Bhindi masala is a popular Indian recipe made with okra/bendakaya/bhindi in an onion-tomato masala that gets ready in under 30 minutes. It is one of the most popular dishes served in all restaurants in North India. Here I have included step-by-step instructions with a video
What is bhindi masala?
Bhindi/ okra also known as lady's finger and masala refers to the onion tomato base sauce with some dry spices and herbs. You can make this recipe at home easily just like the restaurant style by following some tips which I have mentioned clearly in the post.
Okra is a common vegetable in Indian kitchens. It has many nutritional values and is good for health. There is a traditional belief that my eating lots of okra will increase mathematical ability
This okra/bendakaya masala is liked by everyone in my home and it pairs well as a side dish with this Coconut rice, Ghee rice, Jeera rice and plain basmati rice
Do you enjoy Indian cuisine, then you'll love these Vegetarian Recipes.
Jump to:
Why you’ll love this okra masala
- It is creamy and delicious!
- Easily can adjust the spice level
- It is also gluten-free
- Can be adapted to make it vegan
- Ready in under 30 minutes
Ingredients
Here's a list of ingredients you'll need to make this okra gravy
- Bhindi- Bhindi is also known as okra/lady’s fingers, fresh and tender okra pods are used
- Onion and tomato – These are used to make the base of the gravy
- Ginger garlic paste – Here I used homemade paste
- Dry spices – Red chilli powder, coriander powder, cumin powder and turmeric powder are used
- Yogurt/Dahi – adds a creamy texture
- Herbs – coriander leaves and dried fenugreek leaves
- Oil – sunflower oil is used, but you can use any neutral oil Salt to taste
For the details of the exact quantities of each ingredient, check the recipe card below
A short video of the recipe
How to make bhindi masala: step by step
Prepare Okra
Rinse bhindi/okra in the water and spread on a kitchen towel to absorb all the moisture. Using a tissue or cloth wipe the excess moisture.
When they are completely dry, cut off both ends of the bhindi and discard them. Then chop the bhindi into 1 or 2-inch pieces.
Heat a pan with 2-3 tablespoon oil, add the bhindi and saute on low-medium flame until they turn into light brown colour. Transfer them into a bowl and keep them aside.
In the same pan, heat the remaining oil and add cumin seeds, allow it to crackle and then add sliced onion and saute it.
Now add ginger garlic paste and fry until the raw smell goes out.
Then add the dry spices and chopped tomatoes and mix well. Next, add little water to prevent the masala from burning and cook on low flame for 5-7 minutes.
Turn the heat to low, and slowly add the yogurt and mix well. Cook for 2-3 minutes
Now add the sauteed okra and mix well. Add ½ cup -1 cup of water, salt to taste. Cover and cook for 5 minutes on medium flame until oil oozes on top.
once the gravy reaches the desired consistency, add dried fenugreek leaves and mix well.
Finally, add chopped coriander leaves and switch off the flame.
Serve this delicious bhindi gravy with rice and dal. You can also serve this dish as a side dish with chapati, roti, naan, poori or with any Indian flatbread like aloo paratha and paneer paratha
Substitutions
If you don't find dried fenugreek leaves, you can use dry amchur powder(dried mango powder) or garam masala
To make it Vegan, replace yogurt with cashew nut paste(soak cashew nuts in hot water for 5 minutes and grind into a smooth paste)
You can follow me on Facebook, Pinterest, Twitter and Instagram, for up to date or subscribe to my Youtube channel. Then don’t forget to subscribe to my blog to get new recipes right into your inbox for free.
Variations
For Dry version: For the dry version skip yogurt and water. After adding dry spices and tomatoes, add the fried bhindi and toss well.
Aloo bhindi masala: After sauteeing the bhindi fry some cubed potatoes in the oil until they turn into light golden colour and keep aside. Then add to masala along with sauteed bhindi. Add an extra ½ cup of water and cook.
Storage
Once the curry cools down transfer it into an airtight container and store it in the fridge, and it will be good for 2-3 days.
Reheat on the stovetop or in the microwave before serving.
Top tip
Make sure there is no moisture or water drops on the okra pods before cutting.
If it gets sticky while cutting, wipe the knife with a napkin
Always saute the okra in 2 to 3 tablespoon of oil, before adding it to the gravy. In this way, the masala will not be sticky.
FAQ
There should not be any water or moisture to the bhindi pieces, otherwise while cutting or cooking, they will become slimy or sticky
Yes, you can use frozen okra. But I prefer making this dish fresh bhindi. If you are using frozen okra, thaw them first and then dry them completely on a kitchen towel without any moisture
No, but you can make it into vegan by skipping the yogurt in the dish
Notes:
- Adjust the spices according to your taste.
- Adjust the water according to the gravy consistency you want
More bhindi recipes:
📖 Recipe
Bhindi Masala Recipe(Indian Okra Curry)
Ingredients
- 250 grams Bhindi/ Indian okra (ladies finger)
- 1 medium onion chopped
- 1 teaspoon cumin seeds
- 1 tablespoon Ginger garlic paste
- 1&½ teaspoon Red chilli powder
- 1&½ teaspoon Coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon Turmeric powder
- 2 tomatoes medium size chopped
- 4 tablespoon Yogurt/curd
- 1 teaspoon dried fenugreek leaves
- 1 cup water
- 3to 4 tablespoon oil
- Salt to taste
- 2 tablespoon Finely chopped coriander leaves
Instructions
- Rinse bhindi/okra in the water and spread on a kitchen towel to absorb all the moisture. Using a tissue or cloth wipe the excess moisture.
- When they are completely dry, cut off both the ends of the bhindi and discard them. Then chop the bhindi in 1 or 2 inch pieces.
- Heat a pan with 2-3tbsp oil, add bhindi and saute on low-medium flame until they turn into light brown colour. Transfer them into a bowl and keep them aside.
- In the same pan, heat the remaining oil and add cumin seeds, allow it to crackle and then add sliced onion and saute it.
- Now add ginger garlic paste and fry until the raw smell goes out.
- Then add the dry spices and chopped tomatoes and mix well. Next, add little water to prevent the masala to burn and cook on low flame for 5-7 minutes.
- Turn the heat to low, and slowly add the yogurt and mix well. Cook for 2-3 minutes.
- Now add the sauteed okra and mix well. Add ½ cup -1 cup of water, salt to taste. Cover and cook for 5 minutes on medium flame until oil oozes on the top.
- once the gravy reaches the desired consistency, add dried fenugreek leaves and mix well.
- Finally, add chopped coriander leaves and switch off the flame.
Video
Notes
- Adjust the spices according to your taste.
- Adjust the water according to the gravy consistency you want
- May sure there is no moisture or water on the bhindi/okra pods, otherwise the dish will become slimy or sticky
Nutrition
Do you love this recipe? If you’ve tried this and liked it, then I love to hear from you all. Give a star rating and let me know in the comments below. Also, tag me in your creations on Instagram @pavaniskitchen as I'd love to see your pictures. Don't forget to use #pavaniskitchen
Leave a Reply