Bhindi is okra in Hindi and masala is the gravy base with spices and other flavor ingredients. Bhindi masala, therefore, means okra with spices. It is one of the most common preparations of okra, especially in North Indian homes and dhabas (street-side restaurants). This recipe is a favorite of my younger teen. When she sees okra in the vegetable basket, she says “ma, are we eating bhindi masala today?” I love making this dish because it makes her happy and also because it is so easy to make! Plus okra is a healthy vegetable - 250 grams okra contains nearly 5 grams of protein and 7 grams of fiber!
This bhindi masala recipe is free of
🌟 Gluten 🌟 Nuts 🌟 Soy 🌟 Dairy 🌟 Grains and is vegan.
Ingredients
This okra masala recipe is made with tomatoes, onions, spices, and herbs. Please check the recipe card for quantities. Bhindi (okra): Buy ones that are tender and firm. Ginger garlic paste: I make mine at home. You can use store-bought one for convenience. Here is the recipe for ginger garlic paste. Tomato paste: I use thick, concentrated tomato paste. Bhuna jeera: This is roasted and powdered cumin. I love the extra depth of flavor that bhuna jeera adds to this recipe. If you do not have it with you, use regular cumin powder instead. Red chili powder: Use mild chili powder or use paprika instead. Water: I needed ¾ cup of water in total i.e. including what I use for making the tomato sauce and the spice paste. You may need another ⅓ cup of water, depending on the okra and other ingredients. Garnishes: For an additional flavor boost, finish the dish off with some chopped cilantro (coriander leaves) and /or slivers of fresh root ginger or some kasuri menthi (dried fenugreek leaves) - you will get this in most Indian grocers.
Instructions
Prepping and chopping the okra is the only major task required for this recipe and since I do that ahead of time, as part of my weekly meal-prepping routine, this recipe comes together in about 20 minutes - perfect for a busy weeknight dinner menu! Let’s make this easy and delicious dhaba-style bhindi masala. Step 1: Start with some prep work.
Okra: Wash, drain, and pat them dry. Slice them evenly and into medium-sized pieces. Slicing them too thin will break them when stirring in the pan.
Onions: Peeled and chopped finely.
Tomato Paste: Place the tomato paste in a bowl, and add 3 tablespoons of water. Mix. This is the tomato sauce. Keep it aside.
Spices: To a bowl, add the spices - coriander powder, bhuna jeera (or regular cumin powder), turmeric, red chili powder, garam masala, and salt. Add 3 tablespoons of water and mix to form a smooth paste. Keep aside.
Measure the rest of the ingredients and keep them ready.
Step 2: Place a skillet on medium-high heat. Add 1 tablespoon of oil. Add the okra. Stir fry till the okra pieces start becoming brown around the edges. Keep them aside. Step 3: To the skillet, add the remaining 3 tablespoons oil. Turn the heat down to medium. Add the chopped onions. Fry till they start turning pink in color. Step 4: Add the ginger-garlic paste, tomato sauce and spices paste. Fry for 3-4 minutes. Add 3 tablespoons of water. Fry till you see the oil from the sides. Step 5: When you see oil coming out from the onion tomato masala, add the okra. Mix well. Add the remaining water. Cover and cook till the okra is cooked to your desired texture. I like mine with some crunch to it. Keep another ⅓ of water measured and handy. Add it if required. The gravy should coat the okra thickly and not be watery. Add garnish (if using). That’s it! Done! I told you that this bhindi masala recipe is easy! Serve warm as a side dish with your mains. See suggestions below.
Notes and tips
Consistency: This is a semi-dry curry and therefore the correct consistency is for the masala (spices mix) to coat the bhindi (okra).
Spices: This recipe is full of flavors that balance well with each other. You can increase or decrease the quantity of the spices as per your preference.
Frying the masala: It is important that you fry the spices well. You will know that when you see the oil coming out from the sides of the masala.
Do not add too much water to the curry. One of the ways to prevent the sliminess of the okra is to add only as much water as is required.
Oil: Four tablespoons of oil may seem like a lot, but trust me, you will need the oil to get rid of the sliminess from the okra!
Souring ingredients: I have used only tomato paste in this recipe. You can also add lemon juice (add it at the end, along with garnishes, if any) or amchur powder (dried mango powder) - add it along with the rest of the powdered spices.
If using other souring ingredients, remember to reduce the quantity of tomato paste.
How to cook okra perfectly
Okra, though incredibly healthy, can be quite a put-off because of its sliminess. I know so many people who hate this vegetable for that reason. However, as I have explained in this sauteed okra post, the secret of cooking okra to perfection every time begins with prepping it the right way. Prep ahead: It is always a good idea to prep the okra ahead of time. Include this in your meal-prepping routine, so that you have the perfect okra to start your cooking with.
Wash the okra thoroughly and drain the water completely. Dry each okra with a kitchen or tea towel. If you have the time, spread them on a large tea towel on your counter and leave them to dry overnight. Chop them as per the requirement of your recipe. Make sure that they are completely dry before you start chopping them. Wipe off any of the slimy juice that may stick to your knife with a kitchen towel. Spread the chopped pieces on a large plate or on a tea towel and let them air dry for 1 to 2 hours. Store them in a food storage bag or container, cover tightly, and store them in the refrigerator.
Cooking okra: As soon the okra pieces hit the hot pan, their natural tendency will be to ooze their slimy juices. To prevent this from happening, fry the okra pieces in oil on medium-high heat till you see them browning around the edges. The hot oil will act as a sealant. Keep them aside and add them back to the dish when the recipe calls for it. 💡 Top tip: Do not add salt to the okra until they have fried enough and you see them turning golden brown in color. In recipes that have a masala base (such as this one), add the salt to the masala and not the okra.
Serving suggestions
This recipe tastes good with rice and bread.
Pair it with this gluten free naan for a filling gluten-free meal. Love rice? Have this bhindi masala with jeera rice and this Indian yogurt sauce - cucumber raita This can be a delicious filling for your wraps
If you have made this delicious bhindi masala recipe, please take a moment to leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you! xx Padma
📖 Recipe
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists’ advice. Changing the quantities and cooking technique will alter the nutritional calculations.
