Masala Okra Recipe- a nutritious vegetable commonly utilized in Indian cuisine, serves as a tasty side dish.
With its simple preparation using a handful of ingredients, this dish is not only easy to make but also full of flavours.
Perfect for both vegans and a gluten-free option, this dish is a crowd-pleaser...
Ingredients
- 500gOkra (Bhindi)
- 2medium-sized Potato
- 6tbspMustard Oil (divided) (smoked & cooled)
- 2medium-sized Onion
- 1tspFennel Seeds (Saunf)
- 1tspCumin Seeds (Jeera)
- 1/2tspCarom Seeds (Ajwain)
- 1/2tbspGinger (finely chopped)
- 1/2tbspGarlic (finely chopped)
- 1/2cupTomato Puree
- 1tspRed Chilli Powder (adjust to taste)
- 1/4cupplain Yogurt (Dahi)
- 1tspSalt (adjust to taste)
- 1tspDry Mango Powder (Amchur)
- 1tspGaram Masala
How to make Masala Okra
Chop okra (bhindi) into small rounds, cube potatoes and onions.
Heat 4 tbsp of mustard oil in a heavy-bottomed wok, stir-fry okra until slime dries, set aside.
Stri-fry half of the onions until slightly pinkish, set aside.
Stir-fry cubed potatoes 90% cooked, set aside.
Heat remaining oil over medium heat, add fennel seeds, carom seeds and cumin seeds.
Cook the rest of the cubed onions until pinkish, then add chopped ginger and garlic, sauteing for 1-2 minutes until the raw smell is gone.
Mix tomato puree and red chilli powder, then add yogurt. Stir continously until the mixture releases oil.
Add fried potatoes with ¼ cup water, cover and cook until tender.
Add okra and the sauteed onions. Mix in salt, mango powder and garam masala powder.
Adjust seasonings and cook for 4-5 minutes until oil apppears on the wok’s sides.
Serve hot with roti, paratha, rice or as a side dish.
Enjoy!
Tips & Tricks
Wash and wipe the okra before chopping. Don’t chop okra too small to avoid stickiness.
Stir-frying the okra retains its green colour.
You can add grilled or boiled potatoes to this recipe.
Use fresh tomatoes, and cook until mushy if using chopped.
Adjust red chilli powder to taste.
Substitute anardana (powdered dry pomegranate seeds) for dry mango powder.
Servings depends on the portion size.
FAQS
How do I properly cook okra to avoid sliminess in my Masala Okra recipe?
To prevent sliminess when cooking okra, it's essential to stir-fry it in hot mustard oil until the slime dries out. Make sure to chop the okra into small rounds and cook it separately before adding it to the main dish. This technique helps achieve a perfect texture in your Masala Okra.
Is the Masala Okra recipe suitable for vegans and those with gluten sensitivities?
Yes, this Masala Okra recipe is entirely vegan and gluten-free! It uses plant-based ingredients like okra, potatoes, and spices, making it a healthy choice for anyone following a vegan diet or needing gluten-free options.
What can I substitute for yogurt in the Masala Okra recipe if I want a dairy-free option?
If you're looking for a dairy-free substitute for yogurt in the Masala Okra recipe, you can use coconut yogurt or cashew cream. Both options will provide a creamy texture and maintain the dish's flavor profile while keeping it vegan.
How should I store leftover Masala Okra for optimal freshness?
To store leftover Masala Okra, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, consider freezing it, but be aware that the texture may change slightly upon reheating.
What dishes pair well with Masala Okra for a complete meal?
Masala Okra pairs wonderfully with roti, paratha, or steamed rice. You can also serve it alongside a refreshing cucumber raita or a simple salad to balance the flavors and create a wholesome meal.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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