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    Home » Pakistani Recipes » Bhindi Masala Recipe - a Pakistani Okra dish

    Bhindi Masala Recipe - a Pakistani Okra dish

    Sep 28, 2017 · Modified: Apr 8, 2022 · by Sarah Mir

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    Jump to the Bhindi Masala Recipe

    Bhindi, or Okra as it is called in English, has turned out to be one of my favourite vegetables. That's probably why I already have three Pakistani Bhindi Recipes before adding this one to the mix!

    • this basic Bhindi ki Sabzi that my mother always makes
    • this punchy Achari Bhindi with it's aromatic spices
    • my girls cannot resist plates heaped with this crunchy "Kurkuri" Bhindi.

    (confession: I did not feel this way until I mastered perfectly cooking bhindi, tips below!)

    Bhindi Masala Pakistani

    Grandmother Approved Bhindi Masala

    I knew this Bhindi Masala was a winner even before I tasted it because Nonni (my maternal grandmother), the finickiest critic, actually ate it at a time when she had lost interest in most food. She then complimented it. After that I had to try it and learn how to make it from her cook. And here we are today.

    Is the Bhindi in this Recipe Slimy?

    Okay yes, slimy bhindi is an EWWW situation even for my bhindi loving self. In this dish there is no chance of that because the bhindi is flash fried. You heat a little oil till it's shimmering, and fry the bhindi in batches till a verdant green. No slime possible.

    What if you don't want to flash fry? I got you, just go on to the tips below.

    General Tips for Cooking Perfect Bhindi

    • Use a large based pan, this isn't the time to bring out the saucepan you use to boil eggs.
    • Make sure your oil is hot before adding the bhindi in, we want it shimmering, not smoking ok?
    • Stir your bhindi as little as possible, too much stirring= broken bhindi
    • Cook uncovered or only partially covered on medium heat. If you cover it the base becomes watery and you can imagine what happens next
    • Bonus Tip: Adding khattai (dried mango chunks) also helps to keep bhindi dry and gives it a great flavour
     Bhindi Masala Pakistani

    Is Frozen Bhindi Better or Fresh?

    With the exception of this Achari Bhindi recipe, I strongly prefer fresh bhindi. It dries out better, runs less risk of falling apart, and takes on the flavour of the spices far better as well.

    What to serve with this Bhindi Masala Recipe?

    For a vegetarian meal this Bhindi Masala is excellent with some Instant Pot Daal Palak and freshly cooked rice.

    For my Pakistani Chicken Recipes fans, I think Bhindi Masala and this easy Karahi Chicken Recipe go SO well together with some hot roti!

    For my red meat loving friends, Bhindi Masala and Gobi Gosht are just *chefs kiss*!

    Made this recipe? Rate it below and tag me in your recreations on Instagram @flourandspiceblog - Happy cooking!

    Bhindi Masala Pakistani
    Print Recipe
    4.5 from 16 votes

    Bhindi Masala

    Prep Time5 mins
    Cook Time25 mins
    Course: Main Course
    Cuisine: Pakistani
    Keyword: bhindi, okra, sabzi
    Servings: 4 as a side
    Author: Sarah Mir

    Equipment

    • 1 frying pan (small)
    • 1 wok/ saucepan

    Ingredients

    • 1 lb bhindi sliced into thin rounds
    • 1 small onion thinly sliced
    • 2 diced tomatoes
    • ½ tsp garlic paste
    • ½ tsp ginger paste
    • 1 tsp red chilli powder
    • ¾ tsp salt
    • ⅓ tsp coriander powder
    • ¼ tsp turmeric powder
    • 4-6 green chillies
    • oil for cooking

    Instructions

    • Heat about an inch and a half of oil in a small pot and fry the bhindi in batches until it is a dark forest-y green, drain well on paper towels to remove excess oil.
    • Add a splash of oil into a medium saucepan or wok and put the pan on medium heat
    • Once the oil is hot enough add the sliced onion and saute till translucent
    • Stir in the ginger and garlic pastes, sauteeing for about a minute
    • In go the spices and cook them for about 30 seconds
    • Add the tomatoes and cook till they make a "masala" or paste and the oil rises above the masala.
    • Gently mix in your bhindi and add 4-5 diced green chillies.
    • Cook on low for ten minutes, adjust seasoning and serve w hot chapati.

    Notes

    If you want to skip the flash frying simply add the bhindi in after the masala is cooked and cook on medium heat stirring gently, but frequently until it is cooked through. You may need to add a splash more of oil, but don't add water! For bhindi cooking tips read the post 🙂
    « Dorie Greenspan's Peanut Butter Blondies
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    Reader Interactions

    Comments

    1. Victoria Stanham says

      September 28, 2017 at 5:39 pm

      I love reading your blog posts. I must admit I have yet to cook or bake a single recipe... but I just adore the anecdotes and the storytelling. Food is so much more than just the cooking!

      Reply
      • [email protected] says

        September 28, 2017 at 7:59 pm

        Thanks Vicky - "food is so much more than just the cooking" - I absolutely love that line and will use it one day (with due credit). Also btw, I always think of you as a good cook 🙂

        Reply
    2. Izzah | Teaforturmeric says

      September 28, 2017 at 7:30 pm

      What a sweet story of your nani. I am glad you are all still so connected mA. Also, loved the bhindi recipe. Though our recipes are similar, I'll try your version next time. ☺

      Reply
      • [email protected] says

        September 28, 2017 at 8:00 pm

        Thanks Izzah! You are so sweet to come by and check it out 🙂

        Reply
    3. Sarah says

      February 04, 2019 at 11:12 pm

      I made this tonight and it was delicious! Thank you. 🙂

      Reply
      • [email protected] says

        February 06, 2019 at 2:28 am

        SO glad to hear that! thank you so much for taking the time to let me know!

        Reply
    4. M says

      March 10, 2019 at 8:10 am

      Delicious recipe!
      It is lovely to see yummy Pakistani food,full of flavor and aroma.

      Reply
      • [email protected] says

        March 24, 2019 at 11:50 pm

        Thank you so much!!!

        Reply
    5. Ambreen says

      August 27, 2020 at 7:01 am

      I'm excited to try this! Have you tried tryimg the bhindi in the air fryer? I'm trying to figure out how to make this without using that much oil. Thanks!

      Reply
      • [email protected] says

        August 29, 2020 at 8:45 am

        Hi Ambreen! I don't have an air fryer so sadly I have not, but I imagine it would work!

        Reply

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    Hi, I'm Sarah! Welcome to Flour & Spice, the foodie world of a Pakistani origin Canadian mama of two whose busy life and love for food means practicality reigns supreme! I love baking (duh!), my readers (extra duh!), reading, coffee, singing loudly slightly off key, and aprons.

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