Bhindi Masala, also known as Okra Curry, is an easy and comforting dish that never disappoints. This simple stir-fry combines okra, onions, tomatoes, and basic spices to create a dish packed with flavor. If you’ve struggled with slimy bhindi, this recipe will teach you foolproof techniques to cook it perfectly—without any stickiness. With just a few easy tricks, you’ll get flavorful, non-sticky bhindi every time. It pairs beautifully with roti, paratha, or rice, making it a perfect meal for busy days. If you love quick, delicious home-cooked food, this recipe is a must-try.
What is Bhindi Masala?
Bhindi Masala is a flavorful and popular North Indian and Pakistani vegetarian dish made with fresh okra, sautéed onions, ripe tomatoes, and a blend of aromatic spices.
This simple yet delicious dish is commonly enjoyed as a side dish with roti, paratha, or rice. The key to achieving the perfect bhindi masala is to ensure that the okra remains non-sticky while fully absorbing the rich flavors of the spices.
In this dish, fresh bhindi (okra) is first washed, dried thoroughly, and then stir-fried to reduce its slimy texture. Later, it is combined with a base of onions, tomatoes, green chilies, garlic, and ginger paste, along with warm spices such as turmeric, red chili powder, coriander powder, garam masala, and cumin seeds.
The result is a well-balanced dish with a slightly tangy, mildly spicy, and deeply savory taste.
Bhindi Masala Variations:
1. Dry Bhindi Masala (Sukhi Bhindi Masala)
This is a simple stir-fried version where bhindi is cooked with onions, tomatoes, and spices until tender and flavorful. It’s perfect for serving with roti or paratha.
2. Gravy Bhindi Masala (Bhindi Masala Curry)
For a more indulgent dish, bhindi is cooked in a spiced onion-tomato gravy with a hint of cashew paste or cream for richness. This pairs well with rice or naan.
3. Restaurant-Style Bhindi Masala
A richer and more flavorful version where okra is shallow-fried before being added to a thick, spiced, and slightly creamy tomato-onion gravy. It tastes just like the ones served in Indian restaurants.
4. Punjabi Bhindi Masala
This variation uses a blend of Punjabi-style spices, including amchur (dry mango powder) and kasuri methi (dried fenugreek leaves), to add tanginess and depth of flavor.
5. Dhaba-Style Bhindi Masala
A bold and spicy version inspired by roadside eateries, cooked with extra garlic, whole spices, and a touch of ghee for an irresistible aroma.
6. Tawa Bhindi Masala
This version is made on a flat pan (tawa) instead of a regular kadai or wok. The okra is cooked at high heat with minimal oil, giving it a slightly smoky flavor.
7. Coconut Bhindi Masala
A South Indian-inspired variation where coconut paste or grated coconut is added to the masala for a mildly sweet and aromatic twist.
8. Curd Bhindi Masala (Dahi Bhindi Masala)
Okra is cooked in a mildly spiced yogurt-based gravy, making it a creamy and slightly tangy dish perfect for pairing with steamed rice.
Table of Contents
Why I Love This Easy Bhindi Masala Recipe?
- Bhindi Masala is a nutritious choice, as okra is a rich source of fiber, vitamins, and antioxidants. It is naturally gluten-free, vegan, and perfect for a wholesome homemade meal.
- Easy to make – Comes together in under 30 minutes with simple steps.
- No sliminess – Foolproof tricks ensure perfectly cooked, non-sticky okra.
- Packed with flavor – A delicious blend of onions, tomatoes, and aromatic spices.
- Versatile pairing – Goes well with roti, paratha, or rice.
- Healthy & light – A nutritious, wholesome meal with minimal oil.
- Uses basic ingredients – Made with pantry staples, no fancy ingredients needed.
- Perfect for busy days – Quick, comforting, and satisfying!
