Bhindi masala, also called okra masala, is made with fried bhindi with lemon juice in a spicy and creamy masala gravy consisting of curd, fresh cream, tomato paste and a variety of whole and powdered aromatic spices. The process to make bhindi (okra) masala at home is quick and easy, as you will discover reading my recipe.
KEY TAKEAWAYS
- Bhindi masala is a common and popular North Indian dish.
- Serve it with steamed rice, roti, paratha, naan, or puri.
- Bhindi masala tastes mildly spicy, tangy, and creamy.
- Other similar recipes are aloo bhindi, bhindi do pyaza, stuffed bhindi, and bhindi fry.
The Ingredients:
To fry the bhindi pieces:
- 500 grams bhindi or ladies finger (washed, dried, and cut in inch-size pieces)
- ¼ cup cooking oil
- 1 tsp lemon juice (half a lemon)
To make bhindi masala:
- ¼ cup cooking oil
- 2 pinches asafetida (Hing, optional)
- 1 tsp cumin seeds
- 1 piece onion (medium-sized, finely sliced)
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 tbsp water
- 1 tsp salt
- ½ tsp chili powder
- 1 tsp coriander powder
- 1 tsp chili flakes
- ¼ tsp turmeric powder
- ½ tsp garam masala powder
- ½ cup tomato paste (one medium-sized tomato)
- 2 tbsp curd
- 3 tbsp fresh cream
- ¼ cup water
This recipe was shared by my neighbor’s mother when she visited from her village. I took her some sweets as a welcome gesture, and we got chatting. She mentioned how she cooks this recipe during summer season. I was fascinated, and she demonstrated it the next morning in my kitchen.
My husband was touched by the rustic flavor, and my sons called it “Dadi’s friend dish.” Now, this meal brings village charm to our city life. That visit reminded me that food from our elders is not just tasty—it is wisdom simmered over years of care.
How to Make Bhindi Masala? (Step by Step Guide with Images)
Step 1: Take 500 grams bhindi (lady’s finger), wash them and leave aside on a strainer for 30 to 45 minutes to dry nicely. Then, cut them in 1-inch size pieces as shown in the image. Keep them aside.
Step 2: When the bhindi have dried up nicely, heat ¼ cup of cooking oil in a kadai on a high flame. Put the washed and cut bhindi pieces in it and stir for some time to cook. Then, add 1 tsp of lemon juice to it, mix it, and cook for another 4 to 5 minutes. Remove and keep it on a plate aside when done.
Step 3: To make the bhindi masala, heat ¼ cup of cooking oil in a kadai on a high flame again. In the hot oil, add 2 pinches asafetida or Hing (optional) and 1 tsp of cumin seeds. When the cumin seeds stop crackling, add a piece of medium-sized, finely sliced onion to it. Stir and fry the onions until they turn slightly golden brown in color.
Step 4: At this stage, add 1 tsp of ginger paste, 1 tsp of garlic paste, and ¼ cup of water to it. Mix and fry them until the raw smell of ginger and garlic is gone.
Step 5: Now, turn the flame to low and add 1 tsp of salt, ½ tsp of chili powder, 1 tsp of coriander powder, 1 tsp of chili flakes, ¼ tsp of turmeric powder, and ½ tsp of garam masala powder. Mix, stir, and fry them until the oil separates.
Step 6: At this point, add ½ cup of tomato paste (one medium-sized tomato), mix and cook it for a minute or so, until the oil surfaces.
Step 7: Now, add 2 tbsp of curd to it. Mix again.
Step 8: Then, add 3 tbsp of fresh or packaged cream to the masala and mix it nicely until the oil separates again.
Step 9: Now, add ¼ cup water, mix it and let it come to a boil.
Step 10: At this stage, add the fried bhindi to the masala gravy. Mix them nicely with the masala.
Step 11: Cover and cook for about 5 to 7 minutes more on a low flame.
Step 12: Remove the cover and your tasty and spicy bhindi masala is ready to serve. Transfer it to a serving bowl and enjoy with roti or paratha.
Recipe Card
Bhindi Masala | Okra Masala
Ingredients
To fry the bhindi pieces:
- 500 grams bhindi or ladies finger washed, dried, and cut in inch-size pieces
- ¼ cup cooking oil
- 1 tsp lemon juice half a lemon
To make bhindi masala:
- ¼ cup cooking oil
- 2 pinches asafetida Hing, optional
- 1 tsp cumin seeds
- 1 piece onion medium-sized, finely sliced
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 tbsp water
- 1 tsp salt
- ½ tsp chili powder
- 1 tsp coriander powder
- 1 tsp chili flakes
- ¼ tsp turmeric powder
- ½ tsp garam masala powder
- ½ cup tomato paste one medium-sized tomato
- 2 tbsp curd
- 3 tbsp fresh cream
- ¼ cup water
Instructions
- Take 500 grams bhindi (lady’s finger), wash them and leave aside on a strainer for 30 to 45 minutes to dry nicely. Then, cut them in 1-inch size pieces as shown in the image. Keep them aside.
- When the bhindi have dried up nicely, heat ¼ cup of cooking oil in a kadai on a high flame. Put the washed and cut bhindi pieces in it and stir for some time to cook. Then, add 1 tsp of lemon juice to it, mix it, and cook for another 4 to 5 minutes. Remove and keep it on a plate aside when done.
- To make the bhindi masala, heat ¼ cup of cooking oil in a kadai on a high flame again. In the hot oil, add 2 pinches asafetida or Hing (optional) and 1 tsp of cumin seeds. When the cumin seeds stop crackling, add a piece of medium-sized, finely sliced onion to it. Stir and fry the onions until they turn slightly golden brown in color.
- At this stage, add 1 tsp of ginger paste, 1 tsp of garlic paste, and ¼ cup of water to it. Mix and fry them until the raw smell of ginger and garlic is gone.
- Now, turn the flame to low and add 1 tsp of salt, ½ tsp of chili powder, 1 tsp of coriander powder, 1 tsp of chili flakes, ¼ tsp of turmeric powder, and ½ tsp of garam masala powder. Mix, stir, and fry them until the oil separates.
- At this point, add ½ cup of tomato paste (one medium-sized tomato), mix and cook it for a minute or so, until the oil surfaces.
- Now, add 2 tbsp of curd to it. Mix again.
- Then, add 3 tbsp of fresh or packaged cream to the masala and mix it nicely until the oil separates again.
- Now, add ¼ cup water, mix it and let it come to a boil.
- At this stage, add the fried bhindi to the masala gravy. Mix them nicely with the masala.
- Cover and cook for about 5 to 7 minutes more on a low flame.
- Remove the cover and your tasty and spicy bhindi masala is ready to serve. Transfer it to a serving bowl and enjoy with roti or paratha.
