This is a very simple and tasty recipe made of Bhindi/ okra. It usually every family’s favourite vegetable and it is easily available. The Bhindi masala gravy is a popular Punjabi dish. Tingle your taste buds with this delicious creamy Oka Masala Gravy where the tanginess of tomatoes combines with the mild sweetness of okra. This Bhindi Masala Gravy Recipe will help you make the excellent restaurant style North-Indian food dish at home in minutes. Treat your guest with this tasty and spicy home cooked curry of Bhindi.
Bhindi Masala Gravy
- Author: Chandni Agrawal
- Recipe Category: Punjabi Dish
- Cuisine: Indian
Description: Bhindi masala gravy is very delicious dish. It will tingle your taste buds. Eat with roti, paratha or rice it will taste yummy all time. Try it Now!
Ingredients for Bhindi Masala Gravy Recipe:
Tomato Paste:
- Cinnamon/ Dalchini – 1 piece
- Cloves/ Laving – 2 piece
- Curd/ Dahi – 2 tbsp.
- Garlic – 4 to 5 cloves
- Green Cardamom – 1 piece
- Green Chillies – 1 to 2 piece
- Ginger – ½ inch
- Tomatoes – 3/4 cup
Note: If you like, you can use 1 strand on mace for making your tomato paste. Take approximately 3 medium sized fresh and ripened tomatoes.
If you do not have Curd, then you can substitute with the coconut paste which has the same texture effect as fresh curd but with a slight difference in taste.
Bhindi:
- Bhindi/ Okra/ Ladies Finger – 250 grams.
- Oil – 2 tbsp.
Note: Always buy the dark green coloured Bhindi which is long. The Bhindi which you get from the market should be fresh and juicy. Always if you can be careful, then get the Bhindi which does not have many seeds. Refrain from buying the leaked, broken or blemish Bhindi.
The oil used here for Sautéing the Bhindi can be any oil such as vegetable or olive oil.
Masala Gravy:
- Bay Leaf/ Tej Patta – 1 piece
- Coriander Powder/ Dhania Powder – 1 tsp.
- Cumin Powder / Jeera Powder – ½ tsp.
- Red Chili Powder – ½ tsp.
- Turmeric Powder/ Haldi – ¼ tsp.
- Kasuri Methi – ½ tsp.
- Onions – ½ cup
- Chopped Coriander Leaves – 2 tbsp.
- Few Coriander Leaves (Garnishing)
- Oil for Frying Gravy – 2 tbsp. (use saffola oil)
- Salt – as per taste
Note: You can use either one large sized onion or two medium sized onions. The aroma Methi Leaves enhances the flavours of Gravy but if you do not have it then you may skip adding it.
The coriander leaves which are used for the garnishing purpose can also be substituted with the parsley leaves.
A Method for Bhindi Masala Gravy Recipe:
Pre-Preparation:
- Wash Bhindi: Rinse the Bhindi with fresh water more than once. Bhindi properly. After cleaning it a few times, allow them to dry. You can spread them over clean kitchen cloth or drain their water through the colander. Then after some time, wipe each Bhindi properly with the napkin and remove the dirt (if any).
- Chop Bhindi: Take one by one all the Bhindi and cut it into 1.5-2 inch pieces. Keep the chopped Bhindi aside in a bowl.
- Fry the Bhindi: Now take 2 tbsp. of oil in a non-stick frying pan (buy it online) and the oil over a high flame. When the oil is sufficiently hot, add the chopped Bhindi in it. Lower the flame of the gas and sauté the Bhindi for a while. Continuously keep stirring the Okra till they are properly cooked. Fry until the Bhindi is evenly cooked and has shrunken in size. The sides of Okra will become slightly golden brown. When they are fried, remove them in a tray and keep aside.
- Chop Veggies: Wash and chop the tomatoes, onions, and ginger – garlic. Rinse, deseed and slit chop the green chillies.
