Bhindi Masala – a tasty summer vegetable dish in Pakistan, that captures the essence of flavor and tradition. Known for its flavourful gravy and tender okra, this beloved dish is a go-to favorite. Pair it with mint raita, creamy lassi, and warm chapati for a truly authentic Pakistani taste that will leave you craving more.

About The Recipe

Bhindi Masala is a popular vegetarian dish from South Asian cuisine, particularly prevalent in
Pakistan and India. As the name suggests, “Bhindi” means Okra, cooked with Pakistani spices, in onions and tomatoes gravy. Gravy refers to “Masala”. It is a flavorful and savory dish that is enjoyed with rice or flatbreads like chapati or naan. The okra in this dish is cooked until tender but still retains a slight crispness. People really like Bhindi Masala because it has a great mix of spices and textures. This dish is a popular choice among vegetable dishes in the region.

Explore More Pakistani Vegetables Recipes

Palak Aloo
Khattay Aloo
Dahi Baingan

How To Make Perfect Bhindi Masala (Stepwise Guide)

1. Wash the okra thoroughly and ensure it is clean. Pat dry using a kitchen towel to remove excess moisture. It is important that the okra is completely dry before cutting.

2. Cut the washed and dried okra into small chunks. Remove the head and the tail of each okra pod before cutting. Ensure uniform size for even cooking.

3. Heat oil in a pan over medium heat. Fry the cut okra in the heated oil until it wilts and becomes soft, which usually takes 7-10 minutes. Once done, remove the fried okra from the pan and set it aside.

4. In the same pan, add a little more oil. Once heated, add chopped onions and sauté until browned.

5. Add minced garlic to the browned onions and fry briefly to reduce the rawness of garlic.

6. Add chopped tomatoes along with salt, chili powder, turmeric powder, coriander powder, and cumin powder to the pan. Fry the mixture until the oil separates from the spices.

7. Add chopped green chilies to the masala.

8. Combine the fried okra with the cooked masala in the pan. Fry the mixture for 2-3 minutes and then cover the pan with a lid. Reduce the heat to medium and let it cook for 10-15 minutes to allow the flavors to meld.

9. Sprinkle garam masala powder and lemon juice in the end and turn off the heat. Add chopped cilantro for freshness and flavor. Enjoy the Bhindi Masala hot with chapati or rice.

Special Instructions

1. Select okra that is firm, bright green without any blemishes or signs of spoilage. Opt for smaller and tender okra as it tends to be less fibrous and cooks faster, resulting in a better texture for your Bhindi Masala.

2. After washing the okra, pat it completely dry using a kitchen towel or paper towels. Moisture can make the okra slimy when cooked, so ensure it’s dry before cutting it.

3. Fry the okra in a pan with a little oil before adding it to the main masala mixture. This pre-cooking step helps to reduce the stickiness of the okra and enhances its texture, ensuring that it remains somewhat crisp even after further cooking with the spices and other ingredients. Do not skip this step to make a perfect okra.

4. It’s best to squeeze in the lemon juice at the end. Adding it too early can make the dish lose that fresh tangy taste we all love. So, wait till your Bhindi Masala is nearly done before squeezing in that lemon juice to keep its flavor bright and delicious.

Variation: To Make It Kid-Friendly

I believe that every household has a picky eater, especially at the dining table during mealtime. I can relate because I have one at home. However, whenever she sees potatoes in a dish, she happily agrees to eat.

So, you can add potatoes to this recipe. Whether pre-boiled, air-fried, or grilled, any kind works. Simply mix the potatoes with the masala before adding the okra to create a quick and delicious Aloo Bhindi dish.

Bhindi Masala in Pressure Cooker

Pressure cooker is a convenient way to cook your meals. Be it rice, meat, lentils or vegetables, you can prepare anything in the pressure cooker if you know the exact timing and the quantity of water (if needed) to make your meal. Making bhindi masala in a pressure cooker is a great way to save time even thought it doesn’t require much time on stovetop.

On to the recipe!

1. Heat oil in the pressure cooker on medium heat.
2. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until they turn translucent.
4. Add minced garlic and green chilies, sauté for a minute.
5. Add chopped tomatoes and cook until they turn mushy.
6. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
7. Add the chopped bhindi and mix gently to coat the masala.
8. Add 1/2 cup water and close the pressure cooker lid, cook for 3-5 minutes on medium flame.
9. Turn off the heat and let the pressure release naturally.
10. Open the lid, stir the bhindi masala gently, and check for consistency. If it’s too thin, cook for a few more minutes to thicken it.
11. sprinkle garam masala and lemon juice. Garnish with fresh coriander leaves. Serve hot with roti or rice.

Frequently Asked Question