
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
Yes, but not any. You can use potatoes, boiled eggs, paneer, etc into recipe.
Yes, both are different names of single vegetable.

Bhindi Masala
Ingredients
- 250 gm bhindi or okra or ladyfingers
- 1 cup onion, finely chopped
- 2 cup tomatoes, finely chopped
- 1 green chilli
- 1 tbsp ginger garlic paste
- 2 tbsp yoghurt
- 1 tbsp pav bhaji masala
- 2 tsp coriander powder
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
- 2 tbsp oil (plus extra for frying bhindi)
- 1 tsp cumin seeds
- 1/2 tsp garam masala
- 1 tsp kasuri methi (dry fenugreek leaves)
- 1/2 cup water
- salt (to taste)
Instructions
- 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.
Notes
- If you want to make it less spicy, avoid using red chilli powder.
- You can have it with chapati or poori.
Nutrition

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13 Comments
InspiresN
This looks like a great recipe with bhindi .We love bhindi at home and am happy to find new recipes.
Shikha
Yeah, I love bhindi too. This version is so awesome.
Lisa's Notebook
This looks delicious – I’d probably leave out the chilli powder as I am a spice wimp but I do love lady fingers 🙂
Shikha
Thank you, Lisa!
Don’t worry. I�ll post less spicy recipes too. 😉
SaaniaSparkle ?????
Yummmm
Beth
We love okra and did not know it was also called ladyfingers! This looks so delicious, I only need to find a couple of the seasonings and hope to soon.
Shikha
Yes, you’ll definitely like it. 🙂
Patrice
I’ve never tried this dish before but it looks delicious and I love all the spices in it!
Shikha
Thanks, Patrice! 🙂
Jacqueline Debono
I love okra but have never used it as the star ingredient for a curry. This looks so so good! On my to make list!
Shikha
I am glad to hear. 🙂
Lathiskitchen
This bindi masala looks lip smacking.
Shikha
Thank you! 🙂