Indian Okra curry, also known as bhindi masala, is a delicious vegetarian dish that's perfect for family dinners or lunches. The less slimy, stir-fried okra cooked in a spicy onion and tomato sauce creates a delightful flavor that pairs wonderfully with rice, roti, or paratha.
Check the stovetop and Instant pot recipe down below the recipe card.
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Okra Curry Recipe
When I think about preparing vegetables with gravy, okra curry immediately comes to mind because it adds a delightful flavor to the dish. Stir-fried okra, with its reduced sliminess, pairs beautifully with onion and tomato curry, especially if enjoyed the next day. You really should give this a try; the taste is simply amazing!
What is Okra? In many English-speaking countries, okra is commonly known as ladies' fingers, while in India and Pakistan, it’s referred to as bhindi. There are numerous ways to cook it, but the masala okra served with curry offers a truly authentic flavor that works wonderfully as either a main course or a side dish. Okra has a subtly sweet and grassy taste that transforms into a mouthwatering dish once cooked.
Finding fresh Indian okra in the United States can be a challenge, so frozen okra is a great alternative. Additionally, check out Indian or Pakistani grocery stores for fresh options.
How to Choose Fresh Okra (Bhindi)
When selecting okra, look for pods that are bright, shiny, and firm to the touch. A dull or dark tip indicates that the okra may not be fresh. Remember, okra has a naturally sticky texture, which is perfectly normal, and ripe okra tends to be stickier than fresh ones. If the okra feels too hard, it's best to pass on it, as it will soften during cooking.
Additionally, be aware that okra can sometimes harbor worms or insects inside the pods, so it's essential to ensure they are completely clean inside. If you suspect there might be a worm, it's safer to discard it. For longer cuts of okra, simply slice along the sides to inspect the interior.
How to Cut and Wash Fresh Okra
Before you start cutting, make sure to wash the okra thoroughly. The skin can hold onto dirt, so give it a good rub with your hands to clean it well. Once washed, you can either pat it dry or let it air dry at room temperature. After it’s dry, trim off the top (head) and the bottom ends as illustrated in the picture. If the okra is too long, slice it in half. Remember, avoid washing the okra after cutting, as the sticky substance known as ‘mucilage’ will come out, making it harder to clean.
According to Webmd, Okra is low calorie vegetable full of Vitamin C, magnesium, folate, fiber, and antioxidants. It also helps to strengthen the immune system, has anti-cancer properties, improves fertility issues. The best thing that I know, it helps to improve your hair shine if applied physically which is really needed after 30 years.
See Also: Pan fried Eggplant | Aloo Palak
Ingredients & Substitutions
Okra (bhindi): Use fresh okra and cut it into 3 inches.
Oil: Any vegetable or sunflower oil can be used to stir fry the okra/bhindi.
Onion: Used finely chopped onion as it helps to make viscous gravy.
Ginger Garlic: Grated ginger and garlic used to add strong garlicky flavor in curry.
Tomato Paste: Homemade tomato paste used. Peel the skin and made a paste in a grinder.
Yogurt: Add thick yogurt to add creamy texture in curry.
Spices: Red chili powder, turmeric powder and coriander powder used along with salt.
Cumin Seeds: will improve the taste of gravy.
Garam Masala: fresh and homemade garam masala used in curry.
How to Make Okra Curry (Bhindi Masala)
First, rinse the okra under tap water before you begin cutting it. Use a cotton cloth to pat it dry, or let it air dry at room temperature or with the help of a fan. Next, trim the top of the okra and make a small incision at the tip. Avoid washing it again after cutting, as this will make it slimy.
Now, heat some oil in a pan and stir-fry the okra over medium to high heat. Keep stirring until it changes color, but be careful not to let it get too dark.
Remove the stir-fried okra from the pan, then pour in some oil and let it heat up. Next, toss in finely grated ginger, garlic, and cumin seeds. Sauté for a few seconds before adding the finely chopped onion. Cook the onion until it becomes fragrant and begins to turn a light pink color (avoid browning it too much).
Now, sprinkle in the spices: red chili powder, coriander powder, turmeric powder, and salt. Mix everything well until you see the oil separating from the sides of the pan.
Add the tomato paste and stir thoroughly to ensure it blends seamlessly into the curry. Next step is to add the yogurt and mix it in well to achieve a smooth and consistent curry texture.
Add the roasted okra along with garam masala powder. Pour in some water to help simmer the okra, giving it a gentle stir.
Cover the pot and let it cook on low to medium heat for about 20 to 25 minutes until the okra becomes tender.
Once the 25 minutes are up, your okra curry will be ready to enjoy with roti or naan. Personally, I love pairing it with steamed rice and tadka daal.
You should definitely give this combination a try; I’m sure you’ll love it!
Okra curry is a fantastic addition to your lunch or dinner in Indian and Pakistani vegetarian cuisine. Its spicy and savory flavor, combined with the unique grassy notes of okra, makes it a delightful pairing for phulka or chapati, perfect for those who enjoy desi flavors.
Okra Curry Video
Here’s a step-by-step video guide to prepare okra curry at home.
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Tips For Cooking Okra Curry
- Begin by stir-frying or roasting the okra over medium heat before incorporating it into the curry.
- Be careful not to stir-fry for too long, as this can lead to a burnt flavor.
