Bhindi Masala Recipe (Indian Okra Curry)
Bhindi Masala is a popular Indian Okra Curry made with fresh okra, spices, onions, and tomatoes. This healthy vegetarian dish made with fresh ladyfinger is easy to make because it requires basic Indian spices, crispy sautéed okra (bhindi), slow-cooked onions, juicy tomatoes which are easily available. It cooks fast, and you can make Bhindi Masala recipe without grinding or blending. Serve it with roti, paratha, or rice. Bhindi Masala is a common dish in Indian homes for its delicious taste and soft texture. Follow this Restaurant-Style Bhindi Masala recipe step-by-step instructions to cook a tasty, gluten-free, and nutritious meal at home.
Ingredients (Serves 2-3)
- 250 grams bhindi (okra), washed, dried, and cut into 1-inch pieces
- 2 tablespoons oil (divided)
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 2 medium tomatoes, finely chopped
- 2 cloves garlic, minced
- ½ inch ginger, grated
- 2 green chilies, slit (optional)
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon amchur (dry mango powder)
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
Bhindi Masala Recipe Instructions (Stepwise photos)
Prepare the Bhindi (Okra)
1. Wash and pat dry the bhindi thoroughly. Ensure there’s no moisture to avoid sliminess. Trim the ends and slice into 1-inch pieces.
Make the Bhindi Masala Paste
2. In a blender or mixer jar, add:
- 2 medium tomatoes (roughly chopped)
- 2 cloves garlic
- ½ inch piece of ginger
- 1–2 green chilies (adjust to taste)
Blend the ingredients into a smooth paste. Do not add water unless absolutely necessary. Set this paste aside to be used in the next step for a smoother and richer Bhindi masala base.
Cook the Bhindi Masala Base
3. Heat 1 tablespoon of oil in the same pan over medium heat, allowing it to warm up before proceeding to cook the bhindi masala base.
4. Add 1 chopped onion and sauté until golden brown, stirring occasionally to ensure even cooking. If you prefer your bhindi masala recipe with a richer onion flavor, add more onions to suit your taste.
5. Once the onions turn golden and soft, they add a sweet, caramelized flavor to the masala.
6. Now, gently add the sliced bhindi on top of the rich sautéed onions and mix it, allowing it to absorb all the flavors of the onions. Sauté until the bhindi turns slightly crispy and loses its stickiness (about 8–10 minutes). Remove it from the pan and set it aside on a plate.
Create the Rich Onion-Tomato Gravy
7. In the same pan, heat the remaining 1 tablespoon of oil over medium heat to prepare the onion-tomato gravy.
8. Once the oil heats up, add 1/2 teaspoon of cumin seeds and a pinch of asafoetida (hing), allowing them to sizzle and release their aromatic flavors.
9. Once the cumin seeds and hing are slightly cooked, pour in the smooth masala base that was blended and cook for a few minutes until the oil begins to separate and the flavors meld together, creating the gravy for the bhindi masala.
10. Add salt to taste and cook the masala base for 4-6 minutes, stirring occasionally, until the oil separates and the gravy becomes fragrant and thickened.
11. Mix in half a tablespoon of pomegranate seeds (anar dana), 1 teaspoon of dry mango powder (amchur powder), 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and salt to taste. Cook the gravy on medium heat for 2–3 minutes to deepen the flavor.
12. Add a small cup of curd (yogurt) to the gravy, stir well, then cover with a lid and let it cook for 5 minutes on low heat to deepen the flavor to restaurant style Bhindi Masala recipe.
13. Before adding the sautéed bhindi into the bhindi masala gravy, sprinkle 1 teaspoon of garam masala and 1 teaspoon of crushed kasuri methi over the gravy. Give it a gentle stir to mix the flavors.
Combine Bhindi and Masala to Cook
14. Add the sautéed bhindi to the pan, along with 1/2 cup of water, and mix gently, making sure every piece of bhindi is coated in the gravy. Cover with a lid and cook on low flame for 5 more minutes, allowing the flavors to blend.
