Bhindi Masala Recipe (Indian Okra Curry)
Bhindi Masala is a popular Indian Okra Curry made with fresh okra, spices, onions, and yogurt. 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, yogurt which are easily available. It cooks fast, and you can make this 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 and Substitutes
- Bhindi (Okra): The main ingredient of this recipe, giving it a soft yet slightly crisp texture. Always wash and dry them well before cutting to avoid stickiness. If bhindi is not available, you can substitute with zucchini or green beans for a similar texture.
- Yogurt (Curd): Adds creaminess and a tangy flavor to the masala. Greek yogurt or sour cream can be used as substitutes. For a vegan version, use cashew cream or coconut yogurt.
- Red Chili Powder: Brings heat and a vibrant color to the curry. If you prefer mild spice, use paprika instead.
- Garam Masala: Provides warmth and depth of flavor with its blend of Indian spices. You can replace it with curry powder if garam masala is not available.
- Cumin Powder (Jeera Powder): Adds an earthy flavor that balances the tang of yogurt. Ground coriander can be used as a substitute if needed.
- Oil: Traditionally, the bhindi is fried in oil to keep it crisp. You can use ghee for a richer taste, or opt for olive oil or avocado oil for a healthier option.
- Hing (Asafoetida): A pinch of hing enhances digestion and adds a subtle aroma. If you don’t have hing, skip it or add a little garlic powder.
- Onion: Brings sweetness and body to the masala base. Shallots or red onions work as good substitutes.
- Green Chilies: Add a fresh, sharp heat. You can replace with jalapeños or skip for a milder curry.
- Fresh Coriander Leaves: Used for garnish and freshness. If not available, parsley or mint leaves can be used.
- Salt: Balances all the flavors. You can use rock salt, pink Himalayan salt, or sea salt as per preference.
How to Make Bhindi Masala (Step-by-step instructions)
1. Wash and dry 250 g bhindi thoroughly. Cut into 1-inch pieces and set aside to reduce stickiness while cooking.
2. In a small bowl, whisk together ½ cup yogurt, 1 teaspoon red chili powder, ½ teaspoon garam masala, and ½ teaspoon cumin powder. This spiced paste forms the base of the curry.
3. Heat ½ cup oil in a deep frying pan. Add the cut bhindi and fry lightly until just crisp. Remove and set aside.
4. In the same pan, add a pinch of hing, 1 finely chopped onion, and green chilies (adjust to taste). Sauté on medium heat until the onions turn golden brown.
5. Lower the flame and add the prepared yogurt-spice paste. Add salt to taste and stir continuously for about 1 minute to prevent curdling. Add the fried bhindi back and mix gently so the masala coats the okra evenly. Cover and cook on low heat for 7–10 minutes, stirring occasionally.
6. Turn off the heat and garnish with fresh coriander leaves. Serve hot Bhindi Masala with roti, paratha, or steamed rice.
Serving Suggestions and Cooking Tips
- Always dry the okra completely before chopping to prevent sliminess.
- Cook okra separately before adding it to the masala to retain its authentic texture. Avoid excessive stirring after adding bhindi to prevent it from breaking apart.
- Pair 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.
Frequently asked questions
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 okra 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.
