Easy Yummy Restaurant-Style Bhindi Masala Recipe

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Easy Yummy Restaurant-Style Bhindi Masala Recipe

Craving the taste of your favorite Indian restaurant but want to keep it simple at home? This Easy and Yummy Restaurant Style Bhindi Masala recipe is just what you need. 

With tender, perfectly spiced okra (bhindi) cooked in a rich curd-onion gravy, it brings all the bold, delicious flavors you love, right to your kitchen.

The best part? It’s easy to prepare and uses common ingredients, making it a perfect choice for both beginners and seasoned cooks alike.

To begin, the bhindi is sautéed to ensure it retains its slight crunch while absorbing the masala’s rich flavors. 

The base of this dish is a simple yet flavorful curd-onion gravy, enhanced with cumin seeds, turmeric, coriander, and garam masala to give it that authentic restaurant-style taste. 

By adding dried fenugreek leaves (kasuri methi), the dish gets an aromatic touch that elevates the overall flavor profile.

The real secret to this dish’s restaurant-quality taste is in the slow cooking of the spices and gravy, which allows the flavors to blend and deepen. 

Once the sautéed bhindi is gently folded into the masala, the dish is left to simmer for a few minutes, infusing the okra with all the delicious spices. 

Garnished with fresh coriander and with a dash of garam masala, this bhindi masala is not only incredibly tasty but also packed with the goodness of fresh vegetables and spices.

Recipe For Restaurant-Style Bhindi Masala 

This Easy and Yummy Restaurant Style Bhindi Masala recipe is your go-to for a quick, flavorful Indian meal at home. With its tender, crispy bhindi and rich, spiced gravy, it captures the essence of your favorite restaurant dish with minimal effort. Perfect for pairing with chapatis, parathas, or rice, this dish will impress your family or guests with its vibrant taste and simplicity.

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins

Cuisine: Indian
Servings: 4

Author: Ranjeeta Nath Ghai

Ingredients:-

For Ladyfinger/Bhindi

• 500 gms Ladyfinger/Bhindi
• 2 tbsp Mustard oil
• ¼ Tsp Hing
• 1 tsp  Besan
• 1 tsp Cumin Seeds
• 5 cloves Garlic grated
• 2 Onions Chopped
• ½ tsp Kashmiri Red chilli powder
• 1 tsp Coriander Powder
• Salt as per taste

For Bhindi Masala Gravy

• 200 grams Curd
• 1 tsp  Besan
• 1 Green chilli Chopped finely
• ½ tsp Haldi/Turmeric Powder
• ½ tsp Kashmiri Red chilli powder
• 1 tsp Coriander Powder
• ½ tsp Fennel Seeds
• Salt as per taste

Garnishing 

• Kasuri methi (optional)
• Garam masala (optional)
• Fresh coriander leaves

Method

1. Take 500 gms Bhindi ( cut into 1 to 1½ inch pieces ), sprinkle salt, a little chili powder, and 1 tsp Besan, and combine well. Keep it aside for 5 mins.
2. Take a bowl and add curd, haldi, Kashmiri Lal mirch, 1tsp besan, coriander Powder, and fennel Powder. Mix well and keep aside.
3. Now heat 2-3 Tbsp Oil and shallow fry the bhindi on low flame until it becomes slightly crispy. Remove and keep aside.
4. In the leftover oil, (if the oil has finished then you can add 1 tsp oil again) add Cumin Seeds and hing as tempering.
5. Add onions and grated garlic and fry till golden brown.
6. Add the curd mixture and mix well till it leaves the sides of the pan (here you can add a little water if the gravy has become very thick).
7. Add the bhindi that we had kept aside after shallow frying.
8. Add kasuri methi and FoodAllTime garam masala and mix.
9. Cover with a lid and allow the bhindi masala to cook on low heat for 5-7 minutes.
10. Remove in a bowl add garnish of fresh coriander leaves and serve hot.

This Easy And Yummy Restaurant Style Bhindi Masala recipe brings out the best in everyday ingredients, transforming simple okra into a rich, flavorful dish.

This perfect blend of basic aromatic spices and fresh herbs is the ultimate comfort food, quick to make and incredibly satisfying. 

Whether for a weeknight dinner or a special weekend meal, this bhindi masala is sure to win hearts at your table.

Recipe Notes

• Wash and dry your lady fingers/bindi before cutting it.
• Cut larger and longer pieces of bhindi for this preparation. 
• If you cut small pieces, then chances are that your bhindi will break, and you’ll end with bhindi ka bharta rather than masala bindi.
• Since you are adding curd, you won’t need amchur and tomato, as the curd will give the tangy flavour you want. But if the curd is NOT sour, then you can add a pinch of amchur for the tangy taste.

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