Masala Bhindi: Okra Sabzi Simmered in Delectable Semi-Dry Gravy

Unquestionably, one of the most loved vegetables in India is Bhindi. Kids happily finish off their food when bhindi is served. There exist several varieties of bhindi recipes with various taste profiles, and they are all delicious. In this recipe, Masala Bhindi is prepared in a spicy, thick gravy that also has a sour flavour. The beautiful blend of authentic whole ground spices is oozing with succulence. Okra is cooked in a flavourful onion and tomato-based spicy gravy to make a delectable North Indian all-time favourite meal known as Masala Bhindi. After trying this restaurant-style recipe, you will definitely be making it frequently. The meal makes a great way to a lunch box or stands perfect for weeknight dinners. 

Okra is mentioned in one of the earliest writings by a Spanish Moor who travelled to Egypt in 1216. Giving a thorough description of the vegetable, he mentioned that the young, fragile pods were consumed with meals and how well they were raised by the Egyptians. But what do okras taste like? Okra has a distinctive flavour that is light and somewhat grassy. It also has a slimy substance called mucilage. Though it is healthy but disrupts the awesome taste of okra.


  • 250 gm Okra/Bhindi/Lady Finger
  • 4 tbsp Oil
  • 1 tbsp Cumin seeds/Jeera
  • 2 Green Chilies
  • 2 medium-sized Onions, finely chopped
  • 1 Tomato, finely chopped
  • 1 tsp Ginger-Garlic and Green Chilli Paste
  • Water, as needed
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1 tsp Red chilli powder
  • ½ tsp Turmeric powder
  • ½ tsp Dry mango powder ( Amchoor)
  • Salt, as per taste
  • ½ tsp Garam Masala
  • 1 tbsp Dried Fenugreek (Kasuri Methi)


  • Wash and let dry okra. Cut off the crown and tip.
  • Heat a heavy-bottomed vessel/Kadhai over medium flame. Pour some oil followed by cumin seeds. Let it splutter 
  •  Add in the green chilies and chopped onions. Sauté well until it turns translucent and golden brown
  • Once cooked well, add the chopped tomatoes. Keep cooking while stirring till it turns tender
  • Add ginger-garlic, and green chilli paste. Mix well and add water
  • Now, it's time to combine the spices – coriander powder, cumin powder, chilli powder, turmeric, dry mango powder and salt. Mix thoroughly
  • Add more water to adjust consistency. Sautee for a few minutes. Cover and cook for 6-8 minutes
  • Remove the lid. Give a nice stir and add garam masala along with dried fenugreek. Mix again
  • Add more water and bring the masala gravy to a boil
  • Add in the okra/ bhindi. Mix evenly and well so as to infuse the flavours within okra
  • Cover and cook for 5-6 minutes on low flame
  • Remove the lid, give a nice stir and turn off the heat
  • Serve hot and enjoy!

Pair this mouth-watering Masala Bhindi with rice and dal for an ultimate comfort cuisine! Or relish it with chapati, naan, paratha, or poori along with spiced buttermilk. Also include this Okra meal in a vegetarian thali for a get-together. After this meal, a good snooze is certain.