Bhindi Masala, a very popular semi-dry Subzi made with okra (Ladyfinger/Vendakkai). Like Paneer based gravies, Okra masala is the next most sought curry in any Indian Restaurants. Bhindi Masala is a perfect complement for Indian Roti / Naan etc. Ladysfinger are sautéed and added to onion-tomato based gravy along with many flavor full Indian Spices. We can make this Bhindi masala without onion and garlic too. But here I have shared the conventional way of making Bhindi Masala. We can bring in any variations to the masala to make it much more interesting too.
Tips for making Bhindi Masala:
- Wash bhindi and pat dry, if its wet, it will be more gooey while cooking. So pat dry well.
- Adding spice powders while cooking bhindi is optional. We can just add turmeric and salt and cook the bhindi too. But spice powders gives really enhance flavor to the bindi.
- Adding onion and garlic is optional, We can make puree out of 4-5 big tomatoes and then cook the tomato puree with spice powders till oil oozes out.
- We need to cook the onion-tomato masala till the oil oozes out. Then the masala will taste perfect. Also the shelf-life of masala will be more.
- Adjust the gravy consistency as per your need.
- We can dry roast peanut and sesame seeds, grind it to powder and add it to the gravy. This is a variation that adds a nice nutty taste to the masala.
You may also want to try:
- Methi Chole
- Spicy Paneer Coconut Pepper Gravy
- Restaurant Style Malai Kofta
- Dum Aloo
- No Onion No Garlic Sabut Moong Dal
Recipe Card for Bhindi Masala Recipe | Okra Masala Recipe:
Bhindi Masala Recipe | Okra Masala Recipe
Equipments Needed
- Heavy Bottomed Pan
Servings: 4 people
Calories: 216kcal
Bhindi Masala is one of the popular North Indian Dish made using Bhindi (Okra / Ladysfinger) in the onion and tomato gravy. It's a semi-dry curry and can be made in less than 30 minutes using ingredients usually available in the Indian Kitchen. It can be served with Indian breads as well as with Rice.
Print Recipe
Ingredients
Vegetables
- 300 grams Lady Finger / Okra / Bhindi
- 1 nos Onion medium size
- 3 nos Tomato medium size
- 3 tablespoon Cooking Oil
Spices
- 3 teaspoon Coriander Powder
- ½ teaspoon Turmeric Powder
- 1½ teaspoon Red Chili Powder (adjust to your spice level)
- 1 teaspoon Salt adjust to your taste
- 1 teaspoon Cumin Seeds
- 2 nos Green Chili
- 1 teaspoon Ginger Garlic Paste
- 1 teaspoon Garam Masala
- 1 teaspoon Kasoori Methi (Dry Fenugreek Leaves) optional
Other Ingredients
- 3 tablespoon Cooking Oil
Instructions
Preparing Veggies
- Thoroughly wash the ladyfinger. Using a paper towel or a clean cloth, wipe it dry. Chop each ladyfinger to 1½ inch long pieces.
- Finely Chop onions and set aside.
- Finely Chop Tomato and set aside.
Cooking Okra
- Heat oil in a pan. Add the chopped okra and give a good mix.
- Add turmeric powder, coriander powder, red chili powder and salt. Toss well so that the spice powders get coated well with okra.
- Keep the flame low and stir-fry the okra till its soft. Set the cooked okra aside.
Cooking Masala
- Heat oil in a pan. Add cumin seeds and allow it to sputter. Then add slit green chili and give a mix.
- To the pan, add the chopped onions along with ginger-garlic paste.
- Saute onions till translucent.
- Add chopped tomatoe to the pan. Add turmeric powder, coriander powder, salt, red chili powder and give a good mix.
- Cover the pan with lid, allow the onion-tomato gravy to cook till the oil oozes out.
- Now, add the sautéed okra to the pan. Give a good mix.
- Add garam masala and kasoori methi to the masala. Mix well.
- Add 1 cup of water (required to mix the gravy well) and allow the gravy to cook for 2 mins.
- Finally Garnish with coriander leaves.
Serving
- Relish the delicious Bhindi Masala with Roti/ Naan or any Indian flat bread or Pulav varieties.
Video
Nutritional Info
Nutrition Facts
Bhindi Masala Recipe | Okra Masala Recipe
Amount Per Serving (0.5 Cup)
Calories 216
Calories from Fat 108
% Daily Value*
Fat 12g18%
Carbohydrates 28g9%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
PREPARING VEGGIES
- Thoroughly wash the ladyfinger. Using a paper towel or a clean cloth, wipe it dry. Chop each ladyfinger to 1½ inch long pieces.
- Finely Chop onions and set aside.
- Finely Chop Tomato and set aside.
COOKING OKRA
- Heat oil in a pan. Add the chopped okra and give a good mix.
- Add turmeric powder, coriander powder, red chili powder and salt. Toss well so that the spice powders get coated well with okra.
- Keep the flame low and stir-fry the okra till its soft. Set the cooked okra aside.
COOKING MASALA
- Heat oil in a pan. Add cumin seeds and allow it to sputter. Then add slit green chili and give a mix.
- To the pan, add the chopped onions along with ginger-garlic paste.
- Saute onions till translucent.
- Add chopped tomatoe to the pan.
- Add turmeric powder, coriander powder, salt, red chili powder and give a good mix.
- Cover the pan with lid, allow the onion-tomato gravy to cook till the oil oozes out.
- Now, add the sautéed okra to the pan. Give a good mix.
- Add garam masala and kasoori methi to the masala. Mix well.
- Add 1 cup of water and allow the gravy to cook for 2 mins. Finally Garnish with coriander leaves.
SERVING
- Relish the delicious Bhindi Masala with Roti/ Naan or any Indian flat bread or Pulav varieties.
