Ever thought okra was slimy and boring?
Think again. This Bhindi Masala transforms a lady’s fingers into a rich, spiced gravy worthy of any Indian restaurant menu. Perfect with rotis, naan, or steamed rice, it’s a hearty, flavorful dish that’ll win over even the biggest okra skeptics.
The Story Behind Bhindi Masala
Bhindi (okra or lady’s finger) is a staple in Indian kitchens—from simple stir-fries to tangy tamarind curries.
Masala-style bhindi likely originated in Punjabi dhabas, where chefs elevated humble vegetables by cooking them in creamy, spiced gravies. Today, this curry is found across India, celebrated for its balanced flavors and velvety texture.
Why You’ll Love This Okra Masala
- Restaurant-style richness with home-kitchen ease
- No sliminess—okra is fried first, then simmered in gravy
- Balanced spices—warm whole spices meet tangy tomato and creamy curd
- Versatile pairing—perfect with flatbreads, rice, or even wraps
Ingredient Breakdown
- Lady’s Finger : Fresh, firm pods are key—trim and dry completely to avoid slime.
- Whole Spices: Bay leaf, cardamom, clove, cinnamon, mace—for that layered aroma.
- Onions, Garlic & Ginger: The classic flavor base.
- Tomatoes: Pureed to a smooth gravy.
- Spice Powders: Turmeric, chili, cumin, coriander—for depth and color.
- Curd : Adds creaminess and a hint of tang.
- Garam Masala & Kasuri Methi: Finishing touches that elevate the curry.
- Coriander Leaves: Freshness and color at the end.
🌿 Vegan Swap: Use coconut yogurt or cashew cream instead of curd for a vegan-friendly, creamy texture.
How It All Comes Together
- Prep & Fry the Bhindi:
Rinse and pat dry your lady’s finger thoroughly. Cut into 2″ pieces. Heat oil in a kadai and fry until just golden. Remove and set aside. This step locks in texture and keeps slime at bay. - Build the Gravy Base:
In the same pan, add a bit more oil and whole spices. Let them sizzle, then toss in onions, ginger, garlic, and green chili. Sauté until onions turn translucent and fragrant. - Add Tomato Puree & Spices:
Pour in the smooth tomato puree. Stir in turmeric, chili powder, cumin powder, and coriander powder. Cook on medium heat until oil separates from the masala. - Cream It Up:
Whisk curd until smooth, then lower the heat and add it to the gravy. Stir constantly to prevent curdling. Add 1 cup of water and bring to a gentle boil. - Marry Bhindi & Gravy:
Return the fried bhindi to the pan. Mix well so every piece is coated. Simmer for 8–10 minutes until the gravy thickens and bhindi absorbs the flavors. - Final Touches:
Sprinkle garam masala, crush kasuri methi between your palms, and garnish with fresh coriander leaves. Turn off the heat and cover for a minute—this helps the spices bloom.
💡 Pro Tip: Always dry the okra completely before frying—any moisture leads to a slippery texture.
What to Serve With Bhindi Masala
- Roti / Naan / Paratha
- Steamed Jeera Rice
- Lachha Paratha for an indulgent meal
- Wraps or Sandwiches: Use leftover masala as a filling
Meal Prep & Storage
- Make-Ahead: Fry the bhindi and prepare the gravy separately. Store in two containers and combine right before serving.
- Storage: Keeps in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water.
- Freezing: Freeze the curry (without garnish) for up to 1 month—thaw overnight and reheat.
Bhindi Masala
Description
Bhindi Masala is a restaurant-style lady’s finger curry made by frying okra pieces and simmering them in a creamy, spiced tomato–curd gravy. Finished with garam masala and kasuri methi, it pairs perfectly with rotis, naan, or steamed rice for a hearty, flavorful meal.
Ingredients
Instructions
Prep Work
-
Clean the bhindi
Rinse the lady’s finger in water and pat it completely dry before cutting.
-
Cut the bhindi
Slice the bhindi into 2inch pieces and set them aside -
Prepare tomato puree
Blend the tomatoes into a smooth puree and keep it ready.
Method
-
Fry the bhindi
Heat some oil in a pan, fry the bhindi until lightly crispy,add salt, mix well & set aside.
-
Temper the spices
Add more oil to the same pan and add bay leaf, cardamom, clove, cinnamon, and mace. -
Sauté onions & aromatics
Add chopped onions, green chili, ginger, and garlic. Sauté until onions turn golden brown.
-
Add tomato puree
Pour in the tomato puree and cook until the oil starts separating. -
Add spice powders
Mix in turmeric powder, chili powder, cumin powder, coriander powder, and salt. Cook well.
-
Add water & cook
Take curd and whisk it nicely, add to the pan and Once oil separate pour in water, stir well, and let the gravy cook for a few minutes.
-
Add fried bhindi
Mix in the fried bhindi and let it absorb the flavors.
-
Final seasoning
Sprinkle garam masala, sugar, and coriander leaves and cook for 10 mins.Garnished with kasuri methi -
Serve
Serve hot with roti, naan, or rice.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2g10%
- Cholesterol 3mg1%
- Sodium 480mg20%
- Potassium 480mg14%
- Total Carbohydrate 22g8%
- Dietary Fiber 5g20%
- Sugars 6g
- Protein 4g8%
- Vitamin A 850 IU
- Vitamin C 38 mg
- Calcium 65 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.