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    Home » Pakistani Recipes

    Bhindi Masala {Air Fried Okra Curry}

    May 29, 2022 by untoldrecipesbynosheen 2 Comments

    Jump to Recipe - Print Recipe

    Bhindi Masala {Air Fried Okra Curry} is an easier, healthier version of a traditional South Asian favorite. A semi dry curry, this is the Pakistani equivalent of a vegetable stir fry.

    Bhindi Masala {Air Fried Okra Curry}

    What Is Bhindi?

    Bhindi, Okra or Ladies Finger is a delicious plant that has edible green pods with seeds. It commonly grows in warm tropical regions such as the Southern United States, Southeast Asia and The Middle East.

    One of my favorite vegetables growing up in Pakistan, I’ve been lucky enough to live in Southeast Mississippi where sourcing Okra has always been so easy!

    Buying The Bhindi

    Where To Source the Bhindi

    South Asia

    In Pakistan or India, Bhindi is seasonal and at the first sight of fresh okra in market stalls, a variety of dry bhindi recipes are served at tables across the nation.

    Southern United States of America

    Here in Mississippi, Okra is usually available all year long, but the best whole okra can be found around spring time. It can be seen in supermarkets, farmers markets and even on the side of a country road, fresh off the farm! Some of the finest, most tender Okra I’ve ever enjoyed has come from my local weekly farmer’s market.

    United States of America

    For those living in areas of the United States that have limited availability of Okra, your best bet is probably:

    • Pakistani or Indian Grocery Stores
    • Whole Foods
    • Trader Joe
    • Vietnamese or Asian Markets

    How To Pick the Best Bhindi

    Half the secret to a perfect Okra Curry is the actual vegetable itself. If you’re not familiar with Bhindi, it has a unique slimy texture when chopped. The whole trick to cooking the best bhindi masala is to eliminate the slime during the cooking process.

    Half the job is done if you start out with fresh, small, tender okra. The skin should be thin and shiny and there should be no visible bruises on it. The okra pod should be firm to the touch. The smaller the bhindi, the smaller the seeds resulting in less slime.

    The Health Benefits of Bhindi

    Apart from its delicious taste, bhindi has many health benefits, which make it a great option to eat. Some of the most salient ones, according to healthline.com are:

    • It is rich in Antioxidants.
    • Vitamin C, A, K & B6
    • Folate
    • Soluble fiber

    Cooking The Bhindi Masala {Air Fried Okra Curry}

    Chopping Bhindi for Bhindi Masala

    The most important thing about cooked bhindi is that it should not be slimy.

    • The first step towards achieving this was covered above in how to pick the right Bhindi at the store.
    • The second step is to make sure the bhindi is totally dry when you cut it. Wash it well, pat it dry and let it air dry for a while so there is absolutely no moisture on it.
    • Next, cut the bhindi. While many recipes will tell you to cut 1-inch pieces, I slice my okra very thin. I find that it gets much crispier this way.
    • Last of all, fry the bhindi properly to remove the slime. Below are 2 different methods of doing this:

    Deep Frying the Bhindi

    Some people take a few tablespoons oil in a frying pan and shallow fry the bhindi. In my experience that doesn’t usually work effectively. If I’m frying the okra, I usually use a high smoke point oil, such as peanut oil or avocado oil and deep fry it. The high heat is far more effective in eliminating the slime.

    For one thing, most vegetables absorb a lot of oil and a few tablespoons are usually not enough when pan frying them. As the oil gets absorbed, the okra will start to release slime and simultaneously sweat. Since moisture is the enemy of Bhindi Masala this method usually results in squishy okra!

    Deep frying the Okra in well heated oil immediately dehydrates it and removes all moisture. Thus, the slime is gone and you have deliciously crispy bhindi! This method is also much quicker.

    However, deep frying comes with the burden of many extra calories and here we Thank God for the invention of the Air Fryer!

    Air Frying the Bhindi

    Air Frying Bhindi For Bhindi Masala

    Prep your Okra as instructed above and then toss it in a little oil. A few tablespoons are usually enough. Preheat your Air fryer to medium high heat, spread the okra in the baking tray in a single layer and cook away!

