Indian Recipes

Bhindi Masala

Bhindi Masala is a north Indian curry dish with tender okra pods, spicy onions, spicy tomatoes, strong spices and herbs. It is a popular dish and is served in many restaurants. I am sharing a delicious Punjabi style Bhindi masala recipe that I make a lot. Gluten free and vegan. Make this easy, healthy semi-dry flavored okra curry using my video and step-by-step photos.

Bhindi Masala in a white bowl on a cream napkin on a white background

About Bhindi Masala

"Bhindi" is the Hindi word for okra and "Masala" refers to a sautéed base of flavors such as onions, garlic, ginger with the usual tomatoes, spices and herbs.

So this is where you get the meaning of Bhindi Masala – okra cooked in a flavorful flavorful base of onions, tomatoes, and ground spices. The spice combination used here is often added to many Punjabi recipes.

A long time ago I had a Bhindi Masala in a restaurant and it was fabulous. This recipe replicates the Bhindi Masala that is served in restaurants. In some restaurants they serve a sauce version of this dish. But my recipe is that of a semi-dry curry.

I usually add kasuri methi to my recipe. Kasuri methi are dried fenugreek leaves that have a nice aroma. Adding kasuri-methi is optional, but if you want a restaurant-style bhindi-masala, try adding kasuri-methi.

Bhindi or okra is our favorite vegetable. We usually prefer dry or semi-dry versions of sabzi with okra.

Most of the Indian recipes I make with okra are simple, healthy, and easy to make. So is this bhindi masala recipe. If okra is your favorite vegetable like us, give this one a try Okra recipes.

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Easy40 Minutes

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Kurkuri Bhindi recipe

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bhindi do pyaza

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bharwa bhindi

Moderate35 Minutes

Bharwa Bhindi (filled okra)

This bhindi recipe is best enjoyed with some soft phulka or roti. You can also enjoy it with naan or paratha or rumali roti. It can also be packed for a Tiffin box.

Step by step instructions

How to do Bhindi Masala

Preparation of okra

1. Rinse 250 grams of bhindi (okra) well with water in a colander or colander. Spread them out on a tray or plate and let them dry on their own under the fan. You can even wipe each bhindi dry with a clean kitchen towel.

Bhindi on a steel plate for making Bhindi masala recipe

2. When completely dry, chop each bhindi into one or two inch pieces.

Before chopping, make sure there isn't a single drop of water or moisture on the okra pods.

chopped bhindi on a cutting board

Bhindi. fry

3. In a heavy kadai or pan or pan, heat 2 tablespoons of oil and add the chopped okra pods. You can use any neutral-tasting oil. I mostly use sunflower oil or peanut oil.

Bhindi in a cast iron kadai. added

4. Mix the chopped bhindi with the oil very well.

Bhindi mixed in oil

5. Now fry the bhindi over low to medium heat, stirring frequently.

Bhindi or okra are sautéed

6. Fry the bhindi until tender and cooked. You should see a few bubbles or golden spots on the chopped okra. Remove the sauteed okra pods and set aside.

Try the sauteed okra. The crispness shouldn't be there. Instead, try a bhindi that has become nicely soft. This means that they are well cooked.

Fry or sauté okra in oil minimizes the sliminess and stickiness in this bhindi masala recipe.

sautéed Bhindi

7. Remove the cooked bhindi in a plate and set aside. Also chop the onions, tomatoes and green chillies and set aside. Crush ginger and garlic in a mortar to make ginger and garlic paste.

sauteed bhindi in a plate for making bhindi masala. put aside

Fry the onions, tomatoes, spices

8. Heat 1 tablespoon of oil in the same kadai or pan. Add 1 medium chopped onion (⅓ cup chopped onions).

Note for a richer taste you can use swap oil with ghee (clarified butter).

Put onions in the cast iron wok added

9. Mix the onions and sauté them on a low to medium heat.

Sautéed onion.

10. Fry onions, stirring frequently, until they become translucent. The onions should be soft.

Onions became translucent

11. Then add 1 teaspoon of ginger and garlic paste.

Ginger and garlic paste added

12. Stir and sauté until the raw ginger-garlic aroma disappears. This takes about a few seconds.

Ginger and garlic paste is fried

13. Next, add 2 medium chopped tomatoes (1 cup chopped tomatoes).

chopped tomatoes added

14. Mix well and sauté tomatoes over low to medium heat. If the tomato mixture gets too dry and sticks to the pan, add a few dashes of water – about 3 to 4 tablespoons of water. Mix well and continue to fry, stirring frequently.

