Bhindi Masala Recipe |Home Made Recipe
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Looking for a tasty, simple and homemade bhindi masala recipe? You’ve landed in the right place! Today, we’ll show you how to make restaurant-style bhindi masala right in your kitchen – without any fancy ingredients.
This recipe is not only super easy but also packed with amazing Indian flavors. So whether you’re a beginner cook or a kitchen pro, this dry bhindi masala curry will win your heart and taste buds. Let’s dive right into it!
What is Bhindi Masala?
Bhindi, also known as okra or ladyfinger, is a popular vegetable in Indian households. Bhindi Masala is a semi-dry curry made with stir-fried okra, onions, tomatoes, and flavorful Indian spices. It’s usually served with roti, paratha, or rice.
Unlike some complicated curries, this version is simple and homely – just like your mom’s cooking!
Ingredients for Bhindi Masala
Here’s what you’ll need to prepare this spicy and tangy Indian okra curry:
For Frying Bhindi:
- 250 grams fresh bhindi (okra)
- 1 tablespoon oil
- ½ teaspoon salt
- ¼ teaspoon turmeric powder
For the Masala:
- 2 tablespoons oil
- 1 teaspoon cumin seeds (jeera)
- A pinch of asafoetida (hing)
- 1 medium onion (finely chopped)
- 1 teaspoon ginger-garlic paste (or crushed fresh)
- 1 teaspoon gram flour (besan)
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 2 medium tomatoes (pureed or finely chopped)
- 1 teaspoon coriander powder
- Salt to taste (about ½ tsp)
- 3 tablespoons curd (room temperature, whisked)
- 1–2 green chilies (finely chopped)
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1 teaspoon kitchen king masala or garam masala
- 1 cup hot water
- Fresh coriander leaves for garnishing
Step-by-Step Bhindi Masala Recipe
Step 1: Wash and Prep the Bhindi
- Wash 250 grams of bhindi (okra) 2–3 times and dry them thoroughly using a cotton cloth. Moisture causes sliminess, so drying is important.
- Trim the ends of each bhindi. If they are long, cut them in half. If small, keep them whole.
Step 2: Fry the Bhindi
- Heat 1 tablespoon oil in a pan.
- Add the chopped bhindi, ½ tsp salt, and ¼ tsp turmeric powder.
- Stir-fry on medium flame for 7–8 minutes until the bhindi turns soft and slightly golden.
- Remove from the pan and keep aside.
Step 3: Prepare the Masala Base
- In the same pan, add 2 tablespoons of oil.
- Once hot, add 1 tsp cumin seeds and a pinch of hing. Let them splutter.
- Add 1 finely chopped medium onion. Sauté for 2–3 minutes until soft.
- Add 1 tsp ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
Step 4: Add Gram Flour & Spices
- Turn the flame to low and add 1 tsp gram flour (besan).
- Stir continuously and roast for about 3 minutes to remove rawness.
- Add ½ tsp turmeric powder, 1 tsp Kashmiri red chili powder.
- Add 3–4 tablespoons water to avoid burning and cook until oil starts separating.
Step 5: Tomato Puree and Curd
- Add 2 medium pureed tomatoes, 1 tsp coriander powder, and ½ tsp salt.
- Cook on medium-high flame for 4–5 minutes until the masala thickens and oil separates.
- Reduce flame to low, add 3 tablespoons of whisked curd, and stir continuously to avoid curdling.
- Once the curry starts boiling, stop stirring.
Step 6: Final Touch – Spices and Bhindi
- Add 1–2 finely chopped green chilies, 1 tsp kasuri methi, and 1 tsp kitchen king masala or garam masala.
- Mix well and cook for 2–3 minutes on low flame.
Step 7: Add Water and Simmer
- Add 1 cup of hot water (never cold), mix, and bring to a boil.
- Now, add the fried bhindi. Mix well and simmer on low flame for 6–7 minutes.
- Once the curry thickens and bhindi soaks all flavors, turn off the heat.
Step 8: Garnish and Serve
- Garnish with freshly chopped coriander leaves.
- Let it rest for a few minutes. The gravy will thicken more as it cools down.
How to Serve Bhindi Masala?
This flavorful bhindi curry goes best with:
- Hot chapatis or tandoori roti
- Plain steamed rice or jeera rice
- Paratha or poori
Serve it with a side of curd or salad for a complete Indian meal!
Expert Tips for Perfect Bhindi Masala
- Always dry the bhindi before cutting to avoid sliminess.
- Fry the bhindi separately before adding to the curry for better texture.
- Use fresh curd at room temperature and whisk well before adding.
- Add hot water only to maintain temperature and avoid curdling.
- Use Kashmiri red chili for color without too much heat.
Health Benefits of Bhind
- Rich in fiber – helps digestion
- Low in calories – great for weight loss
- Good source of Vitamin C, A & folate
- Supports heart and blood sugar health
Final Words
So there you have it – a simple, tasty and traditional bhindi masala recipe that anyone can make at home. Whether you’re cooking for your family, guests, or just for yourself, this dish will never disappoint. Try it once and it’ll become a regular in your kitchen!
Don’t forget to share this recipe with fellow food lovers and leave a comment below on how your bhindi masala turned out!
