Bhindi Masala
Bhindi Masala
5 from 7 votes
Savour the exotic and delectable journey of Indian cuisine right in your kitchen with bhindi masala, a classic dish that's as rewarding to make as it is to eat. A beautifully fragrant blend of spices meets the humble okra to create a gastronomical delight you'll want to revisit time and again.
Bhindi Masala

Bhindi Masala, or as I affectionately call it, the crowning glory of vegetarian Indian cuisine, is my favourite go-to when I crave a culinary adventure. Picture this: Soft, succulent pieces of okra, mingling with a symphony of rich spices, creating a harmonious blend of tastes that’ll linger on your palate long after you’ve taken the last bite.

But what is it about this dish that has me utterly smitten?

To begin with, Bhindi Masala has its roots in the vibrant, spice-laden world of Indian cuisine. India, a land known for its diverse culture and equally varied food palate, is the birthplace of this delectable treat.

Bhindi, or okra, has been grown in the country for thousands of years and is a staple in many regional dishes. Yet, it’s when it becomes the heart of Bhindi Masala that it truly shines.

Now, let me be honest, cooking Indian cuisine, and Bhindi Masala in particular, is not without its challenges. The dish, while not overly complex, requires a certain level of culinary prowess.

The ability to balance spices, to bring forth the best flavours from each ingredient without overpowering the other, is the real test. It’s akin to conducting an orchestra where every component plays a significant role. But once you get the hang of it, the result is worth the effort.

The real beauty of Bhindi Masala lies not just in its taste, but also in its versatility. It’s a dish that fits into any meal. Pair it with a hot chapatti for a hearty lunch, or serve it as a side with dal and rice for a wholesome dinner; it adapts seamlessly.

Plus, it’s vegetarian-friendly and packed with nutrients, making it an excellent choice for those mindful of their health.

But the question is, how did a humble vegetable like okra end up as the star of such a renowned dish? The answer lies in India’s penchant for elevating even the most basic ingredients.

You see, in India, food is not just about satiating hunger; it’s an experience. It’s about creating art out of the ordinary. And that’s precisely what Bhindi Masala represents.

Bhindi Masala, as the name suggests, is essentially okra cooked in a thick, flavoursome masala or spice mix. The dish’s key aspect is the layering of flavours, starting with the base of sautéed onions and garlic, moving on to the addition of tomatoes and the medley of spices, and finally the introduction of the okra. The masala clings lovingly to the okra, infusing it with a depth of flavour that’s just divine.

To wrap it up, Bhindi Masala is a dish that exemplifies the best of Indian cuisine. It’s rich, it’s aromatic, it’s brimming with flavours, and above all, it’s an ode to the simple joy of cooking.

It’s a testament to the fact that sometimes, the most basic ingredients can create the most exceptional dishes. So, are you ready to embark on this culinary adventure with me?

What Ingredients to Use & Why

Ah, the ingredients! The bedrock of any recipe and certainly the heroes in our Bhindi Masala tale. Each one of them adds a unique touch, coming together to create that magical symphony of flavours we all know and love. So, without further ado, let’s get to know them a little better, shall we?

Okra (Bhindi): Our star player in this dish is, of course, the okra. Known as Bhindi in India, this green, slender vegetable brings a unique texture and taste to the recipe.

Its slightly grassy flavour pairs perfectly with the robust spices, and its mucilaginous (read: gooey) interior aids in thickening the sauce. If okra isn’t your cup of tea, green beans can serve as a substitute, although the result won’t be quite the same.

Olive Oil: We use olive oil to sauté our ingredients, providing a healthy alternative to traditional vegetable oils. It’s the conductor of our orchestra, helping distribute heat evenly and allowing the flavours to meld together beautifully. You could also use ghee for a more authentic Indian flavour.

Onions: Onions form the base of our Bhindi Masala, providing a sweet and tangy element that balances out the spices. They also add a bit of body to the dish, making it heartier. If you’re not a fan of onions, leeks or shallots can be used as an alternative.

Tomatoes: These add a bright tanginess and a subtle sweetness that contrasts the spices. They also contribute to the beautiful, appetizing colour of our dish. If fresh tomatoes aren’t available, canned ones or even tomato paste can do the trick.

Garlic and Ginger Paste: This duo is a staple in Indian cuisine. They provide a fragrant base and help bring out the flavours of the other spices. In a pinch, you could use garlic and ginger powder, but nothing quite matches the fresh stuff.