Tomatoes are sautéed

15. Fry the tomatoes until they are soft and mushy.

Tomatoes soft

16. Now add ½ teaspoon of red cashmere chili powder or ¼ teaspoon of cayenne pepper, ½ teaspoon of turmeric powder and ½ teaspoon of garam masala powder.

ground spices added

17. Next, continue to add ½ teaspoon of fennel powder (ground fennel – optional), 1 teaspoon of coriander powder and ½ teaspoon of dry mango powder (Amchur powder).

If you don't have dry mango powder, add ½ teaspoon of dried pomegranate seed powder (anardana powder).

You can add lemon juice, but I recommend squeezing fresh lemon juice onto the bhindi masala while you are eating it. Adding lemon juice directly to the dish can make it very spicy.

added more ground spices

18. Mix the spices very well and fry for a few seconds.

ground spices mixed evenly

Bhindi Masala. produce

19. Add the sauteed bhindi.

Sauteed okra pods added

20. Season with salt to taste.

Added salt on sauteed okra

21. Mix very well.

Okra mixed evenly

22. Now add ½ teaspoon of kasuri methi (dry fenugreek leaves) that has been crushed. If you don't have dried fenugreek leaves, just skip them.

added dried fenugreek leaves

23. Stir the entire mixture well. Cook for about 2 minutes while stirring. Check the taste of Bhindi Masala and add more of the ground seasoning powders and salt if necessary.

Bhindi Masala ready

24. Finally add 2 tablespoons of chopped coriander leaves. Mix again. You can also add 1 tablespoon of chopped mint leaves if you don't have cilantro (cilantro) leaves.

chopped coriander leaves for bhindi masala. added

25. Serve Bhindi Masala hot or warm.

Bhindi Masala in a white bowl on a cream napkin on a white background

Serving suggestions

Like all other dry bhindi recipes, this bhindi masala is best served with soft phulka or chapati or paratha or naan and cucumber raita or vegetable raita. They also go well as an accompaniment to some Dal rice or any other rice and curry combination. You can also serve it as an accompaniment to any North Indian meal.

It can also be packed in a tiffin box or lunch box with roti or paratha.

How not to make slimy okra?

Prepare okra

  1. Do the washing up: After rinsing okra in water, drain all of the water completely. There should be no water or moisture on the okra pods. Otherwise, they'll get slimy or sticky when chopped and later when cooked.
  2. Dry: Then, wipe each okra pod completely dry with a clean kitchen towel or cotton napkin. You can even dry okra pods by spreading them on a large plate / tray and then drying them under the fan.
  3. Chop: Before chopping bhindi, they should be completely dry. When chopping okra, part of the slimy substance sticks to the knife. You can wipe it with a paper towel or paper napkin, then keep chopping.

Cooking okra

  1. Cooking methods: Searing or pan-frying, or even deep-frying okra will help reduce its stickiness or sliminess. If you fry or sauté okra before making a sauce or masala, not only will your sauce or sauce taste great, but it will also remove the stickiness of okra. In this bhindi masala recipe, I sautéed okra pods first.
  2. Fats: The addition of additional oil also minimizes stickiness. 3 tablespoons of oil added in this bhindi masala recipe is perfect. You can even add 4 tablespoons of oil. However, do not reduce the oil to 2 tablespoons.
  3. Souring Ingredients: Adding acidic ingredients will help reduce the okra's sliminess. Sour and spicy ingredients such as tomatoes, tamarind, dry mango powder (Amchur), lime or lemon juice, vinegar, kokum (Garcinia indica), quark, buttermilk are ideal for use depending on the recipe or dish you are preparing with okra.

    In this recipe from Bhindi Masala I used tomatoes and dry mango powder, which not only add a good tangy taste but also get rid of sliminess.

Recipe notes

  • Okra: Buy tender and fresh okra pods if you want to make a recipe with them. They should have a smooth, shiny appearance with a nice green color and not look dry. They shouldn't be dense or fibrous.
  • Scaling: My recipe is easy to scale and halve or double or triple.
  • Omit onions and garlic: If you don't want to add onions and garlic in Bhindi Masala, add a pinch of asafoetida (hung) when sautéing tomatoes.
  • Spices and Spices: Depending on your taste, you can add less or more of the ground spices.
  • Dried fenugreek leaves: If you don't have dried fenugreek leaves, just skip them. But it has a good aroma and a restaurant-like taste.

