Ladies Finger Curry also called Bhindi Masala Gravy in Hindi is a tangy and spiced recipe of sautéed okra in an onion, tomato, spices, yogurt curry base. The recipe is gluten-free. Enjoy this flavorful bhindi masala gravy alongside warm phulkas, lachha parathas, or garlic naan. It complements basmati rice beautifully or shines with fluffy jeera pulao.
Why This Bhindi Masala Gravy Stands Out?
There’s something truly special about homemade bhindi masala gravy that restaurant versions just can’t match. The crisp okra pieces coated in that creamy, mildly tangy gravy make every bite satisfying. Unlike the usual dry bhindi preparations you find everywhere, this ladies finger curry has a luscious gravy that soaks perfectly into soft roti or steamed rice.
What I love most about this bhindi masala recipe is how it handles okra’s natural sliminess—that common cooking headache gets solved with simple tricks any home cook can master. In Delhi’s humid summers especially, this bhindi curry becomes our family favorite because it stays light yet comforting, perfect for Bhindi Masala Restaurant Style craving without heaviness.
Ready in just 25 minutes, it serves 3-4 people generously with under 200 calories per portion. The kasuri methi at the end adds that authentic North Indian Bhindi Curry aroma everyone craves—earthy, aromatic, and totally addictive.
Ingredients You’ll Need (Serves 3-4)
Here’s everything for perfect bhindi masala gravy:
- 250 grams fresh bhindi (okra/ladies finger) – choose tender green pods
- 1 large onion, chopped fine
- 2 medium tomatoes, pureed
- ½ cup plain yogurt (curd), whisked smooth (Bhindi Masala with Curd magic)
- 1-inch ginger + 3 garlic cloves (ground to paste)
- 2 tablespoons oil or ghee
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- Salt to taste
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- Fresh coriander leaves for garnish
Step-by-Step Preparation
Step 1: Prepare the Bhindi Properly
✓ Rinse bhindi under running water quickly
✓ Pat completely dry with clean kitchen towel (How to make bhindi without slime secret!)
✓ Trim both ends, chop into 1-inch pieces
✓ Keep aside covered
Step 2: Make the Wet Masala Base
✓ Puree tomatoes, ginger, garlic together in blender
✓ Finely chop onion
✓ Whisk yogurt until smooth (no lumps)
✓ Measure all dry spices in small bowl
✓ Crush kasuri methi between palms
Prep time: 10 minutes max.
Cooking Bhindi Masala Gravy – Step by Step
Step 1: Fry Okra Separately (Keeps It Crisp)
✓ Heat 1 tbsp oil in wide pan/kadai on medium flame
✓ Add chopped bhindi + pinch salt + pinch turmeric
✓ Stir fry uncovered 6-7 minutes till edges brown slightly
✓ Okra will shrink + feel dry (half-cooked)
✓ Remove to plate (don’t skip this!)
Step 2: Sauté the Onion Base
✓ Same pan, add remaining 1 tbsp oil
✓ Add cumin seeds, let sizzle 10 seconds
✓ Add chopped onions, fry till golden (4-5 mins)
✓ Lower flame, add ginger-garlic paste
✓ Cook 1 minute till raw smell disappears
Step 3: Cook the Masala Gravy
✓ Add chili powder + coriander powder + turmeric
✓ Stir 30 seconds (don’t burn spices)
✓ Pour tomato puree, cook 5 minutes
✓ Masala ready when oil separates from sides
Step 4: Add Yogurt + Final Gravy
✓ Reduce flame to lowest
✓ Add whisked yogurt slowly, keep stirring 2 minutes
✓ Color changes to deep orange
✓ Add ¼ cup water + garam masala + salt
✓ Simmer covered 3 minutes till thick
Step 5: Combine + Finish
✓ Add fried bhindi pieces gently
✓ Sprinkle crushed kasuri methi
✓ Mix carefully, cook 2 minutes only
✓ Turn off flame, garnish coriander
✓ Cover 5 minutes (flavors settle)
Total cooking: 15 minutes. Silky bhindi masala gravy ready!