Spice: These are our core flavour boosters, each adding its own unique touch. Salt brings out the flavours, chilli powder adds a kick, turmeric lends a beautiful colour and earthiness, and garam masala, a blend of ground spices, gives our dish its characteristically warm and aromatic nature.

Yoghurt: This provides a creamy tanginess that complements the spices and helps mellow down the heat. It also aids in thickening the sauce. If you’re vegan or lactose intolerant, coconut milk can be a great alternative.

And there you have it – our cast of culinary characters for Bhindi Masala. Each brings something unique to the table, contributing to the grand tapestry of flavours and textures that make this dish so special.

And while they each play a significant role, remember, it’s their collaboration that makes the dish what it is – a beautiful, harmonious blend of the traditional and the contemporary.

Mastering Okra: The Best Way to Cook for Bhindi Masala

Diving into the realm of Bhindi Masala, one finds oneself face-to-face with the main character of our tale, the okra. As the protagonist of this dish, the way I treat okra can truly make or break the whole experience. So, let’s delve into the art of cooking okra for Bhindi Masala.

Initially, I opt for fresh okra, ideally medium-sized, as it’s often more tender and flavourful. The magic begins with washing and drying the okra thoroughly. Yes, you heard me right – drying is a crucial step here. The drier the okra, the less slimy it becomes during cooking.

Next up, I cut the okra into half-inch pieces, discarding the ends. Now, it’s cooking time! I heat olive oil in a pan and add the okra, cooking it on medium heat.

One thing I’ve learned from my culinary experiments is that okra needs space to breathe. Crowding the pan leads to steam build-up, which results in sliminess.

As the okra starts to soften and brown slightly, I push it aside and make room for the onion, garlic, and ginger paste. This helps the okra achieve a slight caramelization, while not losing its beautiful green colour. It’s important not to rush this step, as patience is the key to perfect okra.

Once the okra is well-cooked, I add the tomatoes and spices. At this point, the okra is almost done, so I reduce the heat to low. I let the mixture simmer until the spices have melded together perfectly and the okra is tender and flavourful.

And voila! That’s how I cook okra for Bhindi Masala. The result is a beautifully tender okra that maintains its shape, doesn’t turn slimy, and carries the flavours of the spices beautifully. It’s a simple process, but one that requires attention and care. But trust me, the result is worth it!

Keeping it Sleek: How to Prevent Okra from Becoming Slimy in Bhindi Masala

Now, onto one of the greatest challenges that home cooks and even professional chefs face when working with okra – the dreaded sliminess! Here’s the good news: I’ve found ways to prevent this. Let’s unlock the secret to non-slimy okra in Bhindi Masala.

First things first, it all starts with the selection. I always look for smaller, young pods as they tend to be less slimy than their larger counterparts. The pod should feel firm, yet not hard, and should be a vibrant green colour.

Washing and drying the okra thoroughly is crucial. Any residual moisture can trigger the release of the mucilage, the substance responsible for the sliminess. I always make sure to pat dry the okra with a kitchen towel before cutting it.

Next comes the cutting technique. I always use a sharp knife to cut the okra. A blunt knife can bruise the okra, releasing more mucilage and making it slimier. I also avoid cutting the okra too small as it increases the surface area and, you guessed it, makes it slimier!

Now, the actual cooking part. One of the tricks I’ve learned over the years is to cook okra on high heat initially. This seals in the mucilage, preventing it from leaking out during the cooking process. Once I have added the other ingredients, I reduce the heat and let the dish simmer.

Finally, acid is okra’s best friend. A little squeeze of lemon juice or a splash of vinegar can go a long way in reducing sliminess. But since Bhindi Masala already has tomatoes, which are acidic, this dish usually doesn’t have a sliminess issue.

There you have it! By taking care of these simple steps, you can enjoy okra in its full glory in your Bhindi Masala, minus the sliminess. It takes a bit of practice, but once you get the hang of it, you’ll never have to worry about slimy okra again.

It’s all about understanding the ingredient and treating it with love and respect. And in return, it will reward you with a delicious dish that you’ll be proud to serve.

The Great Freeze: Using Frozen Okra in Bhindi Masala

I’ve been asked this question more times than I can count: “Can I use frozen okra in Bhindi Masala?” And my answer, based on countless experiments in my kitchen, is a resounding yes!

Don’t get me wrong, fresh is always best when it comes to vegetables, but I understand that access to fresh okra isn’t always possible. So let’s dive into the world of frozen okra.

First and foremost, when buying frozen okra, I make sure to look for brands that flash-freeze their produce. This process helps maintain the texture and flavour of the okra, and most importantly, it prevents the build-up of ice crystals that can make the okra soggy.

