Bhindi Masala: an easy, delicious curry recipe you’ll love

Total time: 45 Min
Difficulty: Low
Serves: 6 people
By Cookist
1 cup
3 tbsp
Cumin seeds
1/2 tsp
onion, chopped
1 cup
green chili, cut in half
ginger-garlic paste
3/4 tsp
salt to taste
tomatoes, chopped
1 cup
1/4 tsp
Red chili powder
1/2 to 1 tsp
Garam masala
3/4 to 1 tsp
Coriander powder
3/4 tsp
fenugreek leaves, chopped
1/2 tsp
cilantro, chopped
2 tbsp

Bhindi masala is a wonderfully flavorful healthy curry recipe from Northern India. Made from okra, which is called bhindi in Hindi, as well as tomatoes, onions, and various spices, it's a delicious, aromatic dish with a spicy, tangy flavor. It's a semi-dry curry that is vegan and vegetarian-friendly and it boasts many health benefits.

Bhindi masala is surprisingly easy to prepare and it only takes about 45 minutes from start to finish. Serve this delicious okra curry with fresh flat bread or a side of steamed basmati rice.

What is Bhindi Masala?

Bhindi masala is a Northern Indian recipe made from okra (bhindi), tomatoes, onions, and a wonderful variety of spices. It's a popular dish found in many restaurants. Okra is an incredibly nutritious vegetable, packed with fiber and vitamins B, C, and K, as well as various antioxidants. When coupled with the spices and other hearty ingredients in this tasty curry, you get a wholesome, healthy dish.

How to Make Bhindi Masala

To make bhindi masala at home, start by washing, draining, and drying the okra. Be sure to dry it well – this will help prevent it from getting slimy. Cut the okra into small pieces. Saute the okra for 5 to 7 minutes, stirring it regularly, then scoop them onto a plate and set them aside.

Pour some more oil into the pan and saute the cumin seeds, chili, and onion until they begin to brown. Mix in the ginger-garlic paste and saute it for 2 to 3 minutes, then add in the tomatoes and keep them until they soften. Mix in the spices, then stir in the water.

Cook the curry until the sauce begins to thicken. Once it reaches your desired consistency, add in the fenugreek leaves and okra. Turn the heat to low and cook until the okra becomes tender. Serve your bhindi masala with rice and some Indian bread like roti or naan and enjoy!


Pro Tips for making the Best Bhindi Masala

Okra is famous for being slimy when not prepared properly. Don't forget to wash and thoroughly dry the okra before chopping. When you cut the okra, don't chop it too small – this will help it from becoming excessively slimy.

Always choose young, tender okra to make your bhindi masala. Young okra cooks more quickly, has the best flavor, and is less slimy.

Don't cover the okra when you're cooking it. This will make them slimy.

Be generous with the amount of oil you use when cooking. It'll reduce the stickiness of the okra.

For an even heartier dish, add some boiled potatoes to your bhindi masala.

For a sweeter bhindi masala, add some desiccated coconut to the dish.

You can cook your okra in the air fryer instead of sauteing it. This will make your life easier. Place the okra in a single layer in the basket of your air fryer and cook it for 5 minutes at 320F.

What to Serve with Bhindi Masala

Serve your bhindi masala with basmati rice, jeera rice, or pilau rice, or with plenty of bread like naan, roti, paratha, or chapati.

How to Store Bhindi Masala

Keep your bhindi masala in an airtight container and refrigerate for up to 3 days.

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Wash, drain, and pat the okra dry. Cut the okra into small pieces.

Heat the oil in a large pan over medium heat. Cook the okra for 5 to 7 minutes, stirring regularly. Set them on a plate to the side.

Add more oil to the pan and fry the cumin seeds, chili, and onion. Add the ginger-garlic paste and saute it for 2 to 3 minutes.

Stir in the tomatoes and cook until they begin to break down.

Add in the chili powder, garam masala, turmeric, and coriander powder. Cook for 5 minutes.

Stir in 6 tablespoons of water and cook until the mixture thickens.

Stir in the fenugreek leaves and okra. Turn the heat to low and cook until the okra becomes tender.


You can use fresh or frozen okra, but fresh is preferred.

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