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Bhindi Masala is a north Indian curry dish made from tender okra pods, spicy onions, spicy tomatoes, strong spices and herbs.

Preparation time 20th Minutes

cooking time 25th Minutes

total time 45 Minutes

Servings 3

Cooking modePrevent your screen from going dark while preparing the recipe

preparation

  • Rinse the bhindi (okra) well with water a few times.

  • Dry them on a large plate or wipe them with a kitchen towel. Make sure there is no moisture or water on the okra pods.

  • Remove the soil and stem as you chop them. Cut into 1 or 1.5 inch pieces.

  • Chop the onions and tomatoes as well. Hold aside.

  • Make a paste from ginger and garlic in a mortar and set aside.

Bhindi. fry

  • Heat 2 tablespoons of oil in a kadai (wok) or pan.

  • Add the chopped bhindi and sauté, stirring frequently, until completely cooked. You need to keep an eye on them and stir several times in between.

  • Try the sauteed okra pods and if the crispness isn't there and the bhindi have become soft, it means they are cooked. Keep the sauteed bhindi aside.

Fry the onions, tomatoes, spices

  • All of the oil is used up. So put 1 tablespoon of oil in the same pan.

  • Add chopped onions and sauté them often, stirring, until they become translucent.

  • Add the ginger-garlic paste and sauté for a few seconds or until the raw flavor of the ginger-garlic disappears.

  • Add the chopped tomatoes and sauté them, stirring frequently, until the tomatoes are soft and mushy.

  • If the tomato mixture gets too dry and sticks to the pan, add about ¼ cup of water. Mix well and continue cooking.

  • All of the above preparations are done in an open pan and you do not need to cover the pan with the lid.

  • Add all the dried ground seasoning powders one at a time.

  • Mix well and fry for a few seconds.

Prepare Bhindi-Masala Making

  • Add the sauteed bhindi, crushed kasuri methi, salt and mix so that the onion and tomato masala covers the okra well.

  • Cook for about 2 minutes. Stir in between.

  • Then turn off the flame and add chopped coriander leaves. Mix again.

  • Serve Bhindi Masala hot or warm, garnished with a few coriander leaves and accompanied by chapati, roti or naan. It can also be packed for a lunch box. It's also a nice accompaniment to any North Indian meal.

  • Okra: Buy tender and fresh okra pods. They should have a smooth, shiny appearance with a nice green color. They shouldn't be dry, dense, or fibrous.
  • Scaling: You can easily cut the recipe in half or double it up.
  • Omit onions and garlic: If you decide not to add onions and garlic, add a pinch of asafoetida (hung) when searing tomatoes.
  • Spices and Spices: Depending on your taste, you can add less or more of the ground spices.
  • Dried fenugreek leaves: Skip dried fenugreek leaves if you don't have them.
  • Fats: You can prepare this recipe in any neutral flavored oil. For a richer taste, you can use ghee (clarified butter). Optionally, you can also add 1 tablespoon of heavy cream or whipped cream.
  • Variation: For a hearty, filling dish, you can add roasted, sautéed or pan-fried potato cubes.

Nutritional information

Bhindi Masala

Amount per serving

Calories 176
Calories from Fat 126

% Daily Value *

fat 14g22%

Saturated fat 1g6%

sodium 403 mg18%

potassium 393mg11%

carbohydrates 11g4%

Fiber 4g17%

Sugar 3g3%

protein 2g4%

Vitamin A 1127IE23%

Vitamin B1 (thiamine) 1mg67%

Vitamin B2 (riboflavin) 1mg59%

Vitamin B3 (niacin) 1mg5%

Vitamin B6 1mg50%

vitamin C 27mg33%

Vitamin E. 6mg40%

Vitamin K 32µg30%

calcium 81mg8th%

Vitamin B9 (folic acid) 61 µgfifteen%

iron 1mg6%

magnesium 55mg14%

phosphorus 68mg7%

zinc 1mg7%

* The daily percentage values ​​are based on a 2000 calorie diet.

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This Bhindi Masala recipe post from the archives (originally published April 2013) has been updated and republished on June 22nd, 2021.

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