- Make Tomato Paste: In a grinder, transfer the chopped tomatoes, along with the green chillies, crushed ginger, and garlic cloves. Also add 2 tbsp. of fresh curd, 1 piece of cinnamon, 1 piece of green cardamom and 2 pieces of cloves. Grind all the ingredients in the mixture into a fine paste. Do not add water to this smooth textured tomato paste. Take the paste in the small bowl and keep it aside. (click to buy prestige mixer grinder)
Note: The Bhindi should be completely dry before you use them. There should not moisture on the surface of the Bhindi. If you do not want to wipe, then deep them on a large plate and let them dry naturally.
Preparation:
- Take a non-stick pan and add 2 tbsp. of oil in it. Turn on the stove and heat the oil on medium flame.
- When oil gets hot, add bay leaf and fry it in the heated oil for few seconds.
- Then, add the finely chopped onions. Sauté them and fry until they become golden brown over a medium flame.
- When the onions become translucent, lower the flame and sprinkle the red chilli powder, cumin powder, turmeric powder, and the coriander powder.
- Stir these masala powders instantly within the pan. You have fry these spice powders for a few seconds either or on a low flame or turn off the gas. Be careful that you do not overcook and burn the spices.
- Once you have sautéd the spice masala’s, then add the paste of tomato which you prepared earlier. Transfer the tomato-curd paste to the pan. Stir well and be careful when you are pouring it as it would splitter and make noise.
- Now fry until the gravy thickens and oil starts to leave the sides. Keep the flame low. Also, keep stirring in between.
- When gravy is fried, pour in some ¾ cup of water. The amount of water can be adjusted accordingly as per the consistency of the gravy.
- Season the gravy with the pinch of salt and mix the ingredients well. Cook everything again for approximately 1 minute.
- Lastly, add the fried Bhindi to this pan of gravy. Mix it properly.
- Simmer the gravy till the fragrant aroma starts to release.
- Fry for 5 minutes until all the flavours fuse together.
- Then add some crushed Kasuri Methi and stir well.
- Finally, mix in the chopped coriander leaves and again simmer the gravy.
And the delicious Bhindi masala gravy is ready!
Note: Instead of adding crushed ginger and garlic, you can use ginger-garlic paste.
In the final step, you can add fresh cream if you want to the gravy. The addition of fresh cream will give the creamer texture to your gravy.
Fry the vegetables on the low flame so that Bhindi gets cooked properly. Do not cook Bhindi too much in the gravy mixture. To avoid bhindi from overcooking, always add it in the last step. Also, after adding Bhindi in the gravy don’t cook for longer time otherwise the Bhindi will get mushy because we have already fried it.
Additional Information:
- Calories: 249 calories
- Total Time: PT50M
- Serves: 4
- Date Published: 2016-08-04
Get Daily Dose of Delicious Recipes… Subscribe Now!
The red coloured gravy when blends with the green color Bhindi gives a beautiful look to the dish. The fantastic fragrance and marvellous creamy texture of this gravy are highly tempting. When you prepare the gravy, the aroma of the sautéed onions and other spices reaches all through the kitchen. The taste of this tempting gravy is just wonderful and amazing. Always remember while making an okra dish that they are completely dry because if wet Bhindi is used it will become sticky.
The recipe uses Bhindi as the core element and few handful of ingredients for the making of gravy. So, just get the ingredients and be ready to cook this yummy and delicious Bhindi masala gravy in your kitchen. It’s always very simple to cook the Bhindi if you take care about the points while cooking Bhindi. The only key is to avoid the Bhindi from becoming sticky and then you can enjoy preparing various dishes of Bhindi. In this recipe of Bhindi, you have the three steps to follow. Fry the Bhindi, Make the tomato-curd paste and make the vegetable gravy with spice powders and condiments.
In this dish, Bhindi is simmered in gravy and spiced with various Indian masala powders and whole spices. The gravy has the combination of veggies onions, tomatoes, green chillies, some spice powders, herb and fresh curd. The combination of Bhindi and curd is liked by everyone. Here, also the addition of yogurt enhances the taste of the dish. The sprinkle of coriander leaves or chopped herbs takes the flavours of the dish to another level.