Ingredients For Bhindi Masala:
- Fresh Bhindi (Okra): Always choose tender, bright green okra for the best texture and taste. Avoid okra that appears too large, hard, or has blemishes, as they tend to be fibrous and chewy. Fresh okra ensures a soft yet slightly crisp texture when cooked.
- Onion: Finely sliced onions not only add sweetness but also bring depth and richness to the dish. As they cook, they turn golden brown, releasing a mild caramelized flavor that enhances the overall taste.
- Tomatoes: Chopped tomatoes provide a natural tanginess and moisture, preventing the bhindi from becoming too dry. Their acidity balances the earthy flavors of the spices, while their juices help coat the okra evenly, adding a luscious texture.
- Green Chilies: Fresh green chilies bring a mild yet noticeable kick of spice to the dish. You can adjust the quantity based on your spice preference. Slitting them lengthwise allows their flavors to infuse into the dish while keeping their heat controlled.
- Garlic & Ginger Paste: A combination of garlic and ginger paste gives the dish a bold and aromatic foundation. Garlic adds a deep, savory note, while ginger contributes warmth and a hint of zest, making the dish more flavorful and fragrant.
- Spices: A blend of turmeric powder, red chili powder, coriander powder, garam masala, and cumin seeds is used to season the bhindi. Turmeric gives a warm color and mild bitterness, red chili powder adds heat, coriander powder provides a subtle citrusy aroma, garam masala enhances depth, and cumin seeds release an earthy, nutty flavor when tempered in hot oil.
- Oil: Using mustard oil adds a distinct pungent flavor, which is traditional in many Indian recipes. If you prefer a milder taste, you can opt for a neutral cooking oil like sunflower or vegetable oil. Heating mustard oil properly before adding ingredients reduces its sharpness and enhances the overall taste of the dish.
- Salt & Lemon Juice: Salt is essential to bring out all the flavors, while a dash of fresh lemon juice at the end adds a bright, tangy finish. The acidity in lemon juice enhances the taste of the spices and balances the richness of the dish. Fresh Cilantro: Chopped fresh cilantro leaves are sprinkled over the cooked bhindi just before serving. They add a pop of color, freshness, and a slightly citrusy note that complements the spices beautifully.
Recipe Notes
- Wash and dry the okra completely before chopping to prevent stickiness.
- Use a wide pan to cook okra so that it doesn’t become slimy.
- Avoid over-stirring to keep the pieces intact and crisp.
- Add tomatoes after the bhindi is halfway cooked to prevent excess moisture.
Bhindi Masala Recipe – Easy Step-by-Step Guide
Prepare the Okra:
Wash the bhindi thoroughly under running water, then spread them on a kitchen towel and pat them dry completely to remove any moisture. Once dry, trim the ends of the small ones and cut the longer ones in half.
Fry the Okra:
Heat the oil well in a wide pan over medium heat. Add the okra and fry for 2-3 minutes, stirring occasionally, until slightly crisp and non-sticky. Remove from the pan and set aside.
Cook the Masala:
In the same pan, add cumin seeds and let them crackle. Then, add the sliced onions and sauté until golden brown. Stir in 1 teaspoon of garlic-ginger paste and cook for another minute until the raw aroma fades.
Add Tomatoes & Spices:
Now, add the chopped tomatoes and green chilies, then stir well. Mix in ½ teaspoon turmeric powder, ½ teaspoon red chili flakes, ¼ teaspoon red chili powder, 1 teaspoon coriander powder, and salt to taste. Pour in 1 cup water and cook over medium heat until the tomatoes soften and blend with the onions. Add ¼ cup yogurt and cook until the oil starts separating from the gravy.
Combine:
Add the sauté okra back into the pan with green chilies and mix gently. Cook and cook for another 5-7 minutes on low flame, stirring occasionally, until the spices coat the bhindi well and everything is well combined.
Final Touch:
Sprinkle 1/4 teaspoon nigella seeds (kalonji), add a squeeze of fresh lemon juice (optional). Stir well and turn off the heat.
