Bhindi Masala is a classic North Indian sabzi made with okra (bhindi) stir-fried with onions, tomatoes, and warming spices. It's quick, nutritious, and naturally gluten-free and vegan. This homestyle okra stir fry is a staple across Indian kitchens and pairs perfectly with roti, dal, and rice for a balanced vegetarian meal.
In our house, bhindi masala was a weeknight regular. My mom made it at least once a week because it came together so quickly and it was my absolute favorite vegetable that I asked for constantly. It always hit the spot with roti and whole masoor dal.
The trick is drying the okra thoroughly to avoid sliminess, then sautéing it gently with just enough spices to coat each piece. It's a simple sabzi, and even better with homegrown Indian okra which is thin and tender.
Every family has its own spin - some cook it dry as a stir-fry, others add more tomatoes for a saucier version or tender potatoes to make it heartier. However you make it, bhindi masala is one of those recipes that turns humble okra into something bold, aromatic, and comforting.
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Why You'll love this Recipe
- Quick & easy: Ready in about 30 minutes with minimal prep.
- Healthy & plant-based: Okra is rich in fiber and antioxidants, making this sabzi as nourishing as it is tasty.
- Customizable: Keep it dry and serve with roti or paratha, or add more tomatoes for a saucier stir fry over rice with rajma.
Ingredients - Notes and Substitutions
- Okra (bhindi) - Fresh okra is best. Ideally, use young Indian okra which is tender and thin, or grow burgundy okra which is my personal favorite.. Dry thoroughly before chopping to prevent sliminess. We grow okra in the summer and freeze whatever we have in abundance, so we've found that frozen okra also works without thawing, just cook 5 minutes longer directly in a hot pan with oil.
- Onion - A small yellow onion adds sweetness and body.
- Ginger garlic paste - Essential for depth. Use homemade or store-bought.
- Green chili - Adds heat - serrano, jalapeño, or Indian green chili works. Adjust to taste.
- Ajwain (carom seeds) - Helps with digestion and adds a nutty, thyme-like note. Substitute with cumin seeds.
- Fennel seeds - Freshly ground fennel adds sweetness and aroma.
- Spices - Ground coriander, turmeric, Kashmiri chili powder, garam masala.
- Tomato - Ultimately optional but 1 large tomato or 2 Roma tomatoes adds acidity and body to the masala.
- Aamchur (dried mango powder): Adds signature tang. Substitute with lemon juice.
- Cilantro & lemon juice: Bright finishing touches.
How to make Bhindi Masala
Wash and dry okra completely - moisture is the main cause of sliminess. Trim the ends and cut into 1-inch pieces or slice into half lengthwise. You can also use frozen unthawed okra, just add it directly into the pan without washing it.
- Step 1: Heat oil (and optionally ghee) in a heavy-bottomed pan. Add asafoetida, ajwain, and onions. Sauté until golden. Stir in ginger garlic paste and green chili.
- Step 2: Add ground fennel, coriander, turmeric, chili powder, and salt. Stir briefly, then add chopped okra.
- Step 3: Cook uncovered for 10-12 minutes, stirring occasionally, until okra is tender but not mushy. This is where we cook off the slimy substance until it's gone.
- Step 4: Add diced tomato and cook until softened. Stir in aamchur, squeeze lemon juice, and remove from heat. Garnish with cilantro.
To make a saucier okra curry, fry the okra until the sliminess is gone first. Remove the okra from the pan and set aside, then cook the onion tomato masala. Add ½ cup of water to make it a gravy and simmer until the oil separates on the side. Then add the okra back in.
What to Serve with Bhindi Masala
It's very typical in desi households to pair a sabzi like Bhindi Masala with roti, paratha, or as part of a thali with dal, fluffy basmati rice, and a pickle. Pair it with cooling cucumber raita or kachumber salad to balance the spices. For a cozy meal, serve it alongside rajma chawal or chole bhature.
Expert Tips and Tricks
- Dry okra well: Wipe with a kitchen towel after washing to prevent sliminess.
- Don't overcrowd the pan: Too much moisture makes okra mushy. Use a wide skillet.
- Limit stirring: Stir only occasionally to avoid breaking okra and releasing more stickiness.
- For a curry version: Add tomatoes and a splash of water, then simmer covered until saucy.
Storage Instructions
Refrigerator: Store in an airtight container for 2-3 days. Reheat on the stovetop over medium heat.
Freezer: Not recommended, as okra loses its texture and becomes mushy when thawed.
More Sabzis to try
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Bhindi Masala (Okra Stir Fry)
Equipment
Ingredients
- 1 pound okra
- 1 small yellow onion, sliced
- ⅛ teaspoon asafoetida
- ¾ teaspoon ajwain
- 1 green chili, sliced
- 1 tablespoon ginger garlic paste
- 1 teaspoon fennel seeds, freshly ground
- 1 ½ teaspoon ground coriander
- ½ teaspoon garam masala
- ½ teaspoon Kashmiri chili powder
- ½ teaspoon ground turmeric
- 1 tomato, diced
- ¾ teaspoon aamchur
- ½ lemon, juiced
- cilantro, to garnish
Instructions
- Rinse and dry okra completely with a kitchen towel (moisture causes sliminess). Trim the ends and cut into 1-inch pieces or into half lengthwise.
- Heat 2 tablespoons oil in a heavy-bottomed pan over medium heat. Add asafoetida, ajwain, and sliced onion. Sauté until the onions turn golden, ~6 minutes.
- Stir in ginger garlic paste and green chili. Cook for 1 minute until fragrant.
- Add ground fennel, coriander, turmeric, Kashmiri chili powder, garam masala, and salt. Sauté briefly to bloom the spices.
- Toss in the chopped okra. Stir well to coat with spices. Cook uncovered for 10-12 minutes, stirring occasionally, until the okra is tender and lightly crisped. Avoid over-stirring to reduce sliminess.
- Stir in diced tomato and cook for another 5 minutes until softened and blended into the masala.
- Sprinkle in aamchur. Stir gently, squeeze lemon juice over the top, and remove from heat.
- Garnish with cilantro and serve hot with roti, paratha, or dal and rice.
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