Bhindi Masala (Ladyfingers in Tomato Curry)

This time I am giving you one of the tasty curries or gravy of Indian cuisine and that’s too my favourite. When I cooked the Bhindi Masala recipe, the gravy with aroma of spices was so strong that my family and my guest couldn’t resist having more and more.

When you try to transform sweetie lady fingers into a tangy tasty curry, your guests are going to love it anyhow.

The way of making this bhindi masala gravy is more like we used to make in Mughlai cuisine. So here is a recipe.

Ingredients for making Bhindi Masala

Bhindi or Okra or Ladyfingers – 250 gm

Red Onion – 1 nos finely chopped

Tomatoes – 2 nos medium sized (pur?ed)

Green Chillies – 1 nos (finely chopped)

Ginger Garlic Paste – 1 tbsp

Plain Yogurt – 2 tbsp

Pav Bhaji Masala – 1 tbsp

Coriander Powder – 2 tsp

Red Chilli Powder – 1/2 tsp

Turmeric Powder – 1/2 tsp

Oil – 2 tbsp (excluding oil for frying lady fingers)

Cumin Seeds – 1 tsp

Garam Masala – 1/2 tsp

Kasuri Methi (Dry Fenugreek Leaves)- 1 tsp

Water – 1/2 cup

Salt – to taste

Step by Step Bhindi Masala /Gravy Recipe

• Fry Lady Fingers in Oil till golden brown. Keep it aside.
• Heat oil in a separate pan and add cumin seeds into it. Once it starts crackling add finely chopped onions and green chillies. Once the onion becomes soft and golden brown, add ginger garlic paste.
• Add tomato puree when ginger-garlic pastes cooked and stop releasing the raw aroma of garlic.
• Immediately after adding tomatoes, add salt along with pav bhaji coriander powder, turmeric powder and red chilli powder. If the gravy is dry, you can add a little bit of water so that spices won’t burn. Cook till the gravy starts separating from the oil.
• Now, turn the flame to low and let it cool down slightly. Add yoghurt and let it cook on low for 3 minutes. Remember the high flame will burn yoghurt. Cook till yoghurt start releasing oil from the gravy.
• At this stage, add fried ladyfingers along with 1/2 cup of water, put lid on the pan and let it simmer for 5 minutes.
• After 5 minutes, open the lid, add garam masala, pav bhaji masala and Kasuri methi. Cook for another 5 minutes.
• Bhindi Masala is ready.

Tips

• If you want to make it less spicy, avoid using red chilli powder.
• You can have it with chapati or poori.

Frequently Asked Questions

Some more delicious recipes:

• Masala aloo
• Chana masala
• Egg curry
• Dum aloo
• Aloo palak

If you liked it, then pin it or share it with others. Let me know here if you tried it. I would love to share our experience with my audiences.