bhindi masala – how to make bhindi masala recipe | bhindi recipes


bhindi masala recipe with step by step photos – here’s another bhindi recipe often made at home. this bhindi masala recipe is easy to make and is a semi dry curry. i have also posted the bhindi masala gravy recipe.

bhindi or okra is one favorite veggie at home, after gobi and arbi. all the folks prefer dry or semi dry version of any sabzi with bhindi.

most of the recipes that i make at home are easy and simple to make. so is this bhindi recipe.

there are quite a few bhindi recipes in the blog. most of the times, i end up making bhindi do pyaaza or my mom’s bhindi bhaji. sometimes i also make the bharwan (stuffed) bhindi or the kurkuri bhindi or bhindi aloo.

bhindi, okra ladyfinger

like all other dry bhindi recipes, even this bhindi masala is best served with soft phulkas or chapatis and a cucumber raita or veg raita by side. they also go well as a side dish with some rice-dal or any rice-curry combo.

i still have to try making bhindi with yogurt. long time ago i has such a bhindi dish in a restaurant and it was fab. this bhindi masala recipes uses the typical punjabi onion-tomato base with the regular punjabi masalas/spice powders.

i usually add kasuri methi to most of the north indian food that i make at home. adding kasuri methi is optional in this dish. but if you want a restaurant type bhindi masala, then do add some kasuri methi.

if you are looking for more bhindi recipes then do check lahsuni bhindi, bharwan bhindiokra coconut curry, bhindi raita and goan style bhindi recipe.

bhindi masala recipe below:

4.7 from 36 reviews
bhindi masala recipe
bhindi masala - a semi dry lightly spiced north indian curry made with okra.
CUISINE: north indian
SERVES: 3-4 servings
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 200-250 gms bhindi/okra
  • 1 medium size onion, chopped
  • 2 medium size tomatoes, chopped
  • ½ inch ginger and 2-3 garlic, crushed or made to a paste in a mortar-pestle or ½ or ¾ ginger-garlic paste
  • 1 tsp coriander powder/dhania powder
  • ¼ or ½ tsp red chili powder/lal mirch powder
  • ½ tsp turmeric powder/haldi
  • ½ tsp punjabi garam masala powder or any good garam masala powder
  • ½ tsp amchur powder/dry mango powder
  • salt as required
  • 2 tbsp oil for frying the bhindi
  • 1 tbsp oil for frying the onion-tomato masala
  • 1 tsp kasuri methi/dry fenugreek leaves crushed (optional)
  1. rinse the bhindi/okra well in water. dry them on a large plate on their own or wipe with a kitchen towel.
  2. remove the base and stalk while chopping the bhindi. chop into 1 or 2 inch pieces.
  3. heat 2 tbsp oil in a kadai/wok or pan.
  4. add the bhindi and saute till they are completely cooked. you will have to keep an eye on them and stir in between many times.
  5. taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked. keep the sauteed bhindi aside.
  6. all the oil will be used up. so add 1 tbsp oil to the same pan.
  7. add chopped onions and fry till they become translucent.
  8. add the ginger-garlic paste and saute for ½ a minute or till the raw aroma of the ginger-garlic disappears.
  9. add the chopped tomatoes and saute till the tomatoes are soft and mushy.
  10. if the tomato mixture becomes too dry add about ¼ or ½ cup water and continue to cook.
  11. all the above cooking is done in a open pan and you don't need to cover the pan with the lid.
  12. add all the dry spice powders one by one.
  13. stir well and saute for a minute.
  14. add the sauted bhindi, crushed kasuri methi & salt and mix so that the onion-tomato masala coats the bhindi well.
  15. cook for 2-3 minutes. stir in between.
  16. serve the bhindi masala hot or warm garnished with some coriander leaves and accompanied with chapatis, rotis or naan.

lets start step by step bhindi masala recipe:

1. rinse 200-250 gms bhindi/okra well. spread them on a thali and let them dry on their own. i do this technique to dry the bhindi instead of wiping each one with a kitchen towel. when they are dry, then chop them in one or two inch peices.

heat 2 tbsp oil and add the bhindi.

