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    Home » Recipes » Vegetarian Side Dishes

    Bhindi Masala Recipe(Indian Okra Curry)

    Published: Jan 5, 2023 by Pavani . This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Leave a Comment

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    delicious bhindi masala

    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

    bhindi masala

    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:
    • What is bhindi masala?
    • Ingredients
    • A short video of the recipe
    • How to make bhindi masala: step by step
    • Substitutions
    • Variations
    • Storage
    • Top tip
    • FAQ
    • 📖 Recipe

    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

    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.

    okra masala

    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

    How to avoid bhindi/okra getting sticky or slimy?

    There should not be any water or moisture to the bhindi pieces, otherwise while cutting or cooking, they will become slimy or sticky

    Can I use frozen okra to make this dish?

    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

    Is this recipe Vegan?

    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:

    Bendakaya Pulusu

    Bhindi Do Pyaza

    Crunchy Bhindi Fry

    📖 Recipe

    bhindi masala gravy

    Bhindi Masala Recipe(Indian Okra Curry)

    Bhindi masala is a popular Indian recipe made with okra/bendakaya/bhindi in an onion-tomato masala that’s gets ready under 30 minutes.
    5 from 1 vote
    Print Pin Rate
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    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Course: Curries, Dinner recipe
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Servings: 4
    Calories: 1163kcal
    Author: Pavani

    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

    Calories: 1163kcal | Carbohydrates: 54g | Protein: 18g | Fat: 104g | Saturated Fat: 8g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 64g | Trans Fat: 0.4g | Cholesterol: 3mg | Sodium: 263mg | Potassium: 2013mg | Fiber: 22g | Sugar: 18g | Vitamin A: 7197IU | Vitamin C: 102mg | Calcium: 473mg | Iron: 9mg
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