    Trust me, this is the best way to get perfect fried okra! Once you try it, you’ll never go back to using the stove top method!

    PLUS, while the okra is air frying, you can make the curry base on the stove, saving you considerable time!

    Cooking The Curry

    Bhindi Masala Ingredients

    I personally love the air fried method of cooking for multiple reasons. It’s easier, healthier and it saves time. With the traditional method you have to watch over the okra as it fries. With the air fryer method, you can start on your curry as the okra fries away!

    To start cooking the curry, take a few tablespoons of oil and heat them well. Add in chopped onions and cook till they are a nice medium brown. Add in the garlic paste, sauté and then add the chopped fresh tomatoes.

    Bhindi Masala {Air Fried Okra Curry}

    Stir, cover and cook on medium low heat for about 10 minutes, till the tomatoes release their water and melt. At this point, uncover and add in the spice powders. I use a simple mix of 1 tsp salt, 1 tsp red chili powder, and a ¼ teaspoon turmeric powder in my curry.

    Next, add in a tablespoon of dried pomegranate seeds, stir and add in the air fried chopped bhindi. The last step is to add in the lemon juice of 1 lemon, some coriander leaves (cilantro) and then it’s time to eat!

    Bhindi Masala {Air Fried Okra Curry}

    Alternate Spice Options

    I like to keep my Bhindi simple and rely instead on the flavor of all the fresh ingredients. Whatever spices are used simply enhance these natural flavors. However, some common spices used in bhindi masala that you may want to experiment with are:

    • Garam masala
    • Coriander powder
    • Dry mango powder

    For an authentic restaurant style flavor, you may want to add a tempering of:

    • 1 teaspoon cumin seeds
    • 1 teaspoon mustard seeds

    And for the piece de resistance…some people swear that if you add a teaspoon kasuri methi to your masala bhindi recipe it will take it to the next level!

    Try it my way or add your own twist to it but however you make it, this is a perfect recipe for those busy weeknights!

    Serving & Storing Delicious Bhindi Masala

    This okra recipe is one of those easy recipes that works as a great vegetarian main served with some dal tadka or raita. It tastes delicious with both zeera (jeera) rice or tandoori roti. If you’re a meat eater then this makes a great side dish for a meat main!

    It’s best to cook and eat the bhindi fresh. I don’t recommend freezing it at all. It will stay ok in the fridge for 1-3 days but in all honesty, it probably won’t last that long!  

    Remember! Rate, Comment and Share on Social Media if you make this Bhindi Masala {Air Fried Okra Curry}! Thank You!

    Bhindi Masala {Air Fried Okra Curry}

    Bhindi Masala {Air Fried Okra Curry}

    Nosheen Babar
    Bhindi Masala {Air Fried Okra Curry} is an easy, healthy, version of a traditional semi dry, stir fried, delicately spicy, Okra curry.
    4 from 1 vote
    Print Recipe
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 15 mins
    wash and air dry 1 hr
    Total Time 1 hr 45 mins
    Course Main Course, Side Dish
    Cuisine Indian, Pakistani
    Servings 4 people
    Calories 330 kcal

    Ingredients
      

    • 1 lb bhindi/okra
    • ½ cup avocado oil (SEE NOTES)
    • 1 yellow onion (SEE NOTES)
    • 1 tbsp garlic paste
    • 4 tomatoes (SEE NOTES)
    • 1 tsp salt
    • 1 tsp red chili powder
    • ¼ tsp turmeric
    • 1 tbsp anar dana (SEE NOTES)
    • 1 lemon (SEE NOTES)
    • ½ cup cilantro

