Bhindi Masala

Bhindi Masala, also known as Okra Masala, is a popular North Indian dish made with tender okra (lady’s fingers) cooked in a flavourful and aromatic spice blend. This vegetarian delicacy showcases the unique taste and texture of bhindi, combined with a medley of spices, onions, tomatoes, and other traditional Indian ingredients. Bhindi Masala is a versatile dish that can be enjoyed as a main course with roti (Indian bread) or rice, making it a perfect choice for lunch or dinner. Let’s explore the details of this delectable recipe!


  • 500 grams bhindi (okra), washed, dried, and cut into 1-inch pieces
  • 2 tablespoons oil (preferably vegetable or canola oil)
  • 1 teaspoon cumin seeds
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, finely chopped
  • 2 green chilies, slit lengthwise
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder (adjust according to spice preference)
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnishing)


  1. Heat oil in a large pan or skillet over medium heat. Add cumin seeds and let them splutter.
  2. Add the finely chopped onions to the pan and sauté until they turn golden brown.
  3. Add the slit green chilies and ginger-garlic paste. Sauté for a minute until the raw smell of ginger-garlic disappears.
  4. Add the chopped tomatoes to the pan and cook until they become soft and mushy, stirring occasionally.
  5. Once the tomatoes are cooked, add the turmeric powder, red chilli powder, coriander powder, cumin powder, and salt. Mix well and cook for a minute to allow the spices to release their flavours.
  6. Add the chopped bhindi (okra) to the pan and mix it gently with the spice mixture. Ensure that the okra is coated evenly with the spices.
  7. Cover the pan with a lid and cook on low heat for 15-20 minutes or until the bhindi is tender, stirring occasionally to prevent sticking.
  8. Remove the lid and increase the heat to medium. Stir-fry the bhindi for another 5-7 minutes to remove any excess moisture and to give it a slightly crispy texture.
  9. Sprinkle garam masala over the cooked bhindi and mix well. Cook for an additional minute.
  10. Turn off the heat and transfer the Bhindi Masala to a serving dish. Garnish with freshly chopped coriander leaves.
  11. Serve the Bhindi Masala hot with roti, paratha, or rice.

Enjoy the flavourful and aromatic Bhindi Masala as a wholesome and satisfying meal!

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