Before using the frozen okra, I recommend thawing it and patting it dry. Just like with fresh okra, excess moisture is not our friend. I usually spread the okra out on a kitchen towel and let it air dry for a bit. The drier the okra, the less slimy it will be during cooking.

When it comes to the cooking process, I’ve found that the best way to cook frozen okra is to give it a quick stir-fry in hot oil before adding it to the Bhindi Masala. This helps sear the outside, locking in the juices, and prevents it from getting too mushy.

So yes, while fresh okra is the ideal choice, don’t be afraid to use frozen okra when fresh isn’t available. With a little care and attention, you can still achieve a delicious Bhindi Masala with frozen okra.

Swapping it Out: Substitutes for Okra in Bhindi Masala

Although Bhindi Masala traditionally calls for okra, I understand that not everyone is a fan of this green, slimy vegetable. Or perhaps you just can’t get your hands on some. Well, I’ve got you covered! Here are a couple of substitutes I’ve tested in my kitchen that work beautifully in this dish.

One good substitute for okra is zucchini. Its slightly sweet flavour and soft texture work well with the robust spices of Bhindi Masala. Plus, it cooks quickly, which is a bonus for those busy weeknights.

Eggplant is another alternative that works surprisingly well. It has a slightly stronger flavour than okra but absorbs the spices beautifully, resulting in a deliciously spiced dish. One word of caution though – make sure to cook the eggplant thoroughly to avoid any bitterness.

Finally, if you’re really in a pinch, green beans can also do the trick. They have a similar texture to okra but lack the characteristic sliminess that some people dislike. They also hold their shape well during cooking, making them a good substitute in terms of texture.

It’s important to remember that while these substitutes can mimic the texture of okra to some extent, they won’t replicate the exact taste of Bhindi Masala. But that’s the beauty of cooking, isn’t it? You can always experiment and make the dish your own!

So, even if you’re not a fan of okra or can’t find it, don’t let that stop you from enjoying a hearty Bhindi Masala. These substitutes are proof that with a little creativity, you can always find a way to enjoy your favourite dishes.

Making Bhindi Masala Vegan Friendly

Bhindi Masala, in its traditional form, is a vegetarian delight. But for my vegan friends out there, a single ingredient can pose a problem – yoghurt. Not to worry, though! I’ve got you covered. Here’s how I make Bhindi Masala vegan-friendly, without losing its signature flavours.

The first, and perhaps the most straightforward swap, is using vegan yoghurt. Brands these days offer a variety of options, from almond yoghurt to coconut yoghurt and even oat yoghurt. My personal favourite is coconut yoghurt for its creamy consistency and mild flavour that doesn’t overpower the dish.

Another alternative I’ve experimented with is coconut milk. Yes, you heard it right! Coconut milk can lend the same creaminess that yoghurt offers but with a different flavour profile.

It imparts a slight sweetness that works surprisingly well with the spices in Bhindi Masala. I’d recommend using full-fat coconut milk for the best results.

But what if you’re not a fan of coconut? There’s an answer for that too! A simple mixture of cashew nuts and water can work as a brilliant yoghurt replacement.

Just soak a handful of cashews in water for a couple of hours, then blend them into a smooth paste. This cashew paste can then be added to the Bhindi Masala, providing the creaminess we love in the dish.

By making these simple tweaks, anyone can enjoy a vegan version of Bhindi Masala. Trust me, these alternatives will leave you with a dish as satisfying as the traditional recipe, and you won’t even miss the dairy!

Ahead of Time: Making Bhindi Masala in Advance

In today’s fast-paced world, we’re all looking for ways to save time in the kitchen. One question I often hear is: “Can Bhindi Masala be made ahead of time?” The short answer is yes, but there are some important things to keep in mind.

One of the beautiful things about Bhindi Masala is how the flavours develop over time. The longer the spices, onions, tomatoes, and okra sit together, the more they meld into a harmonious blend of deliciousness. So, making Bhindi Masala in advance can actually result in a more flavourful dish.

When I plan to make Bhindi Masala ahead of time, I follow the recipe as usual until I reach the point where the okra is added. I cook the onions, tomatoes, and spices, then let the mixture cool. I store this base in the fridge, ready to finish off the next day.

The next day, I heat the base, add the okra, and finish off the dish as per the recipe. This method ensures that the okra remains fresh and doesn’t become too mushy. The most critical part is to make sure the dish is cooled quickly before storing it in the fridge to prevent bacteria growth.

