Entree: India – Punjab – भिंडी मसाला ➤ Bhindī Masālā (Dry spiced okra stir-fry cooked with onions, tomatoes and Punjabi spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) okra (bhindi), trimmed and sliced into 1/2-inch (1 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) cumin seeds
- 1 medium onion, thinly sliced (about 6 oz (170 g))
- 1 tbsp (15 g) fresh ginger, minced
- 1 tbsp (15 g) garlic, minced
- 2 medium tomatoes, chopped (about 10 oz (280 g))
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (4 g) coriander powder
- 1 tsp (2 g) red chili powder, or to taste
- 1/2 tsp (1 g) garam masala
- 1/2 tsp (1 g) amchur (dried mango powder) or 1 tsp (5 ml) lemon juice
- 1 tsp (6 g) salt, adjust to taste
- 2 tbsp (8 g) fresh cilantro, chopped for garnish
- 1 tsp (5 ml) lemon juice (optional, added at end for brightness)

Show original ingredient measurements

- 1 lb (454 g) okra (bhindi), trimmed and sliced into 1/2-inch (1 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) cumin seeds
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 tbsp (15 g) garlic, minced
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (4 g) coriander powder
- 1 tsp (2 g) red chili powder, or to taste
- 1/2 tsp (1 g) garam masala
- 1/2 tsp (1 g) amchur (dried mango powder) or 1 tsp (5 ml) lemon juice
- 1 tsp (6 g) salt, adjust to taste
- 2 tbsp (8 g) fresh cilantro, chopped for garnish
- 1 tsp (5 ml) lemon juice (optional, added at end for brightness)

Instructions

1. Reduce slime and brown okra: Heat 1 tbsp (15 ml) of the oil in a large skillet over medium-high heat. Add the sliced 1 lb (454 g) okra in a single layer and sauté, stirring occasionally, until edges start to brown and moisture reduces, about 8–10 minutes. Remove okra from pan and set aside.
2. Temper spices and cook aromatics: In the same skillet add remaining 1 tbsp (15 ml) oil. When hot, add 1 tsp (5 g) cumin seeds and let them sizzle about 20–30 seconds. Add the sliced 1 medium onion and sauté until golden, about 6–8 minutes. Add 1 tbsp (15 g) minced ginger and 1 tbsp (15 g) minced garlic and cook 1 minute more.
3. Make the masala base: Stir in 1/2 tsp (2 g) turmeric, 1 tsp (4 g) coriander powder and 1 tsp (2 g) red chili powder; toast briefly until fragrant. Add the chopped 2 medium tomatoes and 1 tsp (6 g) salt, cook until tomatoes break down and oil begins to separate, about 6–8 minutes.
4. Combine and finish: Return the browned okra to the pan and mix gently with the tomato-onion masala. Cook uncovered 4–6 minutes so flavors meld and any remaining moisture evaporates. Sprinkle 1/2 tsp (1 g) garam masala and 1/2 tsp (1 g) amchur or 1 tsp (5 ml) lemon juice, stir to combine.
5. Garnish and serve: Adjust seasoning, finish with 2 tbsp (8 g) chopped cilantro and an extra 1 tsp (5 ml) lemon juice if desired. Serve hot with roti, naan or steamed rice.