Bhindi Masala

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.

https://www.youtube.com/watch?v=UcEwOxVOOKU&t=2s

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.

Prep Time 20 mins

Cook Time 45 mins

Total Time 1 hr 5 mins

Cooking Method: Sauteing

Cuisine: Indian, North Indian, Punjabi

Courses: Lunch, Side Dish

Difficulty: Intermediate

Servings: 4

Estimated Cost: $ 1

Calories: 210

Best Season: Suitable throughout the year

Dietary: Gluten Free, Vegetarian

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

250 g lady's finger (bhindi)
2.5 tbsp oil (used in frying and cooking)
1 bay leaf
2 cardamom
2 clove
1 small piece cinnamon
1 small piece mace
2 onion (chopped)
1 green chili (chopped)
2 small piece garlic (chopped)
2 small piece ginger (chopped)
3 tomato
1/4 tsp turmeric powder
2 tsp chili powder
1 tsp salt
1 tsp cumin powder
1 tsp coriander powder
1/2 cup curd
1 cup water
1/4 tsp garam masala
1/2 tsp sugar
1 handful of kasuri methi (as required)
1 handful of coriander leaves (for garnish)

Instructions

Prep Work

1
Clean the bhindi
Rinse the lady’s finger in water and pat it completely dry before cutting.
2
Cut the bhindiSlice the bhindi into 2inch pieces and set them aside
3
Prepare tomato pureeBlend the tomatoes into a smooth puree and keep it ready.

Method

4
Fry the bhindi
Heat some oil in a pan, fry the bhindi until lightly crispy,add salt, mix well & set aside.
5
Temper the spicesAdd more oil to the same pan and add bay leaf, cardamom, clove, cinnamon, and mace.
6
Sauté onions & aromaticsAdd chopped onions, green chili, ginger, and garlic. Sauté until onions turn golden brown.
7
Add tomato pureePour in the tomato puree and cook until the oil starts separating.
8
Add spice powdersMix in turmeric powder, chili powder, cumin powder, coriander powder, and salt. Cook well.
9
Add water & cookTake 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.
10
Add fried bhindiMix in the fried bhindi and let it absorb the flavors.
11
Final seasoningSprinkle garam masala, sugar, and coriander leaves and cook for 10 mins.Garnished with kasuri methi
12
ServeServe hot with roti, naan, or rice.