Authentic Pakistani Bhindi Ka Salan (Okra Curry)
This delightful Bhindi Ka Salan, or Okra Curry, is a cherished recipe passed down through generations in my family. Growing up, I eagerly awaited the days when my mother would prepare this flavorful dish, infused with the warmth of home and the rich tradition of Pakistani cuisine. The unique flavor profile comes from the vibrant tomatoes combined with aromatic spices, making this curry stand out among other vegetable dishes. Served with fresh roti or chapatti and cooling yogurt, this curry is not just a meal but a nostalgic experience that invokes memories of family gatherings and love. If you're looking to add a twist, try preparing it with tender mutton for a hearty variant called 'Bhindi Gosht'. This recipe is perfect for serving a crowd, bringing everyone together around the table.
8
Servings
75
Calories
11
Ingredients
Ingredients
Frozen cut okra
700 g (You can also use fresh okra, washed and cut into 1-inch pieces.)
Oil
1/4 cup (Use any preferred cooking oil.)
Onion
1 medium (Sliced thinly.)
Tomato
1 (Chopped.)
Ginger-garlic paste
1 teaspoon (Freshly prepared or store-bought.)
Salt
1 teaspoon (Adjust to taste.)
Red chili powder
1 teaspoon (Adjust based on heat preference.)
Coriander powder
1 teaspoon (For flavor enhancement.)
Turmeric powder
1/4 teaspoon (For color and health benefits.)
Water
1/4 cup (To help cook the tomatoes.)
Green chili pepper
1 (Optional, for spice; slit lengthwise.)
Instructions
1
Begin by heating oil in a large pan over medium heat. Add the sliced onions and sauté until they turn golden brown, stirring occasionally for even cooking.
2
Once the onions are golden, introduce the chopped tomatoes, ginger-garlic paste, salt, red chili powder, coriander powder, turmeric powder, and water. Mix well and cover the pan, allowing the mixture to cook on medium heat for about 15 minutes, or until the tomatoes soften and the oil starts to separate from the mixture.
3
Carefully add the frozen or fresh okra to the pan. Stir well to combine with the spice mixture, then cover and reduce the heat to medium-low. Cook for 20-30 minutes until the okra is tender, stirring occasionally to prevent sticking.
4
After the okra is fully cooked, incorporate the green chili pepper (if using). Lower the heat and allow the curry to simmer for an additional 10 minutes to let the flavors meld and ensure the oil separates on the surface.
5
Serve hot with yogurt, roti, and freshly sliced cucumber on the side, for a complete and satisfying meal.
Nutrition Information
5 g
Carbs
1.25 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Pakistani Bhindi Ka Salan?
Bhindi Ka Salan is a traditional Pakistani Okra Curry characterized by its vibrant tomato base, aromatic spices, and tender okra.
Can I use fresh okra instead of frozen for this recipe?
Yes, you can use fresh okra. Simply wash it and cut it into 1-inch pieces before following the cooking instructions.
How many servings does this recipe make?
This recipe is designed to serve 8 people.
Is Bhindi Ka Salan vegetarian?
Yes, this specific recipe for Bhindi Ka Salan is vegetarian.
How many calories are in one serving of this okra curry?
Each serving contains approximately 75 calories.
What can I add to turn this into a meat dish?
You can add tender mutton to this recipe to create a hearty variant known as Bhindi Gosht.
What should I serve with Bhindi Ka Salan?
It is best served with fresh roti or chapatti, cooling yogurt, and freshly sliced cucumber.
How much oil is required for this recipe?
The recipe requires 1/4 cup of your preferred cooking oil.
What are the main spices used in this curry?
The key spices include salt, red chili powder, coriander powder, and turmeric powder.
How long does it take to cook the tomato and spice base?
The tomato and spice mixture should be cooked on medium heat for about 15 minutes until the tomatoes soften.
How do I know when the spice mixture is ready?
The mixture is ready when the tomatoes have softened and the oil starts to separate from the spice base.
How long should the okra cook?
The okra should be cooked on medium-low heat for 20 to 30 minutes until it becomes tender.
What is the purpose of adding turmeric powder?
Turmeric powder is added for its vibrant color as well as its numerous health benefits.
Is ginger-garlic paste necessary?
Yes, one teaspoon of ginger-garlic paste is used to provide an aromatic foundation for the curry.
Should the pan be covered while cooking?
Yes, the pan should be covered while cooking the tomato base and while simmering the okra to ensure even cooking.
How much water is needed?
You need 1/4 cup of water to help the tomatoes cook down into a sauce.
What is the carbohydrate content per serving?
There are 5 grams of carbohydrates in each serving.
What is the protein content per serving?
Each serving provides 1.25 grams of protein.
Should I stir the okra while it's cooking?
Yes, you should stir occasionally to prevent the okra from sticking to the pan.
When do I add the green chili pepper?
The green chili pepper should be added after the okra is fully cooked, during the final 10-minute simmer.
How should the onions be prepared?
One medium onion should be sliced thinly and sautéed until golden brown.
Can I adjust the spice level?
Yes, you can adjust the amount of red chili powder and green chili pepper based on your heat preference.
What kind of okra is used in this recipe?
The recipe calls for 700 grams of frozen cut okra or fresh okra pieces.
What is the final step of the cooking process?
The final step is to simmer the curry on low heat for 10 minutes to allow flavors to meld and the oil to surface.
Is coriander powder essential for this dish?
Yes, coriander powder is used for flavor enhancement in the spice mixture.
Is this a traditional recipe?
Yes, this is a cherished family recipe passed down through generations in Pakistani culture.
How should the green chili be prepared?
If using the green chili, it should be slit lengthwise before being added to the curry.
Can I use store-bought ginger-garlic paste?
Yes, either freshly prepared or store-bought ginger-garlic paste will work for this recipe.
What gives this curry its unique flavor?
The unique flavor profile comes from the combination of vibrant tomatoes and aromatic traditional spices.
How should the tomatoes be prepared?
One tomato should be chopped into pieces before being added to the sautéed onions.