Here's a perfect summertime recipe to make the most of the summer Okra harvest...Bhindi masala!
You have probably seen this entree on a restaurant menu, and I can show you how you can prepare your own restaurant-quality entree for a fraction of the cost.
It's one of my favorite Indian okra recipes to prepare during the summer.
The spices and flavors in the gravy are very well balanced, and the heat level can be customized to your liking.
It's the perfect side dish you need for a flavorful dish like dal tadka or even as a standalone entree.
If you are an Okra fan, you've got to try this recipe once to get you hooked even more. Try this wonderful recipe for a delicious bhindi masala curry today!
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Why this recipe works
Bhindi Masala Curry is one of those Indian curries with everything going for it.
It's easy to make, full of flavor, and can be made with either fresh or frozen okra...
This recipe uses fresh okra, which is in season during the summer months.
The spice level can be customized to your liking, making this dish perfect for spicy and non-spicy food lovers.
Like my okra fry and air fryer frozen okra, this bhindi curry tastes amazing! Pair it with sona masoori rice or phulka roti.
Vegan Bhindi Masala is great for a weeknight meal because it comes together quickly and easily.
The dish can also be made ahead of time and reheated when you're ready to eat.
Main Ingredients
- Okra: Okra is also known as 'ladies finger' and 'bhindi.' It is a long and slender green vegetable with edible seeds. Okra tends to harden as it matures. So look for tender ones that are light green and relatively smaller in size.
- Onion: I used one large yellow onion, but white and red onions work fine.
- Tomato paste: I like tomato paste because it adds a lovely depth of flavor to the Bhindi Masala. If you don't have tomato paste, you can substitute it with fresh tomato puree.
- Spices: The spices used in this recipe are cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala powder. These Indian spices are the most familiar ones in Indian cooking.
- Yogurt/Dahi: I used vegan yogurt to make this Bhindi Masala Curry. You can also use regular yogurt or even coconut milk.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Start by washing the okra and drying it with a paper towel. Trim the ends of the okra and cut it into bite-size, one-inch pieces.
In a large skillet or wok, heat oil over medium-high heat.
Add the okra and cook for about 5 minutes, occasionally stirring, until the okra is golden brown and crispy.
Remove the fried okra from the pan and set it aside.
To the same pan over a medium flame, add oil. Once it's hot, add onion and cook until it is soft and translucent.
Add the tomato paste and spice powders. Stir well and cook for about 30 seconds.
Now add the 1 ½ cup of water and salt and bring it to a boil.
Add the cooked okra and simmer for about five minutes on medium heat. Stir in the yogurt or coconut milk.
Cook for another minute on low flame.
Serve Okra Masala hot with rice or roti. Enjoy!
Recipe FAQ
The first step is to wash the okra and dry it with a paper towel. Trim the ends of the okra and cut it into bite-size pieces.
The key to cooking okra and avoiding the slimy texture is to cook it until it is slightly browned and crispy.
If you don't have vegan yogurt, you can substitute it with regular yogurt, coconut milk, and lemon juice.
Yes, you can air fry the okra before adding it to the Bhindi Masala Curry. Air fry for about 10 minutes at 400 degrees Fahrenheit. Then, add the okra to the Bhindi Masala Curry and continue with the recipe.
Serving Suggestion
Bhindi Masala pairs well with plain steamed rice, jeera rice, and even Indian bread like chapati or wheat naan.
Tips
If you are not a fan of red chili powder, you could substitute it with green chilies.
Bhindi Masala can be made ahead of time and reheated when you're ready to eat.
If you want a thinner consistency, add more water when simmering the Okra Masala Curry.
Be sure to use fresh, small tender okra pods. Look out for pods with a silky sheen that are not dull in color. Avoid okra that is woody, yellow, or brown in color. Trim the Bhindi (okra) and cut it into small pieces so that it cooks evenly.
Vegetable or olive oil are suitable substitutes if you do not prefer sunflower oil.
Avoid stirring the okra too frequently, as that can make the okra slimy.
Add more yogurt or coconut milk if you want a richer Bhindi Masala Curry.
If you are using frozen okra, thaw it before use and pat it dry with a paper towel. Frozen okra tends to be slimier than fresh okra.
