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5 from 1 vote

Bhindi Masala Recipe

Spicy Punjabi style Bhindi Masala to serve with phulkas or rotis.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: Indian
Servings: 4
Author: Radhika


  • Bhindi or Okra - 200 gms
  • Onion – 1
  • Tomato – 2
  • Cumin seeds – 1/2 tsp
  • Ginger garlic paste – 1 tsp
  • Coriander powder – 3 tsp
  • Red chili powder – 2 tsp
  • Turmeric powder – 1/2 tsp
  • Garam masala powder – 1 tsp
  • Chaat masala powder – 1/4 tsp (optional)
  • Kasuri Methi - 1/2 tsp
  • Salt – to taste
  • Oil – 2 tbsp



  • Wash the bhindi (okra) well and wipe it with a clean kitchen towel or let it air dry completely. There should not be any moisture.
  • Trim the ends and cut the okra into 1 inch length pieces.
  • Chop the onion and tomatoes finely and keep aside.

Cook bhindi:

  • Heat a pan with 3 tsp oil. Add okra and sauté over low flame for 8 to 10 mins.
  • Keep turning with a spoon frequently for even cooking on all sides. Transfer to a plate and keep aside.

Make bhindi masala:

  • Add the remaining oil to the same pan. Add cumin seeds and let it sizzle. 
  • Add the onions and cook for a minute. Add the ginger garlic paste, mix well and let it cook till the onions turn translucent.
  • Add tomatoes, a pinch of salt and cook till the tomatoes turn mushy.
  • Add coriander powder, turmeric powder, red chili powder, garam masala powder, salt and mix well. The mixture will become dry.
  • Sprinkle just a handful of water and let the masala cook over low flame till the raw smell disappears. This should take 2-3 mins.
  • Add the sautéed bhindi to the thick gravy. Crush the kasuri methi between your palm and sprinkle it over the gravy. Mix well and let it cook for 2 more mins.
  • Take off stove and sprinkle chaat masala powder (if using).
  • Bhindi masala is ready to be served hot with chapathis or rotis or phulkas.