You have probably seen this entree on a restaurant menu, and I can show you how you can prepare your own restaurant-quality entree for a fraction of the cost. It’s one of my favorite Indian okra recipes to prepare during the summer. I agree to be sent email.
The spices and flavors in the gravy are very well balanced, and the heat level can be customized to your liking. It’s the perfect side dish you need for a flavorful dish like dal tadka or even as a standalone entree. If you are an Okra fan, you’ve got to try this recipe once to get you hooked even more. Try this wonderful recipe for a delicious bhindi masala curry today!
Why this recipe works
Bhindi Masala Curry is one of those Indian curries with everything going for it. It’s easy to make, full of flavor, and can be made with either fresh or frozen okra… This recipe uses fresh okra, which is in season during the summer months. The spice level can be customized to your liking, making this dish perfect for spicy and non-spicy food lovers. Like my okra fry and air fryer frozen okra, this bhindi curry tastes amazing! Pair it with sona masoori rice or phulka roti. Vegan Bhindi Masala is great for a weeknight meal because it comes together quickly and easily. The dish can also be made ahead of time and reheated when you’re ready to eat.
Main Ingredients
Okra: Okra is also known as ’ladies finger’ and ‘bhindi.’ It is a long and slender green vegetable with edible seeds. Okra tends to harden as it matures. So look for tender ones that are light green and relatively smaller in size.Onion: I used one large yellow onion, but white and red onions work fine.Tomato paste: I like tomato paste because it adds a lovely depth of flavor to the Bhindi Masala. If you don’t have tomato paste, you can substitute it with fresh tomato puree.Spices: The spices used in this recipe are cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala powder. These Indian spices are the most familiar ones in Indian cooking.Yogurt/Dahi: I used vegan yogurt to make this Bhindi Masala Curry. You can also use regular yogurt or even coconut milk.
Instructions
Start by washing the okra and drying it with a paper towel. Trim the ends of the okra and cut it into bite-size, one-inch pieces. In a large skillet or wok, heat oil over medium-high heat. Add the okra and cook for about 5 minutes, occasionally stirring, until the okra is golden brown and crispy. Remove the fried okra from the pan and set it aside. To the same pan over a medium flame, add oil. Once it’s hot, add onion and cook until it is soft and translucent. Add the tomato paste and spice powders. Stir well and cook for about 30 seconds. Now add the 1 ½ cup of water and salt and bring it to a boil. Add the cooked okra and simmer for about five minutes on medium heat. Stir in the yogurt or coconut milk. Cook for another minute on low flame. Serve Okra Masala hot with rice or roti. Enjoy!
Serving Suggestion
Bhindi Masala pairs well with plain steamed rice, jeera rice, and even Indian bread like chapati or wheat naan.
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Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox. Bhindi Masala can be made ahead of time and reheated when you’re ready to eat. If you want a thinner consistency, add more water when simmering the Okra Masala Curry. Be sure to use fresh, small tender okra pods. Look out for pods with a silky sheen that are not dull in color. Avoid okra that is woody, yellow, or brown in color. Trim the Bhindi (okra) and cut it into small pieces so that it cooks evenly. Vegetable or olive oil are suitable substitutes if you do not prefer sunflower oil. Avoid stirring the okra too frequently, as that can make the okra slimy. Add more yogurt or coconut milk if you want a richer Bhindi Masala Curry. If you are using frozen okra, thaw it before use and pat it dry with a paper towel. Frozen okra tends to be slimier than fresh okra. Follow me on social media Facebook, Instagram, and Pinterest.
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