Simple Skillet Bhindi Masala
This Simple Skillet Bhindi Masala offers a quick and lighter take on the beloved Indian okra curry, featuring tender okra simmered in a fragrant tomato-onion base with aromatic spices. It's a perfect weeknight side dish that's bursting with authentic flavor.
For 3 servings
Prepare the okra: Wash the okra thoroughly and pat it completely dry with a kitchen towel. This step is crucial to prevent sliminess. Trim the stem and tip ends, then slice the okra into 1/2-inch thick rounds.
Sauté the onions: Heat the neutral oil in a large skillet or non-stick pan over medium heat. Add the thinly sliced onions and sauté for 8-10 minutes, stirring occasionally, until they turn soft and light golden brown.
Add aromatics and spices: Stir in the ginger-garlic paste and cook for 1 minute until fragrant. Reduce the heat to low, then add the turmeric powder, cumin powder, coriander powder, and red chili powder. Sauté for 30 seconds, stirring constantly, to toast the spices without burning them.
Cook the okra: Increase the heat to medium. Add the sliced okra to the skillet and sauté for 5-7 minutes, stirring frequently, until the okra is lightly browned and some of its sliminess has reduced. Do not overcrowd the pan; cook in batches if necessary.
Simmer the curry: Stir in the diced tomatoes, water or vegetable broth, and salt. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and cook for 5-7 minutes, or until the okra is tender-crisp and the sauce has thickened slightly.
Finish and serve: Remove the lid, stir in the garam masala, and cook for another 1-2 minutes, uncovered, to allow the flavors to meld. Taste and adjust salt or spice if needed.
Garnish with fresh chopped cilantro and serve hot with roti, naan, rice, or as a flavorful side dish to any Indian meal.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Thoroughly dry your okra after washing. Any residual moisture can contribute to sliminess during cooking. You can even spread it on a towel for 30 minutes to air dry.
- 2Don't overcrowd the pan when sautéing the okra. Cook in two batches if your skillet isn't large enough to give the okra space to brown, which helps reduce sliminess.
- 3Avoid overcooking the okra; it should be tender-crisp, not mushy. Overcooked okra tends to become more slimy.
- 4For an extra layer of flavor, you can add a pinch of asafoetida (hing) to the oil after the onions have softened, just before adding the ginger-garlic paste.
Adapt it for your goals.
Protein Boost
Add 1/2 cup of cooked chickpeas or pan-fried paneer cubes along with the tomatoes for a heartier, protein-rich dish.
Smoky FlavorSmoky Flavor
For a smoky depth, add 1/4 tsp of smoked paprika along with the other dry spices.
Tangy TwistTangy Twist
Incorporate 1/2 tsp of amchur (dried mango powder) or a small amount of tamarind paste along with the tomatoes for an extra tangy kick.
Why this is on our healthy list.
Rich in Fiber
Okra is an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps regulate blood sugar levels.
Vitamin and Mineral Boost
This dish provides a good dose of Vitamin C (from okra and tomatoes), Vitamin K (from okra), and various B vitamins, along with minerals like potassium and magnesium.
Antioxidant Powerhouse
The combination of okra, tomatoes, and a variety of Indian spices (turmeric, cumin, coriander) offers a potent blend of antioxidants that help combat oxidative stress and inflammation.
Frequently asked questions
The most important steps are to wash and thoroughly dry the okra before slicing. Sautéing it on medium-high heat in a single layer until lightly browned also helps reduce sliminess. Avoid overcooking or adding too much liquid initially.
