Bhindi Masala (Pakistani Okra Curry)
This Bhindi Masala (Pakistani Okra Curry) is an easy, healthy version of a traditional semi-dry, stir-fried, delicately spiced Okra curry.
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Ingredients
- 1 lb bhindi/okra
- ⅓ cup cooking oil
- 1 yellow onion (see notes)
- 1 tablespoon garlic paste
- 4 tomatoes
- 1 teaspoon salt
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric
- 1 tablespoon 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 ¼-inch slices and set aside. (see notes)
- Dice the onions and Roma tomatoes.
- Preheat the air fryer at 400°F for 5 minutes
- Toss the okra in 3 tablespoons of oil and air fry for 10 minutes {see notes)
- While theremaining okra is air frying, heat the remaining oil in a large skillet.
- Saute the onions in the oil till the edges start to brown.
- Add the garlic paste and saute for about 30 seconds.
- Add the chopped tomatoes, add 1 cup of water, cover, and simmer till the tomatoes cook down (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
Onion: This recipe was made with a large onion, chopped up to 1 cup. You can use that as a gauge for how much you need, as onions can vary in size.
Anar Dana: These are dried pomegranate seeds, which are used in many Pakistani recipes to add a pungent flavor to the curry. If you can't find any, you can substitute amchur powder.
Lemon: The lemon's high acidity helps reduce the slime 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 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 ¼ inch thick, 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.
Frying or baking the okra: If you don't have an air fryer, I suggest frying or baking the okra. Heat your oil to 350℉ for frying, and fry the thinly sliced okra. Once it's crispy, please 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 baking, cook it in a preheated oven at 400 degrees for 20 minutes.
Nutrition
Serving: 1personCalories: 254kcalCarbohydrates: 21gProtein: 4gFat: 19gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gSodium: 607mgPotassium: 755mgFiber: 7gSugar: 7gVitamin A: 2127IUVitamin C: 61mgCalcium: 129mgIron: 2mg
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