By following this method, you can enjoy a flavourful Bhindi Masala even on your busiest days. Remember, the secret to a great make-ahead dish is proper storage and quick cooling. With these steps, a delicious Bhindi Masala is just a reheat away!

Beyond the Burn: Lowering the Heat in Bhindi Masala

We all have different levels of spice tolerance, don’t we? While I love a good kick of heat in my Bhindi Masala, I understand that it may not be everyone’s cup of tea. If you’re someone who prefers a milder flavour, this article is for you.

The heat in Bhindi Masala mainly comes from chilli powder, which adds both colour and spiciness to the dish.

Now, if you want to make a milder version, you might be wondering how to achieve that without compromising the vibrant red colour of the curry. Let me share some tricks I’ve learned over the years.

The first tip is to use less chilli powder. This is the most straightforward way to reduce the heat, but you might end up with a lighter-coloured curry. To compensate for the loss of colour, you could add some paprika. It has a mild flavour but gives a beautiful red hue to dishes.

Another alternative is to use a milder chilli powder. Kashmiri chilli powder, for example, is known for its mild heat and vibrant colour. It’s an excellent option for those who want the colour but not the burn.

If you’re willing to experiment, you can try adding some bell peppers to the dish. Not only do they add colour, but they also give a slight sweetness that counterbalances the spices in the dish.

Remember, cooking is all about personal preferences. Don’t be afraid to adapt recipes to suit your palate. After all, the best dish is the one that you enjoy eating!

Elevating Bhindi Masala with Homemade Garam Masala

There’s no denying that spices are the soul of Indian cuisine. They add depth, aroma, and of course, flavour to dishes. One spice blend that I swear by is garam masala, which translates to ‘hot spices’. It’s a potent blend that can elevate your Bhindi Masala to new culinary heights, especially when it’s homemade.

Making garam masala at home is easier than you might think. The ingredients are fairly simple: coriander seeds, cumin seeds, black peppercorns, cloves, cardamom, and cinnamon. I usually roast these spices lightly to release their aromas before grinding them into a fine powder.

What sets homemade garam masala apart is the freshness and quality of the spices. Unlike store-bought versions, which can sit on shelves for months, homemade garam masala boasts a vibrant and robust flavour that can’t be beaten. Plus, you can tweak the ratios to suit your taste preferences.

When I add my homemade garam masala to Bhindi Masala, the transformation is instant. The aroma fills my kitchen, and the flavours in the dish are significantly amplified. The okra takes on the warm, spicy notes of the garam masala, making the dish an absolute delight to savour.

If you haven’t tried making your own garam masala yet, I highly recommend giving it a shot. The process is straightforward, and the result is a versatile spice blend that you can use in a plethora of dishes. Trust me, your Bhindi Masala (and your palate) will thank you!

Pairings Perfected: What to Serve with Bhindi Masala

Bhindi Masala, with its melange of flavours and textures, is an absolute delight to savour. But the question often arises – what to serve it with? Now, I’m here to share some of my favourite accompaniments that can transform your Bhindi Masala meal into a memorable feast.

In my experience, the beauty of Bhindi Masala is that it pairs well with a variety of dishes. Traditional Indian flatbreads, such as chapati or naan, are my first go-to. Their soft, pliable texture makes them the perfect vessel to scoop up the flavourful okra and sauce. Plus, making them at home can be a fun culinary project.

Rice is another popular choice. Be it plain steamed basmati rice or jeera rice, the grains soak up the flavours of the Bhindi Masala, creating a delightful combo. If you want to take it up a notch, try biryani rice. Its aromatic spices and fluffy texture can really elevate your meal.

If you want to include another side dish, consider a cooling raita. Raita is a yoghurt-based dish typically made with cucumbers, tomatoes, or even fruits. Its cool, creamy texture contrasts well with the spicy Bhindi Masala, creating a well-balanced meal.

Lastly, don’t forget a refreshing beverage. A chilled glass of lassi, an Indian yoghurt-based drink, or even a simple lemonade can cleanse the palate and complement the flavours of the meal.

Remember, the best meal is one that you enjoy. So feel free to mix and match your sides until you find your perfect pairings for Bhindi Masala.

Achieving Harmony: How to Properly Balance Spices in Bhindi Masala

Spices are the heart and soul of Bhindi Masala. They give the dish its unique character, making it a favourite among many. However, achieving a balanced blend of spices can be a tricky affair. Fret not, I’m here to share some insights on how to hit that sweet spot in spice balancing.

The key to a well-balanced Bhindi Masala lies in understanding the role of each spice. Take chilli powder and turmeric, for instance.

