Okra Curry (Bhindi Masala)

Vegetable curries are truly amazing. You will love this recipe. Okra (Bhindi) cooked with onion, tomatoes and spices!

Serves: 2 - 4 Prep Time: 15 mins Cook Time: 30 mins


  • 300g Fresh or Frozen Okra

  • 1 large Onion

  • 1 large tin of chopped tomatoes

  • 3-4 cloves Garlic - finely chopped

  • 1 inch chunk Ginger - finely chopped

  • Fresh coriander

  • 2-3tbsp Rapeseed Oil (any of your choosing)

  • Water


  • 1tsp Black Mustard Seeds

  • 1tsp Whole Jeera Seeds

  • 1 tsp Kashmiri Basaar (reduce to ½ tsp for mild)

  • 2tsp Methi (Fenugreek Leaves)

  • 1tsp Madras Powder (reduce to 1/2 tsp for mild)

  • 1tsp Turmeric Powder

  • 1tsp Garam Masala


  1. Chop the fresh Okra into small 2cm pieces.

  2. Chop the onion into fine slice

  3. Add the oil to a large cooking pot, allow to heat and add the mustard seeds - leave them until they start to pop. (this releases the flavour)

  4. Add the cumin seeds and then the onions. add salt. Sauté until translucent and soft.

  5. Add the ginger and garlic, stir through. Continue cooking the onion mixture until the onions begin to brown. (Browning the onions add colour and flavour to the final dish)

  6. Add the tinned tomatoes to the onions and stir, cook on a medium heat for 5 mins.

  7. Once the tomato mixture has been heated through, add the spices, (Kashmiri Basaar, Madras Powder, Coriander Powder, Turmeric Powder). Stir and cook on low heat for a further 10 mins, stirring often to avoid sticking or burning. If needed add a little water. (TIP: The purpose of this is to allow the spices to blend and cook, adding a deep rich colour and flavour to the sauce)

  8. Once the mixture has turned a deep rich red/brown colour, add the Okra. Stir well until the Okra is coated in the mixture, cook for 5 mins stirring often to avoid sticking or burning. this will cook the Okra and remove the stickiness.

  9. Add the water (enough to just cover the Okra) and simmer for 10 mins until the Okra is cooked through, it should be cooked through but still firm.

  10. Remove the lid and allow any excess water to dry until the sauce a thick masala consistency. Add the Methi Leaves at this point and stir through.

  11. Add the Garam Masala and chopped fresh coriander to the curry and stir through before serving.

Your curry is now ready to eat with either Chapati or Rice

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