This bhindi masala okra curry is a simple stir fry with an intriguing depth of flavor and texture. A nutritious vegetable dish that you will be eager to add to or alongside your favorite curries.
Inspired by a popular Indian vegetarian dish, this preparation is quick, spicy and will become one of your absolute faves.
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Ingredients Used in Bhindi Masala Okra Curry
- Sliced Okra — we used frozen sliced for convenience.
- Oil — avocado oil is a great choice for stir frying.
- Onion — diced, use any red, yellow or white.
- Garlic — two cloves, you can use one clove if you like less.
- Ginger — one inch piece, freshly grated is best.
- Green chili peppers — Use 1-2 for mild to medium, 3 if you like it spicy hot.
- Turmeric — ground
- Cumin Seeds — use whole cumin seeds.
- Hot Pepper flakes — or half a teaspoon of cayenne.
- Salt — Himalayan, ground, enhances all of the flavors.
We didn’t include diced tomatoes or tomato paste, although you can easily add some after you stir fry the onions, if you prefer tomatoes in it.
Health Benefits of Okra
Okra is rich in vitamins C and K, and has antioxidants. It is low in calories while being high in fiber.
What to Serve with Bhindi Masala Okra Curry
Bhindi masala goes well with any combination of vegetable, meat, lentil or rice dishes. It is satisfying in flavor and texture and will spice up any meal. Try these Indian inspired dishes:
- Instant Pot Eggplant Curry with Bell Peppers
- Instant Pot Chana Dal with Spinach
- Instant Pot Lemon Artichoke Sambar
- Instant Pot Chana Masala Chickpeas Stew
What to do with Leftover Bhindi Masala Okra Curry
If you are fortunate enough to have leftover bhindi masala, you can easily make masoor dal sambar with okra. You will save some time as you won’t need to stir fry the bhindi as it’s already done!
The okra will have more spices and flavor in it and will be especially good when stirred into your sambar.
Time Saving Tips
If you regularly need to make a lot of food quickly because you have a large family, or like to make ahead meals for the week, you might benefit from owning two Instant Pots.
For an easy weeknight meal, I load up the ingredients for Instant Pot Chana Dal with Spinach in one Instant Pot and basmati rice in my second Instant Pot. While the Instant Pots are cooking, I stir fry this okra curry on the stove top and make a quick cucumber raita or lemon dill raita.
I have begun this dinner late in the day so many times, but have always had it ready in time! Give it a try – you will love how easily it all comes together.
I also use this time saving method for one of our favorite vegan meals. I place the ingredients for radish sambar in the first Instant Pot, ingredients for potato masala with beets in the second Instant Pot. Then I fry dosas and thaw or make chutneys while the Instant Pots do the work. You will be thrilled at how quick you can accomplish this South Indian style meal at home!
Bhindi Masala Okra Curry
- 4 Cups Okra, frozen, sliced
- 1 tablespoon Avocado Oil
- 1 Cup Onion, diced
- 1 teaspoon Turmeric
- 1 teaspoon Hot Pepper Flakes
- 3 Green Chilis, sliced
- 2 Cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 teaspoon Salt, Himalayan
- Add oil and onions and stir fry until tender. Remove from pan and set aside.
- Add okra to the pan.
- Stir fry until the liquid is removed from the okra.
- Add ginger, garlic and spices and saute a few minutes
- Return onions to the pan.
- Stir to combine.
The above nutritional values are estimates and should only be used as a guide. If you are following a specific diet or have dietary restrictions, please use your preferred nutritional calculator. If you have a food allergy please ensure that none of the listed ingredients are part of your restrictions. As well, always use a food thermometer to ensure safe cooking temperature of the food items.