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PAKISTANI FLAVOUR. SHARED EVERYWHERE.
Vegetables & lentils

Bhindi Masala

Pan-fried okra wrapped in a dry onion-tomato masala.

South AsianMediumVegetarian
Prep15 min
Cook25 min
Soak / rest0 min
Total40 min
Times are estimates, including soaking or resting where shown.
Let’s get cooking
Bhindi Masala
AI-generated serving illustration. Your finished dish may vary.

Let’s get cooking.

  1. 01

    Wash okra and dry completely before trimming and slicing into 2 cm pieces. Slice onion, chop tomatoes and mince garlic.

  2. 02

    Heat 2 tablespoons oil in a wide pan. Fry okra uncovered for 10–12 minutes, turning occasionally, until lightly browned. Transfer to a plate.

  3. 03

    Add remaining oil, onion and cumin; cook 6 minutes. Add garlic, tomatoes, ground spices and salt for 5 minutes. Fold okra back in, cook 3 minutes and finish with lemon.

A little kitchen care

Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.

Cooking temperature guide ↗
Ingredients & allergy notes

This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.

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COOKING VIEW

Bhindi Masala

Step 1 of 3

Wash okra and dry completely before trimming and slicing into 2 cm pieces. Slice onion, chop tomatoes and mince garlic.