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4.69 from 22 votes

dahi bhindi recipe

dahi wali bhindi recipe - sauted okra in a smooth, creamy, lightly spiced and tangy sauce.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: main course
Cuisine: north indian
Servings: 3 to 4
Calories: 245kcal
Author: Dassana Amit


  • 200 to 250 grams bhindi (okra or lady finger)
  • 1 medium onion, finely chopped
  • 2 medium ripe red tomatoes + 6-7 whole cashews, chopped - blended to a smooth paste
  • ½ cup curd (yogurt or dahi) - whisked till smooth
  • 3 to 4 garlic + ½ inch ginger - crushed to a paste in a mortar and pestle
  • 1.5 tablespoon besan (gram flour)
  • ½ teaspoon cumin seeds (jeera)
  • ½ teaspoon coriander powder (dhania powder)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ¼ teaspoon turmeric powder (haldi)
  • ¼ or ½ teaspoon garam masala powder - if homemade or very strong then just add ¼ teaspoon
  • 2 cups water
  • 1 to 2 tablespoon cream
  • 2 tablespoon oil for sauting the bhindi
  • 1 tablespoon ghee or oil for the sauce
  • ¼ to ½ teaspoon crushed kasuri methi (dry fenugreek leaves)
  • salt as required


preparation for dahi bhindi recipe

  • rinse the okra (bhindi) in water for a couple of times.
  • dry the bhindi with a kitchen towel or spread them on a plate and let them dry on their own.
  • trim off the head and tail of the bhindi. chop the bhindi in 1 inch pieces. keep aside the chopped bhindi.
  • heat the 2 tbsp oil in a pan. add the chopped bhindi and saute for atleast 8-10 minutes on a low flame till they change color and are cooked.
  • remove the sauted bhindi and keep aside.
  • puree the tomatoes and cashews to a smooth paste in a blender or chutney grinder.
  • with a wired whisk, whip the yogurt till smooth.

making dahi bhindi

  • heat up the same pan in which we sauted the bhindi.
  • add 1 tbsp oil or ghee. crackle the cumin seeds first.
  • add the chopped onion and saute till the onions changes color or becomes translucent.
  • add the ginger-garlic paste and saute for about 15-20 seconds or till the raw aroma goes away. by now the onion will turn light brown or golden.
  • add the tomato-cashew paste and saute till oil starts to leave the sides of the mixture.
  • the onion-tomato-cashew masala paste has to be sauted very well.
  • keep on stirring often for uniform sauting.
  • the whole masala should come together and you should be able to see the oil or fat leaving the sides of the masala.
  • add gram flour and saute for 1-2 minutes or more on a low flame till the raw aroma of the gram flour goes away.
  • add all the spice powders and saute again for a minute.
  • switch off the fire and place the pan down. add the whisked yogurt and water to the pan.
  • stir well with a wired whisk and add the sauted bhindi and salt.
  • keep the pan on the fire and simmer the gravy till the mixture starts to thicken and you see the oil or ghee floating on top.
  • add the crushed kasuri methi along with the cream and simmer for half a minute.
  • serve dahi bhindi with some hot phulkas, naan or rotis


Calories: 245kcal | Carbohydrates: 16g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 45mg | Potassium: 554mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1460IU | Vitamin C: 29.3mg | Calcium: 127mg | Iron: 1.3mg