Nutrition at a Glance
Per serving (150g okra curry):
Calories: 185 kcal | Protein: 4g | Fiber: 4g | Vitamin C: 28mg (35% daily) | Iron: 1.4mg | Carbs: 12g
Okra naturally binds excess stomach fats while Bhindi Masala Gravy with Curd adds gut-friendly probiotics. Perfect for weight watchers!
Delhi Kitchen Hacks for Perfect Results
Summer Trick: Air fry bhindi 180°C 8 mins before sautéing (less oil needed)
No Slime Secret: Always dry bhindi completely before cutting (How to make bhindi without slime)
Gravy Control: Less water = thick Bhindi Masala Restaurant Style, more = rice-friendly
Storage: Fridge 3 days airtight, freezes 1 month
Reheat: Stovetop + splash water (microwave makes soggy)
Delicious Ways to Serve
Roti/Chapati: Gravy soaks perfectly into flatbreads
Jeera Rice: Spoon over hot steamed basmati
Naan/Paratha: Richer breads love creamy gravy
Sides: Boondi raita + onion rings + mango pickle
Lunchbox: Pairs with paratha (travels well)
Frequently Asked Questions
Q1. Can I use frozen bhindi for bhindi masala gravy?
Ans.- Fresh is best for crisp ladies finger curry, but frozen works—thaw completely and pat extra dry first.
Q2. How to make vegan Bhindi Masala with Curd?
Ans.- Replace yogurt with coconut cream or cashew paste for creamy bhindi masala gravy without dairy.
Q3. What’s the secret to Bhindi Masala Restaurant Style at home?
Ans.- Double-fry onions till deep golden + finish with ghee + extra kasuri methi for that dhaba aroma.
Q4. How to make bhindi without slime in North Indian Bhindi Curry?
Ans.- Key rule: Dry bhindi completely after washing. Cook uncovered first 5 minutes. Never cover early or add water.
Q5. Can I reduce oil in this okra curry recipe?
Ans.- Yes! Dry roast bhindi first 2 minutes, then use spray oil. Air-fry option cuts oil by 70%.
Ladies Finger Curry | Bhindi Masala Gravy Recipe
Equipment
- 1 Wide Kadai / Pan 10-12 inch diameter for even sautéing
- 1 Blender / Mixer For smooth tomato-ginger-garlic puree
- 1 Whisk Essential for lump-free yogurt
- 1 Wooden Spatula Non-stick friendly for bhindi
- 1 Chopping Board + Sharp knife for bhindi
- 1 Measuring Spoons For precise Indian spices
- Optional Air Fryer Delhi summer hack (180°C 8 mins)
Ingredients
- 250 gm fresh bhindi (okra/ladies finger) - tender green pods
- 1 large onion, finely chopped
- 2 medium tomatoes, pureed
- ½ cup plain yogurt (curd), whisked smooth
- 1 inch ginger + 3 garlic cloves, ground to paste
- 2 tbsp oil or ghee
- ½ tsp cumin seeds
- ¼ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- ½ tsp garam masala
- Salt to taste
- 1 tsp kasuri methi (dried fenugreek leaves)
- Fresh coriander leaves for garnish
- ¼ cup water (adjust gravy consistency)
Instructions
- Step 1: Rinse bhindi, pat completely dry, trim ends, chop into 1-inch pieces.
- Step 2: Puree tomatoes + ginger-garlic. Whisk yogurt smooth. Chop onions fine.
- Step 3: Heat 1 tbsp oil, sauté bhindi with salt + turmeric 6-7 mins till half-cooked. Remove.
- Step 4: Same pan, sizzle cumin seeds. Fry onions golden (4 mins). Add ginger-garlic paste.
- Step 5: Add spices + tomato puree. Cook till oil separates (5 mins).
- Step 6: Low heat, add yogurt slowly (2 mins). Add water + garam masala + salt. Simmer 3 mins.
- Step 7: Add fried bhindi + kasuri methi. Cook 2 mins. Garnish coriander. Rest 5 mins.