While chilli powder provides heat and colour, turmeric lends an earthy note and a beautiful golden hue. Garam masala, on the other hand, offers a complex flavour profile due to its blend of several spices.

It’s crucial to add the spices in the right order. I usually start with the chilli powder and turmeric, cooking them well to release their flavours. Adding them too late can result in a raw taste while overcooking can make them bitter.

The garam masala is usually added towards the end. This helps retain its aromatic properties and prevents it from overpowering the dish.

Adjusting the quantity of each spice can also help balance the flavours. For example, if you find the dish too spicy, reduce the amount of chilli powder, or vice versa.

Tasting as you go is another valuable tip. This allows you to adjust the spices according to your preference, ensuring a well-seasoned dish.

Spice balancing is more art than science. It requires patience and practice. But once you master it, you’ll find that your Bhindi Masala reaches new heights of deliciousness. And that, my friend, is the beauty of cooking.

Check Out These Other Recipes

If you enjoyed this Bhindi Masala recipe, you’re in for a treat! You see, I’ve got a variety of other tempting dishes that also revolve around the same vibrant, flavourful world of vegetables and Indian cuisine. It’s a journey of taste you don’t want to miss!

For instance, consider my Vegetable Curry. Like our Bhindi Masala, it’s brimming with fresh, colourful veggies, simmered in a fragrant blend of spices. It’s a whirlwind of flavours that would sweep you off your feet!

Then there’s the Capsicum Curry. It’s a unique dance of the crunchy capsicum with a slightly tangy, slightly spicy sauce that marries well with the essence of the bell peppers. It’s as if the capsicum and the sauce are partners in a beautiful dance, each step more flavourful than the last.

Oh, and you cannot skip the Green Beans Curry. Imagine those tender, crisp green beans enveloped in a masala that’s an ode to the traditional Indian spice mix. It’s a symphony of flavours that harmonize together to create a hearty meal.

The Courgette Curry also deserves a mention. A simple yet fascinating dish, it enhances the delicate flavours of courgette, celebrating it in a way that’s delightful and delicious. It’s a comforting dish, one that wraps you in a warm, cosy hug of flavours.

Last but not least, you should absolutely try the Turnip Curry. Turnips, which are often underestimated, take centre stage here, turning into star performers as they soak up the spicy and aromatic gravy, resulting in an absolutely mouth-watering curry.

Each of these recipes is rooted in the same vein as our Bhindi Masala – celebrating vegetables and Indian flavours. So give them a whirl, and don’t forget to let me know how they turn out! Your feedback is what helps me create more recipes that you would love. Can’t wait to hear from you!

Bhindi Masala

Bhindi Masala

by Nabeela Kauser
Savour the exotic and delectable journey of Indian cuisine right in your kitchen with Bhindi Masala, a classic dish that's as rewarding to make as it is to eat.
5 from 7 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine Indian, Pakistani
Servings 4
Calories 205 kcal


  • 500 g Okra Bhindi
  • 50 ml Olive Oil
  • 2 Onions
  • 3 Tomatoes
  • 1 tsp Garlic Paste
  • 1 tsp Ginger Paste
  • 1 tsp Salt
  • 1 tsp Chilli Powder
  • 1 tsp Turmeric Powder Haldi
  • 1 tsp Garam Masala
  • 100 g Yoghurt
  • 2 tbsp Water


  • Heat the olive oil in a pan on medium heat until hot
  • Add the garlic paste and ginger paste then sauté for 1-2 minutes until fragrant
  • Add the finely sliced onions and cook on medium heat for 3-4 minutes
  • Add the chopped tomatoes and cook for 2-3 minutes
  • Add the salt, chilli powder, turmeric powder and garam masala then cook the spices for 3-4 minutes – add the water to allow the spices to release the colour and
  • Add the yoghurt then mix immediately to prevent curdling and cook for 4-5 minutes
  • Add the chopped okra and mix into the spices then cover and cook on low heat for 8-10 minutes until the okra is tender
  • Serve alongside some homemade chapatti and enjoy!



Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.


Calories: 205kcalCarbohydrates: 20gProtein: 5gFat: 13gSaturated Fat: 2gCholesterol: 3mgSodium: 618mgPotassium: 739mgFiber: 7gSugar: 8gVitamin A: 1838IUVitamin C: 46mgVitamin D: 0.03µgCalcium: 160mgIron: 2mg
Keyword Bhindi, Cooking, Curry, Food, Okra, Recipe, Spicy, Vegetables, Vegetarian
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Laila Rai
Laila Rai
10 months ago

5 stars
Hi, would you fry this first to get rid of the slime?

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