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A bowl of bhindi masala is on the black table
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5 from 2 votes

Bhindi Masala Recipe

This vegan version comes with less fat as well. Okra Curry goes very well with Indian bread or steamed rice.
Prep Time12 mins
Cook Time30 mins
Total Time42 mins
Course: Side Dish
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Gluten free, Soy free
Difficulty: Easy
Servings: 5 People
Calories: 141kcal


  • 1.5 lb Okra
  • 1 carrot chopped
  • 2 tomatoes
  • 1 onion chopped
  • ½ inch ginger
  • 3 cloves garlic
  • 2 small cinnamon sticks
  • 3 tablespoon olive oil
  • 4-5 cloves
  • 1 cup cashew milk or ¼ cup cashews
  • ½ teaspoon Chili powder
  • ¼ teaspoon Turmeric
  • 1 teaspoon Garam Masala


  • Wash the okra and pat dry with a towel, ready for frying.
  • Meanwhile, place a medium pan over medium heat and drizzle 1 tablespoon of oil.
  • Add cloves and cinnamon sticks and fry for 5-10 seconds.
  • Add ginger, garlic and fry until garlic turns light brown.
  • Add onions and continue to fry.
  • When onions turn transparent, add turmeric, red chili powder and garam Masala.
  • Add carrots and continue to fry until carrots soften.
  • Add tomatoes and cook until they are softened.
  • Add cashew-milk or cashew paste and cover the lid for 6 minutes and turn off the heat.
  • After it cools down, blend the mixture without water to a fine consistency.
  • Place a separate vessel over medium heat with 1 tablespoon of oil.
  • When the oil heats up, add the chopped okra (Bhindi) and fry until they turn golden brown.
  • Now add the blended masala to bhindi and salt to taste.
  • Bring them to a boil and switch off the heat.



Calories: 141kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 195mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2530IU | Vitamin C: 9.7mg | Calcium: 17mg | Iron: 0.4mg