Bhindi Masalaਭਿੰਡੀ ਮਸਾਲਾ

Name: Bhindi Masala
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 500g bhindi, okra, ladyfinger; 2 medium onion, thinly sliced; 2 medium tomatoes, chopped; 4 garlic cloves, minced; 1 tsp fresh ginger, grated; 2 green chillies, slit; 1 tsp cumin seeds, jeera; 1/2 tsp fennel seeds, optional; 1/4 tsp turmeric powder; 1.5 tsp coriander powder, dhania; 1/2 tsp red chilli powder; 1/2 tsp amchur, dry mango powder; 4 tbsp oil; 2 tbsp fresh coriander, chopped; to taste salt

⏱ Prep 10m🍳 Cook 35m🍽 Serves 4🌿 Vegan

Video: Sanjeev Kapoor Khazana (YouTube)

Bhindi Masala — okra cooked in a thick, tangy tomato-onion masala — is the dish that converts okra skeptics. The dhaba secret is two things: sauteing the bhindi with salt first until it dries out completely, eliminating sliminess, then cooking the masala separately so both have character before they meet. The result is silky-firm okra in a bold, fragrant gravy.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪bhindi, okra, ladyfinger500g
▪onion, thinly sliced2 medium
▪tomatoes, chopped2 medium
▪garlic cloves, minced4
▪fresh ginger, grated1 tsp
▪green chillies, slit2
▪cumin seeds, jeera1 tsp
▪fennel seeds, optional1/2 tsp
▪turmeric powder1/4 tsp
▪coriander powder, dhania1.5 tsp
▪red chilli powder1/2 tsp
▪amchur, dry mango powder1/2 tsp
▪oil4 tbsp
▪fresh coriander, chopped2 tbsp
▪saltto taste

🌍 Cooking abroad? Substitutions

Fresh bhindi is widely available at South Asian, African, and Caribbean grocers worldwide. Frozen okra works — thaw fully and pat bone-dry before sauteing; avoid pre-blanched frozen varieties as they stay soggy.
Amchur is available at South Asian grocers and online. Substitute with a tablespoon of tamarind water or the juice of half a lemon, added at the very end.
For a richer restaurant-style version, stir in 1 tbsp yogurt after the masala is done and let it cook in for 2 minutes before adding the bhindi back.

Method

1Wash bhindi and spread on a clean cloth. Pat and air-dry completely — even a little moisture causes sliminess. Trim tops and tails; cut into 1.5-inch pieces.
2Heat 2 tbsp oil in a kadhai on medium-high. Add bhindi, sprinkle with 1/2 tsp salt, and saute, stirring every 2 minutes, until the pieces are lightly browned and no longer sticky or slimy, about 12-14 minutes. Remove from pan and set aside.
3In the same kadhai, heat the remaining 2 tbsp oil. Add cumin seeds and fennel seeds; when they splutter, add onion and cook on medium heat, stirring, until golden-brown.
4Add ginger, garlic, and slit green chillies. Cook for 2 minutes. Add tomatoes and cook until fully broken down and the oil separates, about 10 minutes.
5Add turmeric, coriander powder, red chilli powder, amchur, and remaining salt. Stir and cook the masala for 3 minutes.
6Return the sauteed bhindi to the pan and toss well to coat in the masala. Cook together on medium heat for 5 minutes, stirring occasionally.
7Taste and adjust salt and amchur. Finish with fresh coriander and serve with roti or paratha.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.