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4.75 from 4 votes
How to make bhindi masala
Bhindi masala or bhindi masala recipe
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Bhindi masala is a very delicious stir fry okra made with some basic spices along with tangy tomato. It is very simple to make and very flavourful when served with roti or phulka.
Course: Sides
Cuisine: North Indian
Servings: 3 -4
Author: Rachna's Kitchen
  • Bhindi/okra – 250 grams
  • Olive oil - 2 tbsp
  • Ginger garlic paste – 1 teaspoon
  • Onion – 2 small size chopped
  • Tomatoes - 2 medium size chopped
  • Coriander powder - 1 tsp
  • Red chili powder -½ tsp
  • Turmeric powder-½ tsp
  • Garam masala powder -½ tsp
  • Salt as required
  1. Cut the bhindi into chunks removing head and tail.
  2. Heat a non-stick pan over medium flame.
  3. Add 1 table spoon of olive oil or any vegetable oil.
  4. Once oil heat up, add bhindi to the pan.
  5. Saute for a minute and cook the bhindi on low flame with the lid on.
  6. In-between stir them frequently so that they don't get burn.
  7. Once bhindi gets cooked , saute on medium flame for 2 min without lid.
  8. This way bhindi becomes crunchy, cooked properly and also cooking time decreases.
  9. Now transfer them in a plate.
  10. In the same pan add 1 tablespoon of oil.
  11. Once oil gets heat up add cumin seeds.
  12. Now add chopped onion.
  13. Saute them till they turn transparent.
  14. Add ginger garlic paste, saute till raw aroma goes.
  15. Add turmeric powder and saute for 40 seconds.
  16. Now add garam masala, coriander masala and red chili powder.
  17. Saute the masala for a 1 minute. Add roughly chopped tomatoes.
  18. Let the tomatoes cooked on low heat.
  19. When masala starts coming together it means masala is cooked now .
  20. Add prepared bhindi and mix them thoroughly with masala.
  21. Add salt to taste. Saute for 2 min.
  22. Bhindi masala is ready to serve hot phulka or naan.
Recipe Notes

You may add amchur powder (dry mango powder) to increase the tanginess.