    Instructions
     

    • Wash the bhindi/okra and set it out to dry on a clean dish towel. (SEE NOTES)
    • Cut off the ends of the okra and discard and chop the remaining bhindi into thin slices and set aside. (SEE NOTES)
    • Dice the onion and roma tomatoes.
    • Preheat the air fryer at 350°F for 5 minutes
    • Toss the okra in ¼ cup oil and air fry for 15 minutes {SEE NOTES FOR ALTERNATE METHOD}
    • While the okra is air frying, heat the remaining ¼ cup cooking oil in a large skillet.
    • Saute the onions in the oil till they are a medium brown.
    • Add the garlic paste and saute for about 30 seconds.
    • Add the chopped tomatoes and saute for a few minutes.
    • Cover, reduce the heat and simmer till the tomatoes release water and cook down.
    • After about 10 minutes, uncover, turn on high and add in the salt, red chilli powder and turmeric.
    • Stir and cook till all the water evaporates and you have a dry curry paste.
    • Add in the Anar Dana, stir and then add in the air fried okra.
    • Stir just to mix in the curry paste and okra and squeeze the juice of the lemon on top (SEE NOTES)
    • Turn the stove off, add in the cilantro, stir and serve!

    Notes

    Oil - The oil seems like alot but is less than is used in traditional bhindi. After a few experiments, any less than ¼ cup in the air fryer leads to scorched okra and you will also need at least that amount to make a good curry paste.
    Onion - This recipe was made with a large onion. Chopped up it was about 1 cup. So you can use that as a gauge for how much you need as onions can vary in size.
    Tomatoes - My preferred tomatoes for curries are Roma. Known as the perfect tomato for  pastes and sauces, they work perfectly in a curry due to their low moisture content.
    Anar Dana - These are dried pomegranate seeds and are used in many Pakistani recipes. They add a delicious pungent flavor to the curry and the acidity in them helps reduce the slime.
    Lemon - The lemon also helps reduce the slime, but I personally love the taste in my bhindi masala. The trick is to add it right at the end to preserve that citric flavor and acidity. Once you cook a lemon you lose the acidity.
    Washing The Bhindi - This is perhaps the most critical step. Any water or moisture on the bhindi adds to its slimy texture. So, after washing it, you absolutely have to let it air dry for an hour so all water evaporates.
    Cutting The Bhindi - Most people cut their bhindi into ½ -1 inch pieces. I like to cut mine very thin as it crisps up better this way. As soon as the Hot oil or high heat of the air fryer hits the vegetable, the seeds in the pods start to dry up and the slime is eliminated this way.
    Traditional Frying - If you don't have an air fryer, I suggest deep frying the okra. Heat your oil to 350 degrees Fahrenheit and fry the thinly sliced okra in it. Once it's crispy, remove it from the oil and place it on a paper towel to drain the oil. This will insure it doesn't get soggy.

    Nutrition

    Serving: 1personCalories: 330kcalCarbohydrates: 21gProtein: 4gFat: 28gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gSodium: 607mgPotassium: 755mgFiber: 7gSugar: 7gVitamin A: 2127IUVitamin C: 61mgCalcium: 129mgIron: 2mg
    Keyword Bhindi Ki Sabzi, Okra Masala, Okra Recipe, Punjabi Bhindi Masala, Restaurant Style Okra, Stir Fried Okra
    Tried this recipe?Let us know how it was!

    More Pakistani Recipes

    • Mutton or Lamb Karahi Gosht
    • Pakistani Chicken Steam Roast
    • Gobi Gosht (Meat & Cauliflower Curry)
    • Aloo Palak (Pakistani Spinach & Potato Curry)

    Reader Interactions

    Comments

    1. Amber Habib

      May 30, 2022 at 8:57 pm

      4 stars
      Very easy to make and tasted good. Will be adding this to my vegetarian repertoire.

      Reply
      • untoldrecipesbynosheen

        May 30, 2022 at 9:48 pm

        Thank You for trying the recipe and reviewing it! Glad you liked it!

        Reply

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    Hi, I'm Nosheen! Welcome to my world of Authentic South Asian recipes and much
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    I’ve loved to cook from a very early age and my cooking style incorporates authentic recipes that hail from my mother's and grandmother's kitchens as well as many that I’ve developed and created along the way. 

    More about me!

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