Punjabi Bhindi Masala

punjabi style bhindi masala recipe
Punjabi Bhindi Masala

When I order vegetarian fare in an Indian restaurant that is known for its North Indian fare, I usually look for an okra main course dish in the menu card. I heart bhindi and look for a new way to cook it away from the monotonous dry saute, sabji, stir fry, stew and stuffed bhindi style recipes.

I always, always have okra in the refrigerator and is a must buy on every visit to the farmer’s market. I chose tender and slender looking bhindi with no blemishes. I decided on making Punjabi Bhindi Masala to go with phulkas. Seriously, this recipe is a celebration of okra. A flavor packed bhindi dish where the spices bring out the sweetness of the okra while the dry mango powder lends a slight tangy touch.

Do not allow the bhindi to get mushy, it should hold shape yet soft on bite. Delectable flavor with soft texture, and a wonderful change from the usual okra.

Punjabi Bhindi Masala

  Prepare time:
 Serves: 3

 Main Ingredients:

  •  bhindi


  •   Okra - 1/4 kg (bhindi/bendakaya), wash, dry, trim the ends and cut into 1" pieces
  •   Onions - 1, finely chopped
  •   Tomato - 1, finely chopped
  •   Ginger garlic paste - 1 tsp
  •   Green chili paste - 1/2 tsp
  •   Turmeric powder - 1/4 tsp
  •   Red chili powder - 3/4 tsp
  •   Coriander powder - 3/4 tsp
  •   Amchur powder - 1/4 tsp (dried mango powder)
  •   Kasuri Methi - 1/4 tsp
  •   Garam Masala powder - pinch
  •   Cumin seeds - 1/2 tsp
  •   Cooking oil - 1 1/2 tbsps
  •   Salt to taste
  •   Coriander leaves - for garnish (optional)

Method for making Punjabi Bhindi Masala

1: Heat 1/2 tbsp oil in a cooking vessel, add the okra/bhindi and saute on low to medium flame for 8 mts. Remove from the vessel and keep aside.
2: In the same vessel, add the remaining oil. Once hot, add cumin seeds and allow them to splutter. Add chopped onions and green chili paste and saute for 4 mts.
3: Add ginger garlic paste and saute for 3 mts. Add red chili powder, turmeric powder, coriander powder, amchur powder and kasuri methi and mix.
4: Add chopped tomatoes and saute for 6-7 mts on low to medium flame with lid.
5: Add the okra and mix well. Cook without lid for 10 mts. Add salt to taste and garam masala powder and mix. Turn off heat.
6: Remove onto a serving bowl and garnish with coriander leaves.
7: Serve warm with rice or rotis.


  •   Kasuri Methi is an optional ingredient.
  •   You can add 1/4 tsp of Kitchen King Masala for a slight variation in flavor.
  •   Ensure you wash and dry the okra before chopping it. Do not place lid while cooking bhindi.


Punjabi Bhindi Masala recipe is a celebration of okra. A flavor packed bhindi dish where the spices bring out the sweetness of the okra while the dry mango powder lends a slight tangy touch.
  • SJ

    hi sailu,
    one question. Why do you add all masalas first when cooking a north indian dish and then add veggie? would love to know if there is any health benefit.

  • Shri


  • Anjana

    Tried this today, came out well. Thanks!

  • sarwat

    ingredients are yummy…..will definetly try….thanx….:)

  • Anonymous

    Wonderful flavour. First Bhindi recipe I loved without wanting to change anything. My friend is pure vegan and she was delighted with how tasty this turned out.

  • Alexander van Loon

    Very nice okra recipe, better than the few I tried so far. I very much appreciate your whole website as well Sailu, it has so much more recipes than the average cookbook.

  • Sindhu

    Hi Sailu,

    I just tried this recipe of yours. I loved the way it has come out. Thank you for the wonderful recipe! 🙂 attaching a pic of how it has come out.

  • Kumar1415

    Thanks a lot. very pleased.

  • anu


  • anu


  • CBail

    Great recipe – my kids loved it too!

  • anjana

    Tried this recipe, loved it ! easy and simple to make too !

  • jjfreespirit

    Cannot cook veg to save my life but this site has put an end to that to a large extent. Thank you for sharing so generously. May your hands be blessed and your mind stay as creative!

  • SP

    Awesome, just stimbled here and make this veg. the taste was like that of the punjabi dabba! Thanks.

  • mark

    This is a great recipe. I would recommend adding some ghee at the end to round out the flavor and reduce the acidity. If using canned Tomatoess the flavor is a little too concentrated and the butter helps with that and brings the focus back to the okra. Other than that, make as directed.