Recipe for Bhindi Masala - How to Make Bhindi Masala

The preparation being made here is Recipe for Bhindi Masala restaurant style. However, keeping in our mind that some of our readers may be relatively new to Indian cooking, we are describing an Easy Bhindi Masala Recipe which can be prepared even by an amateur, using ingredients easily available everywhere in the Indian sub-continent. 

Bhindi Masala Recipe Restaurant Style

Ingredients Used in Recipe for Bhindi Masala Fry

1) Bhindi (Ladies Finger) – 200 grams

2) Onion – 1 of large size

3) Garlic – 4 to 5 cloves

4) Ginger – ½ inch long

5) Salt – ½ teaspoon

6) Tomato – 1 of large size

7) Ghee/Oil – 2 Tablespoons

8) Cumin seeds – 1/4^th teaspoon

9) Chilli Powder – A big pinch

10) Punjabi Garam Masala Powder – ½ teaspoon

11) Kasuri Methi Powder – 1/4^th teaspoon

12) Chat Masala Powder (optional) – 1/4^th teaspoon

13) Sugar – ½ teaspoon

14) Coriander powder – 3/4^th teaspoon

15) Cumin Powder – ½ teaspoon

16) Full cream milk/water – ½ cup

17) Turmeric powder – 1/8^th teaspoon

How to Make Bhindi Masala at Home

• Select whole & tender and fresh Bhindi from the market for preparing the Recipe of Bhindi Masala fry, that we are now describing here.
• First, wash the Bhindi thoroughly in tap water. Then drain out all water and place them on a plate. Now to make them dry, either soak the extra water by a clean cloth piece or the water can also be removed (in the hot temperature of the Indian Subcontinent), by putting it under a running fan, so that all the moisture is removed from Bhindi.
• If any water remains on Bhindi, thin slimy mucilage would later come out from this vegetable which can later spoil the entire preparation. Hence for this reason in Bhindi Masala recipe, the step of drying out the Bhindi is very important.
• Now cut the dry & clean Bhindi into 1- inch long pieces and discard its round-shaped top portion and elongated end portion & keep them aside. Cut the Tomato and Onion into fine pieces and keep them separately into 2 different plates. Next, make a paste of ginger and garlic and keep them aside separately.
• Now put a non- stick pan on a low medium flame burner. Add 2 tablespoons ghee/oil in it and allow it to get warm. Add dry Bhindi pieces into it and fry till it becomes a bit tender. Stir the preparation after every 1 to 2 minutes.
• Once the tender condition of Bhindi is achieved then take out the Bhindi from the pan and keep them aside on a plate.

• Now in the hot ghee/oil remaining on the non- stick pan add 1/4^th teaspoon cumin seeds. When this Cumin seeds start spluttering then add the Ginger & Garlic paste in it, and stir till its pungent smell goes away (which should occur within 1-2 minutes).
• Next, add finely chopped Onion pieces to the pan and stir for 2 to 3 minutes after adding ½ teaspoon salt to it. When the onion pieces become glossy then add finely chopped tomato pieces and stir till it acquires a paste-like consistency.
• Later add Cumin powder followed by Coriander powder & turmeric powder into the pan and stir the contents for 2 to 3 minutes. Then add Punjabi Garam Masala powder to the contents and stir it again for 1 minute. Next, add Milk/Water to the preparation along with Sugar and Chilli powder & let the contents boil for 2 minutes over a low flame. Next cover the pan with a lid.
• Later add the previously fried Bhindi to the preparation.

• Next again cover the pan with a lid till the contents get cooked into a semi-dry consistency.
• Now switch off the burner and open the lid of the pan and mix Kasuri Methi powder and Chat Masala powder (optional) into the preparation & mix the entire content with a light hand.
• This brings us to the end of the Recipe of Bhindi Masala fry as the dish is ready now. Serve the preparation hot with Paratha, Nan, Chapati or Puri, etc to your family members or guests.

Some Tips Regarding Bhindi Masala Recipe Fry Variety

• The Recipe for Bhindi Masala Restaurant Style discussed above provides a better taste when Ghee is used instead of Oil. However, if Ghee is prohibited for use in a person, then he or she can use oil as a substitute.
• Again, in the easy Bhindi Masala recipe discussed above, milk gives a relatively better taste instead of using water, but for lactose intolerant people, water is always a healthier choice.
• The Recipe for Bhindi Masala would be perhaps also important from the health perspective as the Bhindi or Ladies Finger content present in this dish, provides a very good supply of vitamins, minerals, fibers and phosphorous, etc.