This delicious Dahi Bhindi is an Indian curry where Okra is cooked in a yogurt gravy. It is easy to make and goes well with any Indian bread. Here is how to make it.
If you like Bhindi, here are more recipes that you can make for your everyday meals – Aloo Bhindi, Bhindi Raita, Bhindi Do Pyaza, Kurkuri Bhindi, Rajasthani Besan Bhindi, Punjabi Bhindi Masala and Achari Bhindi.
About This Recipe
Dahi Bhindi is a North Indian curry which is a quirky combination of okra in a yogurt gravy. It has mild flavors and tastes absolutely delicious when served hot as a main course meal.
Bhindi with Dahi is also a perfect dish to include in your festive meals. The gravy is mildly flavored and gives a nice shahi twist to our regular Bhindi Ki Sabji.
This dish is,
- Is easy to make
- Is delicious
- Can be packed for your Lunch Box
- Is perfect for your Summer meals
- Can be made under 30 minutes
Bhindi – Bhindi or Okra or Ladies Finger is the key ingredient of this Recipes. Okra is pan-fried and then added to a rich yogurt gravy.
Yogurt – The base of this recipe is made with yogurt which gives it a delicious Shahi touch.
Spice Powders – Here, I have used some of the everyday spice powders such as turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala powder.
Other Ingredients – Other ingredients required to make this dish are oil, onions, cumin seeds, hing, green chilies, ginger garlic paste, and coriander leaves.
To make it even richer, you can also add cashew paste or cream in the gravy.
Step by Step Recipe
Wash the bhindi and wipe them with a kitchen towel. Cut them into 1 inch long pieces. Heat oil in a pan.
Add bhindi and fry until they are slightly browned. Drain on a plate.
Add onion and fry until onion until they are golden browned.
Add cumin seeds and hing and fry for a few seconds.
Now add ginger garlic paste and green chilli and cook for 2-3 minutes.
Add ½ cup water and cook for a minute. Add coriander powder, turmeric powder, red chili powder, cumin powder, and salt to taste and cook for a minute.
Whisk yogurt with all-purpose flour and add it in the pan. Cook for 2-3 minutes until oil starts to separate from the sides.
Add fried bhindi and 1 cup of water and cook for 3-4 minutes.
Add garam masala powder and mix well.
Garnish with fresh coriander and serve hot.
Frequently Asked Questions
Always look for fresh bright colored pods free of any spots or blemishes.
Choose the okra that have small and soft seeds. The size of the bhindi should be medium. If it’s too big, the seeds will be big too.
I would recommend you make this Curry fresh, but if you have leftovers, you can store it in the fridge for a day.
This Curry doesn’t not freezes well, as the yogurt will split while reheating.
Soft and tender okra pieces coated nicely in a smooth, silky and tangy yogurt gravy is a full- filling meal when served hot with Roti, Laccha Paratha, Tawa Paratha, Naan, plain rice or even with some Poori by its side.
To complete the meal and enhance its overall experience you can also serve some mixed pickle or green chutney as well.
Jain – While preparing jain food we do not use onion and garlic in any form.
So in order to make Jain dahi bhindi, just skip adding onion and ginger-garlic paste into the masala, and rest the recipe is exactly the same as given below.
Achari – In order to give a nice achari twist to your regular dahi bhindi, add a tablespoon of my Achari Masala it to the curry while adding other powdered spices.
Secondly, replace adding maida with an equal amount of gram flour while whisking the yogurt.
Rest the recipe is exactly the same as given below. This dish is perfect for those who love their meals to be a little bit extra spicy and tangy.
Dahi Bhindi Dry – To prepare a dry version, do not add 1 cup of water after adding fried bhindi into the curry.
Just cook the curry for 2-3 minutes on medium flame after adding fried okra in the curry.
Hyderabadi – Firstly grind cashew nuts soaked in milk along with some desiccated coconut into a fine paste.
Add oil, mustard seeds, urad dal, dry red chillies, curry leaves, and jeera in a pan and saute for a minute.
Now add onions and ginger and cook well until soft. Add dry spices, tomatoes. Cook them until oil separates from the masala.
Add yogurt and cashew nut and coconut paste, mix well, adjust the consistency and cook for 3-4 minutes.
Lastly, add fried okra and mix well. Hyderabadi Dahi bhindi is all done and ready.
Dahi Bhindi Recipe
- 4 tablespoon Vegetable Oil
- 1 cup Onion (Cubed)
- 400 g Bhindi
- 1 teaspoon Cumin Seeds
- ¼ teaspoon Hing
- 2 teaspoon Ginger Garlic Paste
- 2-3 Green Chillies (Slit into half)
- 1 teaspoon Coriander Powder
- ½ teaspoon Turmeric Powder
- 2 teaspoon Kashmiri Red Chilli Powder
- ½ teaspoon Cumin Powder
- Salt to taste
- 1 cup Yogurt
- 1 teaspoon All Purpose Flour
- ½ teaspoon Garam Masala Powder
- Wash the bhindi and wipe them with a kitchen towel.
- Cut them into 1 inch long pieces.
- Heat oil in a pan.
- Add bhindi and fry until they are slightly browned.
- Drain on a plate.
- Add onion and fry until onion until they are golden browned.
- Add cumin seeds and hing and fry for a few seconds
- Now add ginger garlic paste and green chilli and cook for 2-3 minutes.
- Add ½ cup water and cook for a minute.
- Add coriander powder, turmeric powder, red chilli powder, cumin powder and salt to taste and cook for a minute.
- Whisk yogurt with all purpose flour and add it in the pan and cook for 2-3 minutes until oil starts to separate from the sides.
- Add fried bhindi and 1 cup of water and cook for 3-4 minutes.
- Add garam masala powder and mix well.
- Garnish with fresh coriander and serve hot.