Okra Recipe- Spicy Bhindi Masala with Yogurt & Kasuri Methi

Last Updated on 6 months ago by Neha Deshmukh

Okra Recipe: Spicy Bhindi Masala with Yogurt & Kasuri Methi

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant, flavourful Bhindi Masala (okra curry) made with a creamy yogurt base and that wonderful touch of Kasuri Methi. I remember the first time I made this; I was trying to recreate my grandmother’s version, and it took a few tries to get it just right. But trust me, the effort is so worth it! This isn’t your average okra dish – it’s a symphony of spices that will have you reaching for another roti.

Why You’ll Love This Recipe

This Bhindi Masala is more than just a vegetable curry. It’s a comforting, flavour-packed dish that’s perfect for a weeknight dinner or a festive occasion. The yogurt adds a lovely tanginess, while the Kasuri Methi lends a unique, earthy aroma. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to create this delicious Bhindi Masala:

• 0.5 kg Okra
• 2-3 Green Chilies (slit lengthwise)
• 0.5 teaspoon Chili Powder
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Coriander Powder
• To taste Salt
• 2 tablespoon Oil
• 1 cup Thick Curd/Yogurt
• 1 teaspoon Gram Flour (Besan)
• 1 medium Tomato (chopped)
• 1.5 teaspoon Ginger Chili Paste
• 0.5 teaspoon Cumin Seeds
• 0.5 teaspoon Fennel Seeds
• 1 teaspoon Coriander Seeds (crushed)
• 1 pinch Asafoetida (Hing)
• 1.5 teaspoon Kasuri Methi
• 0.5-1 teaspoon Sugar

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Okra Varieties & Selection: You can use any variety of okra for this recipe, but I prefer the long, slender ones as they tend to be less slimy. Look for firm, bright green okra with no blemishes.
• The Role of Kasuri Methi: Don’t skip the Kasuri Methi! It adds a distinct flavour that’s essential to this dish. Crush it between your palms before adding it to release its aroma.
• Regional Variations in Spice Levels: Spice levels are a personal thing! Feel free to adjust the amount of chili powder and green chilies to your liking. Some families in Rajasthan love a really fiery Bhindi Masala.
• Understanding Besan (Gram Flour): Besan adds a lovely texture and helps to bind the yogurt-based gravy. You can find it at most Indian grocery stores.
• Choosing the Right Yogurt: Use thick, full-fat yogurt for the best results. If your yogurt is too thin, you can strain it through a cheesecloth for a few hours to thicken it up.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and dry the okra thoroughly. This is key to reducing sliminess. Trim both ends and cut into 2-inch pieces if you’re using larger okra. Pop it all into a mixing bowl.
2. Now, add the green chilies, chili powder, turmeric, coriander powder, salt, and oil to the okra. Give it a good mix, making sure everything is well coated. Let this marinate for 15-20 minutes – this helps the spices penetrate the okra.
3. While the okra is marinating, whisk the yogurt in a separate bowl until smooth. Add the turmeric, chili powder, coriander powder, oil, and salt. In a small bowl, mix the besan with 1 tablespoon of yogurt to form a smooth paste, then add it to the spiced yogurt. Mix everything well.
4. Heat a pan over medium heat and cook the marinated okra until it’s slightly tender, adding a little extra oil if needed. Once cooked, set it aside.
5. In the same pan, temper the cumin seeds, fennel seeds, crushed coriander seeds, and asafoetida in oil. Let them sizzle for a few seconds until fragrant. Add the ginger-chili paste and sauté for about a minute.
6. Pour in the yogurt mixture and 1 cup of water. Stir continuously until it comes to a boil. Add the cooked okra, chopped tomatoes, and sugar. Simmer for about 10-15 minutes, or until the flavors have blended beautifully and the gravy has thickened.
7. Finally, crush the Kasuri Methi between your palms and sprinkle it over the curry. Mix gently. Taste and adjust the seasoning if needed.

Expert Tips

• Don’t overcrowd the pan when cooking the okra. Cook it in batches if necessary.
• Stir the yogurt mixture constantly to prevent it from curdling.
• A pinch of sugar balances the acidity of the yogurt and enhances the flavours.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Bhindi Masala: Substitute the yogurt with cashew cream or coconut yogurt.
• Gluten-Free Bhindi Masala: This recipe is naturally gluten-free! Just double-check your asafoetida (hing) to ensure it doesn’t contain any gluten-based additives.
• Adjusting the Spice Level: My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Bhindi Masala for Janmashtami/Festivals: During Janmashtami, many families add a little bit of grated coconut to the Bhindi Masala.
• Dry Bhindi Masala Variation: For a drier version, reduce the amount of water added to the yogurt mixture and cook for a longer time until the gravy has evaporated.

Serving Suggestions

Serve this spicy Bhindi Masala hot with roti, paratha, or even steamed rice. A side of raita (yogurt dip) can help cool things down if you’ve gone heavy on the chilies!

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

Let’s answer some common questions:

• What is the best way to prevent okra from becoming slimy? Thoroughly washing and drying the okra, and marinating it with salt and oil, helps to minimize sliminess.
• Can I use frozen okra in this recipe? While fresh okra is best, you can use frozen okra in a pinch. Just thaw it completely and pat it dry before using.
• What can I substitute for asafoetida (hing)? If you can’t find asafoetida, you can omit it or substitute it with a pinch of garlic powder.
• How can I adjust the tanginess of the yogurt-based gravy? Add a squeeze of lemon juice or a pinch of amchur (dried mango powder) to increase the tanginess.
• Can this Bhindi Masala be made ahead of time? Yes, you can make the gravy ahead of time and add the cooked okra just before serving.
• What is the best type of roti or paratha to serve with Bhindi Masala? A simple whole wheat roti or a flaky paratha are both excellent choices. My personal favourite is a Missi Roti!

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you. Happy cooking!