Dhaba style Bhindi Masala

A delicious mix of okra, onions and tomatoes with spices; this Dhaba style Bhindi Masala is super easy to make and great as a side.

It comes together quickly and perfect to enjoy with roti, parathas or even steamed rice! Plus, it works well for meal prep too.

Indian cuisine is rich in terms of curries and sabjis. There is a long list of recipes that include vegetables and they are almost always super easy to put together.

If you are looking to try some Indian sabjis; trey this Mix Vegetable Paatra Sabji or Tindora Batata Sabji or even this Brussels Sprouts stir-fry recipe. These are great to enjoy with any kind of flatbread or steamed rice.

From all the different vegetables that can be used to make Indian sabjis; okra is a popular one. Bhindi or okra can be used in so many ways to make delicious sabjis and curries.

Jump to:

• What is Bhindi
• What is Bhindi Masala
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Tips to make okra non-sticky
• Recipe FAQs
• More Indian Curries
• Dhaba Style Bhindi Masala

What is Bhindi

Bhindi, lady's finger or Okra is a green vegetable that is grown for human consumption. It comes a green pod with tiny white seeds and finds application in several cuisines.

From a thickener in Gumbo to an essential ingredient in making Indian sabjis like Bhindi masala, aloo bhindi or even Gujarati bhindi kadhi.

Given its slimy nature; it is often considered difficult to work with. However, there are several easy to make recipes that include okra and these generally work well with a few tips and tricks.

In nutrition value; okra has over 20% of daily value of dietary fiber, Vitamin C and K. It is considered a healthy vegetable to consume on regular basis.

Fun Fact: Did you know that raw Okra has over 90% water content. Which means over 90 grams in every 100 grams of okra is simply water!

What is Bhindi Masala

We use okra with other ingredients like onions, garlic, ginger, tomatoes and spices to make this delicious Dhaba style curry.

It is similar in taste and flavor to the specific sabji that is available in Dhabas. Dhaba is a typical road side eatery on highways of India. They serve simple yet delicious food and are popular for Punjabi food; even outside Punjab.

This Bhindi masala is made in a little different way compared to the regular bhindi sabji or Gujarati Bhinda Bateta. It is sautéed twice in oil and slightly heavy on spices; making it super delicious.

However, the recipe is pretty easy to put together and comes together quickly. It is great to enjoy with rotis, parathas or steamed rice.

Why this recipe works

• This recipe of Bhindi Masala is naturally Vegan.
• As long as we use pure asafetida; the recipe is gluten-free too.
• This okra recipe is just like the one from the restaurants! Similar taste and you get it ready in your kitchen itself.
• A delicious way to enjoy okra; even for those who do not like the vegetable a lot.
• This recipe can easily be scaled up or down. It works really well and the time needed to cook them will be similar.
• Serve it as a side for rotis, parathas or rice. It is an easy lunch or dinner recipe.
• Moreover, the recipe is great for lunchbox too.

Ingredients and Substitutions

• Bhindi: We use okra or bhindi as the prime ingredient here. Try and buy all the bhindi of similar thickness. That way they all cook almost at the same time. Plus, chop them into pieces of same size for even cooking.
• Onion: We use onions to add taste, texture and flavor to the bhindi sabji. These are great for crunch in the recipe. Chop them into small pieces.
• Tomato: Another ingredient for flavor is tomatoes. These go really well with bhindi and add some tang to the sabji. Try not to skip these for the recipe.
• Aromatics: I like to add garlic, ginger and green chili to the recipe. These are great but the sabji can be made without garlic too. It will modify the taste but still taste great. These can be minced or processed in a blender before adding.
• Spices: The spices used in the recipe include garam masala, turmeric powder, red chili powder and dhania jeera powder. These are easy to find in any Indian store or on Amazon. Plus we add salt to the sabji.
• Oil: Any neutral oil works for the recipe. I like to use Olive oil or Sunflower oil for the recipe.
• Tempering Ingredients: I like to add mustard seeds, cumin seeds, asafetida and curry leaves to the oil. These are also easy to find in any Indian store.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- Wash and dry one pound okra thoroughly before starting. Let them dry on a kitchen towel for some time. Then chop off the edges of okra.

2- Then chop the bhindi into pieces of 1 inch each. They can be chopped smaller too. Set aside.

3- Heat ⅛ cup oil in a pan.

4- Once hot, add the chopped okra.

5- Cook thoroughly on medium flame and keep stirring intermittently. Then turn down the flame and set aside.

6- In the same pan add the remaining ⅛ cup oil and heat it.

7- Add the following and let the seeds pop.

• 1 tsp mustard seeds
• 1 tsp cumin seeds
• ⅛ tsp asafetida

8- Then add 4-5 curry leaves and let them cook.

9- Add these and sauté till aromatic.

• 1-2 green chili (minced)
• 2 cloves garlic (minced)
• 1 inch ginger (grated)

10- Then add ¾ onion; diced.

11- Let the onions cook till soft.

12- Add these spices and mix well.

• 1¼ tsp red chili powder
• ¾ tsp turmeric powder
• ¾ tsp garam masala
• 1 tsp salt

13- Cook for a few minutes till the spices are cooked.

14- Then add 1¼ tomatoes (diced) to the pan.

15- Cook them till the tomatoes are soft. Also the oil oozes out of the masala which means everything is cooked well.

16- Then add the cooked okra.

17- Mix well and add 1 teaspoon kasoori methi.

18- Mix everything well; add cilantro. Serve this bhindi masala with your choice of paratha, roti or rice.

Expert Tips and Notes

• Okra is the star ingredient here. Make sure they are fresh. Also while picking them, choose the ones that are bright green, even sized and about 4-5 inches long. Thin ones have smaller seeds and are amazing to eat. Thicker ones tend to be tough and have a lot of hard seeds.
• To ensure the bhindi is easy to chop, rub some lime on the knife before chopping them. This will keep the slime away.
• Do not add salt while cooking the okra. Adding salt tends to make them slimy.
• If making a NONG recipe; skip the garlic and onions. No substitution is required and the recipe will still taste great.
• A thick bottom pan like Hexclad works well here. It helps to not burn the okra and the masalas.
• Try not to skimp on the oil. As we never add any water while cooking okra, it helps to have enough oil so they do not burn, remain uncooked or stick to the pan.
• Serve this bhindi masala as a side for rotis, parathas or steamed rice.

Tips to make okra non-sticky

Okra is popular as a difficult ingredient to work with. However, keeping a few tips in mind helps make it well.

• Pick fresh okra that is bright green in color. The thin ones tend to have soft seed (if any) compared to the thicker ones. Plus they cook in lesser time as they are not as tough.
• Wash and pat dry the okra. Let them air dry completely before starting.
• Chop them into similar size pieces to ensure they cook together. While chopping, rub the knife with lemon juice if it turns very sticky and slimy.
• Use a non-stick pan to cook the okra without sticking.
• Cook them on medium heat and without covering with a lid. The okra will cook well that way.
• Moreover, adding salt or spices keeps the okra slimy. Add these towards the end of the cooking time.
• A sprinkle of lime juice at the end; helps get rid of any slime that may develop while cooking.

Recipe FAQs

More Indian Curries

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