Bhindi Masala (Air Fryer Okra Curry)
This Bhindi Masala (Air Fryer Okra Curry) is an easy, healthy, version of a traditional semi-dry, stir-fried, delicately spicy, Okra curry.
Servings: 4 people
Calories: 330kcal
Ingredients
- 1 lb bhindi/okra
- ½ cup avocado oil (see notes)
- 1 tbsp garlic paste
- 1 yellow onion (see notes)
- 4 tomatoes (see notes)
- 1 tsp salt
- 1 tsp red chili powder
- ¼ tsp turmeric
- 1 tbsp anar dana (optional)
- 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)
- Slice the onions 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)
- While the okra is air frying, heat the remaining ¼ cup cooking oil in a large skillet.
- Add the garlic paste and saute for about 30 seconds.
- Saute the onions in the oil till they are translucent.
- Add the chopped tomatoes and saute for a few minutes.
- Cover, reduce the heat, and simmer till the tomatoes release water and cook down (about 10 minutes).
- 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 if you're using it, stir, and then add in the air-fried okra.
- Stir just till the okra is covered in the cooked curry.
- Turn the stove off, squeeze the juice of the lemon on top add in the cilantro, stir, and serve! (see notes)
Notes
Oil - The oil may seem like a lot 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. You will also need at least ¼ cup 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 their acidity helps reduce the slime. If you can't find any then you can add amchur powder or sumac powder as a substitute.
Lemon - The lemon helps reduce the slime due to its high acidity and adds a lot of taste to the bhindi masala. The trick is to add it right at the end to preserve that citric flavor and acidity. Once you cook a lemon it loses its 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 cutting mine very thin as it crisps up better. 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 - I suggest frying or baking the okra if you don't have an air fryer. For frying, heat your oil to 350 degrees 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 ensure it doesn't get soggy. If you're baking it, cook it in a preheated oven at 400 degrees for 30 minutes.
Nutrition
Serving: 1person | Calories: 330kcal | Carbohydrates: 21g | Protein: 4g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Sodium: 607mg | Potassium: 755mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2127IU | Vitamin C: 61mg | Calcium: 129mg | Iron: 2mg