bhindi masala recipe with video and step by step photos. this is a delicious bhindi masala recipe that i often make at home. this bhindi masala recipe is easy to make and is a semi dry curry. i have also shared bhindi masala gravy recipe, which is a curried version.
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.
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:
- kurkuri bhindi fry – crisp crunchy fried bhindi
- bhindi curry – delicious rich gravy with okra
- besan wali bhindi – dry bhindi dish with besan (gram flour and spices)
- dahi bhindi – yogurt based curry with okra
- bharwa bhindi – stuffed okra
- aloo bhindi sabzi – potatoes and okra in an onion-tomato-spices base
- bhindi do pyaaza – 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 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.
bhindi masala quick video (59 seconds video)
bhindi masala recipe below:
- 2 tablespoons oil for frying the bhindi
- 250 grams bhindi (okra or lady finger)
- 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
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.
- 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 to the bhindi masala. mix again.
- serve bhindi masala hot or warm garnished with a few coriander leaves and accompanied with chapatis, rotis or naan.
rough nutrition info per serving:
lets start step by step bhindi masala recipe:
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. i do this technique to dry the bhindi instead of wiping each one with a kitchen towel.
2. when they are dry, then chop them 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 have become soft, it means they are cooked. frying or sautéing the bhindi in oil minimizes the sliminess and stickiness.
7. remove the cooked bhindi in a plate and keep aside.
8. in the same kadai or pan, heat 1 tablespoon oil. add 1 medium sized chopped onion.
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.
12. stir and saute till the raw aroma of ginger-garlic disappears.
13. next add 2 medium sized 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. mix well and continue to cook.
15. sauté tomatoes till they become soft and mushy.
16. now add ½ tsp kashmiri red chilli powder, ½ tsp turmeric powder and ½ tsp garam masala powder.
17. next continue to add ½ teaspoon fennel powder (optional), 1 tsp coriander powder and ½ tsp 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 to the bhindi masala. mix again.
25. serve bhindi masala hot or warm with rotis, phulkas or naan or plain paratha or rumali roti.