Sheet Pan Bhindi Masala Indian Okra
This recipe for Indian Bhindi Masala, or okra with onions and tomatoes, will be the easiest and most authentic recipe you will ever make. Make restaurant-style Bhindi Masala at home with very little effort.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Preheat oven on Broil setting.
Move a shelf to two notches down from the top of the oven so it’s not too terribly close to the broiler.
Prepare a heavy-duty baking sheet by lining with foil or parchment paper.
Slice the okra into 1/4 inch chunks and place in a bowl.
Add the rough chopped onion into the bowl.
Pour over the oil and all the spices (Everything except tomatoes and cilantro).
Spread out the spiced vegetables across the baking tray, ensuring as even and flat a layer as possible.
Broil for 15 minutes, stirring once halfway. Don’t panic if you see some stickiness to the okra. This will dissipate once it cooks.
As the okra and onions are almost cooked, clear away a space in the middle, and place tomatoes in this space to broil along with the okra and onions.
Once the tomato has wilted and is cooked through, remove the pan from the oven, pour lemon juice, and mix everything together well.
Plate and garnish with cilantro.
Serve with naan, chappatis, or eat plain. I often eat this hot one day, and with yogurt the next day as a cold salad.
Note: This recipe can be made in an air fryer as long as you are able to get the okra to not be piled up too high upon itself. Turn the air fryer to 400F and cook as directed above.
Calories: 70kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Sodium: 421mg | Potassium: 251mg | Fiber: 2g | Sugar: 1g | Vitamin A: 545IU | Vitamin C: 17.6mg | Calcium: 64mg | Iron: 1mg