Bhindi Masala Gravy Recipe – Ladies Finger in Tomato Onion Gravy
Description:
Bhindi Masala is a flavorful North Indian dish where tender bhindi (okra) is cooked in a rich tomato-onion gravy, enhanced with aromatic spices. This dish is a perfect accompaniment to biryanis, especially vegetarian ones, and adds a delicious touch to any Indian meal. While it’s a traditional pairing for biryanis, you can enjoy it just as much with roti, paratha, or even rice, making it a versatile side dish for everyday meals. The gravy is infused with warming spices like cinnamon, cardamom, and cloves, along with tangy yogurt and the earthy flavor of kasuri methi, creating a hearty and comforting dish.
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Ingredients for Bhindi Masala Gravy
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 250 grams, thinly sliced |
| Onion | 1, roughly chopped |
| Ginger | 1 inch piece |
| Garlic | 5 cloves |
| Green Chillies | 2, chopped |
| Cloves (Laung) | 2 cloves |
| Cardamom (Elaichi) Pods/Seeds | 1 pod |
| Cinnamon Stick (Dalchini) | 1 inch stick |
| Mace (Javitri) | 1 piece |
| Tomatoes | 3, roughly chopped |
| Curd (Dahi/Yogurt) | 2 tablespoons |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tablespoon |
| Bay leaf (Tej Patta) | 1 leaf |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Red Chilli Powder | ½ teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Oil | 2 tablespoons (for sautéing) |
| Salt | To taste |
Preparation Time
- 20 minutes
Cooking Time
- 30 minutes
Instructions
-
Prepare the Bhindi (Okra):
Begin by rinsing the bhindi thoroughly and then drying them completely with a clean cloth or paper towel. This step is essential to prevent the okra from becoming slimy while cooking. Once dry, slit each bhindi vertically up to about half an inch from the tip, ensuring they stay intact at the tail. -
Cook the Bhindi:
Heat 1 tablespoon of oil in a large pan over medium heat. Add the prepared bhindi to the pan, sprinkle with a pinch of salt, and sauté for about 10 minutes. Cover the pan partially with a lid to trap some steam, allowing the bhindi to cook and roast simultaneously. Stir occasionally to ensure even roasting, ensuring that the bhindi turns golden and crispy. Set aside once done. -
Prepare the Masala Paste:
In a mixer grinder, add the onion, ginger, garlic, green chillies, cloves, cardamom, cinnamon stick, and mace. Grind the mixture to a smooth paste, adding a little water if necessary. Set this paste aside. -
Make the Tomato Puree:
Next, blend the tomatoes in a mixer or blender to form a smooth puree. Set this aside for later use. -
Prepare the Gravy:
In the same pan, heat another tablespoon of oil over medium heat. Add the bay leaf and sauté for about 10 seconds until it releases its aroma. Add the prepared onion-spice paste to the pan and sauté for 2–3 minutes, allowing the raw smell to dissipate. -
Add Spices to the Gravy:
Add the turmeric powder, red chilli powder, and coriander powder to the sautéed paste. Stir everything well and cook for another minute until the spices release their fragrance. -
Cook the Tomato Mixture:
Add the prepared tomato puree and curd (yogurt) to the pan. Stir to combine and cook for 2–3 minutes on medium heat, allowing the tomatoes to soften and the mixture to thicken. Season with salt to taste. Continue cooking until the oil begins to separate from the masala. -
Combine Bhindi with Gravy:
Gently add the sautéed bhindi to the masala, stirring carefully to coat each piece in the flavorful gravy. Allow the bhindi to cook in the gravy for 1–2 minutes over high heat, ensuring it absorbs the spices. -
Finish the Dish:
Once the bhindi is well coated with the masala, add the crushed kasuri methi for an extra depth of flavor. Stir everything together, then turn off the heat. -
Garnish and Serve:
Garnish your Bhindi Masala Gravy with freshly chopped coriander leaves for a fresh and vibrant finish.
Serving Suggestions
- With Biryani: This dish pairs wonderfully with a fragrant Paneer Biryani, Jackfruit Biryani, or any biryani of your choice, making it an ideal side dish for a vegetarian lunch or dinner.
- With Paratha/Roti: If you’re looking for a more everyday meal, serve it alongside hot Tawa Parathas or soft Phulkas. Add a side of cooling Boondi Raita for a complete Indian meal.
Tips and Variations:
- Adding Heat: If you prefer a spicier version, you can increase the number of green chillies or add a dash of red chili powder.
- Tangy Gravy: For a tangier gravy, increase the amount of yogurt or add a bit of lemon juice while finishing the dish.
- Consistency: If you like a thinner gravy, feel free to add a little water to the tomato mixture while cooking.
Bhindi Masala Gravy is a versatile dish that is perfect for vegetarians and is sure to become a favorite in your meal rotation. With its blend of aromatic spices and tender okra, this dish brings out the best of North Indian cuisine.
