A popular dish in many Indian homes, Sachins’ Bhindi Masala is a simple and easy-to-cook dish that is healthy, nutritious and wholesome.
Cooked with a handful of accessible Indian spices and herbs, this stalwart dish is aromatic and full of flavour, containing tender pieces of okra that are mildly spiced. It’s a firm favourite here at Sachins, so we thought we’d share our recipe with you, so you can have a go at whipping it up for yourself at home!
What is bhindi?
Bhindi is the Hindi term for okra, and if you haven’t encountered this delicious vegetable before, you’re in for a treat!
Also known as ‘lady’s fingers’, okra is thought to have grown first in Eritrea and the Sudanese highlands before being introduced to India by the Bantu tribe who migrated to the subcontinent from Egypt around 2000 BC. Its vast popularity in contemporary India can be explained, in part, by the fact that this veggie can be grown all year round with ease.
We’re pleased to report that this delicious and diverse vegetable also offers an abundance of health benefits, and is packed full of nutrients such as iron, potassium, magnesium, copper and manganese.
Why cook Bhindi Masala?
Bhindi Masala is a great option for those looking to add more plant-based dishes to their recipe repertoire.
This simple and flavorful North Indian dish is packed full of okra, onion, garlic, ginger, tomato, and garam masala, along with a handful of other delicious spices that give this incredibly popular dish its characteristic depth and zing. If you’re looking for a curry that is 100% plant-based, gluten-free and rich in healthy plant fibre, this is the one for you.
Sachins’ Bhindi Masala
Over the years, our brilliant chefs have perfected their recipe for this fantastic dish here in our iconic Punjabi restaurant. We’re not ones to gate-keep great food, so we’re eager to share it all with you here. Try it out for yourself at home, and thank us later!
400 – 500g of okra (bhindi)
One large white onion
Whole cumin seeds
Amchur powder (mango powder)
1. Wash and dry the okra thoroughly
2. Cut into equal-sized pieces
3. Marinate and thoroughly coat all of your cut okra with the following spices; half a teaspoon of turmeric, a quarter of a teaspoon of chilli powder and half a teaspoon of garam masala
4. Finely chop the onion and cook in a tablespoon of vegetable oil
5. When the onion is caramelised, add a tablespoon of garlic/ginger paste. Keep stirring to avoid the onion sticking to the bottom of the pan
6. Add some salt to taste and a pinch of cumin seeds
7. Now add a quarter teaspoon of turmeric, a quarter teaspoon of chilli powder and a quarter teaspoon of garam masala and stir to combine
8. You may need to add a splash of water at this point
9. Add the okra to the pan and cook until softened
10. Once the okra is cooked, you can add a teaspoon of amchur powder
11. Add some chopped coriander and serve alongside your choice of sundries
Keen to sample Newcastle’s finest Punjabi cuisine? Book your table at Sachins here.Bhindi Masala, Plant-based, Vegan