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Bhindi Masala Pakistani

Bhindi Masala


  • 1 lb bhindi sliced into thin rounds
  • 1 small onion thinly sliced
  • 2 diced tomatoes
  • 1/2 tsp garlic paste
  • 1/2 tsp ginger paste
  • 1 tsp red chilli powder
  • 3/4 tsp salt
  • 1/3 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 4-6 green chillies
  • oil for cooking


  1. 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.

  2. Add a splash of oil into a medium saucepan or wok and put the pan on medium heat

  3. Once the oil is hot enough add the sliced onion and saute till translucent

  4. Stir in the ginger and garlic pastes, sauteeing for about a minute

  5. In go the spices and cook them for about 30 seconds

  6. Add the tomatoes and cook till they make a "masala" or paste and the oil rises above the masala.

  7. Gently mix in your bhindi and add 4-5 diced green chillies.

  8. Cook on low for ten minutes, adjust seasoning and serve w hot chapati.

Recipe 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!