Best 4 Okrabhindi Masala Indian Punjabi Style Recipes

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Okrabhindi masala is a delicious and flavorful Indian dish that is popular in the Punjab region of India. It is made with okra, tomatoes, onions, garlic, ginger, and a variety of spices, and is typically served with rice or roti. This dish is a great way to enjoy the unique flavor of okra, and is sure to be a hit with your family and friends. With its vibrant colors and aromatic spices, okrabhindi masala is a feast for the senses that is sure to tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

BHINDI MASALA | OKRA MASALA



Bhindi Masala | Okra Masala image

Bhindi masala is a delicious dish made of okra, onions, tomatoes & spices. It is not only easy to make but is super tasty. Serve bhindi masala with roti, plain paratha or plain rice.

Provided by Swasthi

Categories     Main

Time 40m

Number Of Ingredients 15

250 grams bhindi ((ladies finger - okra))
3 tablespoons oil
½ teaspoon cumin seeds ((jeera))
1 cup onions ((2 medium) (finely chopped or processed) )
1 green chilli slit ((optional))
¾ tablespoons ginger garlic (paste or crushed)
1 cup tomatoes ((2 medium) (deseeded & chopped or pureed))
½ teaspoon salt ((adjust to taste))
¼ teaspoon turmeric (or haldi)
½ to 1 teaspoon red chili powder
¾ to 1 teaspoon garam masala
¾ teaspoon coriander powder ((optional))
½ teaspoon kasuri methi ((dried fenugreek leaves) (optional))
water as needed
2 tablespoons coriander leaves (or cilantro (optional))

Steps:

  • Rinse bhindi very well under running water & drain them.
  • Wipe off with a clean kitchen cloth or tissues to remove all the moisture. You can also leave on the counter top for a while to air dry. Any moisture on the bhindi will make them slimy while cooking so wipe dry them completely.
  • Chop off both the ends and discard them. Chop the bhindi to ¾ inch pieces.
  • Heat 1½ tablespoons oil in a pan.
  • Saute bhindi on a medium flame for about 5 to 7 mins stirring often until they are partially cooked. At this stage they should be no more sticky & slimy after sauteing.
  • Transfer them to a plate and set aside.
  • Add 1½ to 2 tablespoons more oil to the same pan. Then add cumin seeds.
  • When they begin to splutter, saute onions and green chili until they turn golden.
  • Next saute ginger garlic for 2 mins till the raw smell of the garlic goes away.
  • Then saute tomatoes with salt until they turn soft and mushy.
  • Stir in red chili powder, turmeric, garam masala & coriander powder. Saute until the mixture leaves the sides of the pan.
  • Pour 6 tablespoons (little less than half cup) water & mix well. Cook the masala until it turns thick. This brings out the flavors of spices. (check video for consistency)
  • Taste test and add more salt if needed. Stir in the kasuri methi & bhindi.
  • Cover and cook on a low heat until bhindi turns slightly tender and the aroma comes out.
  • Open the lid and evaporate any excess moisture.
  • Serve bhindi masala with roti or rice.

Nutrition Facts : Calories 166 kcal, Carbohydrate 8 g, Protein 2 g, Fat 14 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

OKRA/BHINDI MASALA (INDIAN-PUNJABI STYLE) WW=4 PTS (1/2 CUP)



Okra/Bhindi Masala (Indian-Punjabi Style) WW=4 pts (1/2 cup) image

This is a North Indian preperation of Bhindi is also known as Okra. Worth 4 Weight Watcher points aprox. 1/2 cup serving.Note: in any of these recipes, making your own ginger and garlic paste from scratch is always best!

Categories     Vegetarian Meals     Indian     Indian Vegetarian Meals     Vegetarian     Vegetarian Vegetarian Meals     Dinner     Vegetarian Meals Dinner

Yield 4

Number Of Ingredients 13

Ingredients
* 1 lb okra, also known as Bhindi or ladyfinger
* 4 medium tomatoes
* 2 large onions
* 2 green chilies
* 1 tablespoon garam masala
* 1 teaspoon ginger-garlic paste
* 1 teaspoon red chili powder
* 4 tablespoons oil
* 1/2 bunch chopped coriander leaves
* 1 teaspoon salt (or to taste)
* 1 bay leaf
* 4 cloves

Steps:

