Love restaurant-style curries but want them at home? This Bhindi Masala Dhaba Style delivers bold, tangy flavors and perfectly cooked okra every time.
If you’re not usually a fan of okra, this Bhindi Masala dhaba style is about to change your mind! It has a tangy, spicy gravy that coats every piece of okra beautifully for a dhaba style okra curry right in your kitchen.
The trick to getting perfect, non-slimy bhindi lies in the perp —always dry it thoroughly before shallow frying and adding it to the gravy.Serve with chapati, naan, or a comforting bowl of jeera rice for a cozy meal!
Jump to section: Bhindi masala dhaba style
Why You’ll Love This Recipe
- Dhaba-Style at Home: spicy, tangy, smokey and bold dhaba style flavors in just 25 minutes.
- Foolproof Okra: Detailed steps ensure your bhindi is perfectly cooked without any sliminess.
- Versatile Pairings: Serve it with roti, rice, or even as a side dish with dal for a complete meal.
Bhindi Masala Ingredients Overview
This recipe is all about keeping things simple yet packed with flavor, using everyday ingredients. Bhindi, or okra, takes center stage, roasted to perfection with a slightly smoky flavor that enhances its natural taste.
The rich, tangy gravy is built on a base of tomatoes and onions, balanced with the creaminess of cashew paste for a luxurious texture.
A mix of spices, including turmeric, coriander, cumin, and Kashmiri chili powder, adds warmth and vibrant color, while kasuri methi and garam masala provide the perfect finishing touch of depth and aroma.
Richa’s Top Tips
- Dry Your Bhindi Thoroughly: Excess moisture can cause sliminess, so make sure the okra is completely dry before cooking.
- Fry the Bhindi First: This step not only prevents sliminess but also adds a subtle smoky flavor and texture.
- Don’t Overcook the Bhindi: Cook it just until tender to maintain its structure and flavor.
- Make It Vegan: This recipe is already vegetarian, but to make it vegan, simply swap the ghee (if using) with more oil and ensure the cashew paste uses water or plant-based milk.
Frequently Asked Questions
Wash the bhindi, pat it completely dry with a kitchen towel, and then cut it into 2-inch pieces. Ensuring it’s dry is the key to avoiding sliminess.
Yes! You can fry the bhindi and make the gravy in advance. Combine them just before serving for the best texture and flavor.
It pairs beautifully with chapati, naan, paratha, or steamed rice. You can also serve it alongside dal for a wholesome Indian meal.
It pairs beautifully with chapati, naan, paratha, or steamed rice. You can also serve it alongside dal for a wholesome Indian meal.
This Dhaba bhindi masala is everything you want in a comforting Indian dish—bold, tangy, and irresistibly delicious. With perfectly cooked okra and a rich, creamy gravy, it’s a recipe you’ll want to make again and again.
Don’t forget to tag me on IG @my_foodstory when you try this recipe—I can’t wait to see your creations!🍛
Watch How To Make Bhindi Masala Dhaba Style Video
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Wash and pat dry bhindi with a kitchen napkin (it should be completely dry)
500 grams bhindi
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Trim off the crown and tip, and cut the okra into 2-inch pieces
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Heat 4 tablespoons of oil in a kadai or pan over medium heat.
8 tablespoons oil
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Shallow fry the okra for 5-6 minutes, stirring occasionally, until they shrink, develop color around the edges, and are about 80% cooked.
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Add ¾ teaspoon salt, mix well and take it off the heat. Transfer the bhindi to another bowl and set aside.
2 teaspoons salt
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Heat the remaining 4 tablespoons of oil in the same kadai, add cumin seeds, and allow it to splutter. Add red chillies and finely chopped garlic and saute for a minute. Add onions and sauté till they turn light brown.
1 teaspoon cumin seeds, 2 tablespoons chopped garlic, 4 red chillies whole, 1 ½ cup finely chopped onions
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Add tomato puree along with the remaining 1 ¼ teaspoon salt, turmeric powder, coriander powder, chilli powders and cumin powder. Sauté over medium heat for 3-4 minutes till oil leaves the sides.
1 ½ cups tomato puree made by blending 4 tomatoes, 1 teaspoon turmeric powder, 4 teaspoons coriander powder, 1 teaspoon cumin powder, 1 teaspoon red chilli powder, 2 teaspoons kashmiri chilli powder
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Add ½ cup of water, cashew paste, mix well and cook covered for 3-4 minutes till the oil separates from the masala.
½ cup water, ¼ cup cashew paste
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Add the fried bhindi, mix and cook covered for 5-7 minutes until the bhindi is just cooked but not mushy.
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Add garam masala powder, kasuri methi & chopped coriander leaves, mix well and serve.
½ teaspoon garam masala powder, 1 teaspoon roasted & crushed kasuri methi, 3 tablespoons chopped coriander leaves
- Bhindi is wiped completely dry so it doesn’t turn slimy.
- Frying bhindi gives it a mild smoky flavour & lightly roasted texture and renders an authentic taste to the gravy.
- To make cashew paste: Take ¼ cup of cashews with 2 tablespoons of water in a mixer and grind to a thick paste.
Calories: 580kcal, Carbohydrates: 46g, Protein: 11g, Fat: 44g, Saturated Fat: 4g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 27g, Trans Fat: 0.1g, Sodium: 1648mg, Potassium: 1593mg, Fiber: 13g, Sugar: 16g, Vitamin A: 3073IU, Vitamin C: 147mg, Calcium: 246mg, Iron: 7mg
This article was researched and written by Harita Odedra.