Okra Masala Recipe – Cashew & Yogurt Based Bhindi Sabzi

Last Updated on 2 months by Neha Deshmukh

Okra Masala Recipe – Cashew & Yogurt Based Bhindi Sabzi

Introduction

There’s just something so comforting about a perfectly made bhindi masala. Growing up, my Dadi (grandmother) always made the most incredible okra, and this recipe is my attempt to recreate that magic. It’s a little different from her version – I’ve added a cashew paste for extra richness and a touch of cream at the end. Trust me, it makes all the difference! This isn’t your average okra stir-fry; it’s a flavourful, aromatic curry that’s perfect with roti, naan, or even a simple bowl of steamed rice.

Why You’ll Love This Recipe

This okra masala is a winner for so many reasons! It’s relatively quick to make (about 20 minutes of cooking time!), packed with flavour, and uses ingredients you likely already have in your pantry. The cashew paste creates a wonderfully smooth and creamy gravy, while the yogurt adds a lovely tang. Plus, the kasuri methi gives it that authentic Indian aroma that just makes your kitchen smell amazing.

Ingredients

Here’s what you’ll need to make this delicious okra masala:

• 200-250 grams bhindi (okra)
• 1 cup chopped onion
• 2 medium ripe red tomatoes
• 6-7 whole cashews
• 1 cup curd (yogurt)
• 3-4 garlic cloves
• 1 inch ginger
• 1.5 tablespoon besan (gram flour)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1-2 teaspoons garam masala
• 2 cups water
• 1-2 tablespoon cream
• 2 tablespoons oil
• 1 tablespoon ghee or oil
• 1-2 teaspoons crushed kasuri methi
• Salt as required

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Cashews: Don’t skip these! They add a beautiful richness to the gravy. Soaking them in warm water for 10-15 minutes before blending makes a super smooth paste.
• Besan (Gram Flour): This is key for thickening the gravy and giving it a lovely texture. It also adds a subtle nutty flavour.
• Kasuri Methi (Dried Fenugreek Leaves): This is the secret ingredient for that authentic Indian flavour. Don’t be shy with it! Rubbing it between your palms before adding it releases its aroma.
• Okra: Choose young, tender okra for the best results. Some people find okra slimy, but we’ll cover how to avoid that later!
• Spice Levels: Indian cooking is all about personal preference. Feel free to adjust the chili powder to your liking. Some regions prefer a hotter curry, while others like it milder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and dry your okra really well. Trim the ends and chop it into 1-inch pieces.
2. Heat oil in a pan and sauté the okra for 8-10 minutes, until it’s tender-crisp. Set it aside. This pre-cooking step helps reduce sliminess.
3. Now, blend the tomatoes and cashews into a smooth paste. You don’t need to add any water – the tomatoes should provide enough moisture.
4. In a separate bowl, whisk the yogurt until it’s nice and creamy. This will prevent it from splitting when you add it to the hot masala.
5. Heat ghee (or oil) in the same pan. Add the cumin seeds and let them sizzle for a few seconds. Then, add the chopped onions and sauté until they’re translucent.
6. Add the ginger-garlic paste and sauté until fragrant – about a minute. You’ll know it’s ready when you can really smell the aroma!
7. Pour in the tomato-cashew paste and cook until the oil starts to separate from the masala. This usually takes about 5-7 minutes.
8. Stir in the besan and spices – coriander powder, chili powder, turmeric powder, and garam masala. Cook for another 2 minutes, stirring constantly to prevent the besan from burning.
9. Remove the pan from the heat. This is important! Gradually whisk in the yogurt and water, a little at a time, to prevent the yogurt from curdling.
10. Add the sautéed okra and salt. Simmer for about 5-7 minutes, or until the gravy has thickened to your liking.
11. Finally, mix in the crushed kasuri methi and cream. Garnish with fresh coriander leaves.

Expert Tips

• Don’t overcrowd the pan when sautéing the okra. Work in batches if necessary.
• Always add yogurt off the heat to prevent it from splitting.
• Taste and adjust the seasoning as you go.

Variations

• My friend Priya loves to add a pinch of amchur (dry mango powder) for extra tang.
• For a spicier version, add a chopped green chili along with the ginger-garlic paste.
• My family sometimes adds a handful of chopped potatoes to make it a more substantial meal.

Vegan Adaptation

To make this okra masala vegan, simply substitute the ghee with oil and omit the cream or replace it with coconut cream. The yogurt can be replaced with a plant-based yogurt alternative.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-containing ingredients.

Spice Level Adjustment

• Mild: Use ½ teaspoon of chili powder.
• Medium: Use 1 teaspoon of chili powder.
• Hot: Use 1.5-2 teaspoons of chili powder, or add a chopped green chili.

Festival Adaptations

This okra masala is a wonderful addition to a Janmashtami thali (festive meal). It’s a simple yet flavourful dish that’s perfect for celebrating the birth of Lord Krishna.

Serving Suggestions

Serve hot with roti, naan, paratha, or steamed rice. A side of raita (yogurt dip) and a simple salad complements it beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What is the best way to prevent okra from becoming slimy? Thoroughly drying the okra before chopping and sautéing it helps a lot. Also, avoid overcooking it.
• Can I use store-bought cashew paste instead of making my own? Yes, you can! Just make sure it’s a good quality paste. You might need to adjust the amount depending on its consistency.
• What is besan and can I substitute it with anything else? Besan is gram flour, made from chickpeas. If you can’t find it, you can try using rice flour, but it won’t have the same flavour.
• How can I adjust the tanginess of the dish? Add a squeeze of lemon juice or a pinch of amchur (dry mango powder) to increase the tanginess.
• Can this okra masala be made ahead of time? Yes, you can make the masala base ahead of time and store it in the refrigerator. Add the okra just before serving.