ladies finger curry | bhindi curry | bhindi masala gravy

bhindi curry recipe with step by step photos – sauteed ladies finger in a tangy onion tomato gravy.

bhindi masala gravy recipe

this is a very good home cooked delicious curry with bhindi or okra. i have kept the ingredients basic and not added stuff like cashews, poppy seeds, melon seeds, cream etc to thicken the gravy. so anyone having indian spices and ingredients at home can easily make this delicious masala bhindi curry.

bhindi is a family favorite. hence there are many recipes posted with okra on the blog. i have already posted a semi-dry recipe of bhindi masala.

usually i make a dry or semi dry curry with okra. we have had bhindi masala with gravy a couple of times in restaurants. so i tried to make a restaurant version minus the cream or khoya (evaporated milk). the recipe was a success and it tasted awesome.

while writing this post, i still remember the flavors and taste of this bhindi curry. it was damn good. i love cooking more than being a foodie. but for a reason, this bhindi curry was an exception. it reminded me of the flavor and taste of a bhindi masala i had many years back in mumbai. the tanginess of the tomatoes complements the light sweetness of okra very well.

this bhindi gravy goes well with soft phulkas, chapatis or parathas. this mildly spiced okra curry also goes well with steamed rice.

how to make ladies finger curry

preparation

1. first rinse 250 grams bhindi (okra) very well in running water a few times. then drain them completely in a strainer or colander.

bhindi, okra, lady finger

2. wipe each bhindi with a kitchen napkin. there should be no moisture on them. you can also allow them to dry naturally at room temperature, by spreading them in a large plate or tray.

bhindi for bhindi masala recipe

3. chop the bhindi into 1.5 to 2.5 inch pieces. keep aside.

chopped bhindi for making bhindi masala recipe

4. in a grinder or blender jar, take ¾ cup roughly chopped ripe red tomatoes, ½ inch chopped ginger, 4 to 5 chopped garlic cloves and 1 or 2 green chilies, chopped. use ripe red tomatoes which are a bit sweet and less sour or tangy.

making bhindi masala paste

5. add 2 tbsp fresh full fat curd (dahi or yogurt) along with 2 cloves, 1 green cardamom, ½ inch cinnamon and 1 single strand of mace.

making bhindi masala paste

6. without adding water, grind or blend to a smooth paste. keep aside covered.

bhindi masala paste

sauteing bhindi

7. heat 2 tbsp oil in a kadai or pan. add the chopped bhindi/okra and saute them on a low flame.

chopped bhindi for bhindi masala recipe

8. stir and saute them till they are almost cooked, shrinked and lightly browned from the sides.

sauting bhindi for bhindi masala recipe

9. when done remove the sauteed bhindi and place them in  a plate or tray.

sauted bhindi for bhindi masala recipe

making bhindi curry

10. in the same kadai or pan, add 2 tbsp oil. add tej patta (indian bay leaf) and fry for about 5 to 7 seconds.

making bhindi masala recipe

11. add the ½ cup finely chopped onions.

onions for bhindi masala gravy recipe

12. stir well.

onions for bhindi masala gravy recipe

13. saute the onions till they start to turn light golden.

sauting onions for bhindi masala curry recipe

14. lower the flame. then add ¼ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp coriander powder and ½ tsp cumin powder.

curry for bhindi masala gravy recipe

15. stir the spice powders quickly. you can also switch off the stove top while adding and mixing spices powders, so that they don’t get burned.

making bhindi masala gravy recipe

16. add the tomato-curd paste that we made before. be careful while adding the ground paste as it splutters.

paste for bhindi masala gravy recipe

17. stir well.

stir bhindi masala gravy

18. on a low flame saute till the masala paste thickens and you see oil leaving the sides.

sauting bhindi masala gravy

19. add about ¾ cup water and stir very well. you can also add ½ to ⅔ cup water for a thick gravy or ¾ cup water for medium gravy.

water for bhindi masala gravy recipe

20. season with salt as required.

salt for bhindi masala gravy recipe

21. add the sauteed bhindi.

