Chef’s Nectar,”Bhindi Masala”


Bhindi Masala North Indian dish is surely going to tickle your palate. Here is how make Bhindi Masala with special special stint and twist.Bhindi Masala is Okra stir fried with onion, tomato and spices. It is a very popular vegan, gluten free Indian dish which is served with lentils, rice and breads.

Ingredients for making the Masala Bhindi

  • Vegetable Oil – 4 tbsp
  • Bhindi – 300 g (Washed, wiped and cut into 1 inch pieces)
  • Cumin seeds – 1 tsp
  • 100 gms chopped Onion
  • 20 gms Ginger Garlic Paste
  • 5 gms Green Chilli
  • 80gms chopped Tomato
  • 5 gms Coriander Powder
  • 2.5 gms Turmeric Powder
  • 5 gms Kashmiri Red Chilli Powder
  • 2.5 gms Cumin Powder
  • Salt to taste
  • 2.5 gms Garam Masala Powder
  • 10 ml Lemon Juice
  • 3 gms Kosuri Methi

Method of making the Masala Bhindi

  • Heat oil in a  pan, add bhindi and sprinkle some salt and cook until bhindi is almost cooked.
  • Remove the cooked bhindi on a plate.
  • Add cumin seeds in the same oil and let them crackle for a few seconds.
  • Add onion and fry until they turn slightly brown.
  • Now add ginger garlic paste and fry until onion turn golden brown.
  • Add green chillies and tomatoes and cook for 2 minutes.
  • Add coriander powder, turmeric powder, red chilli powder, cumin powder and salt and cook until oil starts to separate from the sides of the pan.
  • Add 1 cup of water and bring the curry to a boil.
  • Add the fried bhindi and cook for 3-4 minutes on medium heat.
  • Now add garam masala powder, lemon juice and kasuri methi and mix well.
  • Serve hot with paratha or roti,along with the choice of pickle.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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