Title: Recipe for Bhindi Masala Gravy – Easy North Indian Okra Curry at Home
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Learn how to make delicious bhindi masala gravy at home with simple ingredients. This easy North Indian okra curry recipe is perfect with roti, naan, or rice.
Recipe for Bhindi Masala Gravy
Bhindi masala gravy is a comforting and flavorful North Indian curry made using fresh bhindi (okra) cooked in a spicy onion-tomato-based gravy. Unlike the dry version of bhindi masala, this recipe has a rich and mildly thick gravy that pairs beautifully with roti, naan, paratha, or even steamed rice. Bhindi is a popular vegetable in Indian kitchens because it is light, nutritious, and absorbs spices very well when cooked properly.
This dish is perfect for everyday meals as well as special family lunches. Many people avoid cooking bhindi because it sometimes becomes slimy, but with the right technique, bhindi masala gravy turns out delicious, non-sticky, and full of flavor. In this article, you will learn how to make bhindi masala gravy step by step, along with useful tips, variations, and serving suggestions.
What is Bhindi Masala Gravy?
Bhindi masala gravy is a curry prepared by adding fried or sautéed okra to a spiced onion-tomato gravy. The gravy is usually made with basic Indian spices like turmeric, coriander powder, red chili powder, and garam masala. This version of bhindi masala is slightly tangy, spicy, and aromatic.
The gravy-style bhindi masala is different from the dry version because it contains water or tomato puree to create a smooth sauce. It is often served during lunch or dinner and works well when you want a vegetable curry with roti or rice.
Ingredients Required for Bhindi Masala Gravy
For Frying Bhindi:
- 250 grams fresh bhindi (okra)
- 3–4 tablespoons oil
- Salt to taste
For Gravy:
- 2 medium onions, finely chopped or paste
- 2 medium tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1 green chili, finely chopped (optional)
- 3 tablespoons oil
Spices:
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons coriander powder
- ½ teaspoon garam masala
- 1 teaspoon kasuri methi (dry fenugreek leaves)
- Salt to taste
Preparation of Bhindi (Important Step)
First, wash the bhindi thoroughly under running water and wipe them completely dry using a clean kitchen towel. This step is very important because moisture causes bhindi to become sticky while cooking. Trim the top and bottom ends and cut the bhindi into medium-sized pieces.
Heat oil in a pan and add the chopped bhindi. Sprinkle a little salt and fry on medium heat until the bhindi becomes slightly crispy and changes color. Do not cover the pan while frying. Once done, remove the bhindi and keep it aside.
Step-by-Step Recipe for Bhindi Masala Gravy
Step 1: Prepare the Gravy Base
Heat oil in a deep pan or kadai. Add chopped onions and sauté until they turn golden brown. Add ginger-garlic paste and green chili. Cook for a minute until the raw smell disappears.
Step 2: Add Tomato Puree
Add tomato puree to the pan and cook well until oil starts separating from the masala. This step ensures that the gravy tastes rich and well-cooked.
Step 3: Add Spices
Now add turmeric powder, red chili powder, coriander powder, and salt. Mix everything well and cook for 2–3 minutes on low heat.
Step 4: Adjust Gravy Consistency
Add ½ to ¾ cup of water depending on how thick you want the gravy. Bring it to a gentle boil and let it simmer for a few minutes.
Step 5: Add Fried Bhindi
Add the fried bhindi to the gravy and mix gently. Cook for 5–7 minutes on low flame so that the bhindi absorbs the flavors.
Step 6: Final Touch
Crush kasuri methi between your palms and add it to the curry. Sprinkle garam masala, mix gently, and switch off the flame.
Tips to Make Perfect Bhindi Masala Gravy
- Always dry bhindi completely before cutting.
- Fry bhindi separately to avoid sliminess.
- Do not over-stir after adding bhindi to the gravy.
- Adjust spice level according to your taste.
- Adding kasuri methi enhances the aroma and flavor.
Variations of Bhindi Masala Gravy
You can make a dhaba-style bhindi masala gravy by adding extra onions and slightly more oil. For a creamy version, add fresh cream or cashew paste at the end. If you prefer a no-onion no-garlic version, simply skip onions and garlic and increase tomatoes slightly. Jain-friendly versions can also be made by avoiding ginger.
Serving Suggestions
Bhindi masala gravy tastes best with roti, naan, paratha, or phulka. It also pairs well with jeera rice or plain steamed rice. Serve it hot with salad and lemon wedges for a complete Indian meal.
Health Benefits of Bhindi
Bhindi is rich in fiber, vitamins, and antioxidants. It helps in digestion, supports heart health, and is good for managing blood sugar levels. Bhindi masala gravy is a nutritious option when cooked with moderate oil and fresh ingredients.
Frequently Asked Questions (FAQs)
Why does bhindi become slimy?
Bhindi becomes slimy when it is washed and cut while wet. Always dry it properly before cooking.
Can I add curd to bhindi masala gravy?
Yes, but add it on low heat and mix continuously to prevent curdling.
How long can bhindi masala gravy be stored?
It stays fresh for up to one day in the refrigerator.
Can I use frozen bhindi?
Fresh bhindi is recommended, but frozen bhindi can be used after thawing and drying properly.