Bhindi Masala-Restaurant style Okra Masala
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
  • 500gms Okra-Washed and Pat dried (cut into 1-1.5-inches pieces)
  • 1 Large=125gms Potatoes (cut in lengths)
  • 2 Large=200gms Onions (sliced in lengths)
  • 1 Large=150gms Tomatoes (finely chopped)
  • Cooking Oil
  • 2 Bay Leaf
  • 1 tbsp Cumin Seeds
  • 1.5 tbsp Ginger-Garlic Paste
  • 1 tsp Turmeric Powder
  • 3 tsp Kashmiri Red Chili Powder
  • ½ tsp Coriander Powder
  • ½ tsp Dry Mango Powder
  • Salt to taste
  1. Cut Okra in lengths (equi-sized pieces). Similarly, slice Potatoes in lengths. Now, we start making Bhindi Masala
  2. Heat 2 tbsp Cooking Oil in a pan. Add Bay Leaf and Cumin Seeds. As Cumin starts to splutter, add sliced Onions. Fry until Onions become brown in color
  3. After 10 mins of cooking, add Ginger-Garlic Paste. Continue to cook. We have cooked ginger-garlic paste for 3 mins.
  4. Now we will add dry Spices-Turmeric Powder, Red Chili Powder, Coriander Powder and Salt to taste. Bhunao Masala paste. Add some water while cooking masala paste so that it doesn't become dry.
  5. We have roasted masala for 5-6 mins. Oil begins to ooze out and masala paste is ready. Add Potatoes and coat well with masala. Cover and cook Potatoes.
  6. Uncover after 8 mins of cooking. Potatoes are cooked well. If you feel masala becoming dry while potatoes are getting cooked, add 2-3 tbsp water.
  7. Add chopped Tomatoes and sliced Okra and mix well.
  8. Add Dry Mango Powder and Sugar and Mix well. We will not add any water in this recipe. Cook Okra until it becomes soft but not mushy.
  9. Cook covered on low heat. Uncover after 10 mins of cooking on low heat. Okra has become little soft and yet has a crunch
Recipe by Kali Mirch - by Smita at