Bhindi Bhaji (Restaurant/Takeaway Style)

Prepare this delicious Bhindi Bhaji recipe for your next curry night! Okra are tossed in a onion, tomato gravy and flavoured with Indian spices - just like the Indian Okra Curry served at your local takeaway.

This main or vegetarian side dish is naturally vegan and gluten-free. Don't forgot to check out the helpful tips in the post to make perfect Bhindi Masala without any slime.

Bhindi Bhaji can be found as a vegetable side dish in Indian restaurants and takeaways around the world.

Bhindi translates to okra and "bhaji" in this case means dry curry or stir fry. It is also known as Indian Okra Curry.

This particular recipe tastes just like the curry you find in restaurants rather than typical homestyle curry.

Bhindi Masala tends to have a bit more of a tomato gravy, just like in this Indian Mixed Vegetable Curry.

It's an easy, quick and fuss-free recipe just like my North Indian style Cabbage Curry

Bhindi Bhaji Ingredients

Full ingredients with measurements are available in the recipe card below at the end of this post

Okra

I do not recommend using frozen okra for this recipe.

Onion - you can use white or red onion that is either finely chopped or sliced

Garlic - you will need fresh garlic cloves but you can get away with using frozen garlic paste or jarred garlic paste. Substituting with garlic powder will not provide you with bulk to the gravy and flavours will not be as good.

Green chillies

Ginger

Tomatoes - you will need one large tomato or two medium sized tomatoes. Fresh chopped tomatoes work better but you can use tinned if that is what you have to hand.

Spice powders - red chilli powder, turmeric powder, cumin powder, coriander powder, garam masala powder

Cumin seeds - you can also use mustard seeds

Hing - this is optional

Kasoori methi - this is the key ingredient for restaurant style flavours. It is optional, but if you can find it, it will transform the taste of your Indian cooking. Find it in South Asian or Indian grocery stores or online.

Salt to taste

Coriander leaves to garnish

How to prepare okra for cooking

The number one rule for okra is to handle it only when dry. Once okra touches water, it becomes slimey and gooey and generally unpleasant to eat.

I wash each okra under running water then pat dry with a kitchen towel.

To prevent the slime sticking on the knife, rub the knife with a cut lemon. The acidity prevents the stickiness.

Slice the dry bhindi using a sharp knife. Discard the tops and tails, slice into 2 cm shapes.

How to make Bhindi Bhaji step by step instructions

In a frying pan, heat oil on a medium flame. Once hot, add cumin seeds and hing. The cumin seeds will immediately sizzle.

Add in the chopped onions, fry the onions become translucent or until light pink.

Then add minced garlic, chillies and ginger and cook until raw smell of garlic goes away.

Add the chopped okra and saute on medium/high heat whilst continually stirring - around 6-8 minutes. Depending on the freshness and size of your okra, this timing may vary.

Do not add the tomatoes yet.

In the begining you will see some slimeness in the okra, as okra will release it's own water content. Don't worry, it will go away when you cook okra on high heat.

Once the okra are about 80% cooked, add in the chopped tomatoes and allow the bhindi bhaji to cook. Season with salt to your taste.

Spoon in the masala powders - red chili powder, turmeric, cumin coriander powder and garam masala.

Once the okra are tender, crush kasoori methi in your palm and add in to the cooked bhindi bhaji.

Check by breaking one okra piece using a spatula, if it does nicely bhaji is done. Turn off the heat.

Drizzle some lemon juice, you can garnish with freshly chopped coriander/cilantro.

Pro Tips

• Do not keep okra in the water for long, dry and each and every bhindi using clean dry kitchen towel.
• Cook on high heat and keep stirring continuously.
• Add tomatoes once bhindi are mostly cooked as tomatos prevent the okra from cooking.
• Any acidic ingredient such as tomatoes, lemon juice, vinegar, plain yogurt or dried mango powder prevents sliminess in okra.
• If you use plain yogurt, only add when sabji is done and heat is turned off
• Okra sabji needs generous amount of oil therefore use the given amount in the recipe card. You may increase the amount of oil further if you prepfer but do not decrease it.
• For fresh and delicious bhindi bhaji do not over use spices.
• Don't add spices and salt in the beginning of cooking as okra shrinks whilst cooking and you don't want over powering taste of spices.

Serving Suggestion

Vegetable dishes to enjoy alongside this okra curry include:

Brinjal Bhaji

Chana Masala

Make it a complete meal with Dal Fry or Tarka Dal and Takeaway style Pilau Rice.

I prefer bhindi bhaji with roti or chapati rather than naan as it is dry but you could try garlic and coriander naan or this Peshwari Naan.

Some people enjoy this sabji with paratha.

No Indian meal is complete with poppadoms and poppadom chutneys.

You can follow this easy poppadoms recipe to eat alongside Indian Onion Chutney or this Indian Mint Sauce.

Can I freeze bhindi bhaji?

I do not recommend freezing bhindi bhaji - the okra loose their texture

You can place leftovers in the fridge in an airtight container and store for 3-4 days. Reheat on the stove or in the microwave.

Other Restaurant Style Indian Curry Recipes

Paneer Jalfrezi

Saag Aloo

Dum Aloo

More Bhindi Recipes

Bhindi Capsicum

Okra in yogurt (bhindi kadhi)

Stuffed Bhindi

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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