Bhindi Masala | Dahi Bhindi | Bhindi Do Pyaza
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Bhindi Masala, also known as Dahi Bhindi or Bhindi Do Pyaza, is a rich and flavorful North Indian okra curry made with sautéed bhindi, onions, tomatoes, yogurt, and aromatic spices. The combination of roasted okra with a creamy, mildly spiced gravy makes this dish perfect for pairing with roti, naan, paratha, or even steamed rice.
This recipe uses a tomato‑curd base, roasted okra, and a touch of cream for a restaurant‑style finish. With step‑by‑step instructions, this Bhindi Masala turns out non‑sticky, flavorful, and absolutely delicious every time — a great option for weekday meals or special dinners.
What is Bhindi Masala?
It is a North Indian curry made with sautéed okra cooked in a spiced onion‑tomato gravy.
What is the difference between Bhindi Masala and Bhindi Do Pyaza?
Bhindi Do Pyaza uses more onions (“do pyaza” = double onions) and has a slightly thicker, semi‑dry texture. This recipe works for both styles.
Why does okra become sticky?
Okra becomes sticky when cooked with moisture. Sautéing it first with salt and turmeric removes the stickiness.
Can I make this recipe without curd?
Yes. Replace curd with tomato puree + a splash of cream or cashew paste for creaminess.
Can frozen okra be used?
Yes, but sauté it over high heat to reduce moisture and prevent sliminess.
What can I serve Bhindi Masala with?
Roti, chapati, naan, jeera rice, plain rice, or millet rotis.
Can I make this curry vegan?
Yes. Replace curd with cashew yogurt and cream with coconut cream or cashew cream.
Ingredients
To grind
2 tomatoes
2 tbsp curd
To roast
1½ tbsp oil
200 g okra (bhindi)
¾ cup onion
¼ tsp turmeric powder
Salt to taste
Gravy
1 tbsp oil
1 bay leaf
2 cloves
1½ cup onion
½ tbsp ginger garlic paste
½ tsp cumin seeds
1 tsp Kashmiri chilli powder
1 tsp coriander powder
1 tsp garam masala
1 tsp besan (gram flour)
Salt to taste
Water as needed
2 tbsp heavy cream
how to make bhindi masala with step by step pictures
- ️Grind tomatoes and curd into a smooth mixture and keep aside
- ️ Heat oil, add okra and sauté for a minute
- ️ Add onion, turmeric powder, and salt; sauté until the okra is non-sticky and onions are soft. Keep aside
- ️ Heat oil in another pan, add cumin seeds, bay leaf, and cloves
- ️ Add onion and sauté until golden, then add ginger garlic paste and cook until the raw smell disappears
- Add Kashmiri chilli powder, coriander powder, garam masala, besan, and salt; sauté well on low flame
- ️ Add the ground tomato-curd mixture and some water; let it boil and cook until the gravy thickens
- ️ Add the roasted okra, cover, and cook for 2 minutes
- ️ Add cream, mix gently, and switch off the flame
Ingredients
TO GRIND
- 2 tomatoes
- 2 tbsp curd
TO ROAST
- 1½ tbsp oil
- 200 g okra bhindi
- ¾ cup onion
- ¼ tsp turmeric powder
- Salt to taste
Gravy
- 1 tbsp oil
- 1 bay leaf
- 2 cloves
- 1½ cup onion
- ½ tbsp ginger garlic paste
- ½ tsp cumin seeds
- 1 tsp Kashmiri chilli powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp besan gram flour
- Salt to taste
- Water as needed
- 2 tbsp heavy cream
Instructions
- Grind tomatoes and curd into a smooth mixture and keep aside
- ️ Heat oil, add okra and sauté for a minute
- ️ Add onion, turmeric powder, and salt; sauté until the okra is non-sticky and onions are soft. Keep aside
- ️ Heat oil in another pan, add cumin seeds, bay leaf, and cloves
- ️ Add onion and sauté until golden, then add ginger garlic paste and cook until the raw smell disappears
- Add Kashmiri chilli powder, coriander powder, garam masala, besan, and salt; sauté well on low flame
- ️ Add the ground tomato-curd mixture and some water; let it boil and cook until the gravy thickens
- ️ Add the roasted okra, cover, and cook for 2 minutes
- ️ Add cream, mix gently, and switch off the flame
Video
