Bhindi is okra in Hindi and masala is the gravy base with spices and other flavor ingredients.
Bhindi masala, therefore, means okra with spices.
is the only major task required for this recipe and it comes together in about 20 minutes - perfect for a busy weeknight dinner menu!
Check the recipe card for full recipe, tips and notes.
Start with some prep. Wash, drain and dry the okra. Slice them evenly. Peel and chop onion finely. Mix the tomato paste with some water. Mix the spices with some water to make a thick paste. Measure the rest of the ingredients.
Fry the okra. Add oil to a skillet on medium-high heat. Add okra. Fry till the okra starts turning brown around the edges. Remove from skillet and keep aside.
Make the gravy. Add oil to a skillet on medium-high heat. Add the chopped onion, Fry for 2-3 minutes. Add the ginger-garlic paste, tomato sauce and spice paste. Fry for 3-4 minutes. Add a splash of water. Cook the gravy till it is glossy.
Make the curry. Add the sautéed okra to the gravy, Add another splash of water, mix, cover and cook till okra is cook but still has a bit of crunch (al dente).
The gravy should coat the okra thickly.
Serve warm with the main dish of your choice.
Visit the blog for serving suggestions and inspiration.