This Punjabi Bhindi Masala recipe features bright and beautiful okra cooked until crisp with onions, green chiles, and aromatic Indian spices. This Indian okra is a healthy and delicious vegetarian Indian side dish easily prepared in less than 30 minutes—oven-roasted or stir-fried.
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My Mom's Easy Bhindi Recipe
Bhindi Masala, or Bhindi Fry, is stir-fried or lightly sautéed okra that is prepped and sliced into bite-size pieces, then cooked over high heat with Indian spices.
Bhindi, pronounced 'bin-dee', is a fairly common and loved side dish in Indian cuisine.
The unique quality of this green vegetable is its slimy yet silky texture once cooked, which is why people either love or hate it. I like okra ONLY when it's crisp and roasted.
That's why I always make my mom's easy Punjabi-style (north-Indian) bhindi recipe. It's quick and easy, ready in under 30 minutes, and offers two ways of cooking okra: a hands-off oven approach or the easy stir fry.
Both transform okra into a crisp, flavor-packed side dish that pairs beautifully with most Indian lentils and curry dishes.
Another popular Okra recipe: Kurkuri Bhindi
Ingredients - Notes & Substitutions
The star ingredient is okra! Once you have this hearty vegetable, you only need a few aromatics, oil, and a special blend of Indian spice powders to make the most authentic Masala Bhindi. Here's what you need:
- Okra (bhindi): I highly recommend using fresh okra for this recipe. You can find it easily in summer when it’s in season. It’s available in winter, too, but it can be pricey. Scroll down for tips on picking the best okra!
- Onions: Use any color you have on hand. One medium onion sliced into strips or chopped coarsely is just the right amount for this recipe for me, but you can always customize that to your taste.
- Indian Spices: The mix of spices and seasonings includes turmeric, red chili powder, coriander, cumin, and dry mango powder (amchur). Reduce or omit the cayenne for mild heat. You can find dry mango powder (Amchur) in your local Indian markets or online. If unavailable, fresh lemon juice (or lime) is a great substitute.
- Panchpuran: Panchpuran is India's version of five-spice—a mix of whole fenugreek, nigella, cumin, black mustard, and fennel seeds. It gives the okra an earthy and floral flavor. If cumin seeds are unavailable, add them instead.
Scroll to the recipe card for a detailed list of ingredients and quantities.
Before we jump into the process, let's discuss how to pick and cut okra for this dish.
How to Pick and Cut Bhindi (Okra)?
Okra is an extremely popular ingredient in India, but if you are unfamiliar with this green vegetable, here's what you need to know.
When picking, fresh okra should be:
- Firm to the touch but not hard
- Bright green in color without blemishes on the skin (a few brown spots on the stem are okay, but the greener the okra, the fresher the vegetable)
- No more than 4 inches long, and doesn't have a 'bulge' in the middle
- Found in grocery stores from May through September when in season
Tip: Avoid okra that is brown, bruised, soft, blemished, or sticky (an indication the okra is too ripe).
How to Make Bhindi Masala (2 Methods)
Simply prepare the okra just as instructed and choose one of two easy methods - oven-roasted or stir-fried.
Cut Okra
- Rinse the okra and thoroughly pat each pod dry (moisture will only add to its sliminess). Trim off the crown (stem end) and pointy tail.
- With a sharp knife, slice each pod into ½-inch rounds (Okra can also be sliced in half or left whole, but we want thick rounds for this recipe. The more you cut the okra, the more liquid you create. Never cut it into thin slices).
