Restaurant Style Bhindi Masala

Restaurant Style Bhindi Masala

Bhindi masala is much easier to cook than it seems to be. Whenever we visit any Indian restaurant, I don’t like to order normal vegetables that we quite often eat at home. Though the restaurant-style bhindi is something different and we all love to eat. Since I buy bhindi a lot of times in a month I like to cook it in different ways. Hence, I prepare restaurant-style bhindi masala at home so that on the days we eat out we need not repeat the same vegetable to enjoy the different taste.

 

Although it takes a bit of effort but its all worth it. Whenever we have guests at home who don’t like to eat something heavy, this recipe works wonders on such days. Simple yet delicious bhindi masala has become my family’s favourite dish.

 

Bhindi Masala
Bhindi Masala

 

Other family favorite recipes are –

Punjabi Baingan Bharta,

Punjabi Home Style Bhindi Sabzi

Karele ki Sabzi

Punjabi Style Khatti Meethi Kaddu ki Sabzi

 

Video Recipe –

 

 

How to Prepare –

 As bhindi (Ladyfinger or okra) is a slimy vegetable it is important to wash and dry bhindi nicely beforehand. Place bhindi/okra, after washing, in a broad colander or kitchen towel to dry completely. Pat dry using a kitchen towel if it needs to be cooked immediately. Make onion and tomato puree. Keep ready the other required spices.

After cutting bhindi let it rest for 10 mins in a thali or any broad container, before cooking to prevent it from getting slimy.

 

Bhindi Masala Ingredients
Bhindi Masala Ingredients

 

How to make Restaurant Style Bhindi Masala –

 Bhindi cut into 1 – 1.5 inch pieces is preferred for this recipe. Cook bhindi nicely in mustard oil and transfer to a bowl.

I prefer using kacchi ghani (cold-pressed) mustard oil for cooking vegetables (in whichever recipes possible) as it lowers bad cholesterol and has many other health benefits.

For masala, heat mustard oil till smoking point. Switch off the flame, let it cool a bit. When it is warm, switch on the flame, splutter cumin seeds. To it add green chilli and ginger-garlic paste, sauté for half a min. Next, add and cook onions. When onions are browned, add spices and a dash of water to prevent it from burning. Also, add tomatoes and cook well. Add water as required and give it a boil. Finally, add cooked bhindi, mix well and cook for 4-5 mins on a low flame. Serve with hot roti or paratha.

 

How to choose bhindi while buying –

 With all the chemicals used in growing vegetables these days all you can do is trust your senses. The colour is the first factor that appeals while buying any vegetable. Bhindi that is dark green in colour is preferred. It should feel soft yet firm while touching. The tip that I have been taught to choose perfect bhindi is, try to break the back tip of bhindi with your thumb if it breaks immediately, this indicates bhindi is fresh and good to buy.

 

How to keep bhindi fresh in the refrigerator for a week –

Pour water in a large vessel. Add ½ Tsp of baking soda and mix well. Transfer bhindi to water and wash thoroughly. Soda will help remove chemicals (if any) from the vegetable. Dry bhindi in a colander or muslin cloth. Transfer to a cotton bag and refrigerate for a week.

Step by Step Instructions of Bhindi Masala –

• Heat mustard oil till it reaches smoking point. Switch off the flame and let it cool a bit.

 

Okra Fry

 

• Once it’s warm, switch on the flame. Add bhindi cut into 1 – 1.5 inches pieces. Sauté till done. Transfer to a bowl.

 

• In the same pan heat oil again the same way. Add cumin seeds and let it splutter.

 

Okra Recipe

 

• Along with it add green chilli and ginger-garlic paste. Cook for half a minute.

 

Okra Recipe

 

• Next, add onions and cook on a medium flame till it turns golden brown.

 

Ladyfinger recipe

 

• To flavour, add turmeric powder, red chilli powder and salt. Mix well.

 

• Splash a dash of water to prevent spices from burning. Mix well.

 

Indian Style Ladyfinger Masala

 

• Next, add tomatoes and mix well.

 

• Cover and cook on a medium flame for 3-4 mins.

 

• Uncover and mix well. Cook for another 3-4 minutes or till tomatoes are done.

 

Dahi wali bhindi

 

Indian Gravy Recipe

 

• To give a restaurant-style texture and flavour add curd and garam masala. Mix well. Also, add some water and mix well.

 

Ladyfinger

 

• Finally, add the cooked bhindi and mix well. Cook on a low flame for 4-5 mins.

• Garnish with coriander leaves.

• Serve hot with roti or paratha.

 

Bhindi Recipe

 

 

If you try this recipe please do let me know in the comment section. I would be happy to receive your feedback on my Social Media channels – Instagram, Twitter, Facebook

You can also pin this on Pinterest recipe for later referral.

Please do Subscribe to my Youtube Channel for updates on video recipes.

 

Bhindi Masala

Bhindi Masala is a restaurant-style onion-tomato gravy recipe. This spicy tangy sabzi goes well with roti or paratha.
Prep Time10 mins
Cook Time30 mins
0 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Servings: 4 People

Ingredients

  • Mustard Oil - 2 Tbsp
  • Bhindi cut into 1.5 inch pieces - 250 gms
  • Mustard Oil - 2 Tbsp
  • Cumin Seeds - 1 Tsp
  • Ginger-Garlic Paste - 1 Tsp
  • Chopped Green Chilli - 1 Tsp
  • Grated or Finely Chopped Onion - 1 Cup
  • Grated or Finely Chopped Tomato - 1.5 Cup
  • Turmeric Powder - 1/2 Tsp
  • Kashmiri Red Chilli Powder - 1 Tsp
  • Salt to taste
  • Curd - 1/4th Cup
  • Garam Masala Powder - 1/2 Tsp
  • Finely Chopped Coriander

Instructions

  • Heat mustard oil till it reaches smoking point. Switch off the flame and let it cool a bit.
  • Once it’s warm, switch on the flame. Add bhindi cut into 1 – 1.5 inches pieces. Sauté till done. Transfer to a bowl.
  • In the same pan heat oil again the same way. Add cumin seeds and let it splutter.
  • Along with it add green chilli and ginger-garlic paste. Cook for half a minute.
  • Next, add onions and cook on a medium flame till it turns golden brown.
  • To flavor it add turmeric powder, red chilli powder and salt. Mix well.
  • Splash a dash of water to prevent spices from burning. Mix well.
  • Next, add tomatoes and mix well.
  • Cover and cook on a medium flame for 2 mins.
  • Uncover and mix well. Cook for another 3-4 minutes or till tomatoes are done.
  • To give a restaurant style texture and flavor add curd and garam masala. Mix well. Also add some water and mix well.
  • Finally, add cooked bhindi and mix well. Cook on a low flame for 4-5 mins.
  • Garnish with coriander leaves.
  • Serve hot with roti or paratha.

Video

Notes

• Cooking bhindi separately ensures slime free bhindi and eases cooking.
• Cook masala till its starts to separate oil.
• Cooking in mustard oil has many health benefits and adds on to the taste as well.
• Make sure to smoke mustard oil before using.
• Always adjust spices as per your taste. Covering the lid makes cooking faster.
• Always wash, dry and cut bhindi beforehand.
• Cut bhindi only when it is properly dried.


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