Bhindi Masala Recipe — A Delicious Journey Through Spices

Bhindi Masala, also known as Okra Masala, is a culinary masterpiece that elevates humble okra into a mouthwatering delight. This savory and flavorful Indian dish takes your taste buds on a delightful journey through a medley of aromatic spices, showcasing the rich tapestry of Indian cuisine. The combination of tender okra, expertly seasoned with a blend of spices, creates a symphony of flavors that dance on your palate.

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As you embark on the steps to create this Bhindi Masala at home, you’ll discover the art of balancing spices to perfection, ensuring each bite is a harmonious explosion of taste. Whether you’re a seasoned chef or a novice in the kitchen, this bhindi masala recipe promises to deliver a satisfying and authentic culinary experience, inviting you to savor the essence of Indian cooking.


250g fresh bhindi (okra), washed and dried

2 medium-sized onions, finely chopped

2 tomatoes, pureed

2 tablespoons oil

1 teaspoon cumin seeds

1 teaspoon ginger-garlic paste

1 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon coriander powder

1/2 teaspoon garam masala

Salt to taste

Fresh coriander leaves for garnish


Prepare the Bhindi Masala:

Trim the ends of the bhindi and split them vertically, ensuring they remain whole. This prevents the okra from becoming slimy during cooking.

Sauté the Bhindi Masala:

Heat 1 tablespoon of oil in a pan. Add the bhindi and sauté over medium heat until they are partially cooked and start browning. Remove them from the pan and set aside.


In the same pan, add another tablespoon of oil. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.

Add Spices:

Introduce ginger-garlic paste to the onions and sauté for a minute until the raw aroma disappears. Add turmeric powder, red chili powder, and coriander powder. Cook the spices for another couple of minutes.

Tomato Puree:

Pour in the tomato puree and cook until the oil separates from the masala. This ensures a rich and well-cooked base for the Bhindi Masala.

Combine Bhindi:

Reintroduce the partially cooked bhindi into the masala mixture. Stir gently to coat the okra evenly with the spices.


Cover the pan with a lid and let the Bhindi Masala simmer on low heat. Allow the flavors to meld together, and let the bhindi cook through.

Garam Masala and Seasoning:

Sprinkle garam masala over the dish and season with salt according to your taste. Mix well and let it cook for a few more minutes.


Once the bhindi is tender and the masala has thickened, turn off the heat. Garnish with freshly chopped coriander leaves for a burst of freshness.


Bhindi Masala pairs well with steamed rice, naan, or chapati. Serve it hot, and savor the symphony of flavors brought to life by the aromatic spices.

Bhindi Masala is not just a dish; it’s a culinary celebration that showcases the magic of Indian spices. With its vibrant colors and robust flavors, this recipe is a testament to the richness of vegetarian cuisine. Whether you’re a seasoned chef or a kitchen novice, this Bhindi Masala recipe is sure to elevate your home-cooking experience, making every bite a delicious journey through the heart of Indian flavors.


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