Bhindi Masala

Bhindi masala is a famous North Indian semi-dry curry made out of okra/ladies finger. Okra/ Ladies finger is simmered in a slightly spicy, tangy onion, tomato curry.

The flavor of this dish will definitely tempt your taste buds. Make it once at home, you will end up making it again and again!! This is not a joke. My daughter who doesn’t like ladies finger is a great fan of this dish😊

Okra/ladiesfinger is a low calorie vegetable which is rich in nutrients. It helps to control diabetes, relieve constipation, lower heart disease risk, improve immune system etc.., It has anticancer properties and packed with antioxidant properties. So making it at home has many benefits.

The masalas used in this recipe are: mix of red chilli powder with coriander powder, turmeric powder, kasoori methi, garam masala, amchur powder. Use good quality garam masala for better taste.

The yogurt used in this recipe gives a nice flavor and taste to this dish. In case, if you do not want to use yogurt, use 1 tsp of amchur powder instead of half tsp. But yogurt gives a good touch!!

Bhindi masala can be served hot with chapati/ naan, rice, jeera rice etc.., Make and enjoy this restaurant-style bhindi masala at home❤


1 cup= 200 ml.

  • Okra/Ladiesfinger- 250 gms.
  • Onion- 1, medium sized ( finely chopped, 1 cup)
  • Tomato- 2, medium sized ( finely chopped, 1 cup)
  • Ginger garlic paste- 3/4th tbsp
  • Yogurt- 3 tbsp
  • Green Chilli- 1 ( slit lengthwise)
  • Cumin seeds- 1 tsp
  • Red chilli powder with coriander powder mix- 2 tsp
  • Turmeric powder- 1/4th tsp
  • Garam masala- 1/2 tsp
  • Amchur powder- 1/2 tsp
  • Kasoori methi- 1/2 tsp ( crushed)
  • Sugar- 1/2 tsp ( optional)
  • Salt- as needed
  • Coriander leaves- 3 tbsp.


Clean the okra well and dry it with a towel/kitchen napkin. It should be completely dry.

Once it is dry, remove the crown and tail portion from it. Slice it to bigger pieces. You can cut it into two but not very small pieces.
Add 2 tbsp of oil in a pan and saute okra/ladiesfinger till it is cooked above three-fourth. It should be cooked to 80 percent.
Cooked slightly above three-fourth. Keep it separate.
Heat 2 tbsp of oil in another pan. Add cumin seeds.
Add the finely chopped onions and saute till it turns brown slightly.
Once the onions turn slightly brown, add ginger garlic paste, green chilli. Saute till the raw smell of ginger garlic goes away.
Add the finely chopped tomatoes and saute till it turns soft and mushy.
Once the tomatoes are soft, add red chilli powder with coriander powder mix, turmeric powder and salt. Mix everything together and saute for a minute in medium flame.
Beat the yogurt well before adding. Add the yogurt now. Mix it well.
Saute in medium flame, till oil separates by the sides.

Once oil gets separated, add garam masala, kasoori methi, amchur powder.
Now add 3/4th cup ( 150 ml.) of water.
Then add 1/2 tsp of sugar. Adding the sugar is optional but it stabilizes both the spice and tanginess.
Let the masala boil for a minute. Check for the salt now.
Then add the okra/ladiesfinger which is cooked slightly above three-fourth.

Cover it with a lid and cook in low to medium flame till okra/ladiesfinger is cooked completely and oil separates on top.
Once opened. It is cooked completely. Switch off the flame.
Garnish with coriander leaves.


  • Do not skimp on oil used.
  • You can skip green chilli if you do not want it to be spicy.