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Restaurant Style Bhindi Masala

Bhindi Masala

Bhindi Masala is a restaurant-style onion-tomato gravy recipe. This spicy tangy sabzi goes well with roti or paratha.
Prep Time 10 minutes
Cook Time 30 minutes
0 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4 People

Ingredients
  

  • Mustard Oil - 2 Tbsp
  • Bhindi cut into 1.5 inch pieces - 250 gms
  • Mustard Oil - 2 Tbsp
  • Cumin Seeds - 1 Tsp
  • Ginger-Garlic Paste - 1 Tsp
  • Chopped Green Chilli - 1 Tsp
  • Grated or Finely Chopped Onion - 1 Cup
  • Grated or Finely Chopped Tomato - 1.5 Cup
  • Turmeric Powder - 1/2 Tsp
  • Kashmiri Red Chilli Powder - 1 Tsp
  • Salt to taste
  • Curd - 1/4th Cup
  • Garam Masala Powder - 1/2 Tsp
  • Finely Chopped Coriander

Instructions
 

  • Heat mustard oil till it reaches smoking point. Switch off the flame and let it cool a bit.
  • Once it’s warm, switch on the flame. Add bhindi cut into 1 – 1.5 inches pieces. Sauté till done. Transfer to a bowl.
  • In the same pan heat oil again the same way. Add cumin seeds and let it splutter.
  • Along with it add green chilli and ginger-garlic paste. Cook for half a minute.
  • Next, add onions and cook on a medium flame till it turns golden brown.
  • To flavor it add turmeric powder, red chilli powder and salt. Mix well.
  • Splash a dash of water to prevent spices from burning. Mix well.
  • Next, add tomatoes and mix well.
  • Cover and cook on a medium flame for 2 mins.
  • Uncover and mix well. Cook for another 3-4 minutes or till tomatoes are done.
  • To give a restaurant style texture and flavor add curd and garam masala. Mix well. Also add some water and mix well.
  • Finally, add cooked bhindi and mix well. Cook on a low flame for 4-5 mins.
  • Garnish with coriander leaves.
  • Serve hot with roti or paratha.

Video

Notes

• Cooking bhindi separately ensures slime free bhindi and eases cooking.
• Cook masala till its starts to separate oil.
• Cooking in mustard oil has many health benefits and adds on to the taste as well.
• Make sure to smoke mustard oil before using.
• Always adjust spices as per your taste. Covering the lid makes cooking faster.
• Always wash, dry and cut bhindi beforehand.
• Cut bhindi only when it is properly dried.