Bhindi Masala Recipe: How to Make Stir-Fried Okra
Written by MasterClass
Last updated: Feb 15, 2022 • 3 min read
Bhindi masala’s bold, exciting flavors and aromatic blend of spices make it one of the most popular gluten-free side dishes served at Indian restaurants. Learn how to make a bhindi masala that rivals the quality of your favorite Indian eatery.
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What Is Bhindi Masala?
Bhindi masala is a North Indian vegetarian dish of curried okra, onions, tomatoes, and a blend of whole and ground spices. “Bhindi” is the Hindi word for “okra,” a nutritious vegetable that’s a rich source of vitamin A, vitamin C, and folic acid.
Serve this curried okra dish with rice and dal tadka (lentil stew), naan, roti, and paratha (round flatbreads), aloo gobi (curried potatoes and cauliflower), kurkuri bhindi (crispy fried okra), sabzi (vegetable stir-fry), or raita (yogurt and vegetable dip).
7 Tips for Making Bhindi Masala
Use these tips to ensure the best possible outcome for your bhindi masala:
- 1. Use frozen okra to save time. Fresh okra is best for this recipe, but you can use pre-cut frozen okra instead to save on prep time. If using fresh okra, only purchase pods that appear glossy, plump, and smooth. Avoid dry and shrunken pods; these are likely past their best-by date.
- 2. Dry the okra completely. Make sure the okra is completely dry before cooking, or it will develop a sliminess that can adversely affect the dish’s texture. After rinsing the okra, dry it thoroughly with a kitchen towel or allow it to air-dry.
- 3. Swap mango powder for lemon juice. If you can't find dried mango powder (amchur) at your local store, incorporate 1 teaspoon of lemon juice instead before serving.
- 4. Adjust the spices to your preference. You can adjust the spice content to taste for this curry. Try doubling the spices for bolder flavors, or halving them if serving children or others with a sensitive palate.
- 5. Add starch for a heartier dish. To make this okra recipe more filling, add a cup of boiled cubed potatoes to the vegetable mixture while simmering this delicious recipe.
- 6. Add paneer. If you enjoy pyaza, add a few cubes of paneer (fresh Indian cheese) to the finished dish for a similar taste.
- 7. Use dahi to cool the dish. If the dish is too spicy, stir in a few tablespoons of dahi (Indian yogurt) to cool it down. For a bolder flavor, sprinkle the dish with 1 teaspoon of garam masala before serving.
Homemade Bhindi Masala Recipe
makes
prep time
15 mintotal time
45 mincook time
30 minIngredients
- 1
Rinse the okra under cool water and dry thoroughly. Remove the stalk and the base, then slice the okra into 1-inch pieces.
- 2
Add 1 tablespoon of oil to a large frying pan on the stovetop. Set the heat to medium-high on an electric stove, or a medium flame if cooking with gas.
- 3
Heat the oil until hot, then add the chopped okra. Stir frequently until the okra is soft and no longer crunchy, about 10–15 minutes. Transfer the cooked okra to a plate. Cover the plate with a paper towel and set it aside.
- 4
Add another 2 tablespoons of oil to the pan. Once it's hot, add the cumin seeds and cook until they begin to sputter.
- 5
Add the chopped onions and cook until translucent and soft, about 3 minutes.
- 6
Add the ginger-garlic paste (or crushed garlic and ginger) and green chili. Sauté for about 1 minute, stirring often.
- 7
Add the chopped tomatoes and cook until soft, about 5 minutes.
- 8
Add the turmeric, cayenne or kashmiri powder, garam masala, dry mango powder, fennel powder, and dried fenugreek leaves. Stir well to combine with the vegetables. Add about 1 tablespoon of water and stir to prevent the spices from burning.
- 9
Return the cooked okra to the pan and set the stove to low heat. Stir well to combine all ingredients. Cook for about 5 minutes, then remove the pan from the heat. Taste and add salt as needed.
- 10
Ladle the bhindi masala into bowls and garnish them with cilantro leaves. Serve with rice or your flatbread of choice (rotis, chapati, phulka, naan).
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