Serve:
Enjoy this flavorful Bhindi Masala hot with roti, paratha, or plain rice for a delicious meal.
Expert Tips
- Always dry the okra thoroughly before chopping to avoid sliminess.
- Use a sharp knife to cut the okra cleanly without crushing it.
- Adding a teaspoon of lemon juice or dry mango powder enhances the flavor and reduces stickiness.
- If your bhindi turns slimy, cook it on high heat for a few minutes to dry it out.
Recipe Notes
- Wash and dry the okra completely before chopping to prevent stickiness.
- Use a wide pan to cook okra so that it doesn’t become slimy.
- Avoid over-stirring to keep the pieces intact and crisp.
- Add tomatoes after the bhindi is halfway cooked to prevent excess moisture.
Storage Option
- Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in a pan to maintain texture.
- Freezing: Not recommended as frozen okra tends to get slimy upon reheating.
FAQs
Why does my bhindi become sticky?
Moisture is the main cause of slimy bhindi. Always dry it completely before cutting and avoid adding water while cooking.
Can I add potatoes to this recipe?
Yes! Adding cubed potatoes makes it even more hearty. Just cook the potatoes halfway before adding the bhindi.
What can I serve with bhindi masala?
It pairs well with roti, paratha, dal-chawal (lentils and rice), or even stuffed inside wraps for a quick meal.
Can I use frozen okra(bhindi) for this recipe?
Fresh okra is best, but if using frozen, thaw and pat dry before cooking.
Can I cook Bhindi Masala without tomatoes?
Yes! You can skip tomatoes and add a little yogurt or lemon juice for tang.
Easy Bhindi Masala(Okra Curry)
Description
Bhindi Masala, or Okra Curry, is a quick and flavorful North Indian dish made with sautéed okra, onions, tomatoes, and spices. This easy stir-fry pairs perfectly with roti, paratha, or rice. With simple tips, you’ll get non-sticky, perfectly cooked bhindi in under 30 minutes!
Ingredients
Instructions
-
Prepare the Okra:
Wash the bhindi thoroughly under running water, then spread them on a kitchen towel and pat them dry completely to remove any moisture. Once dry, trim the ends of the small ones and cut the longer ones in half.
-
Fry the Okra:
Heat the oil well in a wide pan over medium heat. Add the okra and fry for 3-5 minutes, stirring occasionally, until slightly crisp and non-sticky. Remove from the pan and set aside.
-
Cook the Masala:
In the same pan, add cumin seeds and let them crackle. Then, add the sliced onions and sauté until golden brown. Stir in 1 teaspoon of garlic-ginger paste and cook for another minute until the raw aroma fades.
-
Add Tomatoes & Spices:
Now, add the chopped tomatoes and green chilies, then stir well. Mix in ½ teaspoon turmeric powder, ½ teaspoon red chili flakes, ¼ teaspoon red chili powder, 1 teaspoon coriander powder, and salt to taste. Pour in ½ cup water and cook over medium heat until the tomatoes soften and blend with the onions. Add ¼ cup yogurt and cook until the oil starts separating from the gravy.
-
Combine:
Add the sauté okra back into the pan with green chilies and mix gently. Cook for another 5-7 minutes on low flame, stirring occasionally, until the spices coat the bhindi well and everything is well combined.
-
Final Touch:
Sprinkle 1/4 teaspoon nigella seeds (kalonji), add a squeeze of fresh lemon juice (optional). Stir well and turn off the heat.
-
Serve:
Enjoy this flavorful Bhindi Masala hot with roti, paratha, or plain rice for a delicious meal.
- Amount Per Serving
- Calories 166kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 1g5%
- Sodium 10mg1%
- Potassium 366mg11%
- Total Carbohydrate 8g3%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 2g4%
- Vitamin C 26.5 mg
- Calcium 73 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
