Bhindi Masala Recipe-How to Make Bhindi Masala Gravy Lunch Recipe
Bhindi Masala Recipe Description
Wondering how to make Bhindi Masala at home, no sweat. Recipe of Bhindi Masala cooking steps has been published in detail on this page that you will see as you progress down this page. Bhindi is one of the popular vegetable in Indian household. This Indian vegetarian Bhindi Masala recipe is made in restaurant style with commonly available spices. In this recipe of Bhindi masala(okra masala), Bhindi is simmered in spicy and tangy gravy(curry) which is semi-dry. Bhindi Masala is perfect for lunch or dinner and goes well with roti(chapati), paratha or rice. Bhindi is one of my favorite vegetable since childhood. I love to make different version of Bhindi, mustard curry Bhindi, dry Bhindi and of course Bhindi do pyazaa close to my heart.
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How to Prepare for Making Bhindi Masala Recipe The Best Way
- Best Bhindi Selection 👍: Making recipe of Bhindi(Okra or Ladyfinger) Masala is simple and easy. The main actor of the recipe is BHINDI which needs to be tender for the best cooking and eating experience. While buying Bhindi(Okra or Ladyfinger), try breaking the tail of the Bhindi with your thumb. If it snaps apart, Bhindi is tender.
- Ingredients Check 👍: Most of the ingredients listed below are readily available in Indian household. Before making Bhindi Masala, please make sure you have all the ingredients for best Bhindi Masala outcome. If some of the ingredients are missing, search it HERE .
- Utensil Recommendation 👍: Using Stainless Steel Kadhai or Wok is recommended for even cooking as Stainless Steel utensil does even heating and saves gas(or electricity for electric stove top). Alternatively, you can use FRYING PAN or non stick utensil as well.
Bhindi Masala Recipe Ingredients
- 200 grams chopped Bhindi(Okra or Ladyfinger)
- 1/2 teaspoon cumin(jeera) seeds
- 1 bay leave(Tej Patta)
- 1 dry red chili(Laal Mirch)
- 1/8 tsp asafoetida(hing)
- 1 medium finely chopped red(Pyaz) onion
- 1 tablespoon coriander(Cilantro or Dhaniya) powder
- 1 teaspoon cumin(jeera) powder
- 1 tablespoon ginger garlic(lehsun+adrak) paste
- 2 medium tomatoes(tamatar) for tomato puree
- 1/2 teaspoon turmeric(haldi) powder
- 1/4 teaspoon kashmiri red chili powder
- salt to taste
- 1/4 cup yogurt(curd)
- 1/2 teaspoon garam masala
- 4 tablespoon oil
- Chopped coriander (Cilantro or Dhaniya) leaves for garnishing
How to Make Bhindi Masala Recipe Restaurant Style
Step 1
How to Prepare Bhindi for Bhindi Masala Recipe: Wash Bhindi (also known as okra or ladyfinger) thoroughly under regular tap water to get rid of any dirt or debris. After washing Bhindi(okra or ladyfinger) pat it dry gently using a paper towel or a clean kitchen towel. Remove head and tail (just a bit) of Bhindi(okra or ladyfinger) using a kitchen knife. Cut Bhindi(okra or ladyfinger) into 1½ inches long pieces (adjust the length if you wish). Bhindi is now prepped for next step.
Step 2
How to cook Bhindi for Bhindi Masala Recipe: Heat 4 tbsp oil in a cooking frying pan or kadai(wok) and add Bhindi(okra or ladyfinger). Sauté Bhindi on low-medium flame for 6-7 minutes. Make sure Bhindi(okra or ladyfinger) is only 70% cooked. Take it out in a plate and keep it aside.
Step 3
How to prepare Masala(Gravy or Curry) for Bhindi Masala Recipe: In the same frying pan or kadai(wok), add cumin seeds, dry bay leave, dry red chili or you can also add chopped green chili, asafoetida and let it splutter. Now add finely chopped onion and sauté for few minutes (until it turns translucent). Add the ginger garlic paste and sauté until raw aroma goes away. Add turmeric powder, coriander powder, cumin powder, kashmiri red chili powder, black pepper powder and mix.
Add tomato (tamatar) puree saute for 5 minutes on low-medium flame. Once you see oil is separating from masala (gravy or curry) then turn off the flame and add beaten yogurt (curd). Make sure the curd has a smooth consistency with no lumps. Mix and turn on the gas on low medium flame. Add dry fenugreek leaves, garam masala and mix well. Add salt to taste and 1 cup of water. Stir and cover the lid and let it cook for 5 minutes.
Step 4
Adding Bhindi to Masala(Gravy or Curry): Open the lid after 5 minutes and add fried Bhindi(okra or ladyfinger). Mix well, cover the lid and cook for another 5 minutes. After 5 minutes garnish with chopped cilantro leaves and turn off the heat/flame/stove. Take it out in a serving plate and serve warm with roti, paratha, naan or rice.
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What to Serve with After Making Bhindi Masala
- This Bhindi Masala recipe has been made as semi-dry. Therefore, it can be served in breakfast with chapatti or roti as simple approach. Also, it can be served with paratha, puri, naan as main course in Lunch or Dinner.
- Whether it has been cooked for family, party occasion or guest gathering this recipe will find a place to be served. This Bhindi Masala can also be served as side dish with rice (along with daal tadka etc.) in main course as lunch or dinner.
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