Bhindi Masala Recipe (Indian Okra Curry)
Bhindi Masala is a comforting Indian curry made with tender okra (also known as ladyfinger), onions, tomatoes, and a blend of aromatic Indian spices. It’s a healthy, gluten-free, and vegetarian main course that’s easy to make with minimal ingredients and spices.
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.