Best Punjabi Bhindi Masala Recipes

OKRA/BHINDI MASALA (INDIAN-PUNJABI STYLE)

Steps:

• Dice the onions .
• Dice the tomotoes.
• Chop the chillies and corainder.
• Slice Bhindi ( Okra) in long pieces.
• Heat the oil in pan and add the Bhindi pieces. Shallow Fry them. ( If you wish you can also deep fry the bhindi pieces).
• Keep the fried bhindi aside.
• Heat 3 spoons of oil in a pan. Add the Bay leaves and cloves.
• After a minute add onions and fry them until light brown.
• Add the chopped green chilli pieces .
• Add the ginger-garlic paste and fry for one minute.
• Add Garam masala and fry for 2 minutes.
• Add tomato pieces, red chilli powder and salt, cover the pan and cook for a few minutes until tomatoes become soft. Stir carefully if needed to avoid the mixture from sticking to the pan.
• Add fried okra and mix slowly. Keep on heat for two more minutes and then remove the pan.
• Sprinkle some more garam masala on top .
• Garnish with coriander leaves and serve hot.

PUNJABI BHINDI MASALA

Steps:

• Clean the bhindi with a moist cloth.
• Cut bhindi in about 1" pieces.
• Make a slit in each of the pieces so the masala gets applied.
• Heat oil in kadai, add jeera seeds.
• Then add the cut onion and fry for some time till they become golden brown.
• Then add the tomato pieces and let them cook.
• Add ginger paste and coriander powder and fry for a minute.
• Add turmeric powder, red chilli powder, mix it.
• This should become homogeneous mixture which leaves out the oil.
• Add the okra pieces to the mixture and apply the masala properly and let it cook on medium flame while stirring in between so that it does not stick to the kadai.
• This may take 10 minutes.
• Add salt and garnish with coriander leaves.