preparing bhindi masala recipe

22. stir again.

stir bhindi masala gravy

23. bring the ladies finger gravy to a simmer on a medium flame. cook for about 5 to 6 minutes till the gravy gets infused with the aroma and flavor of the okra. don’t cook okra in the gravy for a longer time as then they become mushy.

simmer bhindi masala curry

24. add ½ tsp kasuri methi, crushed (dry fenugreek leaves). if you want, you can also add 1 or 2 tbsp of low-fat cream at this step.

making bhindi masala curry recipe

25. stir and then add 2 tbsp chopped coriander leaves to the gravy.

coriander for bhindi masala curry recipe

26.  stir bhindi gravy again and then switch off the stovetop.

bhindi masala curry recipe, bhindi masala gravy recipe, bhindi masala

27. serve bhindi gravy garnished with a few coriander leaves or straightaway with rotis or parathas or steamed rice.

bhindi masala gravy recipe, bhindi masala recipe
few more delicious recipes for you!

  1. mushroom masala
  2. vendakkai sambar
  3. paneer butter masala
  4. bendakaya pulusu (andhra style okra gravy with tamarind)

bhindi curry

4.94 from 49 votes
this ladies finger curry is a delicious recipe of sauteed okra or bhindi in a tangy onion tomato gravy.
bhindi masala gravy recipe, masala bhindi gravy recipe, ladies finger curry recipe
Author:Dassana Amit
Prep Time:25 mins
Cook Time:25 mins
Total Time:50 mins
Course:main course
Cuisine:north indian,punjabi
Servings (change the number to scale):4
(1 CUP = 250 ML)

INGREDIENTS

for tomato paste

  • 3 medium ripe red tomatoes or 150 grams tomatoes or ¾ cup roughly chopped tomatoes
  • ½ inch ginger
  • 4 to 5 garlic
  • 1 to 2 green chilies
  • 2 tablespoon curd (yogurt)
  • 2 cloves
  • 1 green cardamom
  • ½ inch cinnamon
  • 1 single strand of mace

other ingredients

  • 250 grams bhindi (okra or lady finger)
  • 1 large onion Or 2 medium onions Or 100 grams onions Or ½ cup finely chopped onions
  • ½ teaspoon kasuri methi (dry fenugreek leaves) - crushed
  • 2 tablespoon chopped coriander leaves

    (cilantro leaves)

  • 1 small to medium tej patta (indian bay leaf)
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • ½ teaspoon coriander powder

    (ground coriander)

  • ½ teaspoon cumin powder
  • 2 tablespoon oil for sauteing okra
  • 2 tablespoon oil for making gravy
  • salt as required

INSTRUCTIONS

preparation

  • first rinse 250 grams okra (bhindi) very well in running water a few times. then drain them completely in a strainer or colander.
  • wipe each bhindi with a kitchen napkin. there should be no moisture on them. you can also allow them to dry naturally at room temperature, by spreading them in a large plate or tray.
  • chop the bhindi into 1.5 to 2.5 inch pieces. keep aside.
  • in a grinder or blender jar, take 3/4 cup roughly chopped ripe red tomatoes, 1/2 inch chopped ginger, 4 to 5 chopped garlic cloves and 1 or 2 green chilies, chopped.
  • add 2 tbsp fresh full fat curd/dahi/yogurt along with 2 cloves, 1 green cardamom, 1/2 inch cinnamon and 1 single strand of mace.
  • without adding water, grind or blend to a smooth paste. keep aside covered.

sauteing okra

  • heat 2 tbsp oil in a kadai or pan. add the okra and saute them on a low flame.
  • stir and saute them till they are almost cooked, shrinked and lightly browned from the sides.
  • when done remove the sauteed okra and place them in a plate or tray.

