Easy Bhindi Masala Recipe

Bhindi Masala with Simple Ingredients

Let’s make a delicious bhindi masala sabji with a lip-smacking thick gravy using simple ingredients and an easy recipe. Do make it at least once my way. The bhindi or okra will be well coated with the masala and the gravy will be nice and creamy. You’ll love it.

Learn how to make bhindi masala at home with this simple guide. Master the technique for perfectly cooked okra and a rich, spicy gravy. This guide walks you through every step.

If you love okra, why not also try out my delicious bhendi fry recipe?

Ingredients

400g lady’s fingers (bhindi)

3 + 1 ½ tbsp oil

5-6 green chillies, medium-size, chopped

1 tsp sour lime juice

½ tsp + ½ tsp salt approx.

1 ½ tsp cumin seeds (jeera)

2 medium-size onions, chopped

½ tsp asafoetida (hing)

½ tsp Turmeric Powder

1 tbsp crushed ginger

1 tbsp crushed garlic

1 tbsp besan (gram flour)

3 large tomatoes (puree)

2 tsp coriander powder

2 tsp kashmiri red chilli powder

5 tbsp (1/4 cup + 1 tbsp) Curd

2 tsp Kasuri Methi

2 tsp Kitchen King masala or garam masala

1 tsp sugar

Coriander leaves

Procedure

1. Wash and dry the lady’s fingers. Then chop off the top and the tip of each and cut them into two or three pieces each. Also, slit each piece gently along around ¾ of its length.
2. Chop the tomatoes and puree the pieces. Keep this puree aside.
3. Next, heat 3 tbsp of oil in a wok or kadai and saute the chopped green chillies in it. Add the chopped lady’s fingers and toss this for a minute.
4. Then add the lime juice to the vegetable and toss everything again. The oil and the lime juice will cut through the slime and prevent the lady’s finger pieces from becoming slimy.
5. Continue sauteing the bhindi on medium or medium-low heat for around 8 – 10 minutes till it is around 80% cooked and changes colour a little. Then add ½ tsp salt, mix it in, and remove the fried bhindi to a plate.
6. To the same kadai as before, add 1 tbsp of oil and then throw in the cumin seeds, and sauté them for a minute. Add in the chopped onions. Sauté these for around 3 minutes till they change colour and become brownish.
7. Then add the hing or asafoetida, turmeric powder, and besan. After frying the besan for a minute, then add in the crushed ginger and crushed garlic. Sauté and add ¼ cup of hot water. Let the spices cook for a minute and then add the tomato puree.
8. Next, add the coriander powder and Kashmiri chilli powder. Stir everything and cover and cook the masala for around 2-3 minutes to let it thicken a little. You’ll see a little oil separating by now.
9. Now add in the yogurt. If it is less sour add in around 2 tbsp more of it. Next, add the kasuri methi and the Kitchen King masala (or garam masala).
10. Then add ¾ of a cup of hot water and let the gravy come to a boil, and then, add in ½ tsp salt, and 1 tsp of sugar as a taste enhancer.
11. Finally add in the fried bhindi. Cover the pan and let the bhendi cook for around 3 – 4 minutes till it is fully cooked…… After that taste the masala and adjust its taste to your liking adding more salt, chilli powder or yogurt as needed. Remember the masala will thicken rapidly on cooling.
12. Garnish the bhindi masala with chopped coriander and serve it hot with steamed rice or chapatis.