Bhindi Masala

Bhindi Masala - Food & Nutrition Magazine - Stone Soup
Photo by Huma Chaudhry

Bhindi Masala is a popular and flavorful Pakistani and Indian dish that is made with tender okra mixed with a variety of spices and ingredients like tomato, ginger, garlic, onions, coriander powder and cumin seeds. It is a delicious vegetarian dish that is commonly paired with warm rice, roti or naan and a yogurt raita. If you aren’t a fan of okra, this dish may just change your mind!Bhindi Masala -

While growing up, my mom has always added bhindi masala to our weekly meal plan since it is super simple to make on busy weeknights. Now that I am a busy adult just like her, I had to learn this recipe and add it on my own weekly meal planner. This dish takes just 30 minutes to make and is a flavorful way to help you meet your daily serving of vegetables.  Okra is lower in calories but is rich nutrients like fiber, folate, vitamin C, magnesium and vitamin A.  It might not be a staple in your kitchen, but it can be a great option to pick up and use for quick and flavorful recipes like Bhindi masala!

Bhindi Masala Recipe


  • 1 pound okra, stems trimmed, cut into ½-inch pieces (you can also use frozen cut okra)
  • 1 tablespoon ginger and garlic paste or 1 teaspoon finely chopped garlic and 1 teaspoon finely chopped ginger
  • 2 large tomatoes, chopped
  • 1 medium onion, chopped
  • ⅓ cup fresh cilantro, chopped
  • 3 tablespoon olive oil
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin seeds
  • 2 tablespoon lemon juice or 1 tablespoon amchur (dried mango powder)
  • Dash of salt and pepper
  • Optional: 1 chopped serrano pepper for garnish


Rinse and dry each okra with a paper towel before chopping them into ½-inch rounds. On medium heat, sauté the chopped okra in a tablespoon of oil and the ginger and garlic paste for about 10 minutes. Add oil if okra is sticking to the pan.

In the same pan, add in onions, tomato, lemon juice and all the spices. As the tomatoes cook and soften, squish them with your cooking utensil. Cook on medium-low heat for about 10 to 15 minutes stirring in between time. Add some more oil if ingredients stick to the pan.

Lastly, sprinkle over cilantro and serrano pepper. Serve warm with rice, roti or naan.

Cooking Notes:

  • If you want to make this dish a bit creamy, you can stir in a tablespoon of plain yogurt.
  • If you make this recipe in bulk, you can refrigerate it in an airtight container for about 3 days or freeze it for later use.
  • Adjust spices to your preference.
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Huma Chaudhry
Huma Chaudhry RDN, LDN, is a clinical dietitian based in Chicago, Illinois. She blogs and creates flavorful plant-focused recipes at Follow her on Instagram, Pinterest and TikTok.