making ladies finger curry

  • in the same kadai or pan, add 2 tbsp oil. add tej patta (indian bay leaf) and fry for about 5 to 7 seconds.
  • add the 1/2 cup finely chopped onions. stir well.
  • saute the onions till they start to turn light golden.
  • lower the flame. then add 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp coriander powder and 1/2 tsp cumin powder.
  • stir the spice powders quickly. you can also switch off the stove top while adding and mixing spices powders, so that they don't get burned.
  • add the tomato- curd paste that we made before. be careful while adding ground paste as it splutters.
  • stir well. on a low flame saute till the masala paste thickens and you see oil leaving the sides.
  • add about 3/4 cup water and stir very well. you can also add 1/2 to 2/3 cup water for a thick gravy or 3/4 cup water for medium gravy
  • season with salt as required.
  • add the sauteed okra. stir again.
  • bring the okra curry to a simmer on a medium flame. cook for about 5 to 6 minutes till the curry gets infused with the aroma and flavor of the okra.
  • don't cook okra in the gravy for a longer time as then they become mushy.
  • add 1/2 tsp kasuri methi, crushed. if you want, you can also add 1 or 2 tbsp of low fat cream at this step.
  • stir and then add 2 tbsp chopped coriander leaves to the gravy.
  • stir again and switch off the stove top.
  • serve bhindi curry garnished with a few coriander leaves or straightaway with chapatis or parathas or steamed rice.

NUTRITION INFO (approximate values)

Nutrition Facts
bhindi curry
Amount Per Serving
Calories 176 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 781mg34%
Potassium 327mg9%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 3g3%
Protein 2g4%
Vitamin A 845IU17%
Vitamin C 23mg28%
Calcium 73mg7%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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149 comments/reviews

  1. Made this tonight for dinner. It was superb. I didn’t have the methi leaves on hand, but decided to go and buy some; I am really glad I did. The aroma of the methi leaves with gravy was outstanding. My husband and I both loved this. Thanks for the recipe!5 stars

  2. I’m a south Indian and I don’t know much of north Indian dishes. Just got to know this website and I tried this dish for the first time and it came very good. my family members really loved it.
    There are many great recipes in this website that I’m going to try later. Thank you.5 stars

  3. Hi Dassana! I have tried this recipe yesterday, it came out so well. My family loved this bindi masala. Thank you for sharing these awesome recipes:)

  4. I just love your website….Its excellent.I visited it today and share it with many of my friends….I will defiantly try this bhindi and will share the experience with you

    The way you respond to every comment..It killed me

  5. I cooked dis receipe for the first time n it has turned out awsum… Your website is really a boon…I hv tried mixed veg restaurant style also many times and each time it’s yummy…i used to hate okra but now I just love it…Thanks to you……5 stars

  6. Love it! Made it just now and turned out great! I think next time I will buy juicier tomatoes and add more yogurt because I like the gravy a lot! Forgot to rate…this is my rating5 stars

  7. Hello Dassana!

    You are the saviour!! I have just started trying my hands on cooking. Everyday I woke up and think what should I try to make today, I just look into your website and things always turned out more than I expect…my girlfriend loves all the recipe I have made so far and even her mother visited once and I made chhole that day, I was managed to impress her

    Again thanks so much!!! Keep posting!!

  8. This turned out really good!… I was tired of eating dry bhindi and decided to make this version… I still didn’t make it this liquidy but it was nice!.. The masala was tasty..5 stars

  9. Tried this recipe today Dassana and it was excellent. Thanks for sharing this wonderful recipe.5 stars

  10. Hi Dasana, I tried your Chole masala recipe and wanted to comment but the page does not allow me to comment. I wanted to ask you if I can use the Chole masala to cook other vegetables…I love the masala! If yes, which vegetables is recommended to go well with that masala? My next attempt will be this bhindi masala!

    • thank you vanysa. we have closed comments on some posts. you can use the chole masala to cook other vegetables. just use it like the way we use garam masala. 1/4 to 1/2 tsp for a serving of 4 should be fine. you can use it for any veggie or even a combination of potato with any veggie. in this bhindi masala, don’t add garam masala. just add the chole masala powder. i thing 1/4 tsp should be fine in this recipe.

