Savory Okra and Potato Curry (Bhindi Masala)
40 minutes
884 reads
About Savory Okra and Potato Curry (Bhindi Masala)
Craving a vibrant, flavorful curry? Look no further than this Okra and Potato Curry (Bhindi Masala), an irresistible staple of Indian cuisine. This dish transforms humble okra and potatoes into a symphony of textures and aromas.Tender okra and hearty potatoes simmer in a rich, aromatic sauce infused with fenugreek, turmeric, and coriander. The result? A deeply satisfying curry perfect for any occasion, from a busy weeknight to a weekend feast.Whether you're a seasoned curry enthusiast or a beginner, our easy-to-follow recipe guarantees a delicious outcome every time. Serve with fluffy roti or fragrant rice for a truly unforgettable meal.
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Spices and Flavorings
- 1 1/2 tsp Salt or to taste
- 1 tsp Fenugreek Seeds
- 2 tsp Chili Powder red
- 1 tbsp Coriander Powder
- 1 tsp Turmeric Powder
- 1/4 tsp Garam Masala
- 1 tsp Mango Powder dry
Aromatics
- 2 tbsp Onion Paste
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
Oil
- 2 tbsp Oil
Instructions
- Wash and trim the okra. Cut into 1-inch pieces. Wash and peel the potatoes. Cut into 1-inch cubes.
- Heat 1 tablespoon of oil in a large pan or pot over medium heat. Add the okra and potatoes. Sauté for 8-10 minutes, until lightly browned and slightly tender. This helps to reduce the sliminess of the okra. Remove from the pan and set aside.
- Add the remaining 1 tablespoon of oil to the pan. Add the fenugreek seeds. Sauté for about 30 seconds, until fragrant. Add the onion, ginger, and garlic pastes. Sauté for 2-3 minutes, until the raw smell disappears and the pastes begin to turn golden.
- Add the red chili powder, coriander powder, turmeric powder, and salt. Sauté for 1 minute, stirring constantly, until fragrant. This blooms the spices and enhances their flavor. Add the chopped tomatoes. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the oil starts to separate from the masala.
- Return the okra and potatoes to the pan. Add 2 cups of water. Bring to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the okra and potatoes are tender.
- Stir in the dry mango powder and garam masala. Cook for another minute to allow the flavors to meld. Taste and adjust seasonings as needed.
- Serve hot with steamed rice or roti.
Recipe Notes
Good To Know
- To prevent okra from becoming slimy, thoroughly pat the pieces dry after washing and sauté them separately in a little oil until lightly browned before adding to the gravy.
- For extra depth of flavor, add a small pinch of amchur (dried mango powder) or a squeeze of fresh lemon juice at the end to enhance the tanginess without overpowering the spices.
- If you like a richer gravy, stir in 1-2 tablespoons of coconut milk or whisked yogurt just before finishing, but ensure the heat is low to prevent curdling.
Expert Tips
- Adjust the spice level to your preference by adding more or fewer green chilies.
- For a smokier flavor, char the okra over an open flame before slicing and adding it to the gravy.
- Freshly chopped cilantro or coriander leaves make an excellent garnish for this dish.
Storage Instructions
- Leftover bhindi gravy can be refrigerated for up to two days.
- Reheat gently and add a splash of water if the gravy thickens too much upon standing.
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Recipe Nutrition
Calories: 92kcalCarbohydrates: 7gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 855mgFiber: 1gSugar: 2g
Hem Lata Srivastava
Articles: 200
4 Comments
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This is so tempting! Thank you.
Absolutely scrumptious! Thanks for the recipe.
Looks so flavorful! Thanks for posting.
Looks so delicious! Thanks for the recipe.