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Bhindi Masala Recipe

A sub-continent classic, bhindi masala was a household favorite growing up. Okra has a cult following, and this recipe is a very popular way to prepare it in Pakistan.
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Indian, Pakistani Cuisine
Servings 4
Calories 300 kcal


  • ½ cup oil canola/vegetable/sunflower
  • 1 pound okra thinly sliced crosswise
  • 1 medium-sized onion thinly sliced in half rings
  • 1 teaspoon crushed ginger
  • 1 teaspoon crushed garlic
  • 1 teaspoon red chili powder preferably Kashmiri
  • ½ teaspoon turmeric powder
  • ½ teaspoon cumin powder
  • 4 roma tomatoes roughly diced
  • Salt to taste
  • ¼ teaspoon garam masala powder for dusting


  • Heat oil. Fry okra on medium heat until it stops being sticky, about 10 minutes. Remove from heat. Remove okra with a slotted spoon and drain on paper towel.
  • Reheat oil and add onion. Fry on medium-low heat until translucent and soft, about 7 minutes.
  • Add ginger and garlic paste, and fry 30 seconds – 1 minute.
  • Add ground spices (red chili, turmeric and cumin powder), and fry 30 seconds – 1 minute until aromatic. Add a splash of water to deglaze the pan if needed.
  • Add tomatoes and fry on high heat for about 5 minutes until they begin to soften and break down. Add salt.
  • Once the masala is ready, add fried okra and stir gently on medium-low heat until well-mixed, about 2-3 minutes.
  • Place in serving dish and dust with garam masala powder.
Keyword Vegan