Bhindi Masala (Okra Masala) is an easy-to-make and flavorful Indian side dish where the tender okra is cooked with onions, tomatoes, and spices to create a restaurant-style dish that is perfect for naan, roti, chapati, and steamed rice. This okra dish is vegan and gluten-free.
Also check out our classic dahi bhindi (raita) and okra fry (bhindi fry).
Bhindi Masala
Bhindi means okra or lady's finger, and masala means Indian curry made with onion, tomatoes, and spices. So bhindi masala means okra cooked in aromatic onion tomato masala. This dry bhindi masala is simple to cook as it is made with basic everyday ingredients from your kitchen.
In a North Indian thali, bhindi sabzi is served as one of the side dishes. It goes well in office and school lunchboxes with roti (chapati).
While you are here, check out some of the best Indian vegetarian recipes for lunch and dinner, and what to serve with naan and roti.
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Why will you love this recipe?
- Easy one-pan recipe.
- Ready in 30 minutes.
- Perfect side for lunch and dinner.
- Vegan and gluten-free
- Made with basic kitchen ingredients.
- Best recipe to try with fresh okra.
Ingredients
Okra: Popularly known as bhindi or lady's finger. Fresh ones preferred, but if unavailable, frozen ones can be used.
Onions: Create a flavorful base of the dish.
Tomatoes: Bring natural sweetness and tang.
Ginger, garlic, green chilies: Freshness, warmth, and heat.
Spices: Turmeric, red chile powder, coriander powder, and kitchen king masala (garam masala or curry powder).
Kasuri methi and coriander leaves: smoky aroma and freshness to the dish.
Check out the recipe card for the full list of ingredients
Step-by-step instructions
- Neatly wash and pat dry the bhindi. Trim the ends and chop them into ¾ to 1 inch pieces.
- Heat 2 tablespoon oil in a pan. Add bhindi (okra) and stir-fry on medium heat for 5-7 minutes, until partially cooked.
- Transfer this to a plate.
- Heat 1 tablespoon oil in the same pan. Add cumin seeds and sauté for a few seconds.
- Add the onions and sauté until translucent for 6 minutes.
- Add ginger, garlic, green chilies, and sauté for another 3 minutes.
- Add the tomatoes and cook until they turn soft and mushy.
- Add turmeric powder, coriander powder, red chile powder, Kitchen King masala (garam masala), salt, and mix well.
- Add water and cook until the mixture turns thick.
- Add coriander leaves and kasuri methi and mix well. At this point, taste the salt and spices and adjust accordingly.
- Now add the stir-fried bhindi and mix well. Cover and cook until bhindi becomes tender.
- If there is moisture after this, cook uncovered for an extra 2 minutes.
- Serve hot and enjoy.
Tips
- Use tender, young bhindi if possible to avoid the slime; it cooks faster and tastes better.
- To avoid the okra from turning slimy, always wash and pat dry. Chop into medium-thick slices and sauté in oil uncovered, and do not add any salt.
- In curry or masala, always stir-fry or cook the okra first. Then add it to the curry to prevent it from turning slimy.
- Adjust the spices to taste.
- Any leftovers can be stored in the refrigerator for up to 3 days. Reheat before serving.
- Do not overcook, as the okra may become soggy.
Serving suggestions
- Bhindi masala tastes great with Indian breads like naan, roti, chapati, phulka.
- It is also a great side dish for steamed rice, onion rice, jeera rice or ghee rice.
- Also tastes great with dal tadka, vegetable dal, or simply curds.
Recipe FAQs
No. When you are first stir-frying the okra, do not cover it. Covering the pan will bring in moisture, making your bhindi slimy.
Always cook it uncovered. Covering it will discolor the okra.
When the okra changes color from green to dark green, it means it's cooked. Also, they won't be slimy anymore.
To prevent bhindi (lady finger) from sticking, add a good amount of oil while stir-frying. Do not add any moisture and avoid steaming.
No, avoid washing bhindi or okra after chopping, as the moisture will make them turn slimy.
More Indian masala recipes
Recipe card
Bhindi Masala | Easy Okra Recipe
Equipment
Ingredients
- 400 g Okra bhindi or lady's finger
- 3 tablespoon Oil divided
- 1 teaspoon Cumin seeds
- ½ cup Onions chopped
- 1 tablespoon Garlic cloves chopped
- 1 tablespoon Ginger chopped
- 2 to 3 Green chilies finely chopped
- 2 Tomatoes chopped
- ¼ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Kitchen King masala garam masala
- ½ cup Water
- ½ teaspoon Salt
- 1 to 2 tablespoon Coriander leaves chopped
- 1 teaspoon Kasuri methi crushed
Instructions
- Neatly wash and pat dry the bhindi. Trim the ends and chop them into ¾ to 1 inch pieces.400 g Okra
- Heat 2 tablespoon oil in a pan. Add bhindi (okra) and stir-fry on medium heat for 5-7 minutes, until partially cooked.3 tbsp Oil
- Transfer this to a plate.
- Heat 1 tablespoon oil in the same pan. Add cumin seeds and sauté for a few seconds.1 tsp Cumin seeds
- Add the onions and sauté until translucent for 6 minutes.½ cup Onions
- Add ginger, garlic, green chilies, and sauté for another 3 minutes.1 tbsp Garlic cloves, 1 tbsp Ginger, 2 to 3 Green chilies
- Add the tomatoes and cook until they turn soft and mushy.2 Tomatoes
- Add turmeric powder, coriander powder, red chile powder, Kitchen King masala (garam masala), salt, and mix well.¼ tsp Turmeric powder, 1 tsp Red chili powder, 1 tsp Coriander powder, 1 tsp Kitchen King masala, ½ tsp Salt
- Add water and cook until the mixture turns thick.½ cup Water
- Add coriander leaves and kasuri methi and mix well. At this point, taste the salt and spices and adjust accordingly.1 to 2 tbsp Coriander leaves, 1 tsp Kasuri methi
- Now add the stir-fried bhindi and mix well. Cover and cook until bhindi becomes tender.
- If there is moisture after this, cook uncovered for an extra 2 minutes.
- Serve hot and enjoy.
Video
Notes
- Use tender, young bhindi if possible to avoid the slime; it cooks faster and tastes better.
- To avoid the okra from turning slimy, always wash and pat dry. Chop into medium-thick slices and sauté in oil uncovered, and do not add any salt.
- In curry or masala, always stir-fry or cook the okra first. Then add it to the curry to prevent it from turning slimy.
- Adjust the spices to taste.
- Any leftovers can be stored in the refrigerator for up to 3 days. Reheat before serving.
- Do not overcook, as the okra may become soggy.
Nutrition
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