Bhindi masala recipe – Simple North Indian bhindi masala recipe with video and step by step photos. This is a semi dry curry made with ladies finger or okra and is served with roti or rice. Mildly spicy, hot and full of flavors that come from the pan fried bhindi and garam masala.
This bhindi masala can be served for lunch, dinner and also goes well in a lunch box. I make it very often for the lunch box as it is simple to cook and doesn’t need much preparation.
Tips on how to make bhindi masala
Here are some tips for the novice cooks on okra.
1. Always choose tender and young bhindi as they get cooked faster and taste good.
2. Always wash and wipe them dry before chopping. While chopping, wipe off the sticky residue on the knife to a disposable tissue.
3. Do not chop them very small as they turn more sticky while cooking.
4. Do not skimp on the oil used in any bhindi recipe. Oil helps to get rid of the sticky substance from the veggie.
5. One to two tbsp of lemon juice can be sprinkled on the bhindi after sauteing in the oil for a minute. This reduces the sticky substance but makes the dish sour. So more spice powders will be needed.
More Bhindi recipes
Bhindi fry
Bhindi ki sabji
Ladies finger stir fry
Andhra bendakaya pulusu
Ladies finger poriyal
For more Veg curry recipes, you can check
Aloo gobi sabji
Kadai mushroom
Aloo gobi masala
Bhindi masala recipe
Bhindi masala recipe | How to make bhindi masala | Bhindi recipe
Bhindi masala is a North Indian recipe made of okra or ladies finger. This simple bhindi masala is healthy, delicious and quick to make. Serve bhindi masala with roti, plain paratha or plain rice.
Ingredients (240 ml cup used)
Ingredients for bhindi masala
- 250 grams bhindi (or ladies finger or okra)
- 3 or 4 tbsps oil
- ½ tsp cumin or jeera
- ¾ to 1 cup onions - 2 medium (finely chopped or processed)
- ¾ tbsp ginger garlic paste or crushed
- ¾ to 1 cup tomatoes (deseeded & chopped)
- salt as needed
- 1 green chilli slit (optional)
- ¼ tsp turmeric or haldi
- ½ to 1 tsp red chili powder
- ¾ to 1 tsp garam masala
- ½ tsp kasuri methi (dried fenugreek leaves) (optional)
- Water as needed
- handful coriander leaves or cilantro (optional)
How to make the recipe
Preparation for bhindi masala recipe
- Wash bhindi under running water well. Drain them and wipe off with a clean kitchen cloth or tissues.
- Chop off both the ends and discard them. Chop them to 3/4 inch pieces.
Heat 1 ½ tbsp oil in a pan. Saute bhindi on a medium flame for about 5 to 7 mins stirring often until they are partially cooked. At the end of this step bhindi should not be sticky and must be partially cooked.
Transfer the bhindi to a plate and set aside.
How to make bhindi masala recipe
Add 2 tbsps oil more to the pan. Then add cumin.
- When they begin to splutter add onions and green chili. Saute them until they turn golden.
- Add the ginger garlic paste and saute for 2 to 3 mins till the raw smell of the garlic goes away.
Then add tomatoes and salt. Saute until the tomatoes turn soft and mushy.
- Add red chili powder, turmeric and garam masala.
Mix everything well and saute until the mixture leaves the sides of the pan.
Pour ¼ to ½ cup water to cook the masala. Check the salt and adjust as needed. Do not add too much water.
- Add kasuri methi and fried bhindi. Mix everything well.
Cover and cook on a low to medium heat until bhindi turns slightly tender and the aroma comes out. I usually under cook bhindi to keep the crunch yet not sticky.
- Open the lid and evaporate any excess moisture.
- Serve bhindi masala with roti or rice.
Recipe Video
Video of bhindi masala recipe
Recipe Notes
Choose young & tender bhindi. Avoid old & aged bhindi as they do not taste good.
You can also add some boiled potatoes to the curry along with bhindi.
Preparation for bhindi masala recipe
1. Wash bhindi well under running water. I usually sprinkle some salt and vinegar, rest for 15 mins. Then rub and rinse them well under running water.
2. Wipe them dry with a cloth and chop off both the ends of the veggie. Chop the bhindi to 3/4 inch pieces.
3. Heat oil in a pan.
4. Add bhindi and saute them well for 5 to 7 mins on a medium heat. Keep stirring often to fry them uniformly.
5. They don’t get cooked completely but the sticky substance will be gone.
6. Transfer the bhindi to a plate.
How to make bhindi masala recipe
7. Add the rest of the oil and add jeera.
8. When they begin to splutter, add onions and green chilies.
9. Fry until golden brown. Add ginger garlic paste and saute until the raw smell of garlic goes off.
10. Add tomatoes and salt.
11. Saute well until the tomatoes turn mushy. Add red chili powder, turmeric and garam masala. I have used this punjabi garam masala. Make use of a good flavorful garam masala. You can also use 3/4 tsp of coriander powder.
12. Saute this masala well until it leaves the pan.
13. Pour 1/4 to 1/2 cup water just to bring out the aroma of the masala. Mix everything well. Do not use lot of water, I used about 6 tbsps. If your bhindi are not young then you may need to add half cup water.
14. Add kasuri methi.
Addition of bhindi to the masala
15. Add fried ladies finger.
16. Mix everything well.
17. Cover and cook on a low to medium heat until the bhindi turns tender. This step also helps to bring out the aroma of veggie.
18. We prefer the semi dry curry so I saute for another 2 to 3 mins to dry up excess moisture. Do not overcook as it makes the ladies finger soggy.
Serve bhindi masala with plain rice, ghee or roti.
Padmaja says
Excellent recipes.
swasthi says
Thank you
Mardai says
Thank you for the recipe. I love vegetarian dishes.
You helped me to make the bhindi much tastier and easy to make.
swasthi says
Welcome Mardai
Glad to know you liked it.