15. Stir gently a few times to check if it’s cooked through. Once the bhindi is tender and the flavors have melded, turn off the heat.
Garnish and Serve Bhindi Masala Dish
16. Garnish with freshly chopped coriander leaves. For an extra flavor, you can also add a squeeze of lemon juice or a sprinkle of chaat masala. Serve hot with naan, roti, or steamed basmati rice for a restaurant-style bhindi masala recipe.
Serving Suggestions and Cooking Tips for Bhindi Masala
- Always dry the bhindi completely before chopping to prevent sliminess.
- Cook bhindi separately before adding it to the masala to retain its authentic texture.
- Avoid excessive stirring after adding bhindi to prevent it from breaking apart.
- Serve it with buttery naan, tandoori roti, or jeera rice. You can also serve it as part of a thali with dal, curd or raita, steamed rice, and papad.
- For a light meal, enjoy it with warm roti and a bowl of fresh yogurt. It also packs well in lunchboxes with chapati or paratha. Enjoy this flavorful and easy-to-make Bhindi Masala with your favorite Indian bread or rice.
FAQs
Always wash and dry the okra completely before chopping. Cook okra on medium-high heat without lid, and avoid adding water during cooking.
For a healthier version of bhindi masala, sauté in oil until okra becomes lightly crisp.
Bhindi often sticks to pan if okra isn’t fully dry. You can use a non-stick or heavy-bottomed pan to cook okra to prevent it from sticking to the pan.
Recipe Card
Bhindi Masala Recipe (Indian Okra Curry)
Equipment
- 1 Non-stick or heavy-bottomed frying pan
- 1 Blender or mixer jar (for tomato-onion paste)
- 1 Cutting board
- 1 Knife
- 1 Spatula or Wooden Spoon
- 1 Lid
Ingredients
- 250 grams bhindi okra, washed, dried, and cut into 1-inch pieces
- 2 tablespoons oil divided
- 1 teaspoon cumin seeds
- 1 medium onion finely chopped
- 2 medium tomatoes finely chopped
- 2 cloves garlic minced
- ½ inch ginger grated
- 2 green chilies slit (optional)
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon amchur dry mango powder
- 1 teaspoon kasuri methi dried fenugreek leaves
- 1 tablespoon curd yogurt
- ½ tablespoon pomegranate seeds optional
- Salt
- Pinch of asafoetida hing
- ½ cup water
- Fresh coriander leaves chopped (for garnish)
Instructions
- Wash and dry okra thoroughly. Trim the ends and chop okra into 1-inch pieces.
- In a blender, add 2 chopped tomatoes, garlic, ginger, and green chilies. Blend to a smooth paste to prepare bhindi masala paste. Set aside.
- Heat 1 tablespoon oil in a pan.
- Add bhindi and sauté until slightly crispy and non-sticky (8–10 minutes). Remove bhindi and set aside.
- In the same pan, heat 1 tablespoon oil. Add cumin seeds and a pinch of hing.
- Once they splutter, add chopped onions and sauté until golden brown.
- Add the blended tomato mixture to the onions. Cook until oil separates (4–6 minutes).
- Add salt, red chili powder, turmeric, coriander powder, amchur, pomegranate seeds, and curd. Stir everything well and cook for 3–5 minutes.
- Sprinkle garam masala and kasuri methi. Stir and cook for another 2 minutes.
- Add sautéed bhindi and ½ cup water and mix gently. Cover with lid and cook on low flame for 5 minutes.
- Turn off heat after cooking.
- Garnish Bhindi Masala coriander leaves and optional lemon juice or chaat masala. Serve hot with roti, paratha, or rice.
Notes
- Always pat dry bhindi completely to avoid slime.
- You can cook okra separately before combining with gravy for best texture.
- Do not over-stir in pan after adding bhindi to prevent breaking.
- Pair Bhindi Masala with tandoori roti, jeera rice, or naan for a wholesome Indian meal.
