Back to 3 servings 250 gram okra (bhindi), fresh, tender pods, washed, thoroughly dried, trimmed and cut into 1 to 2 inch pieces 3 tablespoon oil, divided; 1 tablespoon for frying the okra, remaining 2 tablespoons for the masala 1 teaspoon cumin seeds 1 cup onion, finely chopped, about 135 grams 2 teaspoon ginger-garlic paste, coarsely crushed, about 4 garlic cloves and 1 inch ginger 2 to 3 green chillies, slit lengthwise or finely chopped 0.5 teaspoon turmeric powder 2 teaspoon coriander powder 0.5 teaspoon roasted cumin powder 1 teaspoon Kashmiri chilli powder 0.75 cup tomato puree, from about 200 grams tomatoes, blended 0.25 cup yogurt, whisked; dairy or non-dairy 0.5 teaspoon garam masala 0.5 teaspoon crushed kasoori methi, dried fenugreek leaves 0.5 teaspoon amchur powder or lime juice, optional, for extra tang 2 tablespoon chopped cilantro, plus extra for serving if you like salt, to taste; a little on the okra, the rest in the gravy water, 1/4 to 1/2 cup, added as needed
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Wash the okra, dry it completely, trim the ends and cut into 1 to 2 inch pieces. Discard any pods with worms.2 Step 2: Heat 1 tablespoon oil in a skillet over medium heat. Fry the okra, stirring now and then, until it shrinks, colors at the edges and is about 80% cooked, roughly 10 to 15 minutes. Salt lightly and set aside.3 Step 3: Heat the remaining oil in a heavy pan over medium heat. Add the cumin seeds and let them splutter, about 30 seconds.4 Step 4: Add the chopped onion and saute until golden brown, about 5 minutes.5 Step 5: Add the ginger-garlic paste and green chillies and saute until fragrant, about 1 minute.6 Step 6: Add the turmeric, coriander, roasted cumin and Kashmiri chilli powders and saute for about 1 minute, adding a splash of water if they threaten to burn.7 Step 7: Add the tomato puree, cover and cook for 1 to 2 minutes, then uncover and saute until the oil separates from the masala, about 5 minutes.8 Step 8: Take the pan off the heat and stir in the whisked yogurt. Return to low heat, cover and cook 1 to 2 minutes, then keep cooking uncovered until oil separates from the sides, about 3 minutes.9 Step 9: Add 1/4 to 1/2 cup water, bring the gravy to a boil and season with salt.10 Step 10: Add the fried okra, cover and simmer on low heat for 2 to 3 minutes, or longer if you like the okra more tender.11 Step 11: Gently fold in the garam masala, crushed kasoori methi and chopped coriander, and cook a few seconds more on medium-low heat.12 Step 12: Taste and adjust: add a pinch of sugar if too tangy, or amchur or lime juice if you want more tang. Serve hot.getsaucepan.com/r/abd984a9-1020-5d20-9307-cecc97d51c25
Cook this in Saucepan Bhindi Masala as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
