Go Back
–+ servings
Bhindi Masala Featured Image.

Dhaba Style Bhindi Masala Recipe

Tanvi Srivastava
Dhaba Bhindi Masala is a spicy, and rustic okra dish inspired by North Indian roadside eateries. It features caramelized onions, and a thick masala that clings to every bite. Perfect with hot rotis or dal-chawal.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Indian
Servings 3

Ingredients
  

  • 300 g bhindi
  • 4-5 tablespoon mustard oil
  • 1 teaspoon garlic paste
  • 1-2 green chilli (hot) chopped, adjust quantity to taste
  • 130 g onion finely chopped
  • ½ tablespoon besan gram flour
  • 60 g tomatoes crushed
  • 140 g plain yogurt thick curd, not too sour
  • ⅓ cup hot water or as needed
  • ½ cup onion petals optional
  • 1 teaspoon kasuri methi

Spices

  • ½ teaspoon cumin seeds
  • 1 teaspoon kashmiri red chili powder (medium hot), I use deggi mirch, adjust quantity to taste
  • ½ teaspoon red chili powder (hot!), adjust quantity to taste
  • 1+¼ teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala powder

Instructions
 

  • Wash the okra thoroughly and pat completely dry using a kitchen towel. Trim the ends and make a slit lengthwise(not all the way through) in each bhindi using a sharp knife. Cut each into 1.5-inch pieces.
  • Heat 2 tablespoons of mustard oil in a pan over medium heat. Add the bhindi and sprinkle with ½ teaspoon salt. Sauté until lightly crispy and golden. Remove to a plate and set aside.
  • In a bowl, whisk room temperature yogurt with all the ground spices except garam masala powder. Mix until smooth and lump-free. Let this sit while you prepare the rest.
  • In the same pan, heat up the remaining oil. Add cumin seeds and let them crackle. Stir in garlic paste and chopped green chilies (if using).
  • Add chopped onions and fry for 5-7 minutes on low medium heat until deep golden brown. This builds the savory base typical of dhaba-style dishes.
  • Sprinkle in the besan (gram flour) and sauté on low heat for 2–3 minutes to eliminate any raw taste. It adds nuttiness and helps thicken the masala.
  • Mix in the crushed tomatoes and cook until the oil begins to separate from the sides.
  • Lower the heat and add the whisked yogurt-spice blend. Stir continuously while cooking until the yogurt thickens and oil starts to release. This helps prevent curdling of yogurt and gives the dish its signature creamy tang.
  • Add salt to taste once yogurt has cooked off and ¼ cup of hot water if needed to adjust consistency. If using, stir in onion petals and let them soften slightly.
  • Add the fried bhindi back to the pan and mix well. If the masala feels too thick, loosen it slightly with a splash of water. Cover and let cook for 3-5 minutes or until bhindi is fully cooked.
  • Sprinkle in garam masala, crushed kasuri methi, and freshly chopped cilantro. Serve hot with rotis, parathas, or dal-chawal.

Video

Notes

    • Be careful while adding water to the masala. Add slowly just to adjust the consistency slightly. The masala should be on the thickish side.
    • Don’t skimp on the oil whenever you cook bhindi. It avoids the steaming of vegetables which it turn not only locks the vibrant color of the vegetable, rather keeps the texture crisp and bright.
    • Lastly, try not to stir the bhindi too much while it’s cooking. I know it’s tempting, but the more you stir, the more it can turn mushy and release that sliminess
Tried this recipe?Let us know how it was!