Recommended Products:
Remarks:
- Total time required for the cooking of Bhindi Masala Gravy Recipe is 50 minutes.
- The measure proportion of ingredients serves 4 people. You can increase or decrease the proportion based on the number of people you are making the gravy for.
- Cashew can also be added in the tomato paste to make the gravy thick.
- The Curd which you are using for the tomato paste has to be fresh. If you want, you may also skip using the Curd.
- While cutting the Bhindi keep cleaning the knife with a cloth because it will avoid more stickiness.
- Onions can also be added along with other ingredients of the gravy and make a paste of it if you don’t want to add chopped onions.
- For the Jain Version of the Bhindi Masala Gravy, skip adding onions, ginger and garlic. You may add Hing which resembles the pungent aroma and flavours of these ingredients.
Garnishing:
Take the Bhindi Masala Gravy in a bowl and serve hot with paratha or roti. To make it a complete meal, pair your gravy with steamed rice along with freshly chopped Kachumber salad and a crunchy Papad.
Garnish the gravy with:
- Green Coriander Leaves
- Onion Rings
- Pickles / Chutney
- White Fresh Cream
Quick Tip:
- You may sprinkle the Chaat Masala over the Bhindi Masala Gravy.
- If making for a party, then prepare the Okra and gravy separately. At the dinner time, mix the Okra in the gravy, simmer for 5 minutes and serve it hot.
| Time | Serving | Calories |
| 50 minutes | 3 to 4 people | 249 calories |
You may very tiny and extremely small onions specifically for this recipe. This is an interesting way to make this Bhindi Masala Gravy. First of all, peel off the onion skin and make profound cross cuts in onions. Then stuff the small onions with a blend of spice powders such as turmeric powder, coriander powder, mango powder and red stew powder. Also, season the stuffing with the required amount of salt. Utilise the same stuffing for Bhindi and cook them covered along with the green chillies. Fry these Bhindi in a very little proportion of oil.
This is a versatile gravy recipe which you can make with any other vegetable like cauliflower, peas, potatoes, carrots, beans or even with Tofu. If using mixed vegetables then add some cream towards the end. Bhindi masala gravy goes well with Luchi, chapatti, fulka roti and paratha. It can also be combined with plain jeera rice. There is one more similar recipe known as Bhindi Masala which is the semi-dry form of Bhindi tempered with various spices.
Ladyfinger or Bhindi is a unique little something that you either adore or simply don’t like eating. If Okra’s are your favourite vegetable then you keep trying new things and make innovate dishes from Okra. The various recipes of Bhindi with amazing taste and flavours are so great it will transform even the individuals who do not like eating this Bhindi into a fan of this vegetable.
When you cook this delicious green coloured Okra along with the Indian condiments and basic spice powders, it would simply add to the flavours or the plain Bhindi. The other dishes from Bhindi which you might want to make at home are Bharwan Bhindi, Bhindi Do Pyaza, Kurkuri Bhindi, Dahi Aloo Bhindi or Dahi Bhindi, Bhindi Bhaji, and much more.
While you are cooking the Bhindi, it is very important to avoid the Bhindi from becoming sticky. Mentioned below are the few points which you can take a note if you want to keep your Bhindi away from becoming sticky.
- You should only chop the Bhindi when they have become completely dry after you have washed them.
- The knife that you are using for cutting the Bhindi will get sticky so keep cleaning it again and again.
- Whenever you are frying the Bhindi, stir it few times only.
Even though you have taken precautions, still if your Bhindi becomes slimy, then you can try to follow these tips:
- Take a little besan and mix it in the Bhindi.
- Squeeze in few drops of lemon juice over your Bhindi.
- For the initial cooking of Bhindi, do not cover the lid of the pan.
- Add 1 tsp. of yogurt/curd (plain) when making Bhindi.
The reason we add Curd to the Bhindi is that gives it’s on tanginess and sourness to the gravy. It enhances both the taste and texture of the gravy. If you are adding the curd to the gravy then be careful that you mix it with the gravy when your flame is low. Also, you have continuously simmer the gravy once you add in the Curd because otherwise it will curdle and would taste nice.