cut bhindi or okra

2. saute bhindi in oil, till they are cooked. remove and keep aside. by the way, frying or sauting the bhindi in oil minimizes the sliminess and stickyness.

saute bhindi or okra

3. in the same pan, add 1 tbsp oil. add 1 medium sized chopped onion and fry them till they are translucent.

fry onions for making bhindi masala

4. add the crushed ginger-garlic or ginger-garlic paste (½ inch ginger and 2-3 garlic, crushed or made to a paste in a mortar-pestle or ½ or ¾ ginger-garlic paste).

stir and saute till the raw aroma of ginger-garlic disappears.

ginger garlic paste for bhindi masala

5. add 2 medium sized chopped tomatoes and saute till they become soft and mushy.

add tomatotes to bhindi masala

6. now add all the dry spice powders – (¼ or ½) tsp red chilli powder, ½ tsp turmeric powder, 1 tsp coriander powder, ½ tsp garam masala powder and ½ tsp dry mango powder/amchur.

spices for bhindi masala

7. stir and saute for a couple of seconds. lastly add the fried bhindi, 1 tsp crushed kasuri methi/dry fenugreek leaves and salt as required. stir the whole mixture well. cook the bhindi for 2-3 minutes.

fried bhindi

8. serve bhindi masala hot garnished with rotis, phulkas or naan.

bhindi masala recipe

{ 125 Responses }

  1. Rom says

    One way to minimize the slime, is to microwave the cut okra pieces for about 4 minutes on high, then mix and microwave for another 3 minutes or so. Following the microwaving, you can continue with frying. I found this will drastically reduces the slime in okra.

  2. Bina says

    I love this bhindi recipe-a big family pleaser! Can I substitute frozen okra for fresh? Also, can this dish be made a day in advance and still taste delicious? Thanks for your inspiration!

    • says

      thanks bina. yes you can substitute. you can make in advance but some taste and consistency will change. but as per ayurveda its best to eat food fresh as it is more satvic and has more prana (life force).

  3. Pooja says

    Tried bhindi masala…loved it..And you know the look & smile which you get once your child eats and says it was good..that’s priceless..Thanks so much for posting such easy recipes..I try each alternate day your recipe and thanks again, my son has started actually eating veggies with the recipes I try. thanks to you once again!! :):)

  4. vallari says

    tried paneer butter masala which was truly a restaurant style and bhindi masala was awesome. every one loved it thanks for simple and easy to make reciepes god bless

  5. Neelam singh says

    Thankyou Dassana ji finally I got tasty recipe of bhindi by u.All of your recipes
    are vry good also really.Thanks once again byeeeee

  6. ayesha says

    This was a great recipe. I am not fond of bhindi but I enjoyed it. It was very easy and quick to make. All of your recipes come out great. Thanks for this amazing website!

  7. Sinchana J.N. says


    I tried this recipe with chapati today. It was very tasty and my husband liked it although most of the time he does not like the taste of what i cook. Thanks a lot. Thank u so much

  8. WT says

    Looks like a good recipe and will attempt to try it out tomorrow. I was just wondering if adding sweet potato will ruin the flavour of the masala and if i should steer clear of adding it in?

  9. ghazala akbar says

    Wow….each step’s detail is so intricate as if you are standing beside me in my kitchen and telling me like my mom does…you are true teacher and a big help to us people who never got the time to explore our culinary skills!

  10. Anjali says

    Heyy dassana, tried bhindi masala today and it came out awesomely well. Thank you for sharing the recipe. Your website is the GOTO thing for me when I am confused as to what to cook :)

  11. Hemanth says

    To say the least, your recipe nailed it once again ! ! ! I was always skeptical about bhindi but it turns out, i’m no more feeling that way. I just got motivated by your detailed and excellent presentation and got through my initial jitters of trying bhindi. That’s what makes your blog extremely catchy to its readers. Every aspect of each recipe that you have listed has a contribution to make to the end result of the dish, just like how your presentation of the final dish threw me off the aisle of hesitation. Thank you once again for taking care of the smallest of things for your readers.

    • says

      welcome hemanth. thanks again for your kind words. i always try to add details but some times i forget. some of my old recipes do not have so many details and i am reworking on them slowly. its just that i am also learning the art of writing and presenting recipes over a period of time.