Stir Fry
- Heat a wide skillet on medium-high heat. Add oil and cumin seeds (or panch puran) and let them sizzle for a few seconds. (Pic 1)
- Add sliced okra, onions, and serrano chili peppers and stir-fry for 7-8 minutes, stirring 2-3 times in between. This process helps get rid of the sliminess in the okra. (Pic 2)
- Add salt and seasoning and toss well. Cover the pan and cook for 5-6 minutes or until the okra is cooked through to your desired doneness. (Pic 3)
- Open the lid, add the dry mango powder, and stir-fry for 2-3 minutes. Enjoy it warm with Dal and Roti! (Pic 4)
Alternate Method: Bhindi In Oven
Here's how to make Sheet-Pan Bhindi Masala after cutting it:
- Preheat the oven to 425°F. In a large mixing bowl or plastic storage bag (easy clean-up), add sliced okra, cumin seeds, salt, and seasoning, including mango powder (Pic 1).
- Add sliced onions and serrano chile. (Pics 2)
- Add oil and toss to coat everything (Pics 3).
- Spread the seasoned bhindi on a lined baking sheet. Cook in the oven for 15-20 minutes or until the okra is tender and the edges are slightly crisp (Pic 4).
Serving Suggestions - Make an Indian Meal
Bhindi masala also makes a wonderful side dish to a complete Indian meal. It goes particularly well with dal and warm roti. I love to pair it with the following:
Popular Variations of Bhindi Masala
Bhindi comes in many shapes and sizes in Indian cuisine. This bhindi masala recipe highlights okra all on its own. But if you're up for trying different recipes with bhindi, a few more okra recipe variations include:
- Bhindi Aloo: Add one medium par-boiled potato cut into ½-inch pieces.
- Bhindi Masala with Tomato: Add one deseeded tomato cut into ½ pieces.
- Kurkuri Bhindi (crispy okra): This is a bit more time-consuming since the okra must be coated in a batter made from besan gram (chickpea) and rice flour. Here is an easy air fryer recipe for Kurkuri Bhindi!
Recipe Tips & Notes
- Pick and cut okra as recommended. Okra is a finicky vegetable that contains a natural substance called mucilage that makes it slimy. Follow the instructions above for crisp, tender okra every time.
- Rinse okra and thoroughly pat each pod dry (moisture will only add to okra's sliminess)
- Use high-heat cooking to facilitate extra crispness.
- Use cumin seeds or panchpuran. Cumin seeds are straightforward and smokey, whereas panch puran is an Indian five-spice blend (whole fenugreek, nigella, cumin, black mustard, and fennel seeds). Either will work, but panchpuran will provide a more complex flavor.
- Look for amchur (dry mango powder) in Indian grocery stores or online. Dry mango powder can be added during cooking. Alternatively, use ½-1 teaspoon of fresh lime juice.
Frequently Asked Questions
Bhindi is the Hindi word for Okra in English and a very popular vegetable in India.
Yes, frozen okra is a great substitute, especially during the fall and winter months when it's not in season. Purchase a 12-oz bag of frozen precut okra from your local grocery store (I get mine from Trader Joe's) and cook directly from frozen. I do not recommend thawing the okra since the excess moisture on the surface would cause the dish to get extremely slimy.
The two best ways to avoid okra slime - cook it at a high temperature and add an acid during cooking. Briefly cooking at high heat (think stir-fry) reduces the sliminess, while the acid prevents any further production of mucilage.
More Veggie Side Dishes From My Kitchen
- Aloo Gobi: Potato and cauliflower cooked with aromatics and seasoned with mild Indian spices
- Green Beans and Carrot Thoran: Quick and flavorful side of green beans and carrots sautéed with coconut flakes prepared in the Instant Pot or stir-fried
- Beetroot Coconut Stir Fry: Quick and easy stir-fry recipe of chopped beets and grated coconut that highlights sweet and earthy flavors
- Bombay Potatoes: Baby potatoes generously seasoned with Indian spices and cooked until crisp in the Instant Pot, Air Fryer or Oven
- Harissa Roasted Turnips: Fresh diced turnips tossed with a sweet and smoky red chili paste made in the Oven or Air Fryer
- Green Beans with Almonds: Fresh string beans are sautéed with olive oil, seasoning, garlic and balsamic vinegar, then topped with toasted almond chips
📖 Recipe
Bhindi Masala (Oven & Stovetop)
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Equipment
Ingredients
- 1½ pounds bhindi (okra) washed, dried, trimmed and sliced in ½-inch pieces
- 1 teaspoon cumin seeds or panch puran seeds (see notes)
- 1 medium onion sliced thin (about 1 cup)
- 3-4 serrano chilies stemmed and seeded, halved (optional)
- 3 tablespoons avocado oil or olive oil
Spices and Seasoning
- 1½ teaspoons salt
- ½ teaspoon turmeric powder
- ¼-½ teaspoon cayenne adjust to taste or skip for mild
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
For Finishing
- ½ teaspoon dry mango powder (amchur) or 1 teaspoon fresh lime juice
Instructions
Prepare Okra
- Rinse okra and completely dry each one before cutting. Trim off the crown and the pointy tail. Slice okra into ½-inch rounds.
