Bhindi Masala

Bhindi (Okra) Masala is a comfort food. It is simple to make and can be enjoyed with phulkas or dal-rice. It is a quick-fix recipe as well.

Also try: Jeera Aloo or Paneer Bhurji.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 10 mins, Cooking – 20 mins, Total – 30 mins

Servings: 2-3


  1. Bhindi (Okra) – 2 cups (chopped)
  2. Onion – 1 medium (finely chopped)
  3. Green Chilli – 2 (finely chopped)
  4. Coriander Powder – 1 tsp
  5. Red Chilli Powder – 1/2 tsp
  6. Turmeric Powder – 1/3 tsp
  7. Garam Masala Powder – 1/2 tsp
  8. Dry Mango Powder (Amchur) – 1/2 tsp
  9. Asafoetida (Hing) – a large pinch
  10. Ajwain – 1/2 tsp
  11. Mustard Oil – 2 tbsp (you can use any other oil as well)
  12. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Bhindi Masala:

  1. Heat mustard oil in a kadai or a pan. Let it smoke for a minute. Then turn the flame to medium and add a pinch of salt, it helps in removing the mustard oil smell
  2. Add ajwain and let it splutter
  3. Add onions and asafoetida. Saute till onions are golden brown
  4. Add bhindi, red chilli powder and coriander powder. Mix well
  5. Cover and cook on low flame till soft, around 15-20 mins. Keep sauteing in between
  6. Add dry mango powder, garam masala powder and salt. Mix well and cook for 1-2 mins without covering
  7. Your Bhindi Masala is ready to serve. Serve hot with Phulkas or Parathas.

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