Restaurant-Style Bhindi Masala
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Okra in a lightly spiced onion-tomato masala — restaurant bhindi masala with measured oil at home.
Bhindi masala is okra cooked in a thick onion and tomato gravy. It is a restaurant dish that is easy to reproduce at home. The secret is to cook the okra separately first.
Ingredients
How to Make It
Sauté bhindi; set aside.
Cook masala; return bhindi.
Simmer briefly; finish kasuri methi.
Nutrition per serving
* Approximate values per serving
Health Benefits
Okra in a light gravy without cream. Keep oil modest for a dinner-friendly plate.
Sauteeing the bhindi before it goes into the gravy removes the stickiness. The masala then coats it without making it soggy.
Pro Tips
- →Sauté okra first to reduce slime.
- →Don’t overcook soft.
- →Serve with roti.
- →Dry the bhindi fully before cutting.
- →Saute it in a wide pan without crowding until the stickiness goes.
- →Finish with kasuri methi crushed between your palms.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon). Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Capsicum add.
- 2Cream optional skip.
- 3Add a spoon of curd to the masala for a creamier gravy.
Frequently Asked Questions
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