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bhindi masala recipe

a semi dry lightly spiced punjabi bhindi masala made with okra, onions and tomatoes. 

4.41 from 62 votes
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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.

bhindi masala, bhindi masala recipe, bhindi recipe

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 which is often used in punjabi recipes.

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 bhaji, 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 veggie. there are many excellent recipes i have shared with bhindi like:

like all other dry bhindi recipes, even this bhindi masala is best served with soft phulkas or chapatis or paratha or naan and a 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.

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.
bhindi masala recipe
4.41 from 62 votes

bhindi masala recipe

a semi dry lightly spiced punjabi bhindi masala made with okra, onions and tomatoes. 
course side dish
cuisine north indian
prep time 20 minutes
cook time 25 minutes
total time 45 minutes
servings 3
rough calories per serving 182 kcal
author dassana amit

ingredients (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 (dhania powder)
  • ½ teaspoon kashmiri red chili powder (lal mirch powder) or ¼ teaspoon red chilli powder
  • ½ teaspoon turmeric powder (haldi)
  • 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

how to make bhindi masala recipe

preparation for bhindi masala

  1. rinse the bhindi (okra) well in water. 

  2. dry them on a large plate on their own or wipe with a kitchen towel.

  3. remove the base and stalk while chopping the bhindi. chop into 1 or 2 inch pieces.

  4. also chop onions and tomatoes. keep aside. 

  5. make a paste of ginger and garlic in mortar-pestle and keep aside.

making bhindi masala

  1. heat 2 tbsp oil in a kadai (wok) or pan.

  2. 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.

  3. 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.
  4. all the oil will be used up. so add 1 tbsp oil to the same pan.
  5. add chopped onions and fry till they become translucent.
  6. add the ginger-garlic paste and saute for ½ minute or till the raw aroma of the ginger-garlic disappears.

  7. add the chopped tomatoes and saute till the tomatoes become soft and mushy.

  8. 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.

  9. all the above cooking is done in a open pan and you don't need to cover the pan with the lid.
  10. add all the dry spice powders one by one.
  11. mix well and saute for a few seconds. 

  12. add the sautéed bhindi, crushed kasuri methi & salt and mix so that the onion-tomato masala coats the bhindi well.

  13. cook for about 2 minutes. stir in between. 

  14. then switch off the flame and add chopped coriander leaves to the bhindi masala. mix again.

  15. serve bhindi masala hot or warm garnished with a few coriander leaves and accompanied with chapatis, rotis or naan.

recipe video

bhindi masala recipe video:

recipe notes

  • this recipe can be doubled or tripled.

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preparation 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

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 have 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 chopped coriander leaves to the bhindi masala. 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


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161 comments/reviews

  1. Hello ,I tried your Bhindi and Achar recipe and it was great .
    Love the flavors. Thanks Leila

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

  2. 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!

    • Thanks RiMa for your positive feedback and kind words.

  3. 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.

  4. 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.?


    • 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 –

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

    • Thanks Panthpreet

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