Okra Recipe – Authentic Bhindi Masala with Tamarind & Kasuri Methi

Last Updated on 6 months ago by Neha Deshmukh

Okra Recipe – Authentic Bhindi Masala with Tamarind & Kasuri Methi

Hey everyone! If you’re anything like me, you’ve probably had a bit of a love-hate relationship with okra. It’s one of those veggies that, when cooked right, is absolutely delicious – but can get a little…slimy if you’re not careful. Well, I’m here to tell you that this Bhindi Masala recipe is a game-changer. It’s a family favorite, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t your average okra stir-fry. We’re taking things up a notch with a vibrant blend of spices, a touch of tang from tamarind, and that incredible aroma of Kasuri methi. It’s a flavour explosion that’s surprisingly easy to achieve. Plus, using frozen okra takes away a lot of the prep work and helps minimize any sliminess. Trust me, even okra skeptics will be asking for seconds!

Ingredients

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

• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 medium onion, thinly sliced
• 1 small tomato, chopped
• 400 gm frozen okra
• 1 tbsp coriander powder
• 0.5 tsp red chili powder (adjust to your spice preference!)
• 0.25 tsp turmeric powder
• Salt to taste
• 1 tbsp tamarind paste
• 1 tsp Kasuri methi (dried fenugreek leaves)
• Coriander leaves, for garnish

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Tamarind Paste: This adds a lovely tanginess that balances the spices beautifully. You can find it at most Indian grocery stores, or even make your own!
• Kasuri Methi: Oh, the aroma! Kasuri methi adds a unique, slightly bitter flavour that’s so characteristic of North Indian cuisine. If you can’t find it, you can skip it, but it really does elevate the dish.
• Spice Levels: Indian cooking is all about personal preference. Feel free to adjust the red chili powder to suit your taste. Some families like it mild, others like a real kick! My grandmother always added a pinch more – she loved a spicy Bhindi.
• Frozen Okra: Using frozen okra is a great shortcut and helps reduce sliminess. If using fresh, make sure to dry it very well before cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the ghee or oil in a saucepan over medium heat. Once hot, add the cumin seeds and let them splutter – you’ll know they’re ready when they start to dance around in the oil!
2. Add the thinly sliced onions and sauté until they turn a beautiful golden brown. Keep an eye on them, you don’t want them to burn!
3. Now, add the chopped tomatoes, coriander powder, red chili powder, turmeric powder, and salt. Cook the masala (spice mixture) until it’s well-blended and the oil starts to separate from the sides. If it starts to stick, sprinkle in a little water.
4. Add the thawed frozen okra to the pan and cook on low heat for about 5 minutes, or until it’s tender. Stir occasionally to prevent sticking.
5. Stir in the tamarind paste and crushed Kasuri methi (if using). Give it a good mix, and adjust the seasoning to your liking.
6. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan! This will steam the okra instead of sautéing it, and you’ll end up with a slimier texture.
• Cooking on low heat is key to tender okra. Patience is your friend here!
• A squeeze of lemon juice at the end can brighten up the flavours even more.

Variations

• Vegan Adaptation: Simply substitute the ghee with any vegetable oil.
• Spice Level Adjustment: As I mentioned before, adjust the red chili powder to your liking. You can also add a pinch of cayenne pepper for extra heat.
• Regional Variations:
  • Gujarati Style: Add a teaspoon of sugar to balance the tanginess of the tamarind.
  • Punjabi Style: Add a pinch of garam masala towards the end of cooking for a warmer, more aromatic flavour. My friend’s mom always adds a tiny bit of amchur (dry mango powder) too!

Serving Suggestions

This Bhindi Masala is incredibly versatile. It’s fantastic with:

• Warm chapati or roti
• Dal rice (lentil and rice)
• A side of raita (yogurt dip)
• Even as a side dish with your favourite Indian curry!

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

Let’s answer some common questions:

• What type of okra is best for Bhindi Masala? Lady’s finger okra is the most commonly used variety.
• Can I use fresh okra instead of frozen? Yes, you can! Just make sure to wash and thoroughly dry the okra before cooking. Drying it well is crucial to prevent sliminess.
• How do I prevent the okra from becoming slimy? Using frozen okra, cooking on low heat, and not overcrowding the pan are all key.
• What is Kasuri Methi and can I substitute it? Kasuri methi is dried fenugreek leaves. If you can’t find it, you can skip it, but it adds a unique flavour. Dried oregano can be a very distant substitute, but it won’t be the same.
• Can this dish be made ahead of time? Yes, you can make the masala ahead of time and store it in the refrigerator. Just add the okra when you’re ready to serve.