bhindi masala

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. Gluten-free and vegan.

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.

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Bhindi or okra is a favorite veggie at home, after gobi and arbi. We usually prefer dry or semi dry version of any sabzi with bhindi like Aloo bhindi, Bhindi ki sabji, Ladies finger fry.

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:

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.

bhindi for making bhindi masala recipe

2. When they are completely dry, then chop each bhindi in one or two inch pieces.

bhindi for making bhindi masala recipe

Sauteing bhindi

3. In a heavy kadai or pan, heat 2 tablespoons oil and add the bhindi.

bhindi for making bhindi masala recipe

4. Mix the bhindi very well with the oil.

bhindi for making bhindi masala recipe

5. Now sauté the bhindi stirring often on a low to medium-low flame.

bhindi for making bhindi masala recipe

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.

bhindi for making 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.

bhindi for making bhindi masala recipe

Making bhindi masala

8. In the same kadai or pan, heat 1 tablespoon oil. Add 1 medium sized chopped onion (⅓ cup chopped onions).

making bhindi masala recipe

9. Mix and begin to sauté the onions on a low to medium flame.

making bhindi masala recipe

10. Sauté onions till they become translucent.

making bhindi masala recipe

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.

making bhindi masala recipe

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

making bhindi masala recipe

13. Next add 2 medium sized chopped tomatoes (¾ to 1 cup chopped tomatoes).

making bhindi masala recipe

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.

making bhindi masala recipe

15. sauté tomatoes till they become soft and mushy.

making bhindi masala recipe

16. Now add ½ teaspoon Kashmiri red chilli powder, ½ teaspoon turmeric powder and ½ teaspoon garam masala powder.

making bhindi masala recipe

17. Next continue to add ½ teaspoon fennel powder (saunf powder – optional), 1 teaspoon coriander powder and ½ teaspoon dry mango powder (amchur powder).

making bhindi masala recipe

18. Mix the spices very well and sauté for a couple of seconds.

making bhindi masala recipe

19. Add the sautéed bhindi.

okra for making bhindi masala recipe

20. Season with salt as per taste.

okra for making bhindi masala recipe

21. Mix very well.

okra for making bhindi masala recipe

22. Now add ½ tsp kasuri methi (dry fenugreek leaves) which has been crushed.

bhindi masala recipe

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.

bhindi masala recipe

24. Lastly, add 2 tablespoons of chopped coriander leaves. Mix again.

bhindi masala recipe

25. Serve Bhindi masala hot or warm with rotis, phulkas or naan or plain paratha or rumali roti.

bhindi masala recipe

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.
STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Bhindi Masala

4.77 from 73 votes
A semi dry lightly spiced Punjabi bhindi masala made with okra, onions and tomatoes. 
bhindi masala recipe
Author:Dassana Amit
Prep Time:20 mins
Cook Time:25 mins
Total Time:45 mins
Course:side dish
Cuisine:north indian
Servings (change the number to scale):3


(1 CUP = 250 ML)


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.

sauteing bhindi

  • 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.

Nutrition Info (approximate values)

Nutrition Facts
Bhindi Masala
Amount Per Serving
Calories 182 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Sodium 788mg34%
Potassium 447mg13%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 4g4%
Protein 2g4%
Vitamin A 1210IU24%
Vitamin C 29.3mg36%
Calcium 71mg7%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to 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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174 comments/reviews

  1. Bhendi masala is once in a week recipe in my home. I tried with spice powders from your recipe in place of my original sambhar powder. It came out well. Thanks for sharing delicious recipes.

    • thank you for this feedback on bhindi masala recipe. glad to read it. most welcome and happy cooking.

  2. Love this recipe with chapati. I just substituted lime for amchoor n still loved it. 🙂 thx5 stars

  3. Delicious! Thanks for sharing your recipe!5 stars

    • welcome and thanks.

  4. I tried this recipe today. It was very nice. Thanks for sharing.5 stars

    • welcome AR. thanks for the feedback and rating on bhindi masala recipe. happy cooking.

  5. Brilliant recipe, very easy to follow. My husband has complemented me, I cook Bhindi Massala almost every week.5 stars

    • that is nice to know. thanks for the feedback and rating. happy cooking.

