Bhindi Masala

Author:

Soniya Saluja

Instant Pot Bhindi Masala/ Bhindi Sabzi - It is an easy okra stir-fry that requires just a few simple ingredients. It is vegan, keto-friendly and gluten-free. Can be put on the table in 15 minutes!

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Course: Main Course

Cuisine: Indian

Keyword: bhindi masala, bhindi sabji, bhindi sabzi

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

4 people

Calories:

202kcal

Ingredients

1 lb okra bhindi, cut into 1 inch pieces
2 medium onions thinly sliced
2 tomatoes diced
4 green chilies slit
1 tablespoon ginger garlic paste
4 tablespoon yogurt
Salt to taste
1 teaspoon cumin seeds
½ teaspoon turmeric powder plus extra for bhindi
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon amchur dry mango powder
1 teaspoon kasuri methi crushed
3 tablespoon mustard oil
Fresh cilantro for garnish

Instructions

Sauté the bhindi: Heat 2 tablespoon mustard oil in a wide pan on medium high, add bhindi with salt and turmeric, cook 5 minutes until 75% done, set aside.
Make the tadka: Add remaining oil, crackle cumin seeds and green chilies, sauté onions until light brown.
Add aromatics: Stir in ginger garlic paste, cook 30 to 40 seconds until fragrant.
Add yogurt mixture: Whisk yogurt with all spice powders, add to pan on low heat, stir well.
Add tomatoes: Add diced tomatoes, cook 2 minutes until softened.
Combine and finish: Gently fold in sautéed bhindi, cook 5 to 8 minutes until fully done.
Garnish and serve: Crush kasuri methi over the curry, garnish with cilantro, serve hot with paratha or roti.

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