bhindi masala gravy recipe, masala bhindi gravy recipe, ladies finger curry recipe
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4.94 from 49 votes

bhindi curry

this ladies finger curry is a delicious recipe of sauteed okra or bhindi in a tangy onion tomato gravy.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: main course
Cuisine: north indian, punjabi
Servings: 4
Calories: 176kcal
Author: Dassana Amit


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



  • 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.


Calories: 176kcal | Carbohydrates: 10g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 781mg | Potassium: 327mg | Fiber: 3g | Sugar: 3g | Vitamin A: 845IU | Vitamin C: 23mg | Calcium: 73mg | Iron: 0.8mg