Okra/Bhindi Masala (Indian-Punjabi Style) Recipe

Name: Okra/Bhindi Masala (Indian-Punjabi Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb okra, also known as Bhindi or 1 lb ladyfinger; 4 medium tomatoes; 2 large onions; 2 green chilies; 1 tablespoon garam masala; 1 teaspoon ginger-garlic paste; 1 teaspoon red chili powder; 4 tablespoons oil; 12 bunch chopped coriander leaves; 1 teaspoon salt (or to taste); 1 bay leaf; 4 cloves

Servings: persons

1 lb okra, also known as Bhindi or 1 lb ladyfinger
4 medium tomatoes
2 large onions
2 green chilies
1 tablespoon garam masala
1 teaspoon ginger-garlic paste
1 teaspoon red chili powder
4 tablespoons oil
12 bunch chopped coriander leaves
1 teaspoon salt (or to taste)
1 bay leaf
4 cloves

1
Dice the onions .
2
Dice the tomotoes.
3
Chop the chillies and corainder.
4
Slice Bhindi ( Okra) in long pieces.
5
Heat the oil in pan and add the Bhindi pieces.
6
Shallow Fry them.
7
( If you wish you can also deep fry the bhindi pieces).
8
Keep the fried bhindi aside.
9
Heat 3 spoons of oil in a pan.
10
Add the Bay leaves and cloves.
11
After a minute add onions and fry them until light brown.
12
Add the chopped green chilli pieces .
13
Add the ginger-garlic paste and fry for one minute.
14
Add Garam masala and fry for 2 minutes.
15
Add tomato pieces, red chilli powder and salt, cover the pan and cook for a few minutes until tomatoes become soft.
16
Stir carefully if needed to avoid the mixture from sticking to the pan.
17
Add fried okra and mix slowly.
18
Keep on heat for two more minutes and then remove the pan.
19
Sprinkle some more garam masala on top .
20
Garnish with coriander leaves and serve hot.

169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb okra, also known as Bhindi or 1 lb ladyfinger, 4 medium tomatoes, 2 large onions, 2 green chilies, and more.

Yes, Okra/Bhindi Masala (Indian-Punjabi Style) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Okra/Bhindi Masala (Indian-Punjabi Style)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions