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A bowl of Bhindi Masala with cooked okra, spices, and diced tomatoes is served in a white dish with red handles. A gold spoon rests inside, surrounded by herbs, green chili, and pieces of flatbread.
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3.65 from 17 votes

Bhindi Masala Recipe (North Indian Okra Sabji)

Bhindi Masala is a popular North Indian dish made using okra, onions, tomatoes, and spices.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian, North Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Author: Neha Mathur

Ingredients

  • 5 tablespoons oil divided
  • 500 grams bhindi (okra)
  • 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)
US Customary - Metric

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, stirring frequently. The bhindi should look glossy, deep green, and slightly crisp at the edges.
  • 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 3-4 minutes until the onions turn golden brown. This is where the deep flavor comes from, so do not rush this step.
  • 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, mashing gently with the back of your spoon, until the tomatoes break down and the oil starts to separate at the edges.
  • 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.

Video

Notes

You can replace dry mango powder with lime juice.
Choose young, tender bhindi with small pods. Larger pods have large seeds, which are difficult to digest.
If using frozen okra, do not thaw it. Add frozen okra straight into hot oil and sauté on high heat. Thawed okra releases water and turns slimy.

Nutrition

Calories: 192kcal | Carbohydrates: 16g | Protein: 3g | Fat: 14g | Saturated Fat: 11g | Sodium: 25mg | Potassium: 570mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1425IU | Vitamin C: 38.7mg | Calcium: 124mg | Iron: 1.8mg
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