  6. Excellent recipe! You can also cut down or almost eliminate the sliminess in okra by microwaving the cut pieces (must be dry like you suggested) on high for about 5 minutes of so. Microwaving also helps in reducing the cooking time in the skillet.

    Keep up the great recipe stream. Thanks5 stars

  7. Awesome food recipes u have ???????????? yummy5 stars

  8. Made without onions and garlic, and it tasted lovely. Thanks for the recipe Dassana.

  9. Great recipe. First time ever that I cooked bindhi and it turned out lovely thanks to your guide. I cook without onions but hing is a simple replacement. i love tomatoes and the tomato base made this curry special. I also sauted small diced potatoes to add with the bhindi which did it for me. I have to say it was the best bhindi curry i had ever had so hats off to you. Even my wife was surprised / shocked and had to offer a compliment! thank you. –4 stars

  10. Hello ,I tried your Bhindi and Achar recipe and it was great .
    Love the flavors. Thanks Leila4 stars

    • Welcome Leila. Thanks for your positive feedback on recipes.

  11. I tried this recipe. It was delicious. I have written it in my recipe book. Hats off to you for your devotion to share recipes and making this site great!5 stars

    • Thanks RiMa for your positive feedback and kind words.

  12. Hello! I just wanted to thank you for sharing this recipe. I love Lady’s Finger and have been searching for an Indian Lady’s finger recipe for a while now. I tried this and it tasted so good.5 stars

    • Welcome Angie. Glad to know this.

  13. Dear Dassana,

    Thank you for a nice recipe.
    Please confirm which oil is good for health like :
    Mustard oil
    Olive Oil
    Groundnut oil

    How to select oil while we purchase from market and same way how to select rice while we shop from market.?

    Thanks5 stars

    • Welcome Megha. Unrefined cold pressed oils (kacchi ghani) made from any oil seeds like peanut, mustard, sesame, sunflower, safflower are good. avoid refined oil. coconut oil is also good. with olive oil there are many opinions. i don’t use olive oil for traditional indian cooking where frying or high heat is required. for frying its best to use mustard oil or peanut oil. You can check Rutuja video –

  14. It was very yummy & tasty
    Can anyone snd m another recipe
    So tastyyyyyyyyy

    • Thanks Panthpreet

  15. I live in a pg just because of you i learned how to cook your every reciepe is so good i just love it thank you so much…5 stars

    • Welcome Karnika. Nice to know this

  16. Yummy recipe n all ur recipes are to good n easy. Thank u vegrecipesofindia4 stars

    • thanks a lot.

  17. Hi my name is Anita I live in Canada so thought of trying something me thing new I found your recipe in line. I just made the bhindi masala and it looks and tastes faboulous. I also learned that I can add tomatoes and fry it before to not get it sticky. Thanks for the ever tasty recipe. ????????????????????????5 stars

    • Welcome Anita. Glad to know that you like the recipe. Do try some more recipes.

  18. Looks awesome. How do you stop bhindi changing colour and keep it bright green like restaurants?
    Many thanks

    • Welcome M. Don’t overcook the bhindi. Just cook it rightly then it won’t lose color.

  19. Thanx for such easy and lovely recipes. I really loved the recipes and I also enjoyed trying it at my home!!!!

    • welcome elisa:) thanks for positive views.

    • I would like to have more recepies in future .thanks4 stars

  20. Omgg this works and tastes fab ????

    • thanks ramya for sharing positive feedback

  21. so good and easy. Thanks for this

  22. My family love this recipe.

    • glad to know this thankyou jaya 🙂

  23. The recipe looks great! I’m excited to try it. I’m just learning and find it hard to gauge salt. how much should I start with? Thanks!

    • trin salt prefers from person to person always add little salt then keep tasting if required add more. hope this help’s you.

  24. I tried this recipe n it tasted good.

    Your recipes are easy to follow, specially because you add pictures at every step.

    I want to improve it the next time I make so Pls let me know how much time I should fry it initially to remove stickiness.

    Thank you again for posting such easy to make receipes

    • pleased to know this swapnil you could fry until okra changes color and texture. hope this help’s you and you are welcome 🙂