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📖 Recipe
Bhindi Masala (Indian Okra Curry)
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1.5 lb Okra
- 2 tablespoon tomato paste
- 1 onion - chopped
- ½ inch ginger - grated
- 2 cloves garlic - chopped
- 3 tablespoon corn oil
- ½ teaspoon Kashmiri red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon Garam Masala Powder
- 1 teaspoon fenugreek leaves - Kasuri methi
- ½ cup vegan yogurt/curd
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- 1½ cup water
- salt to taste
- 2 teaspoon cilantro chopped
Instructions
- Start by washing the okra and drying it with a paper towel. Trim the ends of the okra and cut it into bite-size, one-inch pieces.
- In a large skillet or wok, heat oil over medium-high heat.3 tablespoon corn oil
- Add the okra and cook for about 5 minutes, occasionally stirring, until the okra is golden brown and crispy.1.5 lb Okra
- Remove the fried okra from the pan and set it aside.
- To the same pan over a medium flame, add a few teaspoons of oil. Once it's hot, add ginger, garlic, and onion and cook until it is soft and translucent.1 onion, 2 cloves garlic, ½ inch ginger
- Add the tomato paste and spice powders. Stir well and cook for about 30 seconds.2 tablespoon tomato paste, ½ teaspoon Kashmiri red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon Garam Masala Powder, ½ teaspoon cumin powder, ½ teaspoon coriander powder, salt to taste
- Now add the 1 ½ cup of water and salt and bring it to a boil.
- Add the cooked okra and simmer for about five minutes on medium heat. Stir in the yogurt or coconut milk. Cook for another minute on low flame.½ cup vegan yogurt/curd
- Add kasuri methi and chopped cilantro. Serve Okra Masala Curry hot with rice or roti. Enjoy!1 teaspoon fenugreek leaves - Kasuri methi, 2 teaspoon cilantro chopped
Video
Notes
- If you are not a fan of red chili powder, you could substitute it with green chilies.
- Bhindi Masala Curry can be made ahead of time and reheated when you're ready to eat.
- If you want a thinner consistency, add more water when simmering the Bhindi Masala Curry.
- Be sure to use fresh, small tender okra pods. Look out for pods with a silky sheen that are not dull in color. Avoid okra that is woody, yellow, or brown in color. Trim the Bhindi (okra) and cut it into small pieces so that it cooks evenly.
- This Curry pairs well with plain steamed rice, jeera rice, and even Indian bread like chapati or naan.
- Vegetable or olive oil are suitable substitutes if you do not prefer sunflower oil.
- Avoid stirring the okra too frequently, as that can make the okra slimy.
- Add more yogurt or coconut milk if you want a richer Bhindi Masala Curry.
- If you are using frozen okra, thaw it before use and pat it dry with a paper towel. Frozen okra tends to be slimier than fresh okra.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Will says
I was afraid of the bag of frozen okra that I bought on the spur of the moment, ages ago. I came across your recipe today and thought I’d give it a go. Once defrosted I air-fried the okra for 10 minutes and put it aside until ready to use. I followed the recipe to the letter. It was fabulous. The okra cooked well and didn’t go slimy. Thank you for sharing the recipe.
Uma Raghupathi says
Thank you for the feedback Will. Using an air fryer is an amazing idea.
Mayuri Patel says
Uma I've made a bhindi sabji with yogurt but yours with cashew nuts looks so creamy and inviting. Such a lovely recipe.
Uma Raghupathi says
Thank you Mayuri!
Anne Hernandez says
I have never made Indian food before (although I love to eat it). When making this, do you leave the cinnamon stick and blend it in or are we supposed to remove it before blending? Thank you for the recipe!
Uma Raghupathi says
Hi Anne, You should blend cinnamon sticks too. hope you will like this curry!
Your feedback is important to us. Thank you.
Allie says
I just made this! Literally the best curry I've ever made. Looove the cashew mill in it. Thankyou!!
Uma Raghupathi says
Thank you Allie 🙂 Happy to hear that you have tried and liked it too 🙂
Soniya says
What a delightful dish made with orka!! Something different to try 🙂
Uma Raghupathi says
Thank you:) Same here!
Uma Raghupathi says
Please do next time 🙂 Thank you!
Uma Raghupathi says
Thank you:)
shreyatiwari13 says
This curry has such a luscious texture 🙂 yum!
afroz261 says
Looks so delicious, restaurant quality,
So creamy and tempting.
srividhya says
Can’t take my eyes off the picture. Wanna grab it right away. Super yum
Uma Raghupathi says
Thank you Srividhya!