Okra/Bhindi Masala is a restaurant style vegetarian main course dish. The gravy is tomato based, creamy & has a burst of flavors. Serve with roti or rice.
Jump to:
Cooking is so therapeutic!
Our Food and Nutrition teacher (back in college) used to say this, 'Eating is a necessity but cooking is an art.' This statement is so true and every time I cook something, I think of this quote. While most eat to live, there are people like me who not just live eat but cook as well. Cooking is therapeutic for me. being a creative person, I love all forms of art. Be it ingredients or paints, art can be created on a dining plate or a canvas. Poetic right?! Ya, I am in the mood. So indulge me. But yes, you can create different art forms with cooking by playing with different textures, cooking techniques and ingredients.
By that logic, you need not always have the same kind of food for lunch and dinner. There are so many ways in which you can cook a regular dish. I get bored with mundane recipes, they don't excite me anymore. I always have to give it some twist to make it little different to taste and also try to give it a new look. Nearly all my life I have had simple Indian Okra curry cooked in these styles - Aloo Bhindi, Kurkuri Bhindi, Vendakkai Mor Kuzhambu, and Achari Dahi Bhindi at home. However at an Indian restaurant, I have had Bhindi Masala. It is one of the popular items on the menu and if you haven't tried it, order it the next time you are in an Indian restaurant. Bhindi/Okra Masala is a creamy, tomato gravy based dish which can be served as main course.
Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
How to make this dish!
This North Indian, gluten-free recipe is fairly simple. In a mixer grinder, add tomatoes, garlic, ginger and green chillies. Blitz them to a smooth paste. Then add yogurt, cloves, cinnamon and cardamom. Continue to blitz it till the whole spices are ground. Keep this aside for now. In a bowl, add garam masala, chilly powder, dhania jeera powder, kitchen king masala and turmeric powder, add milk to make a thick masala paste. Chop the okra and wash them thoroughly. Pat them dry and fry them in oil. Sprinkle garlic powder , amchur powder (dry mango powder) and salt while frying. The okra should turn light golden and have a crunch. Strain the oil and place on paper towels to soak the excess oil.
In the same pan, in the remaining oil, fry the onions and bay leaf. Once the onions are cooked, add the tomato paste along with salt and fry till the oil begins to leave its sides. Then add the masala paste and continue to fry it for 2 more minutes. Then crush kasoori methi and add to it along with garam masala. Lastly add the fried okra to it and mix it lightly.
Do not over cook the okra at this stage else it will get mushy. Take it off the flame and serve hot. Garnish with cilantro and serve it with any Indian bread or steamed rice.
You can use fresh Okra or frozen Okra for this dish.
🍽 Serving Suggestions
It's not a dry stir-fry. It has a semi-gravy consistency. Serve Bhindi Masala with Indian breads like roti, bhakri, chapati, nan, paratha, poori, or kulcha. Pair it with a bowl of Dal on the side.
FAQs 📖
One of the most common questions I get is: How do you remove the stickiness from okra while cooking? Here's a set of simple tips to help you enjoy slime-free bhindi every time:
Always wash and dry okra thoroughly before cutting. Use a clean kitchen towel or paper towels to pat it completely dry. Moisture is one of the main reasons for sliminess.
Rub some lemon juice on your knife before chopping. This helps reduce stickiness as you cut through the okra.
Another tip that works is to cut okra and put it in the fridge. Then prepare it the next day.
Add an acidic ingredient during cooking-a splash of lemon juice, amchur (dry mango powder), vinegar, or even a little wine helps neutralize the slime and adds flavor.
If using frozen okra, try cutting it while it's still slightly frozen. This minimizes the slimy texture compared to cutting fresh okra.
Cook uncovered whenever possible. Trapping steam increases moisture, which can make okra slimier.
Follow these easy tips and you'll have perfectly crisp, non-slimy okra every time!
More Restuarant-Style Curries
Recipe 📖
Okra/Bhindi Masala
Equipment
Ingredients
To fry the okra
- 24 oz okra
- 2 tablespoon oil
- 2 teaspoon amchur powder
- 2 teaspoon garlic powder
To make the masala paste
- 2 teaspoon chilly powder
- ½ teaspoon turmeric powder
- 2 teaspoon coriander powder
- 2 teaspoon cumin powder
- 2 teaspoon garam masala
- ½ cup milk or water
To make the curry
- 1 tablespoon oil
- 1 tablespoon ginger-garlic paste
- 3 green chillies
- 1 cup onion
- 1 bay leaf
- 3 cloves
- 2 boiled potatoes
- 2 finely chopped tomatoes
- 1 cup yogurt
- 1 tablespoon kasuri methi
- 2 tablespoon Cilantro
Instructions
To fry the okra
- Wash them thoroughly. Pat them dry. You can then slice the okra thick or keep them long by just trimming off both the ends. Do not slice them very thin. Add them to a pan and shallow fry them.
- Sprinkle garlic powder, and amchur powder while frying. Mix and keep sautéing to cook them evenly. Do not cover the pan. The okra should turn light golden, non sticky, and be fully cooked. This could take 5-6 minutes. Transfer to a plate with paper towels to soak the excess oil.
To make the masala paste
- In a bowl, add garam masala, chilly powder, coriander powder, cumin powder and turmeric powder.
- Add milk to make a thick masala paste. Use a whisk to ensure there are no lumps and all the spices get blended well. Keep it aside for now.
To make the curry
- In the same pan, add oil, fry the cloves, bay leaf, minced green chillies, and ginger-garlic paste.
- Then add the chopped onions. Saute till they turn translucent.
- Now add the chopped tomatoes along with salt and fry till the oil begins to leave its sides. Mash the tomatoes as it cooks. That could take around 7-8 minutes on medium flame.
- Add yogurt. Mix it in quickly.
- At this point add the prepared masala paste and continue to fry it for 5 more minutes.
- Lastly add the fried okra to the pan.
- Along with the (boiled) chopped potatoes. Mix it lightly.
- Then crush Kasuri methi and add to it along with cilantro. Cook for 2-3 minutes. Take it off the flame and serve hot with any Indian bread on the side.
Karolina says
Wonderful recipe. I cannot stop eating it!
Priya says
I am so glad you liked it.
Punam Paul says
Yummy recipe just like restaurant. Fast and easy too...
Priya says
Thank you so much..do give it a try 🙂