Stir-Fry on the stovetop
- Heat a wide skillet on medium-high heat. Add oil and cumin seeds (or panch puran) and let them sizzle for a few seconds.
- Add sliced okra, onions and serrano chili peppers and stir-fry for 7-8 minutes, stirring 2-3 times in between. This process helps get rid of the sliminess in the okra.
- Add salt and seasoning and toss well. Cover the pan and cook for 7-8 minutes, or until the okra is cooked through.
- Open the lid, add the dry mango powder and stir-fry for 2-3 minutes. Enjoy it warm with Dal and roti!
Oven Roasted Bhindi Masala Recipe
- Preheat the oven to 425°F. In a large mixing bowl or plastic storage bag (easy clean-up), add sliced okra, cumin seeds, salt and seasoning, including mango powder.
- Add sliced onions and serrano chile.
- Add oil and toss to coat everything.
- Spread seasoned okra on a parchment or aluminum lined baking sheet. Cook in the oven for 15-20 minutes, or until okra has cooked through and turned slightly crisp. Enjoy it warm with Dal and Phulka!
Notes
- Pick and cut okra as instructed. Okra is a finicky vegetable that contains a natural substance called mucilage that makes it slimy. Follow the instructions above for crisp, tender okra every time.
- Rinse okra and thoroughly pat each pod dry (moisture will only add to okra's sliminess)
- Use cumin seeds or panchpuran. Cumin seeds are straightforward and smokey, whereas panch puran is Indian five spice (whole fenugreek, nigella, cumin, black mustard and fennel seeds). Either will work, but panchpuran will provide a more complex flavor.
- Look for amchur (dry mango powder) in Indian grocery stores or online. Dry mango powder can be added during cooking. Alternatively, use ½-1 teaspoon of fresh lime juice.
Jay Patel says
Hey quick question,
If we want to use frozen okra bags that are 12 oz each, should we use 2 bags or just 1 to follow the recipe as written?
Thank you!
Aneesha Gupta says
Hi Jay, you can use one 12oz bag, just cut back on salt and spices by 25% and work your way up. Let me know how it goes!
Jay Patel says
For substituting frozen okra, should it be 2 12oz bags or just 1 for this exact same recipe measurements? Thanks!
Aneesha Gupta says
Hi Jay, I replied to your question above. Thanks!
edgar tipton says
My wife and I loved how this turned out. So glad I found this site. Thanks
Aneesha says
You're welcome, Edgar. I'm so happy that you and your wife enjoyed this dish, it's one of my favorite Indian veggies 🙂
Steven H says
Hi - I want to try this recipe but have two questions. 1. For panchpuran, do you have the ratio of the ingredients needed to make my own? Would I roast the spices first? I have all of the things except nigella and would like to try it. 2. Can I use air fryer for this? I see in the Kurkui Bhindi you used 360F - should I use similar temperature for this? It is too hot in Texas to turn on my large oven.
Thanks!
Aneesha says
Hi Steven, You can skip the nigella seeds and don't need to roast them. Yes, you can follow the air fryer instructions for Kurkuri bhindi for this one. Enjoy!