Bhindi Masala Recipe | Bhindi Ki Gravy | Okra Masala Curry with detailed photo and video recipe. Basically, a gravy-based Indian masala curry prepared with diced okra, tomatoes, onions, and a combination of spices. This curry is known for its mix of flavours and blend of spices infused into the slit bhindi. It is a perfect premium curry that can be served with rice, roti, and various types of paratha and naan.
Bhindi Masala Recipe | Bhindi Ki Gravy | Okra Masala Curry with step-by-step photo and video recipe. Okra, or bhindi, is a versatile vegetable used in various Indian recipes. Even though it is very well appreciated in Indian cuisine, it can be tricky to prepare because it releases a sticky latex while cooking. Considering all that, I am posting a rich and creamy gravy curry.
I had previously posted this recipe a couple of years ago, and I was getting quite a bit of feedback about it. Especially, many had complained about the sticky latex it releases while cooking this gravy. I do understand it can be tricky to handle okra, hence I thought of re-sharing this post again with additional tips and suggestions. The first tip is to keep the okra dry. We generally wash the vegetables before using them. Well, we have to wash okra too, but we have to thoroughly wipe and dry it before slicing and stuffing. The other tip is to fry it before mixing it into the gravy base. This step helps to remove all the moisture within the okra. Also, it reduces direct contact between fresh okra and the moisture in the gravy base. I would strongly recommend not skipping this step for a perfect masala gravy base.
Furthermore, additional tips, suggestions, and variants for the bhindi masala recipe. Firstly, for a perfect, crunchy bhindi, you need tender, fresh okra. The best way to check okra tenderness when buying is to snap the tip. If it easily breaks, it is fresh and tender. Secondly, as a variation in this recipe, I have added diced tomatoes and onion in addition to okra. Adding these makes it more versatile and attractive, but it’s not mandatory. hence you may skip it if you do not wish to. Lastly, I have added curd (yoghurt) to the onion and tomato base. Well, I would still bank on yoghurt, but you can substitute it with cooking cream or even full-cream milk.
Finally, I request you to check my other related Curry Recipe Collection alongside this bhindi masala recipe. It mainly includes my other related recipes, such as onion kulambu, vrat wale aloo, curry without onion and garlic, paneer butter masala, leftover roti kofta curry, paneer tikka masala, veg nizami handi, dahi paneer, kathal ki sabji, and paneer masala dhaba style. In addition to these i would also like to mention my other related recipe categories like,
About Bhindi Masala
The traditional Indian dish Bhindi Masala uses its gravy to create a complete experience, which highlights the authentic taste of okra. The simple vegetable curry creates an elevated dining experience that surpasses both paneer dishes and any combination of vegetables and meat curry. The slow-cooked onion-tomato base imparts a strong flavour to each piece of bhindi. The dish provides a pleasant, fulfilling dining experience through its multiple flavour components. Dhabas serve this traditional curry dish with rice, roti, and paratha as their standard menu option. The dish serves as an ideal choice for both daily dining and special weekend meals. This simple yet valuable dish is perfect for people who want to try something different from their regular paneer and meat-based curries. The bright sauce enhances okra’s flavour while preserving its natural flavour.
Different regions and households prepare simple bhindi curry in various ways. Most preparations come in semi-dry or dry variants, focusing on coated masala. However, the common belief is that a gravy-based bhindi curry can turn sticky and slimy during cooking. The recipe provides specific tips that help maintain proper texture and prevent excessive moisture from forming. The separate sautéing process of bhindi enables chefs to achieve optimal texture and appearance. The prepared gravy develops flavour through a gradual absorption process while maintaining its smooth texture. The balanced spices create a restaurant-style finish with minimal effort. This version demonstrates how proper culinary methods can transform a traditional dish into an appealing main dish for large audiences.
Fun Fact:
Bhindi, also known as lady’s finger, is rich in soluble fibre that supports digestion and heart health.
Chef Tips for Bhindi Masala
These pointers help you achieve a non-sticky, rich, and flavorful okra gravy every time.
- Cleaning: Wash and wipe the okra thoroughly to prevent moisture from creating a slimy texture during cooking.
- Sauteing: Cook the chopped bhindi in oil until it turns slightly crisp, retaining its shape in the gravy.
- Sourness: Add curd or tomato in the right quantity to balance flavour and keep the masala smooth.
