Chickpea Okra Masala

This chickpea okra masala is a dish I grew up eating; paired with rice and keema, it was a staple in our weekly dinner menu. Think lightly sautéed okra and chickpeas, simmered in a tomato and sweet onion masala; it’s cozy, hearty, and packed with flavor.

Little background: bhindi masala, aka spiced okra, is a North Indian dish that, in essence, is okra simmered in tomatoes, onions, and a few spices. It’s a flavorful dish that is one of my favorite ways to enjoy okra. Traditionally, chickpeas aren’t added; however, I love adding them for a little protein, but feel free to leave them out.

Chickpea Okra Masala Ingredients 

• Okra
• Canned chickpeas
• Sweet white onions: I used Vidalia sweet onions, but any sweet onion variety will work here. Sweet onions have a milder, less pungent flavor and contain more sugar than white or yellow onions, making them perfect for caramelizing.
• Cherry tomatoes: Use any variety of sweet red cherry tomatoes.
• Fresh ginger
• Fresh garlic
• Cumin seeds
• Kashmiri chili powder: Kashmiri chili powder is a mild Indian pepper that has a brilliant red color and a bright (almost sweet) flavor – it gives this dish a nice reddish hue, too. Cayenne pepper also works as a substitute; reduce the amount to 1 tsp.
• Ground turmeric
• Garam masala: Garam masala translates to “warm spices,” which perfectly describes this spice blend of cinnamon, cardamom, cloves, nutmeg or mace, and a few other spices (depending on the brand). It’s an integral part of this dish, so don’t omit it.
• Ground coriander
• Diamond Crystal kosher salt
• Avocado oil: Any neutral oil will work well; I prefer avocado oil.

Okra 101

Okra is basically synonymous with slime, aka mucilage, which is made up of sugar residues, starches, and proteins that increase when exposed to heat.

One of the best ways to cut down mucilage is to cook okra over high heat; hitting it with intense heat (whether you deep-fry, air-fry, or stir-fry it) prevents the mucilage from developing and becoming sticky. Additionally, pairing the cooked okra with an acid (lemon juice or tomatoes) helps reduce the slime.

With that in mind, I like to par-cook the okra in my toaster oven on air fry (basically 450°F super convection), then finish cooking the okra with a large amount of tomatoes for acidity.

That said, I do have a few more tips on prepping and cooking okra to help minimize mucilage:

• Wash and dry the okra thoroughly before chopping and cooking; more water equals more stickiness and slime.
• Use a generous amount of oil when par-cooking the okra – oil helps reduce the mucilage. On that note, if you’re stir-frying the okra, cook it in small batches to avoid overcrowding and steaming the okra. This same point goes for air-frying the okra in a sheet pan – cook the okra in batches if needed to avoid overcrowding and steaming the okra.
• If you’re stir-frying the okra, don’t cover the pan; let it cook open. Trapping moisture in the pot will make the okra more slimy.

Methods for Cooking Okra

You can par-cook okra in two ways: air-fry it in your toaster oven (or air fryer) or sauté it in a pan on the stove. I’ve made this dish several times using both methods; they work equally well, but the air fryer is a lot easier and less involved (and my preference).

• To pan-fry the okra: In a deep skillet or pot, add a generous amount of avocado oil or any neutral oil. Heat over medium-high heat until shimmering, then add a small amount of the okra – the okra needs to be sautéed in batches. Sauté the okra, stirring occasionally, until reduced in size and just slightly golden on the edges. Transfer to a sheet pan lined with a paper towel to drain, and repeat this process with the remaining okra. I typically do 3 batches total in a 3 QT deep skillet.
• To air-fry the okra: Preheat the oven to 450°F convection; alternatively, you can use a toaster oven (I use my Breville) on air fry at 450°F convection. Line a quarter sheet pan with parchment paper, add half the okra to the pan, drizzle with a generous amount of avocado oil or olive oil, and toss to coat. Bake for 20 minutes, stirring halfway through, until the okra has reduced in size and is beginning to brown on the edges. Once the okra is done, pull from the oven, set aside in a bowl, and air-fry the remaining okra. Air-fry the okra in batches to avoid overcrowding and steaming the okra – I typically do 2 batches total in a quarter sheet pan.

How to Make this Chickpea Okra Masala

Prep & Cook the Okra

Preheat the oven to 450°F convection; alternatively, you can use a toaster oven (I use my Breville) on air fry at 450°F convection or your air fryer. Line a quarter sheet pan with parchment paper and set aside. Thinly slice the okra into coins about 1/4 inch thick – discard the stem and tip of the okra. Transfer half the okra to the prepared sheet pan, drizzle with a generous amount of avocado oil, and toss to coat. Bake for 20 minutes, stirring halfway through, until the okra has reduced in size and is beginning to brown on the edges. Once the okra is done, pull from the oven, set aside in a bowl, and air-fry the remaining okra. NOTE: Air-fry the okra in batches to avoid overcrowding and steaming the okra – I typically do 2 batches total in a quarter sheet pan.

Mise en Place

Finely dice the onions and transfer to a small bowl. Quarter the cherry tomatoes and move aside on your cutting board; you’ll need to dice them further if you’re using larger tomatoes. Grate the ginger and garlic into a small bowl. Measure the spices and salt out into a small bowl and set aside.

Cook the Masala

Drizzle a generous amount of avocado oil into a large pot or saucier-style pot, and heat over medium heat. Once the oil is shimmering, dump in the onions. Sauté the onions, stirring occasionally, until translucent. Then sprinkle in the cumin seeds and grated ginger and garlic. Sauté for an additional 1-2 minutes – just enough to toast the cumin seeds and cook the garlic. Sprinkle in the powdered spices and bloom for 20-30 seconds. Lastly, add in the quartered cherry tomatoes and stir to coat everything thoroughly. Pour in the water, stir again, lower the heat to medium-low, and partially cover the pot. Let the masala simmer until thickened and the tomatoes have broken down, about 6-8 minutes. Feel free to blend the masala for a more finished look.

Simmer the Chickpeas & Okra

Add the par-cooked okra and chickpeas to the masala, along with 2-3 tbsp water if needed. Stir and let simmer on medium-low, partially covered. Once the okra is softened, about 8 minutes, the dish is done. A good indicator that the okra masala has cooked enough is that you’ll see a small layer of oil separated at the top. Taste and adjust for salt as needed.

Notes & Serving Suggestions

• I like to bake the onions — it makes my life easier as opposed to standing over the stove for 10-15 minutes. Plus, I can utilize that time to prep my remaining ingredients. To bake the onions, add them to a sheet, generously drizzle with avocado oil and kosher salt, and toss. Bake at 450°F for 20 minutes or until translucent, stirring halfway through. If you bake the onions, add them in with the tomatoes. If you want to sauté the onions like normal, just follow the recipe as stated.
• I love serving this chickpea okra masala with white rice and keema (keema is spiced minced beef with flavors that borrow from Indian and Pakistani cuisine). Hoping to get my family’s rendition of keema on the website soon. Alternatively, I’ll also pair this with roti and drizzle the okra masala with tahini or yogurt chutney (it adds a nice layer of creaminess).

So excited for you to make this dish; it’s a childhood favorite of mine. Please leave a starred rating and review; I love hearing your feedback.

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