North Indian bhindi masala is a simple semi dry curry made with ladies finger or okra. This can be served with roti, plain paratha or plain rice.

Course: Main

Cuisine: North Indian

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes



Ingredients: (240 ml cup used)

  • 250 grams bhindi or ladies finger or okra
  • 3 or 4 tbsps oil
  • ½ tsp cumin or jeera
  • ¾ to 1 cup onions (finely chopped or processed)
  • ¾ tbsp ginger garlic paste
  • ¾ to 1 cup tomatoes (deseeded & chopped)
  • salt as needed
  • 1 green chilli slit (optional)
  • ¼ tsp turmeric
  • ½ to 1 tsp red chili powder
  • ¾ to 1 tsp garam masala
  • ½ tsp kasuri methi (dried fenugreek leaves)
  • Water as needed

How to make the recipe

Preparation for bhindi masala recipe

  • Wash bhindi(Lady’s Finger) under running water well. Drain them and wipe off with a clean kitchen cloth or tissues.
  • Chop off both the ends and discard them. Chop them to 3/4 inch pieces.
  • Heat 1 ½ tbsp oil in a pan. Saute bhindi on a medium flame for about 5 to 7 mins stirring often until they are partially cooked. At the end of this step, bhindi should not be sticky.
  • Transfer them to a plate and set aside.
  • How to make bhindi masala recipe
  • Add 2 tbsps oil more to the pan. Add cumin.
  • When they begin to splutter add onions and green chili. Saute them until they turn golden.
  • Add the ginger garlic paste and saute for 2 to 3 mins till the raw smell of the garlic goes away.
  • Add tomatoes and salt. Saute until the tomatoes turn soft and mushy.
  • Add red chili powder, turmeric and garam masala.
  • Mix everything well and saute until the mixture leaves the pan.
  • Pour ¼ to ½ cup water to cook the masala. Check the salt and adjust as needed. Do not add too much water.
  • Add kasuri methi and fried bhindi. Mix everything well.
  • Cover and cook on a low to medium heat until bhindi turns slightly tender and the aroma comes out.
  • Open the lid and evaporate any excess moisture.
  • Serve bhindi masala with roti or rice