Best Okra Masala You’ll Love

Here’s my go-to okra masala recipe, with tender okra pods cooked in a rich blend of Indian spices, tomatoes, and onions – all coming together in one flavorful dish that’s ready in under 30 minutes.

This okra masala has become my weeknight dinner hero, especially when I’m craving something with a bit of spice. I often make extra because my family loves having the leftovers for lunch the next day. And honestly, it tastes even better then!

What Kind of Okra Should I Use?

For the best okra masala, look for pods that are bright green, firm, and about 2-4 inches long – these are usually the most tender and flavorful. Avoid any okra that feels soft or has brown spots, as these are signs the vegetable is past its prime. Fresh okra works much better than frozen for this dish, since you’ll want the pods to maintain their shape and texture while cooking. To prevent the infamous okra slime, make sure to thoroughly dry the pods after washing them, and try not to cut them until you’re ready to cook. A helpful tip is to trim just the tops and keep the pods whole or cut them into larger pieces, which helps reduce the sliminess while cooking.

Options for Substitutions

This tasty Indian dish has some room for adjustments if you’re missing ingredients:

• Okra: While okra is the star of this dish, you can use green beans or asparagus if you’re in a pinch. Keep in mind that the cooking time might need to be adjusted – both alternatives cook faster than okra.
• Ginger garlic mixture: If you don’t have the paste, mix equal parts minced fresh ginger and garlic. In a real pinch, you can use 1/4 teaspoon each of ginger and garlic powder, though the taste won’t be quite the same.
• Garam masala: This spice blend is pretty important for authentic flavor, but you can make a quick substitute with 1/4 teaspoon each of ground cumin and coriander, plus a pinch of cinnamon and black pepper.
• Kasuri methi: If you can’t find dried fenugreek leaves, you can skip them – they add a nice flavor but aren’t crucial to the dish’s success.
• Fresh cilantro: If you’re not a fan of cilantro or don’t have any, fresh mint or parsley can work as garnish, or you can simply leave it out.
• Green chili: You can use any green chili you like, or substitute with a pinch of cayenne pepper, or skip it if you prefer less heat.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking okra is dealing with its natural sliminess – to minimize this, make sure your okra is completely dry before cutting, and avoid washing it after chopping. Another common mistake is overcrowding the pan, which creates steam and makes the okra mushy instead of crispy – cook in batches if needed, and use a large enough pan to give each piece enough space. For the best texture, resist the urge to stir the okra too frequently; letting it cook undisturbed for a few minutes at a time helps develop a nice sear and reduces sliminess. If you’re adding tomatoes, wait until the okra is partially cooked and slightly crispy before introducing them, as adding them too early can make the dish too wet and prevent the okra from getting that perfect texture.

What to Serve With Okra Masala?

This flavorful Indian dish pairs perfectly with warm, fresh naan bread or fluffy basmati rice to soak up all the tasty masala sauce. If you want to round out your meal, serve it alongside some cooling cucumber raita (yogurt sauce) to balance the spices. For a complete Indian feast, you can add dal (lentils) or some simple tandoori roti on the side. Keep some lime wedges and extra chopped cilantro nearby – they make great garnishes and add a fresh pop of flavor when you’re ready to dig in.

Storage Instructions

Keep Fresh: Once your okra masala has cooled down, put it in an airtight container and pop it in the fridge. It’ll stay good for about 3-4 days. The flavors actually get better after a day as the spices have more time to mingle together!

Freeze: While okra masala can be frozen, keep in mind that the texture of the okra might change a bit when thawed. If you want to freeze it anyway, store it in a freezer-safe container for up to 1 month. Just remember to leave some space at the top as curries tend to expand when frozen.

Warm Up: To enjoy your leftover okra masala, gently heat it in a pan over medium heat, stirring occasionally. Add a splash of water if it seems too thick. You can also use the microwave – just heat in 30-second intervals, giving it a good stir between each one to make sure it heats evenly.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 6-8 g
• Fat: 30-35 g
• Carbohydrates: 30-35 g

Ingredients

• 250 grams okra (also known as lady’s finger)
• 3 tablespoons cooking oil
• 1/2 teaspoon cumin seeds (jeera)
• 1 cup diced onions (about 2 medium onions)
• 1 green chili, sliced (optional)
• 3/4 tablespoon ginger garlic mixture (paste or crushed)
• 1 cup chopped tomatoes (about 2 medium, seeds removed or pureed)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon turmeric powder
• 1/2 to 1 teaspoon red chili powder
• 3/4 to 1 teaspoon garam masala
• 3/4 teaspoon coriander powder (optional)
• 1/2 teaspoon dried fenugreek leaves (kasuri methi, optional)
• Water as needed
• 2 tablespoons chopped cilantro (coriander leaves, optional)

Step 1: Prepare the Bhindi

Rinse the bhindi thoroughly under running water and drain them well.

Use a clean kitchen cloth or tissues to wipe off all moisture.

You can also leave them on the countertop for a while to air dry.

Ensuring the bhindi is completely dry is crucial to prevent sliminess while cooking.

Chop off both ends of the bhindi and discard them, then cut the bhindi into ¾ inch pieces.

Step 2: Saute the Bhindi

Heat 1½ tablespoons of oil in a pan over medium heat.

Add the chopped bhindi and saute for about 5 to 7 minutes, stirring often, until they are partially cooked and no longer sticky or slimy.

Once done, transfer the bhindi to a plate and set aside.

Step 3: Prepare the Masala Base

In the same pan, add 1½ to 2 tablespoons of more oil.

Add cumin seeds and wait for them to splutter.

Then add onions and green chili, saute until they turn golden brown.

Next, add ginger and garlic, saute for 2 minutes until the raw smell disappears.

Add chopped tomatoes with a pinch of salt and cook until they become soft and mushy.

Step 4: Cook the Masala

Mix in red chili powder, turmeric, garam masala, and coriander powder into the softened tomatoes.

Continue sauteing until the mixture leaves the sides of the pan.

Pour in 6 tablespoons (a little less than half a cup) of water and mix well.

Cook the masala until it thickens, allowing the spices’ flavors to develop.

Taste the masala and add more salt if necessary.

Step 5: Combine Bhindi with Masala

Add the kasuri methi and the previously sauteed bhindi to the thickened masala.

Cover the pan and cook on low heat until the bhindi turns slightly tender, and the aroma becomes enticing.

Once the bhindi is cooked, uncover the pan and cook briefly to evaporate any excess moisture.

Step 6: Serve

Serve the delicious bhindi masala hot with roti or rice.

Enjoy the flavorful and hearty dish with your meal!