Okra with garam masala
4 servings
15 minutes
Okra with garam masala is a vibrant dish from Indian cuisine that combines spice and tenderness. Okra, also known as bhindi, absorbs the aroma of fried garlic, chili, and onion in this recipe, creating a rich flavor bouquet. Garam masala and coriander add warm earthy notes to the dish while tomatoes provide a pleasant tanginess. This dish pairs perfectly with rice or fresh flatbreads, filling the meal with Eastern motifs. In India, bhindi is often prepared as part of home lunches as it is not only tasty but also nutritious. Spicy, slightly hot and velvety in taste, okra with garam masala will be a great addition to your table showcasing the richness of Indian spices.
1
Heat the oil in a large skillet over medium heat.
- Canola oil: 0.5 glass
2
Fry garlic, chili, and onion until golden brown for 4-6 minutes.
- Garlic: 12 cloves
- Dried chile de arbol: 4 pieces
- Onion: 1 piece
3
Add okra (also known as bamia), garam masala, coriander, tomato, salt, and ⅓ cup of water; simmer until the okra is tender for 3-4 minutes.
- Okra: 450 g
- Garam masala: 1.5 tablespoon
- Ground coriander: 1 tablespoon
- Tomatoes: 1 piece
- Salt: to taste
