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bhindi masala served with roti and raita
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5 from 5 votes

Bhindi Masala

A popular Indian stir fry dish, bhindi masalsa has okra cooked to perfection with sweet onion, tangy tomatoes and warm spices
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Entree, Main Course
Cuisine: Indian
Servings: 4
Calories: 157kcal



  • 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.



Do not over-stir the okra. If the okra looks slimy, add 1 teaspoon of lemon juice and toss gently.


Calories: 157kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 893mg | Potassium: 485mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1284IU | Vitamin C: 34mg | Calcium: 109mg | Iron: 1mg
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