Bhindi masala will bring a flavourful twist to your regular bhindi sabzi.


  • Bhindi is one of the most common vegetables in Indian cuisine.
  • It is usually made and liked in its dry form.
  • Bhindi masala is another amazing sabzi you must try.

Bhindi is the perfect sabzi to round off our Indian platter. It is one of the most common vegetables in all Indian households, especially in north India. It is usually made in a dry form and paired with Indian breads. The tangy taste of the vegetable is enough to prepare an appetising dish, hence, bhindi is not combined with other foods to let its individual favours shine through. However, not everyone really likes the taste of bhindi; for them, this bhindi masala with added flavours and textures is a good option.

Sample a host of flavours in this bhindi sabzi, wherein the eclectic flavour of bhindi is enhanced by rich onion-tomato paste and tomato puree, along with spices like cumin seeds, ginger paste, garlic paste, garam masala and tandoori masala. Also, a mashup of chopped and cubed onions and tomatoes makes for a vibrant base for the sabzi.

This recipe video demonstrates detailed steps to make this spicy bhindi masala sabzi that will go with any kind of roti, or you can use it to make wraps or splay it over your bowl of rice.

Watch the recipe video of bhindi masala here:

(Also Read: 10 Best Bhindi Recipes You Can Try At Home)


1 Cup Bhindi, cut in half

4 tbsp oil

1 tsp cumin seeds

1 tsp ginger, chopped

1 onion, chopped

1 tsp turmeric powder

1/2 onion, diced

1 tsp red chilli powder

2 tbsp onion-tomato masala

1 tsp garam masala

2 tbsp tomato puree

1 tomato, diced

1 tsp coriander chopped

1/2 tsp tandoori masala

Water as required

Oil for frying

Salt to taste


1. Deep fry bhindi in oil and make sure all the excess water is absorbed and bhindi is cooked yet not slimy.

2. Heat oil in a  pan.

3. Add cumin seeds and let them crackle for a few seconds.

4. Add ginger, onion and fry until they turn slightly brown.

5. Now, add turmeric powder and salt. Cook for few more minutes.

6. Add diced onion, red chilli powder, onion-tomato masala, garam masala and cook until oil starts to separate from the sides of the pan.

7. Now, add little water if the masala is too dry.

8. Add tomato puree, diced tomato and chopped coriander. Give it a mix.

9. Add the fried bhindi and cook for 3-4 minutes on medium heat.

10. Now add tandoori masala and garnish with fresh coriander.

11. Serve hot with paratha or roti.

About Neha GroverLove for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee.

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By Papa