Bhindi Masala Gravy Recipe – Ladies Finger in Tomato Onion Gravy
Bhindi Masala is a delectable North Indian side dish where tender okra (bhindi) is cooked in a rich, aromatic tomato-onion-based gravy. This dish offers an irresistible blend of flavors, enhanced with traditional spices and herbs, making it a perfect companion for biryanis, chapati, or paratha. Whether served alongside a hearty biryani or as a standalone accompaniment with phulka and raita, Bhindi Masala is bound to impress at any meal.
Cuisine:
North Indian
Course:
Side Dish
Diet:
Vegetarian
Preparation & Cooking Time:
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 250 grams, thinly sliced |
| Onion (roughly chopped) | 1 medium-sized |
| Ginger | 1-inch piece |
| Garlic | 5 cloves |
| Green Chillies | 2, chopped |
| Cloves (Laung) | 2 |
| Cardamom (Elaichi) Pods/Seeds | 1 |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Mace (Javitri) | 1 piece |
| Tomatoes (roughly chopped) | 3 |
| Curd (Dahi / Yogurt) | 2 tablespoons |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tablespoon |
| Bay leaf (Tej Patta) | 1 |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Oil | 2 tablespoons (for cooking) |
| Salt | To taste |
Instructions:
-
Prepare the Bhindi (Okra):
Begin by thoroughly washing the bhindi (okra). Once cleaned, dry the okra with a kitchen towel or paper napkin to prevent stickiness while cooking. After drying, slit each bhindi vertically about half an inch from the tail, ensuring the slices remain intact at the end. This step helps to keep the bhindi from becoming mushy while cooking. -
Cook the Bhindi:
Heat 1 tablespoon of oil in a pan over medium heat. Add the sliced bhindi along with a pinch of salt. Sauté the bhindi for about 10 minutes, stirring occasionally to ensure it cooks evenly on all sides. Partially cover the pan during cooking to allow the bhindi to steam while also getting a light roasting. Stir the bhindi from time to time to prevent sticking or burning. Once it’s tender and slightly crispy, set it aside. -
Prepare the Gravy Paste:
While the bhindi is cooking, prepare the spice paste for the gravy. In a mixer or grinder, combine the chopped onion, garlic, ginger, green chillies, cloves, cardamom, cinnamon stick, and mace. Grind these ingredients into a smooth paste, and set it aside. -
Cook the Gravy:
In a separate pan, heat the remaining oil over medium heat. Add the bay leaf and sauté it for about 10 seconds, allowing its flavor to infuse the oil. Then, add the freshly ground paste and sauté it for 2-3 minutes until the raw smell dissipates and the paste begins to cook. -
Add the Spices:
Once the paste is sautéed, add the turmeric powder, red chilli powder, and coriander powder. Mix the spices well and cook for an additional minute to allow the flavors to blend. The mixture should become aromatic, and the spices should no longer smell raw. -
Incorporate Tomatoes and Curd:
Now, add the chopped tomatoes to the pan and blend them into a smooth puree using a mixer or food processor. Pour the tomato puree into the pan and cook for 2-3 minutes. Add the curd (yogurt) and salt, and cook until the tomatoes soften and the gravy thickens. Stir occasionally to ensure the mixture doesn’t stick to the bottom of the pan. -
Combine the Bhindi with Gravy:
Once the tomato-gravy base has thickened, gently add the roasted bhindi to the pan. Stir the bhindi into the gravy, ensuring it gets coated well with the masala. Turn the heat to high and let it cook for another minute, allowing the bhindi to absorb the flavors of the gravy. -
Final Touches:
Finally, add the crushed kasuri methi (dried fenugreek leaves) to the dish for a final burst of flavor. Stir everything together and turn off the heat. -
Garnish and Serve:
Garnish the Bhindi Masala Gravy with freshly chopped coriander leaves. Serve it hot alongside your favorite Indian bread like tawa paratha, chapati, or phulka. For a complete meal, pair it with a bowl of biryani (such as Paneer Biryani or Jackfruit Biryani) or enjoy it with a refreshing raita.
Serving Suggestions:
-
With Biryani: Serve this flavorful Bhindi Masala Gravy as an accompaniment to your favorite biryani, whether it’s Paneer Biryani, Jackfruit Biryani, or any vegetarian biryani you prefer. The combination of spiced okra and aromatic rice will elevate your meal.
-
With Paratha or Phulka: For a comforting everyday meal, pair Bhindi Masala Gravy with soft phulka or crispy tawa paratha, along with a cooling boondi raita on the side.
Nutritional Information (Approximate):
| Nutrient | Per Serving |
|---|---|
| Calories | 180 kcal |
| Protein | 2.5 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 5 g |
| Fat | 8 g |
| Saturated Fat | 1.2 g |
| Sodium | 300 mg |
| Potassium | 450 mg |
| Vitamin A | 10% DV |
| Vitamin C | 15% DV |
| Calcium | 4% DV |
| Iron | 6% DV |
Conclusion:
Bhindi Masala Gravy is a simple yet delicious dish that showcases the beauty of okra, combining it with rich spices and a tangy tomato-onion gravy. It’s perfect for any occasion, from weeknight dinners to special gatherings. The warmth and depth of flavors make it an ideal side dish, whether you’re serving it with biryani or Indian bread. It’s a true reflection of the vibrant flavors of North India, guaranteed to satisfy your taste buds. Enjoy this versatile and comforting dish that will quickly become a staple in your kitchen!