  11. Dear Amit, loved this recipe, thank you so much for sharing. Look forward to try some more recipes.5 stars

  12. Thank you very much for this recipe.
    Initially I wasn’t too sure of the outcome, but it was delicious!
    we were scraping the bottom of the pan!
    Thank you!

  13. Hi Dassana,

    I Tried this recipe yest night and it went very delicious with chapathi. Thanks to you for sharing new recipe on bhindi. Hope to see further simple recipes like this…..!4 stars

  14. I made this yesterday and it was very delicious ! So nice to find a new recipe for Okra other than my mothers dry version which is also yummy too. I will be making this again very soon.5 stars

  15. I tried making this yesterday and it came out really nice! I am surprised that more people have tried and reviewed the dry bhindi masala recipe, compared to this gravy one. It tasted great with basmati rice 🙂5 stars

    • thanks sushant for sharing positive feedback in bhindi masala. since bhindi masala dry version was posted much earlier than the gravy version thats why more reviews for dry version. but both taste good.

  16. Loved this recipe my mom loves Okra so much that i keep trying new things with it.
    It is the best one i have found without cream, thank you so much.
    My mom loved it so did my dad who hates Okra though, yet he enjoyed it.5 stars

  17. Hi Dassana, i tried this receipe today. It came out very well. Thanks for sharing such tasty receipy.

  18. Oh my…. how did I miss this website so long. Just adorable. I am new to cooking and almost every day I get annoyed searching for tasty yet easy recipes… and your place is the best for it. Just great job….

  19. I’m a bachelor in city like Chennai and I got tired of eating Restaurant food for 6 long years, came across this website to try something new.

    Wow, I’m glad I found this simple recipe where I could make tasty food without breaking a sweat. Thank you very much for the lovely recipe.

    PS: You made me love this one, despite being a hardcore non-vegetarian.5 stars

  20. This recipe was simply amazing. So simple to make and delicious. I can’t wait to substitute other veggies or tofu even. Love your website,

  21. Hi Dassana,

    Big fan of your website and recipes. I tried your vegan christmas rum cake twice recently and it was a huge hit both times.

    For this recipe, since am a vegan- is there any way to make this vegan? Any substitute for the yoghurt or I simply omit it and just add water instead when pulsing the tomatoes with the spices? I love bindi as well and would be thrilled if I can make it vegan and hopefully it tastes just as good 🙂

    Thanks!
    Vidhya

    • welcome vidhya. thanks for sharing positive feedback. yes omit the yogurt. no need to add water while pulsing the tomatoes. because the juices of the tomatoes will be enough.

  22. I love bhendis, but they are quite expensive and not of good quality here (I live in a small city in Germany) . Could you suggest some other veggie as substitute? (though it might not be as tasty as bhendi)

    • okay dhanya. the gravy recipe here is versatile and can go with veggies like cauliflower, peas, potatoes, carrots, beans. but just add some cream towards the end if using cauliflower or mix vegetables.

  23. Hey Dassana.. I have been following your recipes oflet and all of them turn out very well. Today I tried Bhindi Masala and that too is tasting yummy. Thanks for sharing.4 stars

        • when i was in Malad, Mumbai there was a restaurant named Shridevi, we used to go there very often, there for the 1st time i tasted bhindi masala. Whenever i go there i order only bhindi masala. Later we shifted to Kerala since then i tried so many restaurants but failed to get that taste. Now yesterday i saw your site and tried your recipe, My God! the same taste and i am very happy. Thanks Dassana for sharing this recipe5 stars

        • i remember sridevi restaurant. my office bus would have a pick up from here. its on sv road. even though at times i would get down here or take the bus, i have never been to this restaurant. thanks for the feedback and its a pleasant one. i think now i should have tasted bhindi masala from here 🙂

        • Yes its in SV road Dassana, good to hear that u had seen that restaurant. I don’t know whether that same person will be there who cooked bhindi masala just like yours but you pls try and tell me.5 stars

        • i liked it very much. Really we can make it fast if we have a little time and our friends or relatives waiting for food .5 stars