- Roasting helps eliminate the raw taste of okra and reduces its sliminess.
- You can also enhance this recipe by adding lamb or mutton, but chicken isn’t recommended as it doesn’t pair well.
- For a delicious twist, try combining okra with spinach, as they complement each other beautifully.
- Always opt for fresh okra! Steer clear of overripe ones.
- If fresh okra isn’t available, frozen okra can be a substitute, but avoid using breaded frozen okra for this recipe.
- Feel free to adjust the spices and herbs by adding mango powder or fresh lemon juice. Green chilies and Kasuri methi are also great additions.
- This recipe is made without cream.
How to Serve Okra Curry
There are so many ways to serve okra curry alongside various types of rice and naan. If it's the main course, consider offering both options.
You can also complement the meal with daal, kebab, achar, salad or plain yogurt for a delightful spread.
Q & A
If the okra is stir fried then cook it in curry for about 20 to 25 minutes (maximum). Over cooking can make it slimy.
Use fresh okra, stir fry, or roast before use. Add yogurt while cooking. Don’t cook for a long time. Don’t add salt while stir frying or roasting the okra as it will help to release water and as a result will get slimy.
Okra naturally has a grassy taste with slimy texture but it makes savory combination with spices, onion, ginger garlic, and tomatoes.
Well, you don't need to soak it to make Indian/Pakistani curry.
Always prefer to take the young okra that is almost 4 inches pods. Old or mature okra shows hard fiber so avoid it as it will remain hard after cooking.
More Veg Ideas
Okra Curry (Bhindi Masala Gravy)
Ingredients
- 250 g Okra (bhindi) 1.5" cut
- 3 teaspoon Oil for stir frying
- 1.5 tablespoon Oil to make curry
- 2 teaspoon Ginger Garlic finely grated
- 1 teaspoon Cumin Seeds
- ¼ cup Onion chopped
- 1.5 teaspoon Red chili powder
- 1.5 teaspoon Coriander powder
- 1 teaspoon Turmeric powder
- ¼ cup Tomato paste
- 1 tablespoon Yogurt
- ½ teaspoon Garam Masala
Instructions
Clean & Cut the Okra
- Rinse the okra under tap water to eliminate any dirt. Once cleaned, dry it off and trim both the top and bottom ends of the okra.
Stir Frying (Stove top method)
- In a skillet, heat some oil and stir-fry the okra over high heat until it changes color. When it develops a slight roasted brown hue, remove it from the pan and set it aside.
Curry Making:
- In a separate heated pan, pour in some oil and sauté finely chopped ginger, garlic, and cumin for a few seconds over medium heat.
- Once the ginger and garlic release their aroma, add the finely chopped onion and cook until the onion turns a light pink shade.
- Next, incorporate red chili powder, coriander powder, turmeric powder, and salt.
- Mix everything well to ensure the spices are cooked through.
- Now, add freshly ground tomato paste and stir thoroughly to combine it into the curry.
- Add yogurt into the mixture and blend it in to achieve a smooth curry texture over medium heat.
- When the oil begins to separate from the sides of the pan, gently fold in the stir-fried okra.
- Sprinkle garam masala powder and add water to let the curry simmer.
- Cover the pan and cook for about 20 to 25 minutes on medium to low heat to soften the okra.
- After 25 minutes, give it a good stir, and it’s all set to serve!
Instant Pot Bhindi Masala (Okra Curry)
- After cleaning and cutting the okra, Activate the sauté function on your Instant Pot and pour in some oil, allowing it to heat for a few seconds. Stir-fry the okra in one or two batches, depending on the size of your pot. Once done, set the okra aside.
- Then, add more oil and toss in cumin seeds to temper. Sauté chopped onions and ginger-garlic paste for a few minutes, seasoning with red chili powder, coriander powder, turmeric, and salt. Mix everything well to create a flavorful curry base.
- Now, add freshly ground tomato paste and yogurt, stirring for a few minutes until the mixture is smooth and well combined. When you see oil starting to separate at the edges, add the sautéed okra and sprinkle in some garam masala.
- Pour in one cup of water to let the curry simmer, and give it a gentle stir!
- Cover the Instant Pot and seal the vent, then set it to pressure cook for 15 minutes on low.
- Once the cooking time is up, release the steam by opening the vent. Check for excess water and, if needed, evaporate it using the sauté mode.
- When the oil rises to the surface, serve your delicious dish!
Video
Notes
- Begin by stir-frying or roasting the okra over medium heat before incorporating it into the curry.
- Be careful not to stir-fry for too long, as this can lead to a burnt flavor.
- Roasting helps eliminate the raw taste of okra and reduces its sliminess.
- You can also enhance this recipe by adding lamb or mutton, but chicken isn’t recommended as it doesn’t pair well.
- For a delicious twist, try combining okra with spinach, as they complement each other beautifully.
- Always opt for fresh okra! Steer clear of overripe ones.
- If fresh okra isn’t available, frozen okra can be a substitute, but avoid using breaded frozen okra for this recipe.
- Feel free to adjust the spices and herbs by adding mango powder or fresh lemon juice. Green chilies and Kasuri methi are also great additions.
- This recipe is made without cream.
Hinz
Okra curry or bhindi masala gravy recipe is full of flavor to serve for dinner or lunch. Simple and easy recipe for okra lovers to give it a try!!