  12. saad abdullah says

    I am a bachelor living in Kuala Lumpur. Used to eat everyday outside. But since I have started reading your recipes, I have started loving cooking.
    Believe me, you saved me from starving.
    Now everyday, I am cooking of your recipe after office.

  13. Reema says

    hi…im a regular follower of ur blogs recepies…love to cook them they make cooking simple for me…thanks a lot
    just wanted to know abt this recipe that if i dont put mace will it make a difference as i dnt have it at home for now..

  14. Mythili says

    Very tasty recipe! My cooking got so better after I started following your recipes. Thanks!!

  15. Stacey says

    Thank you for such a great recipe! I’ve made this successfully with fresh okra. Can I use frozen okra with similar results?

  16. Neha says

    I tried this recipe and its awesome. I have no hesitation in saying that first time in my life i liked bhindi cooked by me. My husband just loved it and couldn’t stop eating. I would love to try many more of ur recipes. Thank you.

  17. -Michael Brady says

    Simple and tasty. All ingredients are readily available and can be made in a jiffy.

  18. mayuri:) says

    its really amazing appetizing bhindi masala that i made today for my family ..
    thanks for recipe…
    its really fantastic…

  19. Priya says

    I have an easy and quick recipe for Bindi with yoghurt…. Quite simple and a quick fix – the only issue is that the leftover does not taste good when stored in the refrigerator. So make sure to make enough for the meal (well, I doubt if there will be any left…). For this recipe, the bhindi’s are washed, dried and sliced thinly in an angle. shallow fry them in vegetable oil in a non-stick pan till they become crispy (there should be absolutely no sliminess). keep the bindies aside. Add some more oil to same non stick pan, add 1/2 a spoon of mustard seeds and let it crackle; add curry patha, thinly sliced onion, 2 or 3 green chillies and saute till they become nice and crispy too. Add a thinly sliced ripe tomato and cook till it becomes mushy. Add 1/4 teaspoon of of turmeric, 1 small spoon of red chilli powder and salt to taste and saute for another minute till the raw flavour of the chilli and turmeric goes away. Toss in the fired bindies and mix well. Let it cool a bit. In a bowl, whip some yoghurt (i use low fat yoghurt) till it is smooth. add a pinch of salt to it and then add in the bindi mix to the yoghurt and mix well. you could garnish with coriander, however I prefer not to add more flavours. Tastes good with Chappathi, parata or pooris. A hit at home and the bowl is left licked clean. try it out and let me know.

    • says

      thanks priya for sharing this recipe. in fact this recipe is similar to the one which my mom shared with me a few months back. i have not tried yet. but i have noted down your recipe as well and will try.

  20. sneha says

    Hi ,
    this recipe really too good.
    I ve tried it in dinner…,and my hubby liked this very well.
    I did not use aamchur 4m all. and I added jeera powder also…. it came very delicious.
    thank you so much for uploading this recipe.
    All d best for upload many in future.

  21. D'lish says

    Everyone loved it. My husband usually does not like okra and he said he loved the dish. thanks!

  22. Jess says

    I was confused at first. Next time, can you be more clear about removing the bhindi from the pan before frying the onions? I really enjoyed this recipe, please continue to make more!

    • says

      i have mentioned this point in the step by step post. i think that itself is clear with the pics. thats why i have not added in the recipe details below. now i have added this point. thanks.

  23. Maryann says

    Will be trying my first Bhindi masala! Excited about the aamchoor. Thanks for posting!

  24. dave laws says

    This is a great recipe! Non slimy okra…delicious
    Did not use all ingredient spices…eg mango powder, but made little difference to the final taste

  25. smitha says

    Thanks for the easy recipe, could you please confirm if kasuri methi is regular methi seeds

  26. sana says

    this is soo different to how i make it i brown the onions put tomatoes salt green chillies then i addd water and then add basaar (powdered red chilli) and then add the bhindi it is so much easier i think anyway i will be trying this method soon … 😉

  27. Mahboob Sheikh says

    The recipe sounds very good and appears simple. I hope to try it soon and will follow with a comment.

