Made using okra, spices, and onions, Bhindi Do Pyaza (Stir Fried Onion Okra Curry) is an Indian vegetarian curry that is everyone’s favorite. Here is how to make it in restaurant style using my easy recipe (vegetarian, gluten-free).
About Bhindi Do Pyaza
Bhindi Do Pyaza (Stir Fried Onion Okra Curry) is a delicious North Indian curry made using okra, spices, and lots of onions.
It is popularly served at Indian restaurants along with Indian bread.
You must be wondering why it is called bhindi do pyaza? “Do” means twice or double, and “Pyaza” refers to onions in Hindi.
Bhindi Do Pyaza translates to bhindi cooked with double onions. Apart from using twice the quantity of onions, this recipe also uses onions in two different ways, chopped and cut into 1-inch cubes.
Do Pyaza style of cooking was invented during the time of the Mughals. You must have heard of chicken do pyaza or mutton do pyaza. But with time, vegetarian versions like paneer do pyaza, mushroom do pyaza, and this bhindi do pyaaza recipe have also become popular.
The consistency of this restaurant-style okra recipe is neither too dry nor curry-like. If you want to make a curry version, add more water to the recipe.
You can include this dish in your daily meal menu or serve it for dinner or lunch parties. This is also a great recipe to be packed in lunch boxes with some hot tawa parathas.
This recipe can be easily doubled or tripled.
Here are some of my other favorite bhindi recipes I often make at home for my everyday meals or to pack for boxed lunches
- Rajasthani Besan Bhindi
- Dahi Achari Bhindi
- Dahi Bhindi
- Bharwa Bhindi
- Punjabi Bhindi Masala
- Bhindi Ka Salan
- Kurkuri Bhindi
Ingredients And Variations
Bhindi (Okra or Lady’s Fingers) – Opt for long, tender, and crisp green Bhindi without any blemishes to make this sabzi.
Break a small portion of the tail by hand to check if the okra is crisp. If it breaks easily, the okra is crisp and will cook quickly.
Frozen okra also works excellently. Thaw them and pat them dry using a paper towel before using them.
Onions – This is the star ingredient of this recipe. Use red onions for the best result.
Yogurt – Plain yogurt (dahi) makes the base of the curry. Use vegan yogurt to make this sabji vegan. All the other ingredients added to it are vegan-friendly.
Spice Powders – You will need basic spice powders such as coriander powder, turmeric powder, Kashmiri red chilli powder, cumin powder, and salt.
Green Chilies – Adjust the green chillies as per your taste. You can use Thai green chilies, serrano peppers, or jalapenos.
Other Ingredients – You will also need cooking oil, grated fresh tomatoes, cumin seeds, carom seeds (ajwain), chickpea flour (besan, gram flour), bay leaves (tejpatta), fresh ginger, and cilantro (fresh coriander leaves).
Cook the bhindi in mustard oil for a very delicious flavor.
I grate fresh tomatoes using a box grater. You can replace grated tomatoes with canned tomato puree. Reduce the amount, as the canned puree is more concentrated than the fresh tomatoes.
You can add some lime juice, lemon juice, or amchur powder (dry mango powder) at the end of the cooking for a pleasantly tangy taste.
Add some Kasuri methi at the end of the cooking for a restaurant-style bhindi stir fry.
How To Make Bhindi Do Pyaza
Rinse 1 pound (500 g) of bhindi and wipe each piece with a paper towel. Bhindi should be completely moisture-free to avoid sliminess while cooking. I generally wash the bhindi one day before cooking so that it’s completely free of any moisture.
Now discard the ½ inch piece from top and bottom and cut the bhindi into 1-inch long pieces.
Cut a small onion and a small tomato into 1-inch cubes. Remove the seeds of the tomatoes.
Chop a 2-inch piece of ginger, slit 2-3 green chilies into half, and chop a small onion. You can also use thinly sliced onion in place of chopped onion.
Grate 1-2 medium tomatoes using the large hole of a box grater. Discard the skin.
Whisk ½ cup plain yogurt with 2 teaspoon chickpea flour.
Gather the remaining ingredients.
Make The Curry
Heat 3 tablespoon oil in a heavy bottom pan over medium heat.
Once the oil is hot, add 1 pound (500 g) of chopped bhindi and cook it on medium flame until 80% cooked. Stir at regular intervals while cooking. It will take 8-10 minutes for the bhindi to cook perfectly.
Once cooked, remove it on a plate and keep it aside.
Add ½ cup cubed onions and ½ cup cubed tomatoes in the same oil and fry until pinkish (4-5 minutes). The onions must still be crunchy. Remove on a plate.
Add the remaining 2 tablespoon oil to the same pan and heat over medium heat.
Once the oil is hot, add
- 1 teaspoon cumin seeds
- ½ teaspoon carom seeds (ajwain)
- 2-3 bay leaves
and fry for 3-4 seconds until they crackle.
Add 2 teaspoon finely chopped ginger and 2-3 green chilies (slit into half) and cook for 3-4 seconds.
