Bhindi Masala Recipe
Bhindi Masala is a popular North Indian dish made using okra, onions, tomatoes, and spices. This sabji is easy to make and comes together in under 30 minutes.
Here are some more bhindi recipes that you may like: Achari Bhindi Masala, Bhindi Raita, Bhindi Do Pyaza, Bhindi Fry, and Punjabi Kurkuri Bhindi.
About Bhindi Masala
Bhindi Masala is a popular North Indian sabji made using okra, onions, tomatoes, and a few Indian spices.
The dish is believed to have originated in Punjab, although it is now widely popular throughout India.
Indian households have their own way of making this popular Indian dish. In this post, I am sharing the recipe that I learned from my mom. It is so delicious that I now prefer it in this way. The recipe is simple and easy to follow. It uses basic pantry staples, is vegan and gluten-free, and comes together in 30 minutes.
Serve bhindi masala with dal and soft rotis for an Indian meal. You can pack it in lunchboxes with paratha.
Ingredients
Bhindi – You can use fresh okra or frozen okra to make this bhindi ki sabzi.
You can find fresh bhindi at Whole Foods or Trader Joe’s. Indian grocery stores almost always carry them.
If using frozen okra, make sure to thaw it before using it.
Spice Powders – You will need dry spices like turmeric powder, Kashmiri red chili powder, and dry mango powder (amchoor).
You can replace dry mango powder with lime juice or lemon juice.
Others – You will also need oil, cumin seeds, onions, ginger, garlic, tomatoes, and salt.
Use peanut oil or mustard oil for more traditional Indian flavors. If not available, then you can use vegetable oil, sunflower oil, avocado oil, etc.
I use red onion, but you can use yellow onion or white onion too.
You can also add some garam masala, kasuri methi, coriander leaves, and green chillies to this recipe.
How To Make Bhindi Less Slimy?
Always pat dry the Bhindi after washing and chopping it to make sabzi. If you chop it directly after washing it, it will turn slimy. I mostly try to wash it a day before cooking. After washing, I spread it on a kitchen towel and let it dry overnight. Then, I wipe each bhindi with a kitchen cloth or paper towel and cut it.
If pressed for time, wash the bhindi and wipe it clean using a kitchen towel before chopping.
Frying the bhindi in oil before adding it to the masala helps reduce its slimy texture.
Use a sharp knife to chop the bhindi. When chopped with a blunt knife, it will become more sticky.
Bhindi needs more oil to cook. Do not use less oil while cooking.
Adding a souring agent, such as dry mango powder or lime juice, while cooking bhindi also helps reduce the sliminess.
How To Make Dry Bhindi Masala
Preparation
Rinse 1 pound (500 g) of okra well with water. Wipe each bhindi with a kitchen towel and spread the okra on the kitchen counter for an hour to allow the moisture to evaporate.
If there is moisture in okra, it will become slimy.
Using a sharp serrated knife, discard ½-inch from both ends of the okra and cut it into ½-inch round pieces.
Chop the onions and tomatoes. Grate the ginger and mince the garlic cloves.
Gather the remaining ingredients.
Fry The Okra
Heat 2 tablespoon oil in a pan over medium-high heat.
Add the chopped bhindi to the pan and fry for 6-8 minutes until slightly browned and crisp, stirring frequently.
Remove the okra to a bowl and keep it aside.
Make The Sabji
Add the remaining 3 tablespoon oil to the same pan and heat on medium heat.
Once the oil is hot, add 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.
Add 1 cup of chopped onions and cook until they turn pinkish (3-4 minutes), stirring frequently.
Add 1 teaspoon grated ginger and 1 teaspoon minced garlic and cook for 2 minutes.
Now add the following ingredients and cook for 30-40 seconds.
- 2 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
Add 1 cup of finely chopped tomatoes and cook for 3-4 minutes until they are mushy, stirring frequently.
Now add the fried bhindi and 1 teaspoon salt to the pan and mix well.
Reduce the heat to low.
Cover the pan with a lid and cook on low heat for 8-10 minutes, stirring a few times.
Open the lid and cook for 2-3 minutes until all the moisture evaporates.
Add 1 teaspoon dry mango powder and cook for another minute.
Check for salt and add more if needed. Serve hot.
Frequently Asked Question
Just skip adding onions and garlic to the recipe.
Pro Tips By Neha
Choose young, tender okra with small pods. Larger pods have large seeds, which are difficult to digest.
Wipe the bhindi well before chopping them.
Fry the bhindi in oil first. This will evaporate all the excess water and ensure that the bhindi is cooked but not slimy. You can also fry the okra in an air fryer instead of oil.
Add aloo (potatoes) to this dish and make aloo bhindi masala recipe.
To make this okra masala recipe tastier, you can add a tablespoon of besan (chickpea flour).
Make a Jain version of this okra recipe by skipping onions and garlic.
Storage Suggestions
This sabji can be stored in an airtight container in the refrigerator for 4-5 days. Reheat in a microwave or pan until nicely hot before serving.
You can also freeze it for up to a month. Thaw, reheat, and serve.
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Bhindi Masala Recipe
Ingredients
- 5 tablespoons oil (divided)
- 1 pound bhindi (okra) (500 g)
- 1 teaspoon cumin seeds
- 1 cup chopped onions
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1 cup finely chopped tomatoes
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon salt (or to taste)
- 1 teaspoon dry mango powder (amchoor)
Instructions
Prepare The Okra
- Rinse okra well with water. Wipe each bhindi using a kitchen towel and spread the okra on the kitchen counter for an hour for any moisture to evaporate.
- If there is moisture in okra, it will become slimy.
- Discard ½-inch from both the ends of okra using a sharp serrated knife and cut the okra into ½-inch round pieces.
Fry The Okra
- Heat 2 tablespoons of oil in a pan over medium-high heat.
- Add the chopped bhindi to the pan and fry for 6-8 minutes until slightly browned and crisp, stirring frequently.
- Remove the okra to a bowl and keep it aside.
Make The Sabji
- Add the remaining 3 tablespoons of oil to the same pan and heat on medium heat.
- Once the oil is hot, add cumin seeds and let them crackle for 4-5 seconds.
- Add onions and cook until they turn pinkish in color (3-4 minutes), stirring frequently.
- Add ginger and garlic and cook for 2 minutes.
- Now add coriander powder, turmeric powder, and Kashmiri red chili powder and cook for 30-40 seconds.
- Add tomatoes and cook for 3-4 minutes until they are mushy, stirring frequently.
- Now add the fried bhindi and salt to the pan and mix well.
- Reduce the heat to low.
- Cover the pan with a lid and cook for 8-10 minutes on low heat. Stir a few times while cooking.
- Open the lid and cook for 2-3 minutes until all the moisture evaporates.
- Add dry mango powder and cook for another minute.
- Check for salt and add more if needed.
- Serve hot.
Thanks for the delicious Bhindi Masala Recipe.
Tried this recipe and it was super yum 🙂
Thanks a lot for trying 🙂
I love bhindi. Every child likes bhindi .if iam not wrong.the style of cooking is good and very tasty
True 🙂
My FAVORITE Indian dish!! Bookmarking this beauty for sure. Thanks for sharing!
Do try. You will like it.
Yummy recipe Neha..the Okras look so good!
Thnx a lot 🙂