Bhindi masala recipe with video and step by step photos. This is a delicious bhindi masala recipe that I often make at home. this masala bhindi recipe is easy to make and is a semi dry spiced okra curry. Thus goes very well with some soft phulkas or rotis.
Long time ago I had a bhindi masala dry sabzi in a restaurant and it was fab. This bhindi masala recipe comes close to the bhindi masala dry sabzi served in restaurants. It is made in an onion-tomato base with the regular masalas (spice powders) – a combination that is often used in Punjabi recipes.
Most of the recipes that I make at home are easy and simple to make. So is this masala bhindi recipe. For many people, bhindi is one of their favorite veggies. There are many Bhindi recipes i have shared on blog like:
- Bhindi fry – easy & spiced North Indian style bhindi fry.
- Kurkuri bhindi – crisp crunchy fried bhindi
- Bharwa bhindi – stuffed okra
- Bhindi do pyaza – okra cooked with onions
Like all other dry bhindi recipes, even This bhindi masala is best served with soft phulkas or chapatis or paratha or naan and cucumber raita or veg raita by side. They also go well as a side dish with some dal-rice or any rice-curry combo.
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.
Bhindi masala recipe video
How to make for bhindi masala
1. Rinse 250 grams bhindi (okra) well in water using a colander or strainer. Spread them on a thali or plate and let them dry on their own under the fan. You can even wipe dry each bhindi with a clean kitchen towel.
2. When they are completely dry, then chop each bhindi in one or two inch pieces.
3. In a heavy kadai or pan, heat 2 tablespoons oil and add the bhindi.
4. Mix the bhindi very well with the oil.
5. Now sauté the bhindi stirring often on a low to medium-low flame.
6. sauté bhindi till they are tender and cooked. You should see a few blisters or golden spots on the bhindi. Remove the bhindi and keep aside. Taste the bhindi and if the crunchiness has gone and the bhindi has become soft, it means they are cooked. Frying or sautéing the bhindi in oil minimizes the sliminess and stickiness in the bhindi masala recipe.
7. Remove the cooked bhindi in a plate and keep aside. Also chop onions, tomatoes, green chilies and keep aside. Crush ginger and garlic in mortar-pestle to get ginger-garlic paste.
Making bhindi masala
8. In the same kadai or pan, heat 1 tablespoon oil. Add 1 medium sized chopped onion (⅓ cup chopped onions).
9. Mix and begin to sauté the onions on a low to medium flame.
10. Sauté onions till they become translucent.
11. Then add 1 teaspoon ginger-garlic paste. You can crush 1 inch ginger and 3 to 4 medium garlic cloves in a mortar-pestle to make ginger-garlic paste.
12. Stir and saute till the raw aroma of ginger-garlic disappears.
13. Next add 2 medium sized chopped tomatoes (¾ to 1 cup chopped tomatoes).
14. Mix well and begin to sauté tomatoes on a low to medium-low flame. While cooking, if the tomato mixture becomes too dry and starts sticking to the pan, then add about ¼ cup water (3 to 4 tablespoons water). Mix well and continue to cook.
15. sauté tomatoes till they become soft and mushy.
16. Now add ½ teaspoon Kashmiri red chilli powder, ½ teaspoon turmeric powder and ½ teaspoon garam masala powder.
17. Next continue to add ½ teaspoon fennel powder (saunf powder – optional), 1 teaspoon coriander powder and ½ teaspoon dry mango powder (amchur powder).
18. Mix the spices very well and sauté for a couple of seconds.
19. Add the sautéed bhindi.
20. Season with salt as per taste.
21. Mix very well.
22. Now add ½ tsp kasuri methi (dry fenugreek leaves) which has been crushed.
23. Stir the whole mixture well. Cook the bhindi for about 2 minutes stirring in between. Check the taste of bhindi masala and add more of the spice powders and salt if required.
