Bhindi Masala is a simple, homestyle okra stir-fry made with onions, tomatoes, and everyday Indian spices. It's vibrant, wholesome, and pairs beautifully with roti or dal rice. Whether you're new to cooking okra or just looking for a no-fail, non-slimy version, this recipe delivers on both flavor and ease. A perfect weeknight sabzi that never disappoints!
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Bhindi Masala (also known as Bhindi Fry) is one of the most popular Indian okra dishes-and for good reason. It's a restaurant-style favorite that's surprisingly easy to recreate at home, using just a handful of pantry ingredients and ready in under 20 minutes.
This version is packed with bold, familiar flavors and that perfect balance of tender okra with gently sautéed onions, tomatoes, and warming spices. It's better than most restaurant versions, and makes a delicious addition to weeknight dinners served with Roti or Paratha or your next party spread. If you're an okra lover like me, be sure to try my Stuffed Okra recipe too!
Tips to Make Non-Slimy Bhindi (Okra)
No one likes slimy bhindi-and thanks to my mom's tried-and-true method, you won't have to deal with it! Here are some simple tips to keep your okra tender and flavorful, without the stickiness:
- Sauté first, spice later: My mom's signature trick is to sauté the okra in oil before adding any spices or other ingredients. This helps lock in the texture and keeps the sliminess at bay while also building that delicious, restaurant-style flavor.
- Wash, then dry completely: Always wash the okra first, then pat it completely dry with paper towels before cutting. Moisture is the main culprit behind slimy bhindi!
- Use a clean, dry knife and board: Stickiness while chopping? Just wipe the knife with a paper towel to keep things clean and easy.
- Minimal stirring: Resist the urge to over-stir the bhindi while it cooks. Stirring too often can break it down and release more of that sticky texture.
- Cook uncovered: Let the steam escape. Cooking bhindi uncovered on medium heat helps it stay dry and flavorful. A nonstick pan also works beautifully here.
Ingredient Notes
- Okra (Bhindi): Use dark green Indian okra if possible. It is available at most Indian grocery stores here in the US. Choose okra that's small to medium in size, firm, and tender for the best texture and flavor. The lighter green variety sold in American grocery stores works just as well, so feel free to use whatever is easily available.
- Frozen Okra: While fresh okra is preferred, you can also use frozen cut okra in a pinch. Make sure to thaw it completely by spreading the pieces out on paper towels, then pat dry thoroughly to remove excess moisture. This step is key to avoiding a slimy texture during cooking.
- Preventing Sliminess: Over-stirring or using damp okra can make it sticky. To prevent this:
- Always cook the okra uncovered on medium heat
- Avoid excessive stirring while it cooks
- If it still turns out slimy, mix in 1 teaspoon of lemon juice after cooking and gently toss; it helps cut the stickiness and brightens the flavor too.
How to make Bhindi Masala
Here is a step-by-step recipe with photos to make delicious, authentic restaurant-style bhindi masala right in your kitchen.
Step 1: Rinse and completely dry okra with paper towels. Cut dried okra into diagonally sliced pieces, discarding the top and the bottom.
Step 2: Heat oil in a medium pan. I like to use a nonstick pan for this recipe. Add okra and saute for 8 to 10 minutes, stirring frequently. Take the okra out and reserve.
Step 3: In the same pan, add the remaining oil. Add cumin seeds and allow them to sizzle. Add sliced onion and cook for 4 to 5 minutes, stirring frequently. Next, add ginger, garlic, and tomatoes and mix well. Add salt, turmeric, red chili powder, ground coriander, and garam masala. Mix well. Cook for 2 minutes or just until the onions start to soften a bit.
Step 4: Add the reserved okra and cook for 2 to 3 minutes, or until the okra is cooked to your desired consistency.
Garnish with chopped cilantro.
Serving Bhindi Masala
I love serving bhindi masala with homemade roti or parathas. For a gluten-free option, serve with sorghum roti, masoor daal chilla, or moong daal chilla. Serve it alongside your favorite raita for a delicious Indian vegetarian meal. Frequently in Indian households, dal and rice is also served to make it a delicious thali.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Easy Bhindi Masala - Indian Okra Stir-Fry (No Slime!)
