Past Recipes
Bhindi Masala

Bhindi Masala with Roasted Sweet Potatoes and Green Beans

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This North Indian vegetable dish is a perfect example of using spices to build complexity without outshining the main ingredients. Okra (bhindi) is lightly fried in a fragrant curry paste of lemongrass, turmeric, and ginger, then simmered with tomatoes until saucy. Those flavors are echoed in the masala spice blend for roasted sweet potatoes, peppers, and green beans. Everything comes together over fluffy basmati rice for a fragrant, satisfying main you’ll love. 

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 650
  • Protein 13g
  • Total Carb 107g
  • Total Fat 19g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sweet potato
    • 1
    • sweet potato
  • fresh okra
    • 3 ounces
    • fresh okra
  • green beans
    • 6 ounces
    • green beans
  • cilantro
    • 1/8 ounce
    • cilantro
  • ginger
    • 1/4 ounce
    • ginger
  • yellow onion
    • 1
    • yellow onion
  • poblano chile
    • 1
    • poblano chile
  • basmati rice
    • 3/4 cup
    • basmati rice
  • ancho chile powder
    • 1/8 teaspoon
    • ancho chile powder
  • ground coriander
    • 1/2 teaspoon
    • ground coriander
  • ground cumin
    • 1/2 teaspoon
    • ground cumin
  • ground mustard
    • 1/2 teaspoon
    • ground mustard
  • ground turmeric
    • 1/4 teaspoon
    • ground turmeric
  • vindaloo curry paste
    • 1 tablespoon
    • vindaloo curry paste
  • 14.5-ounce can diced tomatoes
    • 1
    • 14.5-ounce can diced tomatoes
  • lime
    • 1
    • lime

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • baking sheet
  • 12" large high-sided pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Halve sweet potato and cut into ¼ inch half-moons. Cut okra crosswise into ½-inch pieces. Trim and discard ends of green beans. Roughly chop cilantro, keeping stems and leaves separate. Trim and discard skin of ginger. Peel onion, halve, and thinly slice. Halve poblano lengthwise. Using a knife tip, discard seeds and stem, and cut into ½-inch pieces.

  2. Cook rice

    Cook rice

    In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

  3. Roast vegetables

    Roast vegetables

    On a baking sheet, toss sweet potato, green beans, and poblano with spice mix, 1 tablespoon canola oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until vegetables are tender and lightly browned, 15-18 minutes. Set aside until Step 5. 

  4. Sauté aromatics

    Sauté aromatics

    While vegetables roast, heat 2 tablespoons canola oil in a large high-sided pan over medium-high heat. When oil is shimmering, add okra and cook, stirring, until beginning to brown, about 4 minutes. Reduce heat to medium, and add cilantro stems, whole ginger knob, and onion. Cook, stirring occasionally, until softened and beginning to brown, 5-6 minutes more. Stir in curry paste, ¼ teaspoon salt, and pepper as desired. 

  5. Simmer bhindi masala

    Simmer bhindi masala

    Add diced tomatoes and their juices to pan with okra. Increase heat to high and bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until thickened, 5-6 minutes. Remove pan from heat. Remove and discard whole ginger knob. Halve lime; cut 1 half into wedges for serving. Stir roasted vegetables and juice of ½ lime into pan with okra. Taste and add salt and pepper as desired.

  6. Plate bhindi masala

    Plate bhindi masala

    Divide rice between serving bowls and spoon over bhindi masala. Garnish with cilantro leaves and serve with remaining lime wedges. Dig in!

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