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# Bhindi Masala Recipe – Dhaba Style
| | |
| -------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Total time** | 40 min |
| **Serves** | 4 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 174 kcal |
| Carbohydrates | 18 g |
| Protein | 5 g |
| Fat | 11 g |
| Saturated fat | 1 g |
| Sodium | 633 mg |
| Potassium | 677 mg |
| Fiber | 4 g |
| Sugar | 8 g |
| Vitamin A | 1049 IU |
| Vitamin C | 25 mg |
| Calcium | 89 mg |
| Iron | 4 mg |
## About
The traditional Indian dish **Bhindi Masala** uses its gravy to create a complete experience, which highlights the authentic taste of okra. The simple vegetable curry creates an elevated dining experience that surpasses both paneer dishes and any combination of vegetables and meat curry. The slow-cooked onion-tomato base imparts a strong flavour to each piece of bhindi. The dish provides a pleasant, fulfilling dining experience through its multiple flavour components. Dhabas serve this traditional curry dish with rice, roti, and paratha as their standard menu option. The dish serves as an ideal choice for both daily dining and special weekend meals. This simple yet valuable dish is perfect for people who want to try something different from their regular paneer and meat-based curries. The bright sauce enhances okra’s flavour while preserving its natural flavour.
Different regions and households prepare simple bhindi curry in various ways. Most preparations come in semi-dry or dry variants, focusing on coated masala. However, the common belief is that a gravy-based bhindi curry can turn sticky and slimy during cooking. The recipe provides specific tips that help maintain proper texture and prevent excessive moisture from forming. The separate sautéing process of bhindi enables chefs to achieve optimal texture and appearance. The prepared gravy develops flavour through a gradual absorption process while maintaining its smooth texture. The balanced spices create a restaurant-style finish with minimal effort. This version demonstrates how proper culinary methods can transform a traditional dish into an appealing main dish for large audiences.
**Fun Fact:**
Bhindi, also known as lady’s finger, is rich in soluble fibre that supports digestion and heart health.
## Ingredients
### for frying bhindi
* 10 bhindi *(chopped)*
* ¼ tsp turmeric
* ½ tsp chilli powder
* ½ tsp garam masala
* 2 tsp oil
### for curry:
* 2 tbsp oil
* 1 tsp kasuri methi
* 1 tsp cumin
* 1 onion *(finely chopped)*
* 8 clove garlic
* 1 tsp ginger paste
* ½ tsp turmeric
* 1 tsp chilli powder
* 1 tsp coriander powder
* ½ tsp cumin powder
* 1½ cup tomato puree
* ¼ cup curd
* 1 cup water
* 1 tsp salt
* ½ onion *(petals)*
* 1 to mato *(quarter)*
* ¼ tsp garam masala
* 2 tbsp coriander *(finely chopped)*
## Instructions
1. firstly, take 10 bhindi and chop them into pieces. make sure to slit in the centre so that masala can be absorbed.
2. add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala.
3. mix well coating all the spices to bhindi.
4. in a large kadai heat 2 tbsp oil, add 1 tsp kasuri methi, 1 tsp cumin and saute until the spices turn aromatic.
5. now add 1 onion, 8 clove garlic and 1 tsp ginger paste.
6. saute well making sure the onions turn golden brown.
7. further add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and ½ tsp cumin powder.
8. saute on low flame until the spices turn aromatic.
9. add 1½ cup tomato puree and saute well.
10. saute until the oil separates from the puree.
11. now add ¼ cup curd and cook until the oil separates.
12. add 1 cup water and 1 tsp salt. mix well adjusting the consistency of the curry.
13. in another pan heat 2 tsp oil and fry the bhindi.
14. fry until the bhindi changes colour and is almost cooked.
15. transfer the fried bhindi to the curry, add ½ onion and 1 tomato.
16. mix well, cover and simmer for 10 minutes or until the flavours are absorbed well.
17. add ¼ tsp garam masala and 2 tbsp coriander. mix well.
18. finally, enjoy bhindi masala recipe with roti.
## Step-by-step
Firstly, take 10 bhindi and chop them into pieces. Make sure to slit in the centre so that the masala can be absorbed.
add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala.
mix well coating all the spices to bhindi.
in a large kadai heat 2 tbsp oil, add 1 tsp kasuri methi, 1 tsp cumin and saute until the spices turn aromatic.
now add 1 onion, 8 clove garlic and 1 tsp ginger paste.
saute well making sure the onions turn golden brown.
further add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and ½ tsp cumin powder.
saute on low flame until the spices turn aromatic.
add 1½ cup tomato puree and saute well.
saute until the oil separates from the puree.
now add ¼ cup curd and cook until the oil separates.
add 1 cup water and 1 tsp salt. mix well adjusting the consistency of the curry.
in another pan heat 2 tsp oil and fry the bhindi.
fry until the bhindi changes colour and is almost cooked.
transfer the fried bhindi to the curry, add ½ onion and 1 tomato.
mix well, cover and simmer for 10 minutes or until the flavours are absorbed well.
add ¼ tsp garam masala and 2 tbsp coriander. mix well.
Finally, enjoy the **bhindi masala recipe** with roti.
## Video
## Tips
These pointers help you achieve a non-sticky, rich, and flavorful okra gravy every time.
1. **Cleaning:** Wash and wipe the okra thoroughly to prevent moisture from creating a slimy texture during cooking.
2. **Sauteing:** Cook the chopped bhindi in oil until it turns slightly crisp, retaining its shape in the gravy.
3. **Sourness:** Add curd or tomato in the right quantity to balance flavour and keep the masala smooth.
4. **Cooking:** Roast the onion and tomato mixture until the oil releases, building a thick, aromatic gravy.
5. **Topping:** Crush and sprinkle it at the end to enhance the dhaba-style aroma and taste.
## FAQ
Wash the okra, dry it completely, and sauté it before adding it to the masala.
Add sautéed bhindi after the onion tomato masala cooks well, and the oil releases from the sides.
Cook the onion and tomato base until it becomes concentrated, then finish with only a little water as needed.
Use whisked curd on low heat, stirring continuously to blend smoothly without splitting.
Store it in the refrigerator for up to two days and reheat it gently to keep the okra firm.
## Notes
* Firstly, wipe off bhindi with a clean, dry towel before chopping. else the bhindi will turn sticky if there is any moisture.
* Also, adding masala to the bhindi will enhance its flavour.
* Additionally, fry the bhindi on a medium flame; otherwise, it will not cook from the inside.
* Finally, **bhindi masala recipe** tastes great when prepared spicy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/bhindi-masala-recipe-bhindi-ki-gravy/](https://hebbarskitchen.com/bhindi-masala-recipe-bhindi-ki-gravy/)
