Bhindi Masala - Punjabi Restaurant Style

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300 grams okra bhindi, ladies finger

1/2 cup onion chopped

1/2 cup tomatoes finely chopped

1/2 teaspoon chili powder

1/2 teaspoon garam masala powder

1/4 teaspoon turmeric powder

2 green chilies

1/2 teaspoon minced ginger

1 teaspoon cumin seeds

1/2 teaspoon kasuri methi dried


3 tablespoons oil


1. Pick and rinse 300 grams okra or bhindi thoroughly. Cut off the stalk and tail. Cut them into big pieces of about 1 inch pieces as seen. Choose tender okra that snap at ends easily.

2. Heat 1 tablespoon oil a pan. Once the hot add chopped bhindi okra. Saute in medium flame and fry the okra for 3-4 minutes.

3. Once the bhindi is crispy and well cooked, remove to plate. While the bhindi is getting cooked keep 1/2 cup chopped onions, 1/2 cup chopped tomatoes, 1 teaspoon minced ginger garlic or paste ready.

4. To the same pan add 1 more tablespoon oil. Once it is hot add 1 teaspoon mustard seeds, add cumin seeds, 1 slit green chili and saute for a minute. Next add finely chopped onions, minced ginger and garlic or ginger garlic paste and saute well until onions turn a bit soft in medium heat.

5. Next add finely chopped tomatoes and mix.

6. Now add the spice powders- 1 teaspoon red chili powder, 1 teaspoon garam masala powder and 1/2 teaspoon turmeric powder. Add salt to taste.

7. Mix well and cook until the tomatoes turn soft and the masala leaves out oil from sides in medium heat.

8. Now add the fried bhindi.

9. Mix gently and cook in low flame for 2-3 minutes. Do not cover the pan while cooking okra, it will make okra discolor. Finally add a pinch of amchur or dry mango powder and 1/2 teaspoon kasuri methi.

10. Remove from flame. Add 2 teaspoon chopped coriander leaves and mix. Serve bhindi masala hot or warm as side dish.

Bon Appetit!

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