindi means okra, and "Masala" refers to a mixture of spices. The exact origin of Bhindi Masala is a bit hazy, but it's widely believed to have originated in the northern parts of India.
Key Ingredients & Substitutions
Okra
The star of the dish. If fresh okra isn't available, frozen okra can be a good substitute, though you will need to defrost and dry it thoroughly first to avoid getting a slimy texture.
Garam Masala
This classic spice blend is at the heart of many Indian dishes. It's worth splurging on a quality brand (like this one) for all of your Indian cooking.
Amchur Powder (Dry Mango Powder)
Adds a tangy twist. You can find amchur powder at Indian grocers or grab it online here. If unavailable, lime juice works as an easy alternative.
Cayenne Pepper
For heat lovers! Reduce or omit this for a milder version of the recipe.
Helpful Tips & Variations
Buying Okra
When selecting okra, choose medium-sized okra that feel crisp to the touch. Dark green Indian okra or light green okra both work well for this recipe. You can find okra at any Indian grocery store.
Dry the Okra
Before cooking, ensure the okra is completely dry to avoid it becoming too slimy. That sliminess is the reason most people don't like okra. I suggest getting a paper towel and literally drying off each piece of okra before you slice it.
Stir Gently!
Okra is delicate. Stir gently to avoid breaking them apart - you don't want a mushy mess.
Add Protein
Throw in some pan-fried tofu, tempeh, or chickpeas for an added protein boost.
Serving Suggestions
Serve your bhindi masala over steamed basmati rice or with a side of Indian bread like rotis or vegan naan bread.
More Vegan Recipes
If you love this Bhindi Masala, be sure to check out these other tasty vegan ideas:
Recipe
Bhindi Masala (Okra Masala)
Ingredients
- 1 pound fresh okra pods
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 3 garlic cloves finely chopped
- 1 large onion chopped
- 2 teaspoons Garam Masala plus extra for garnish
- 1 teaspoon turmeric powder
- ½ teaspoon cinnamon
- ½ teaspoon cayenne pepper optional, for less heat
- 1 teaspoon salt
- 2 to 4 tablespoons water or broth
- 1 cup chopped tomatoes fresh or canned
- 1 teaspoon dried mango powder amchur or lime juice
Instructions
- Prepare Okra. Trim the ends off the okra and cut them into ½-inch pieces.
- Cook Mustard Seeds.In a large skillet, heat the oil over high heat. Add mustard seeds. Once they start popping, reduce heat to medium.
- Add Garlic and Onion. Sauté garlic for a few seconds, then add onion. Cook until the onion is soft, about 3 minutes.
- Add okra to the skillet. Mix in Garam Masala, turmeric, cinnamon, cayenne, and salt. Cook for 5 minutes, stirring occasionally.
- Add water or broth, reduce heat to low. Cover and simmer for 10-12 minutes, stirring occasionally.
- If it sticks to the pan, add a little more water or broth.
- Add tomatoes and amchur powder or lime juice. Cook uncovered for 3-4 minutes until tomatoes are soft.
- Taste and adjust seasoning as desired. Garnish with extra garam masala. Serve warm with rice, rotis, or naan bread.
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