Bhindi Masala Gravy Recipe

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5 from 35 votes

Bhindi masala gravy is a delicious North Indian dish made with okra simmered in a spiced onion-tomato gravy!

Course Main Course, Side Dish

Cuisine Indian

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 258kcal

Author Freda Dias

Ingredients

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

3 to 4 tablespoons oil, divided
250 grams Okra/bhindi
1 teaspoon cumin seeds
1 cup finely chopped onion, approx 135 grams
2 teaspoons coarsely crushed ginger garlic paste, 4 garlic cloves and 1 inch ginger
2-3 green chillies (mild or spicy), slit lengthwise or finely chopped
1/2 teaspoon turmeric powder
2 teaspoons coriander powder
1/2 teaspoon roasted cumin powder
1 teaspoon Kashmiri chilli powder
3/4 cup tomato puree made by blending 200 grams tomatoes
1/4 cup yogurt, regular dairy if not vegan or your favorite non-dairy yogurt
Salt, to taste
1/2 teaspoon garam masala
1/2 teaspoon crushed kasoori methi
1/2 teaspoon amchur powder/Juice of half a lime, optional, if you prefer more tangy flavor
2-3 tbsp chopped coriander leaves

Instructions

Wash and pat dry okra with a kitchen napkin (It should be completely dry). Cut off the crown and tip, and cut the okra into 1 to 2-inch pieces depending on how you like them. Be sure to check for worms inside the pods, discard the pods if you find any.
Heat 1 tablespoon of oil in a skillet over medium heat. Shallow fry the okra, stirring occasionally, until they shrink, develop color around the edges, and are about 80% cooked.
Add salt and mix well. Transfer the bhindi to another bowl and set it aside.
Heat the remaining 3 tablespoons of oil in a heavy-bottomed pan/kadai over medium heat.
Once the oil has heated, add cumin seeds, and allow it to splutter.
Next, add finely chopped onions and sauté until golden brown.
Add ginger-garlic paste and finely chopped green chilies, and sauté until the ginger-garlic is fragrant.
Add turmeric powder, coriander powder, Kashmiri red chilli powder, and roasted cumin powder. Sauté over medium heat for another minute.
Add a splash of water if needed to prevent the spices from burning.
Add tomato puree and mix well. Cover the pan and cook on medium heat for 1-2 minutes.
Remove the lid and sauté until it the oil separates.
Switch off the heat and add whisked dahi/yogurt. Mix it well
Switch on the heat, cover, and cook on low heat for 1-2 minutes.
When you remove the lid you will notice specks of oil on top of the masala. (
Continue cooking, until oil separates from the sides.
Add about 1/4 to 1/2 cup water (adjust as per desired consistency), mix it well, and let the gravy come to a boil.
Season the gravy with salt and mix well. Add salt accordingly as salt is also added to the bhindi.
Add the fried okra, and mix well, simmer on low heat, covered, for 2-3 minutes or longer depending on your desired doneness.
Give everything a gentle mix and add garam masala, crushed kasuri methi, and finely chopped coriander leaves. Mix well and cook on medium-low heat for a few more seconds.
Check for seasonings, and adjust salt if required. If it is too tangy, add a pinch of sugar. If you prefer a more tangy flavor, squeeze lime juice. Serve hot!

Video

Notes

Nutrition Disclaimer: The nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.
Kindly refer to the serving suggestions, storage instructions, recipe tips, variations, and FAQs for more info related to this post!

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