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Okra Curry on a white plate

Easy & Authentic Bhindi Masala (Okra Curry)

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This easy Pakistani & Indian-style Bhindi Masala recipe (Okra curry) consists of stir-fried okra enveloped in a savory onion and tomato curry. I’ve tested this dry bhindi curry recipe countless times and I’m confident it will blow you away.
Cuisine Indian, Pakistani
Diet Diabetic, Gluten Free, Halal, Vegan, Vegetarian
Keyword bhindi masala, bhindi pyaaz, okra curry
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4 servings
Calories 190


  • 1/4 cup neutral oil (such as grapeseed or avocado) plus more, as needed
  • 1 lb okra (See Note 1 for frozen)
  • 1 large yellow onion (or red onion) quartered and thinly sliced
  • 2-3 garlic cloves, crushed (optional)
  • 1 tsp crushed ginger (optional)
  • 2 medium tomatoes cubed
  • 1 tsp sea salt or table salt divided
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/4-1/2 tsp red chili powder
  • 1-2 small green chili peppers (such as Thai/Bird's Eye Chili) stems removed and sliced
  • 1-2 tbsp chopped cilantro for garnish (optional)
  • 1/2 tsp freshly squeezed lemon juice or more to taste


  • Wash and dry the okra. Chop the okra into 1/2-3/4 inch pieces, discarding the stems. The easiest way to do this is to line a few of them up and cut them at the same time. Sprinkle 1/4 tsp salt on the okra and mix. Set aside.
  • Heat a wide-bottomed skillet over medium-high heat and add the oil. Once hot, add half of the chopped okra. Stir-fry the okra, stirring occasionally, for 4-5 minutes or until the slime disappears and the okra starts to crisp and brown. I like to sprinkle a bit more salt on the okra here. Use a slotted spoon to remove the okra from the pan and set it aside. Repeat with the remaining batch. Remove the pan from heat, and wipe clean to remove any excess seeds, if needed.
  • Heat another 2 tbsp of oil over high heat and add the onions. Sauté until the onions turn golden, about 10 minutes. If the onions start sticking to the bottom of the pan, deglaze with a tablespoon or 2 of water. And add the garlic and ginger, if using, and sauté for 30 seconds. Add the cubed tomatoes and cook until the tomatoes soften, about 3 minutes. Stir in the remaining 3/4 tsp salt, cumin seeds and spice powders (coriander, cumin, turmeric and red chili). The oil should start separating from the masala or base of the curry. Add the fried okra and green chili pepper. Sauté for 2 minutes. Taste and adjust salt.
  • Lower the heat and allow the okra to simmer for a few minutes, stirring occasionally. Garnish with cilantro and a squeeze of lemon, if desired. This dry curry is typically served with roti, naan, or other bread but can also be eaten as a side with rice.



Note 1: I highly recommend using fresh okra, but you can also use frozen. Just place it in a colander and set aside to defrost. Then use a paper towel to dry the okra so it doesn’t splatter when pan-frying. Note that if you use frozen okra, you may have to fry 2-3 minutes longer (Step 2).


Calories: 190kcal | Carbohydrates: 15g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 543mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1374IU | Vitamin C: 37mg | Calcium: 121mg | Iron: 2mg