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Authentic Pakistani Bhindi Masala Recipe (Non-Slimy)

Authentic Pakistani Bhindi Masala

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1 lb Okra (Bhindi) Washed, completely dried, and sliced into 1/2-inch rounds
  • 1/4 cup Neutral cooking oil Divided use
  • 1 large Yellow onion Thinly sliced
  • 2 medium Tomatoes Finely chopped
  • 1 tsp Ginger garlic paste
  • 1 tsp Cumin seeds
  • 1 tsp Red chili powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1 tsp Salt
  • 2 tbsp Fresh cilantro Chopped, for garnish

Instructions
 

  • Wash the okra thoroughly and pat completely dry with a kitchen towel or paper towels before slicing into half-inch rounds.
  • Heat two tablespoons of oil in a wide skillet over medium-high heat. Add the sliced okra and fry for 8 to 10 minutes until lightly browned and the sticky texture has cooked off. Remove the okra using a slotted spoon and set aside.
  • In the same skillet, heat the remaining oil over medium heat and add the thinly sliced onions. Fry for 7 to 10 minutes until the edges are golden brown and caramelized.
  • Stir in the ginger garlic paste and cumin seeds, cooking for 30 seconds until fragrant.
  • Add the chopped tomatoes, red chili powder, turmeric powder, coriander powder, and salt. Cook for 5 to 7 minutes until the tomatoes break down completely and the oil begins to separate from the masala base.
  • Return the fried okra to the pan, stirring gently to coat it in the tomato and onion stew. Cover with a lid and simmer on low heat for 5 minutes.
  • Remove from heat, garnish with freshly chopped cilantro, and serve hot.