- Cooking: Roast the onion and tomato mixture until the oil releases, building a thick, aromatic gravy.
- Topping: Crush and sprinkle it at the end to enhance the dhaba-style aroma and taste.
FAQs
- How do I stop bhindi from turning slimy in gravy?
Wash the okra, dry it completely, and sauté it before adding it to the masala. - When should I add bhindi to the gravy?
Add sautéed bhindi after the onion tomato masala cooks well, and the oil releases from the sides. - How do I make bhindi masala gravy thick and restaurant-style?
Cook the onion and tomato base until it becomes concentrated, then finish with only a little water as needed. - Can I use curd in bhindi masala gravy?
Use whisked curd on low heat, stirring continuously to blend smoothly without splitting. - Can I store bhindi masala and reheat it later?
Store it in the refrigerator for up to two days and reheat it gently to keep the okra firm.
Video Recipe
Recipe Card for Bhindi Masala
Bhindi Masala Recipe - Dhaba Style
Ingredients
for frying bhindi
- 10 bhindi, chopped
- ¼ tsp turmeric
- ½ tsp chilli powder
- ½ tsp garam masala
- 2 tsp oil
for curry:
- 2 tbsp oil
- 1 tsp kasuri methi
- 1 tsp cumin
- 1 onion, finely chopped
- 8 clove garlic
- 1 tsp ginger paste
- ½ tsp turmeric
- 1 tsp chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- 1½ cup tomato puree
- ¼ cup curd
- 1 cup water
- 1 tsp salt
- ½ onion, petals
- 1 to mato, quarter
- ¼ tsp garam masala
- 2 tbsp coriander, finely chopped
Instructions
- firstly, take 10 bhindi and chop them into pieces. make sure to slit in the centre so that masala can be absorbed.
- add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala.
- mix well coating all the spices to bhindi.
- in a large kadai heat 2 tbsp oil, add 1 tsp kasuri methi, 1 tsp cumin and saute until the spices turn aromatic.
- now add 1 onion, 8 clove garlic and 1 tsp ginger paste.
- saute well making sure the onions turn golden brown.
- further add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and ½ tsp cumin powder.
- saute on low flame until the spices turn aromatic.
- add 1½ cup tomato puree and saute well.
- saute until the oil separates from the puree.
- now add ¼ cup curd and cook until the oil separates.
- add 1 cup water and 1 tsp salt. mix well adjusting the consistency of the curry.
- in another pan heat 2 tsp oil and fry the bhindi.
- fry until the bhindi changes colour and is almost cooked.
- transfer the fried bhindi to the curry, add ½ onion and 1 tomato.
- mix well, cover and simmer for 10 minutes or until the flavours are absorbed well.
- add ¼ tsp garam masala and 2 tbsp coriander. mix well.
- finally, enjoy bhindi masala recipe with roti.
Nutrition
How to Make Bhindi Masala with Step-by-step Photos
- Firstly, take 10 bhindi and chop them into pieces. Make sure to slit in the centre so that the masala can be absorbed.
- add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala.
- mix well coating all the spices to bhindi.
- in a large kadai heat 2 tbsp oil, add 1 tsp kasuri methi, 1 tsp cumin and saute until the spices turn aromatic.
- now add 1 onion, 8 clove garlic and 1 tsp ginger paste.
- saute well making sure the onions turn golden brown.
- further add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and ½ tsp cumin powder.
- saute on low flame until the spices turn aromatic.
- add 1½ cup tomato puree and saute well.
- saute until the oil separates from the puree.
- now add ¼ cup curd and cook until the oil separates.
- add 1 cup water and 1 tsp salt. mix well adjusting the consistency of the curry.
- in another pan heat 2 tsp oil and fry the bhindi.
- fry until the bhindi changes colour and is almost cooked.
- transfer the fried bhindi to the curry, add ½ onion and 1 tomato.
- mix well, cover and simmer for 10 minutes or until the flavours are absorbed well.
- add ¼ tsp garam masala and 2 tbsp coriander. mix well.
- Finally, enjoy the bhindi masala recipe with roti.
Notes
- Firstly, wipe off bhindi with a clean, dry towel before chopping. else the bhindi will turn sticky if there is any moisture.
- Also, adding masala to the bhindi will enhance its flavour.
- Additionally, fry the bhindi on a medium flame; otherwise, it will not cook from the inside.
- Finally, bhindi masala recipe tastes great when prepared spicy.