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Bhindi Malai Masala recipe Grubvineweb
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5 from 3 votes

Bhindi Masala

Bhindi Masala is a very popular yet simple North Indian preparation featuring fried okra with other veggies. It is considered a very healthy vegetarian food option which rich in flavor and goes well with Roti bread, Naan bread and even with rice. The spices used are mild in nature and is a popular item at Indian lunch and dinner tables across homes and restaurants.
Prep Time20 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian, North Indian
Keyword: bhindi masala, lady's finger curry, okra gravy
Servings: 2 people
Calories: 280kcal
Author: grubvineweb
Cost: 105


  • 350 grams Okra
  • 2 large Onions
  • 2 medium Tomatoes
  • 6 Garlic Cloves
  • ½ inch Ginger
  • 3 Green Chilies
  • 1 teaspoon Cumin Seeds
  • teaspoon Red Chili Powder
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Coriander Powder
  • ½ teaspoon Garam Masala Powder
  • ½ teaspoon Raw Mango Powder
  • ½ cup fresh Cream
  • ½ cup water
  • Mustard Oil
  • Salt as per taste



  • Chop Okra into medium sized pieces, slice two large sized Onions and chop two medium sized Tomatoes.
  • Chop half an inch of Ginger and three Green Chilies.
  • Take a grinder jar and put the chopped tomatoes in it. Grind down to a smooth paste.
  • Separately in another grinder jar, put six cloves of Garlic. Then put half an inch of chopped Ginger in it and grind down to a Ginger Garlic paste.
  • Place a kadai (wok) and turn on the gas. Add Mustard Oil and let it heat up.
  • Once the oil turn hot, put the sliced Onions in it and sauté a little. Then put the Chopped Okra in it.
  • Cook for eight to ten minutes. Once the veggies soften, turn off the gas and transfer the contents to a different utensil.


  • Place the same kadai back on Gas and turn on the gas. Add Mustard Oil again and let it heat up.
  • Once the oil turns hot, put one teaspoon of Cumin seeds, one tablespoon of Ginger Garlic paste and mix together.
  • Now add the three chopped Green Chilies and mix together.
  • Then put one and a half teaspoons of Red Chili powder, one teaspoon of Turmeric powder and one teaspoon of Coriander powder and mix them together in the oil.
  • Now put the Tomato paste in the mixture, salt as per taste and blend gently.
  • Cover the kadai with a lid and cook for eight minutes. After eight minutes take off the lid and give it a little stir. The mixture would now appear semi cooked.
  • Add a quarter of a cup of water and blend together. Then cover with a lid and cook for five minutes.
  • After five minutes take the lid off and put half a cup of fresh cream and blend together. (Malai collected from boiled milk can also be used instead of Fresh Cream)
  • Now put the pre-cooked Okra and Onions back into the Kadai (wok) and blend gently.
  • Then add half a teaspoon of Garam Masala, raw mango powder and mix together. After that, cover it with a lid and let it cook for a couple of minutes.
  • After a couple of Minutes, Bhindi Masala should be ready to serve.



*Our Bhindi Masala recipe is homegrown and we do not associate with any individual or entity subscribing to its authenticity. We believe that the authenticity of a dish is limited to a small nucleus limited to a family and its extensions.