Bhindi Masala Gravy is a creamy spiced delightful okra curry that is ready in less than 30 minutes! This Bhindi Masala is a very popular Indian curry and I believe it is prepared in several different ways. If you dislike the okra in stew and curries due to sliminess, you will definitely like this dish. In this curry, the okra has the crunch minus the slime. You could pair it with rice or Indian flat bread. It’s a delicious everyday healthy meal that barely needs any effort.
I know many people who love Bhindi (Okra), including my husband. I remember one of my cousins used to eat raw okra. She loved it that much! For a very long time, I hated cooking and eating this veggie, unless it was crispy fried. Ma would do a simple stir fry with tiny bite size bhindi, potatoes and nigella seeds. I did like that paired with daal and rice. But apart from that, I just couldn’t enjoy okra in any dish. Then, I met Arvind who loves okra and any sort of Okra side dish. So, I started to get away from my dislike for this nutritional veggie.
Did you know Bhindi/Okra is rich in folic acid, vitamin B6 and is low in calories?
How to look for best Okra (Bhindi) for this Bhindi Masala Gravy?
- Look for bright green okra with fresh fuzz feel on its surface.
- Big size okras can be tougher and cooks better in other recipes. For this particular recipe, look for tender ones so that they cook faster.
- Good quality okra not only looks fresh but also snaps easily at the end.
It is always best to cook okra within a day or two of the purchase but if you have to store it, use a brown bag and store it in the refrigerator.
How to avoid slime in Bhindi/Okra?
This Bhindi Masala will not taste slimy at all. Follow the steps below to avoid the mushy or slimy texture.
- I often try to plan a little in advance, at least previous night if possible. Just wash the okra and leave it in the colander for a few hours.
- However, if you don’t have that much time in hand, just wash and pat dry using a kitchen towel.
- Before you cook in spices or add to gravy, it’s always a good idea to stir fry the bhindi in a little oil, uncovered and at medium high heat. This will give it that lovely crunch without making it mushy.
Bhindi Masala can be prepared in several ways. You can keep it stir fried with onion and spices and call it bhindi masala fry. You can also add tomatoes and make it Punjabi Bhindi Masala. While I enjoy the okra stir-fried, and stuffed Bhindi Masala, I also like to occasionally make it extra creamy by adding thick yogurt. The mild tang from the yogurt goes very well with okra.
Keynotes to remember when cooking with yogurt?
- Use thick unflavored yogurt. If it’s too watery, just hang it and drain the water a little bit.
- Make sure to add the yogurt right at the end of the cooking while keeping the heat at medium to avoid curdling.
The okras that I used were not too big and so I left it full with just the ends trimmed. But, if the bhindi/okra you are using are too big or if you prefer smaller bite size, do cut it in half.
I hope you will give this simple Bhindi Masala Gravy recipe a try! It’s easy and fuss free and quite healthy too. Also tastes very much like restaurant style.
Here are two more Bhindi/Okra recipes that we thoroughly enjoy:
- 8.20 oz/ 233 g okra
- 4.10 oz/ 116 g red onion, it’s 1 and ½ small size
- 3.90 oz/ 111 g tomato, 1 medium size
- 3 garlic cloves
- 1- inch fresh ginger
- 1/3 cup thick yogurt
- 1 teaspoon kasuri methi, dried fenugreek leaves
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 and ½ teaspoons turmeric powder
- 1 teaspoon fennel powder
- 1 tablespoon and 1 teaspoon oil
- 1 and ½ teaspoons salt
- Trim both the edges of the okra (If the size of the okra is too big, cut it in half). Finely chop the onion and tomatoes. Finely chop the ginger and garlic.
- Place a skillet at medium heat and pour 1-tablespoon oil. Once the oil is hot enough, layer the okras. Sprinkle ½ teaspoon salt and ½ teaspoon turmeric. Stir-fry for 4 minutes by tossing around frequently for even cooking. Take it off the pan once done.
- To the same pan, add 1 teaspoon oil, 1 teaspoon cumin seeds, fennel seeds, chopped ginger and garlic. Sauté for a few seconds and add the onion. Cook for 2 minutes.
- Add the spice powder (cumin, chili and fennel). Sauté for 1 minute and add the tomato. Cook for 1 minute then, cover the pan. Cook for 5 minutes.
- After 5 minutes, the tomatoes and onion should have softened down. Add the yogurt and mix it around.
- Drop the stir-fried okra and gently toss it around.
- Crush the dried fenugreek leaves and sprinkle it evenly. Mix around everything and taste for salt. Add any, if needed.
- Serve warm with rice or Indian flat bread.