Add ½ cup chopped onions and cook until golden brown (6-8 minutes). Stir frequently while cooking.
Now add ½ cup grated tomatoes and cook for 2 minutes.
- 2 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoon Kashmiri red chili powder
- ½ teaspoon cumin powder
- 1 teaspoon salt
and cook until oil separates from the pan’s sides (3-4 minutes).
Add ½ cup yogurt whisked with 2 teaspoon chickpea flour and cook for 2 minutes. Adding flour to the yogurt prevents it from curdling and it also thickens the gravy.
- 2 tablespoon chopped cilantro
- fried bhindi
- fried onions
- fried tomatoes
to the pan along with ½ cup of water and mix well.
Reduce the heat to low.
Cover the pan with a lid and cook until bhindi is 100% cooked (8-10 minutes).
Add ½ teaspoon garam masala powder and mix well. If the curry looks very thick, add some more water and bring the curry to a boil.
Check for salt and add more if needed.
Bhindi do pyaza is ready to serve.
Frequently Asked Questions
Press the SAUTE button and follow the steps until cilantro and fried okra are added to the pan.
Add ½ cup water and close the lid of the pot.
Press PRESSURE COOK. Set the timer to 4 minutes on high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually and open the lid.
Add garam masala powder and mix well. Serve hot.
Here are a few tips that would prevent bhindi from turning slimy:
1. Always wash and rinse okra properly, wipe them dry using a paper towel, and cut them into pieces.
2. If you are not pressed for time, I suggest washing the okra and leaving it for a few hours to dry completely. Cut it after it has dried nicely.
3. Cover the cooking pan while making any of the okra recipes only for a limited period to avoid the stickiness and sliminess of the okra.
4. Adding a souring ingredient like lime juice, yogurt, dry mango powder, tomatoes, or tamarind paste reduces the sliminess of bhindi.
5. Keep cleaning the knife while chopping okra, and do not over-mix the okra after adding it to the pan.
You can chop the okra and then spread it on a baking tray. Freeze it for 3-4 hours. Then collect and freeze in zip lock bags.
It can also be served as a side dish with a combination of your favorite dal and rice.
Do Pyaza Bhindi will last in the fridge for 3-4 days when stored in an airtight container.
Reheat it in a pan or a microwave before serving. If you feel it has become dry, add water and heat until nice and warm.
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Restaurant Style Bhindi Do Pyaza Recipe
- 5 tablespoons oil (divided)
- 1 pound okra (bhindi) (500 g)
- ½ cup cubed onions (1-inch cubes)
- ½ cup cubed tomatoes (1-inch cubes, seeds removed)
- 1 teaspoon cumin seeds
- ½ teaspoon carom seeds (ajwain)
- 2 bay leaves (tejpatta)
- 2 teaspoons finely chopped ginger
- 2-3 green chilies (slit into half)
- ½ cup chopped onions
- 1 cup grated tomatoes (skin discarded)
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon roasted cumin powder
- 1 teaspoon salt (or to taste)
- ½ cup plain yogurt (dahi) (whisked with 2 teaspoon chickpea flour (besan).)
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- ½ teaspoon garam masala powder
- Rinse bhindi and wipe each piece with a paper towel. Bhindi should be completely moisture-free to avoid sliminess while cooking. I generally wash the bhindi one day before cooking so that it’s completely free of any moisture.
- Now discard the ½ inch piece from top and bottom and cut the bhindi into 1-inch long pieces.
- Heat 3 tablespoon oil in a heavy bottom pan over medium heat.
- Once the oil is hot, add the chopped bhindi and cook it on medium flame until it is 80% cooked. Stir at regular intervals while cooking. It will take 8-10 minutes for the bhindi to cook perfectly.
- Once cooked, remove it on a plate and keep it aside.
- Add cubed onions and cubed tomatoes in the same oil and fry until pinkish (4-5 minutes). The onions must still be crunchy. Remove on a plate.
- Add the remaining 2 tablespoons of oil to the same pan and heat it on medium heat.
- Once the oil is hot, add cumin seeds, carom seeds, and bay leaves and fry for 3-4 seconds until they start to crackle.
- Add ginger and green chilies and cook for 3-4 seconds.
- Add onions and cook until they turn light brown (6-8 minutes). Stir frequently while cooking.
- Now add grated tomatoes and cook for 2 minutes.
- Add coriander powder, turmeric powder, Kashmiri red chili powder, cumin powder, and salt, and cook until oil starts to separate from the sides of the pan. It will take 3-4 minutes.
- Add yogurt whisked with chickpea flour and cook for 2 minutes. Adding flour to the yogurt prevents it from curdling and thickens the gravy.
- Now add cilantro, fried bhindi, fried onions, and fried tomatoes to the pan along with ½ cup of water.
- Reduce the heat to low.
- Cover the pan with a lid and cook until bhindi is 100% cooked (8-10 minutes).
- Add garam masala powder and mix well. If the curry looks very thick, add some more water and bring the curry to a boil.
- Check for salt and add more if needed.
- Bhindi do pyaza is ready to serve.