  • Directions
  • Dice the onions .
  • Dice the tomotoes.
  • Chop the chillies and corainder.
  • Slice Bhindi ( Okra) in long pieces.
  • Heat the oil in pan and add the Bhindi pieces. Shallow Fry them. ( If you wish you can also deep fry the bhindi pieces).
  • Keep the fried bhindi aside.
  • Heat 3 spoons of oil in a pan. Add the Bay leaves and cloves.
  • After a minute add onions and fry them until light brown.
  • Add the chopped green chilli pieces .
  • Add the ginger-garlic paste and fry for one minute.
  • Add Garam masala and fry for 2 minutes.
  • Add tomato pieces, red chilli powder and salt, cover the pan and cook for a few minutes until tomatoes become soft. Stir carefully if needed to avoid the mixture from sticking to the pan.
  • Add fried okra and mix slowly. Keep on heat for two more minutes and then remove the pan.
  • Sprinkle some more garam masala on top .
  • Garnish with coriander leaves and serve hot.

Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories

OKRA/BHINDI MASALA (INDIAN-PUNJABI STYLE)



Okra/Bhindi Masala (Indian-Punjabi Style) image

Make and share this Okra/Bhindi Masala (Indian-Punjabi Style) recipe from Food.com.

Provided by HeatherDawn._

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb okra, also known as Bhindi or 1 lb ladyfinger
4 medium tomatoes
2 large onions
2 green chilies
1 tablespoon garam masala
1 teaspoon ginger-garlic paste
1 teaspoon red chili powder
4 tablespoons oil
1/2 bunch chopped coriander leaves
1 teaspoon salt (or to taste)
1 bay leaf
4 cloves

Steps:

  • Dice the onions .
  • Dice the tomotoes.
  • Chop the chillies and corainder.
  • Slice Bhindi ( Okra) in long pieces.
  • Heat the oil in pan and add the Bhindi pieces. Shallow Fry them. ( If you wish you can also deep fry the bhindi pieces).
  • Keep the fried bhindi aside.
  • Heat 3 spoons of oil in a pan. Add the Bay leaves and cloves.
  • After a minute add onions and fry them until light brown.
  • Add the chopped green chilli pieces .
  • Add the ginger-garlic paste and fry for one minute.
  • Add Garam masala and fry for 2 minutes.
  • Add tomato pieces, red chilli powder and salt, cover the pan and cook for a few minutes until tomatoes become soft. Stir carefully if needed to avoid the mixture from sticking to the pan.
  • Add fried okra and mix slowly. Keep on heat for two more minutes and then remove the pan.
  • Sprinkle some more garam masala on top .
  • Garnish with coriander leaves and serve hot.

PUNJABI BHINDI MASALA



Punjabi Bhindi Masala image

Make and share this Punjabi Bhindi Masala recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     < 15 Mins

Time 10m

Yield 1 serving(s)

Number Of Ingredients 11

1 kg fresh okra (bhindi)
2 medium onions, finely cut
1 large tomatoes, cut into pieces
1 teaspoon ginger paste
2 teaspoons coriander powder
1 teaspoon turmeric powder
3 teaspoons red chili powder
1 teaspoon jeera seeds
coriander leaves, washed & finely cut
3 tablespoons oil
salt

Steps:

  • Clean the bhindi with a moist cloth.
  • Cut bhindi in about 1" pieces.
  • Make a slit in each of the pieces so the masala gets applied.
  • Heat oil in kadai, add jeera seeds.
  • Then add the cut onion and fry for some time till they become golden brown.
  • Then add the tomato pieces and let them cook.
  • Add ginger paste and coriander powder and fry for a minute.
  • Add turmeric powder, red chilli powder, mix it.
  • This should become homogeneous mixture which leaves out the oil.
  • Add the okra pieces to the mixture and apply the masala properly and let it cook on medium flame while stirring in between so that it does not stick to the kadai.
  • This may take 10 minutes.
  • Add salt and garnish with coriander leaves.

Nutrition Facts : Calories 833.1, Fat 43.9, SaturatedFat 6, Sodium 178.1, Carbohydrate 106.3, Fiber 40.6, Sugar 27, Protein 25.1

Tips:

  • For a creamier texture, use full-fat yogurt.
  • If you don't have amchur powder, you can use lemon juice instead.
  • To make the masala ahead of time, simply store it in an airtight container in the refrigerator for up to 3 days.
  • Serve the okra bhin masala with rice, roti, or naan.

Conclusion:

Okra bhin masala is a delicious and easy-to-make dish that is perfect for a weeknight meal. The okra is cooked in a creamy tomato sauce that is flavored with a variety of spices. The result is a dish that is both flavorful and satisfying. Whether you are a fan of okra or not, this dish is sure to please. So next time you are looking for a new and exciting recipe, give okra bhin masala a try.

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