  28. Radha Raghuram says

    Hi Dassana,

    I guess I have got your name correct this time. I tried out this too…simply awesome…it came out very well…thanks for all these simple yet wonderfull recipes…Video really helped a lot…It got a lil spicy probably because I used more of red chilli powder…And by the way i never had dry mango or the kasuri methi in my kitchen so far…Thanks to you i have added them now.

    I hope my hubby will enjoy the same.

    Looking forward to try out lots of other recipes too.

    Happy cooking!

  29. Jessica K. says

    I just found this recipe on google and tried it out (I subbed canned tomatoes for fresh). It was so delicious and made my house smell incredible. Thank you!!

  30. Shivani says

    I have been a fan of bhindi masala, but my recipe never used to turn out well. Today I tried your recipe and it tasted like they serve in restaurants. Everyone at home enjoyed eating it. Thank you very much.

  31. LuLu says

    I used this recipe to make my first bhindi masala. It was very good. I didn’t realize that I was supposed to remove the okra from the pan before adding the tomatoes (“in the same pan” confused me), but the final product was great nonetheless.

    • says

      okay. you must have missed reading the line “remove and keep aside”… not sure how you must have cooked the onions and tomatoes with the sauteed bhindi. but anyways nice to know that the recipe finally turned out great.

  32. Karuna Raju says

    Hi, I tried it out this morning, it came out very nicely, enjoyed with rotis. Thanks

  33. reenazabeen says

    I love Indian food for that I am very interest for all kind of good food . I am also good cook.

    So I am looking some special food recipes .


    Reena Zabeen .

  34. Kevin says


    I loved the recipe! It was my first attempt at cooking Indian food and it turned out well. I was unfamiliar with several of these spices and was uncomfortable adjusting the spices so I followed the recipe to the letter.

    Question: What would I add to create some heat to this recipe? Of course, I could add Cayenne Pepper powder but what Indian spice would be added to be consistent with the recipe?


    • says

      thanks kevin for the feedback. with a lot of indian cooking, you will get an idea of how the spices work and in which manner they contribute to the dish. to add heat, generally red chili powder or even green chilies are used. a paste of ginger-garlic also adds some warmth. also garam masala powder adds heat to the dish. so adjusting these spices and increasing them a bit will add more heat. however if added too much they can spoil the balance of flavors in this dish.

  35. Disha says


    Would like to try your receipe. Could you tell me how much of ginger and garlic is needed? I can’t find it in the ingredients list.

    Many thanks..

    • says

      you can use 1/2 inch ginger and 2-3 garlic and crush in mortar and pestle or 1/2 or 3/4 tsp ginger-garlic paste.i will update the post.

  36. Renuka says

    Hi Dassana,

    lovely pictures….
    any tip to maintain the green color of bhindi in subzi…
    my method of preparing it is frying the onion masala and then putting bhindi to it still the whole is done..earlier I used to cover the veggie with thali but then someone told me this makes the bhindi colour dull green and sticky too…helpful to some extent but not fully…
    urs is a two step method but may be successful…needs to be tried….

    • says

      thanks renuka. generally, in vegetables if they are blanched the green color is preserved. i will never think of blanching okra though. sauting or stir frying in oil does preserve the green color, unless the okra is not browned too much. adding any acidic substance also makes the green color dull… so avoid adding lemon juice or vinegar to the veggies if you want a green color.

      sometimes even i cover the pan with a lid for some bhindi recipes. if there is enough sourness in the masala, the stickiness gets reduced. i even add kokum sometimes to bhindi. you can try this recipe. its easy and there is no stickiness in the bhindi.

      btw, i made matar kulcha a few days back. i wanted a typical delhi street food style matar kulcha, hence adapted from nita mehta cookbook. both the matar as well as the kulcha were awesome. i will post the recipes of both in some days.

  37. Vasundhara says

    Hi Dassana,

    Lovely pictures and presentation as well.. Yesterday only i did this.. Only variation is i grinded onion and tomates along garlic,ginger and few aniseeds just to give some variation and then as mentioned in your receipe all the spicy powders..

    Will try this also for sure.. Keep posting and you are doing a absolute awesome job… :)

  38. says

    I love bhindi, in any form!
    My Father dislikes it and would never eat any – I was happy, I got his share too!
    It’s been a while since i made bhindi-anything, guess it will be on the menu this week!