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Spicy Tomato Okra Curry (Bhindi Masala)

This classic okra curry contains ripe tomatoes, onion and loads of Indian spices! Serve it hot or cold, as a spicy side dish or a light lunch!

Course Side Dish
Cuisine Middle Eastern
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people
Calories per serving 312 kcal

Ingredients

  • 7 oz fresh okra (200 g)
  • 4,5 oz canned chopped tomatoes (125 g)
  • ½ small onion sliced
  • 2 large garlic cloves chopped
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • 1 tbsp unsalted butter
  • ½ tsp sesame seeds
  • ½ tsp garam masala
  • 3 tbsp vegetable oil
  • ½ tsp curcuma powder
  • ½ tsp coriander powder
  • 1 tbsp fresh ginger grated
  • ½ tsp chili flakes
  • 2 tbsp fresh cilantro chopped
  • ½ tsp caster sugar
  • nutmeg
  • salt

Instructions

  1. Trim the ends of the okras and chop the larger ones in half. Rinse them well. Pour the vegetable oil in a large wok or non-stick pan and place it over medium-high heat. Once the oil is hot, add the okra.

  2. Stir fry the okra for 6 to 8 minutes until they start to soften. Then scoop them out of the hot wok (leave the remaining oil in the wok) and transfer the fried okra to a clean plate until needed later on. Add the sliced onion and chopped garlic to the oil in the wok.

  3. Stir fry the onion and garlic for 2 minutes. Then add the chopped canned tomatoes and all the spiced. Season with a pinch of salt and nutmeg. Also add 3 tablespoons of water.

  4. Stir fry the tomato mixture for until the liquid has almost gone. Keep stirring until you end up with a very sticky tomato paste. Make sure it doesn’t burn. Then add the butter.

  5. Stir and add the freshly chopped cilantro and the fried okra.

  6. Take the wok off the heat and stir well. Then check the seasoning and add extra salt to taste if necessary. Scoop the okra and tomato sauce into a large bowl and serve.