Okra Recipe – Authentic Bhindi Masala with Kashmiri Chilli & Amchur

Last Updated on 2 months by Neha Deshmukh

Okra Recipe – Authentic Bhindi Masala with Kashmiri Chilli & Amchur

Hey everyone! If you’re anything like me, you’ve probably had a bit of a love-hate relationship with okra. It’s SO good when it’s cooked right, but can get a little…slimy if you’re not careful. Well, I’m here to tell you, this Bhindi Masala recipe is a game-changer. It’s packed with flavour, beautifully spiced, and honestly, it’s become a regular in my kitchen. I first made this for a family get-together and it disappeared in minutes! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your average okra stir-fry. This Bhindi Masala is a proper Indian curry, bursting with aromatic spices and a lovely balance of tangy, spicy, and savoury flavours. The Kashmiri chilli powder gives it a gorgeous colour, while the amchur powder adds a delightful tang. Plus, using frozen okra makes it super convenient – no more worrying about sliminess! It’s easy enough for a weeknight meal, but special enough to impress your guests.

Ingredients

Here’s what you’ll need to make this delicious Bhindi Masala:

• 1 tbsp oil
• 1 tsp cumin seeds
• ¼ tsp asafoetida (hing)
• 4 medium onions, sliced
• 1 tbsp ginger garlic paste
• 1 large tomato, pureed
• 400 gm frozen okra (thawed)
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ¼ tsp red chilli powder
• ¼ tsp Kashmiri chilli powder
• ½ tsp garam masala
• ½ tsp amchur powder
• 1 tbsp crushed kasuri methi

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really special:

• Kashmiri Chilli Powder: Don’t skip this! It’s not just about the heat (it’s actually quite mild), it’s about the colour. It gives the dish a beautiful, vibrant red hue.
• Amchur Powder: This is dried mango powder, and it adds a lovely tangy flavour that really balances the spices. If you can’t find it, you can try a squeeze of lemon juice at the end, but it won’t be quite the same.
• Asafoetida (Hing): This one’s a bit funky! It has a strong smell, but trust me, it adds a wonderful savoury depth to the dish. It’s also known for aiding digestion – a little bonus!
• Frozen Okra: I love using frozen okra for this recipe. It’s already prepped, and it helps to minimize that slimy texture some people dislike. Make sure to thaw it completely before using.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a saucepan over medium heat. Once hot, add the cumin seeds and asafoetida. Let them splutter for a few seconds – you’ll know they’re ready when they start to sizzle and release their aroma.
2. Add the sliced onions and sauté until they’re softened and translucent. This usually takes about 5-7 minutes. Patience is key here – nicely browned onions are the foundation of a good curry!
3. Stir in the ginger garlic paste and cook for another minute or two, until the raw aroma disappears. You want to smell the fragrant spices, not the raw garlic.
4. Now, add the pureed tomato and cook until the mixture thickens and the oil starts to separate from the sides. This takes about 5-8 minutes. Keep stirring to prevent sticking!
5. Add the thawed okra and toss well to coat it with the masala. Cook for about 5 minutes, stirring occasionally.
6. Sprinkle in the turmeric powder, red chilli powder, and Kashmiri chilli powder. Mix thoroughly to ensure everything is well coated. Cook for another 5-7 minutes, or until the okra is tender. If it starts to stick, add a splash of water.
7. Finally, incorporate the garam masala, amchur powder, kasuri methi, salt, and pepper. Toss everything together and cook for another minute. Then, remove from the heat.

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, cook the okra in batches to ensure it cooks evenly.
• Taste as you go! Adjust the spices to your liking.
• A little squeeze of lemon juice at the end can brighten up the flavours even more.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your asafoetida doesn’t contain any hidden ingredients.
• Spice Level Adjustment: For a milder flavour, reduce the amount of red chilli powder. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a chopped green chilli for extra heat!
• Regional Variations: Punjabi style Bhindi Masala often includes a touch of fenugreek leaves (methi). Gujarati style tends to be a little sweeter, with a pinch of sugar added.
• Festival Adaptations: This is a great side dish for Janmashtami, a Hindu festival celebrating the birth of Lord Krishna.

Serving Suggestions

Serve this Bhindi Masala hot with chapati, paratha, or even a simple side of rice. A dollop of yogurt on the side is always a welcome addition! It’s also fantastic with a side of dal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. What type of okra is best for Bhindi Masala?

While you can use any type of okra, I find that the smaller, more tender varieties work best. Frozen okra is a great option too!

2. Can I use fresh okra instead of frozen?

Absolutely! Just make sure to wash and dry the fresh okra thoroughly, and slice it into ½ inch pieces. You might need to cook it for a little longer to get it tender.

3. What does Amchur powder taste like and can I substitute it?

Amchur powder has a tangy, fruity flavour. If you can’t find it, you can try substituting with a squeeze of lemon juice, but it won’t be quite the same.

4. How can I prevent the okra from becoming slimy?

Using frozen okra helps! Also, avoid overcooking it and don’t stir it too much. A splash of vinegar or lemon juice can also help.

5. What is Asafoetida (hing) and why is it used in Indian cooking?

Asafoetida is a resin with a pungent smell. It adds a unique savoury flavour to dishes and is also known for aiding digestion.

6. Can I make this dish ahead of time?

You can definitely make the masala base ahead of time and store it in the refrigerator. Then, just add the okra and finish cooking when you’re ready to serve.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!