24. Lastly, add 2 tablespoons chopped coriander leaves. Mix again.
25. Serve Bhindi masala hot or warm with rotis, phulkas or naan or plain paratha or rumali roti.
Tips to make non sticky bhindi masala
- After rinsing bhindi in water, drain all the water completely. Then wipe each bhindi completely dry with a clean kitchen towel or cotton napkin.
- Before you chop bhindi, they should be completely dry.
- You can even dry the bhindi by spreading them in a large plate and then drying them under the fan.
- When chopping bhindi, some of the slimy substance sticks to the knife. You can wipe it with a kitchen paper towel or paper napkin and then continue to chop bhindi.
- Addition of souring ingredients help to reduce the sliminess from the bhindi. So you can add sour ingredients like tomatoes, tamarind, dry mango powder (amchur), lime or lemon juice, vinegar, kokum (garcinia indica), curd, buttermilk in the bhindi recipe. Addition of these sour ingredients largely depend on the type of recipe you are making with bhindi.
- In this recipe of bhindi masala, I have used tomatoes and dry mango powder which not only give a good tangy taste but also gets rids of the sliminess.
- Frying or sautéing bhindi before you make a gravy or a masala also helps in getting rid of the stickiness. In this bhindi masala recipe, I have sautéed the bhindi first.
- Addition of extra oil also minimizes the stickiness. 3 tablespoons oil which is used in this bhindi masala recipe is perfect. You can even add 4 tablespoons oil. However do not reduce the oil to 2 tablespoons.
for sautéing bhindi
- 2 tablespoons oil for frying the bhindi
- 250 grams bhindi (okra or lady finger)
for making bhindi masala
- 1 tablespoon oil
- 1 medium size onion - chopped or ⅓ cup chopped onions
- 1 teaspoon ginger-garlic paste or 1 inch ginger and 3 to 4 medium garlic cloves, crushed in mortar-pestle
- 2 medium size tomatoes - chopped or ¾ to 1 cup chopped tomatoes
- 1 teaspoon coriander powder
- ½ teaspoon kashmiri red chili powder or ¼ teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon fennel powder, (saunf powder), optional
- ½ teaspoon garam masala powder
- ½ teaspoon amchur powder (dry mango powder) or add as required
- salt as required
- ½ teaspoon kasuri methi, crushed, (dry fenugreek leaves ) - optional
- 2 tablespoons chopped coriander leaves
- Rinse the bhindi (okra) well in water.
- Dry them on a large plate on their own or wipe with a kitchen towel.
- Remove the base and stalk while chopping the bhindi. chop into 1 or 2 inch pieces.
- Also chop onions and tomatoes. Keep aside.
- Make a paste of ginger and garlic in mortar-pestle and keep aside.
- Heat 2 tbsp oil in a kadai (wok) or pan.
- Add the bhindi and saute stirring often till they are completely cooked. You will have to keep an eye on them and stir in between many times.
- 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.
making bhindi masala
- All the oil will be used up. So add 1 tbsp oil to the same pan.
- Add chopped onions and fry till they become translucent.
- Add the ginger-garlic paste and saute for ½ minute or till the raw aroma of the ginger-garlic disappears.
- Add the chopped tomatoes and saute till the tomatoes become soft and mushy.
- If the tomato mixture becomes too dry and starts sticking to the pan, then add about ¼ cup water. Mix well and continue to cook.
- All the above cooking is done in a open pan and you don't need to cover the pan with the lid.
- Add all the dry spice powders one by one.
- Mix well and saute for a few seconds.
- Add the sautéed bhindi, crushed kasuri methi & salt and mix so that the onion-tomato masala coats the bhindi well.
- Cook for about 2 minutes. Stir in between.
- Then switch off the flame and add chopped coriander leaves. Mix again.
- Serve bhindi masala hot or warm garnished with a few coriander leaves and accompanied with chapatis, rotis or naan.
- This recipe can be doubled or tripled.