Equipment
Recipe Video
Ingredients
- 1 pound okra
- 3 tablespoons oil
- 1 teaspoon cumin seeds
- 1 large yellow onion sliced
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 1 tomato diced
- 1½ teaspoon kosher salt
- ¼ teaspoon ground turmeric
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon ground coriander
- ¼ teaspoon garam masala
- ¼ cup cilantro finely chopped
Instructions
- Rinse and completely dry okra with paper towels. Use a clean dry cutting board and knife, cut dried okra into diagonally sliced pieces, discarding the top and the bottom. If you notice the knife getting sticky, wipe it clean with paper towels.
- Heat half of the oil in a medium nonstick pan. Add okra and saute uncovered for 8 to 10 minutes stirring a few times, until the okra is almost cooked but still has a slight crunch to it. Do not over-stir. Take the okra out and reserve. In the same pan add the remaining oil.
- Add cumin seeds and allow them to sizzle. Add sliced onion and cook for 4 to 5 minutes, stirring frequently.
- Add ginger, garlic, tomatoes and mix well. Add salt, turmeric, red chili powder, ground coriander, and garam masala mix well. Cook for 2 minutes or just until the onions start to soften a bit.
- Add the reserved okra and cook uncovered for 2 to 3 minutes, or until the okra is cooked to your desired consistency.
Notes
- Wash the okra first, and then dry them thoroughly using paper towels before you start cutting them.
- Use a clean dry cutting board and knife. If you notice the knife getting sticky, wipe it clean with paper towels.
- Do not over-stir the okra whole sautéing, as stirring frequently may make the okra slimy. Note: A non-stick frying pan works really well for any okra recipe.
- Cook the okra uncovered on medium heat, for best results.
- If the okra looks slimy, add 1 teaspoon of lemon juice and toss gently.
Nutrition
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Radha Bage says
came out very well ..thanks for the recipe
Archana says
Thank you for the feedback.
Puja says
This is THE BEST!!!!
Archana says
Thank you!
Sumi says
This dish was easy and tasty! The recipe was very easy to follow. The whole family approved this dish, and that is a rarity! Thank you Archana for sharing this recipe!
Archana says
You are most welcome!
Matthew Bond says
That is perhaps the most restaurant-like results of any recipe I’ve ever made of any style of food ever. Superb.
Archana says
Thank you!
Shalini says
I made this for dinner and it was delicious with chapati and another side ..will be revisiting this recipe again.. thanks for sharing this Archana.
Archana says
So glad to read this!
Shaheen says
Thanks for the delicious Bhindi Masala Recipe.
Archana says
You are most welcome!
Deky says
Loved the simplicity of this recipe. I love bindhi but gave up trying to cook it myself after trying out couple filed recipes from others. I was really craving it today and found your recipe. It was delicious and my 2 year old even loved it. thank you!
century-foods says
Thank you; love your recipe’s instructions. Very well explained. I am excited to make this one with my sister.
Archana Mundhe says
Thank you!
Shawn says
Easy and flavorful! Great texture. My Mumbai - born husband loved it
Archana Mundhe says
So happy to hear that! Bhindi Masala is such a classic. love that it got a thumbs up from your Mumbai-born husband!
Ritu Mehta says
Love this easy Bhindi recipe Archana. Thanks for teaching me how to make perfect non slimy Bhindi. Never making it any other way now. This one is a keeper.
Archana Mundhe says
Thank you Ritu!
Kitty says
Tastes even better than it looks. Very forgiving in that mine came out delicious even though I sort of swapped out the okra cooking times sections- it did get a bit slimy during cooking but came out perfectly delicious. Thank you for a great recipe.
Archana Mundhe says
Thank you for the lovely feedback!
Stuart MacGregor says
Hi Archana
Followed the recipe exactly and it was delicious. Thank you so much.
Stuart
Lynne says
This is a fairly simple and successful recipe -- that tastes so good I've now made it twice as I harvest the okra from my garden. Only suggestion is maybe halve the salt -- the rest of the spices are perfect!
Archana Mundhe says
Thank you, Lynne! I use kosher salt in my recipes, which is less salty than normal salt. But I am glad that you are adjusting the salt to taste.