Bhindi Masala (Okra Curry)
A light, tangy okra stir‑fry with tomatoes, onions and aromatic spices – comforting yet low‑fat, perfect for a wholesome Pakistani meal.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Heat the oil in a wide pan over medium heat and add the cumin seeds; stir until they begin to sizzle and release their aroma.
-
Step 2 of 5
Add the sliced onion and sauté for 3–4 minutes until it turns translucent but not browned.
-
Step 3 of 5
Stir in the tomatoes, green chilies, turmeric, coriander, red chilli powder and salt; cook for 5 minutes until the tomatoes soften and the oil separates.
-
Step 4 of 5
Add the okra, mixing gently to coat with the spice mix; reduce heat to low, cover and cook for 10 minutes, stirring occasionally to prevent sticking.
-
Step 5 of 5
Uncover, sprinkle garam masala, and cook another 2 minutes until the okra is tender yet retains a slight bite; garnish with fresh coriander and serve warm.
Notes from the kitchen
If okra is unavailable, substitute with sliced zucchini, though the texture will be softer. Store leftovers in an airtight container for up to 2 days; reheat gently to keep the okra from becoming mushy.
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