Bhindi Masala

with Paneer, Naan & Cucumber Raita

40 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Okra (or “bhindi” in Hindi) is a favorite ingredient in the cuisine of north India, where the vegetable flourishes. Tonight, we’re making bhindi masala, a regional classic that features okra cooked until tender in a spiced tomato and onion sauce. We’re giving the dish another layer of satisfying texture with the addition of pan-crisped paneer, a mild, fresh variety of pressed cheese. With traditional sides of soft basmati rice, warm pieces of naan and raita (a cooling condiment of yogurt and cucumber) for dipping, this recipe is an easy way to capture the vibrant flavors of Indian cooking.

See Plans

Nutrition

PER SERVING
Calories

800 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the raita:

Wash and dry the fresh produce. Medium dice the cheese. Peel and mince the garlic. Peel and small dice the onion. Core and medium dice the tomato. Cut off and discard the stem ends of the okra; slice into 1-inch-thick rounds. Pick the cilantro and mint leaves off the stems; discard the stems. Grate the cucumber and place in a bowl with the yogurt; stir to combine and season with salt and pepper to taste.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 1½ cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

3 Brown the cheese:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the cheese; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until browned on all sides. (Be careful, as the cheese might pop as it cooks.)

4 Add the vegetables:

While the rice continues to cook, add the garlic, onion and spice blend to the pan of cheese; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add the tomato and ¾ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until thoroughly combined and slightly thickened.

5 Finish the bhindi masala:

Add the okra to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the okra is slightly softened. Remove from heat and season with salt and pepper to taste. Divide the cooked rice between 2 bowls; top with the finished bhindi masala. Wipe out the pan.

6 Warm the naan & serve your dish:

Heat the same, dry pan on medium-high until hot. Working 1 piece at a time, add the naan and cook 30 seconds to 1 minute per side, or until lightly browned and warmed through. Transfer to a cutting board; cut each piece of warmed naan into 6 wedges. Garnish the bowls of finished bhindi masala and cooked rice with the cilantro and mint. Serve with the naan wedges and raita on the side. Enjoy!