Ingredients with Measurements:
- 500g okra (bhindi), washed and dried
- 2 medium-sized onions, finely chopped
- 2 medium-sized tomatoes, finely chopped
- 2 green chilies, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala powder
- Salt to taste
- 3 tbsp oil
- Fresh coriander leaves for garnishing
Special Equipment Needed:
- Non-stick pan or kadhai
Step-by-Step Instructions:
1. Cut the okra into small pieces and keep it aside.
2. Heat oil in a non-stick pan or kadhai and add cumin seeds.
3. Once the cumin seeds start to splutter, add chopped onions and green chilies. Saute until the onions turn golden brown.
4. Add ginger and garlic paste and saute for a minute.
5. Add chopped tomatoes and cook until the tomatoes turn soft and mushy.
6. Add coriander powder, turmeric powder, red chili powder, and garam masala powder. Mix well and cook for 2-3 minutes.
7. Add the chopped okra and salt to taste. Mix well and cook for 10-12 minutes on medium heat, stirring occasionally.
8. Once the okra is cooked, garnish with fresh coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Fat: 8g
Carbohydrates: 10g
Protein: 2g
Fiber: 4g
Substitutions for ingredients:
- You can use any other vegetable instead of okra, such as potatoes, eggplant, or cauliflower.
- You can use store-bought ginger and garlic paste instead of making it at home.
Variations:
- You can add paneer or tofu to make it more protein-rich.
- You can add cashews or almonds to make it more creamy and rich.
- You can add a pinch of sugar to balance the flavors.
Tips and Tricks:
- Make sure to wash and dry the okra thoroughly before cutting it.
- Do not overcook the okra, as it can become slimy.
- You can add a tablespoon of lemon juice to enhance the flavors.
Storage Instructions:
You can store the leftover bhindi masala in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Reheat the bhindi masala in a microwave or on a stovetop until it is hot.
Presentation Ideas:
Serve the bhindi masala in a bowl or on a plate, garnished with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
- Serve with roti, naan, or rice.
- You can also serve it with a side of raita or salad.
Suggested Side Dishes:
- Cucumber raita
- Onion salad
- Tomato salad
Troubleshooting Advice:
- If the okra becomes slimy, add a tablespoon of lemon juice or vinegar to the dish.
- If the dish is too spicy, add a tablespoon of yogurt or cream to balance the flavors.
Food Safety Advice:
- Make sure to wash your hands and all the utensils before cooking.
- Use fresh ingredients and store them properly.
- Cook the dish thoroughly to avoid any foodborne illnesses.
Food History:
Bhindi masala is a popular Indian dish that originated in the northern region of India. It is a vegetarian dish that is made with okra and a blend of spices.
Flavor Profiles:
Bhindi masala has a spicy and tangy flavor, with a hint of sweetness from the onions and tomatoes.
Serving Suggestions:
Serve the bhindi masala as a main dish for lunch or dinner.
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Region: Indian