Bhindi Masala (Okra Masala) is a delicious restaurant style vegetarian main course dish. This spicy and tangy Bhendi masala (lady finger) has thick gravy almost coating the bhindi. This is a popular Okra dish served in most of the North Indian cuisine restaurants.
I love this preparation but find it too oily as the bhindi is deep-fried for this recipe. Instead of frying I have Air Fried the Okra. You can try by shallow frying them also if you do not have an Air Fryer. The tomato paste along with aromatic spices takes this dish a notch higher.
Follow the step by step recipe with pictures and make this super tasty dish, busting with flavors. Enjoy with your family the healthy version of the restaurant style Bhindi Masala.
You may like to try our other similar recipes like Ajwaini Tamatari Bhindi (Okra In Tomato Carom Sauce), Bhindi Sambharia (Stuffed Okra) and Bhindi Ki Kadhi (Okra In Yogurt Gravy).
Yield: 3 to 4 servings
Prep time: 15 minutes
Total time: 25 minutes
Ingredients For Bhindi Masala
300 grams bhindi (okra)
1/2 cup onion chopped fine
1 tablespoon coriander chopped
1/3 cup dahi
1 teaspoon jeera
2 bay leaves
1 teaspoon dhania powder
1/2 teaspoon chilli powder
1/3 teaspoon haldi
1 tablespoon oil
Salt to taste
Paste
2 to 3 tomatoes chopped
1 tablespoon ginger chopped
1 tablespoon garlic
2 cardamoms
2 cloves
1 mace
1 small piece cinnamon
Directions For Bhindi Masala
- Trim both the ends of all the bhindis.
- Air fry whole bhindi in a preheated air fryer or deep fry in hot oil. Set aside.
- Grind tomato, ginger, garlic, cardamom, cloves, cinnamon and mace to a paste and set aside.
- Heat oil in a pan; add jeera, bay leaves, onions and saute till the onions are translucent.
- Add haldi, dhania, chilli and saute for a minute.
- Now add tomato puree salt and saute till oil starts to show up.
- Add dahi and saute for 2 minutes till it is well incorporated.
- Pour in a cup of water and let it boil till the gravy is nice and has a good consistency.
- Add the bhindi and cook covered for 3 to 4 minutes or till the gravy is thick and is coating the bhindi well.
- Serve with roti or rice.
