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: