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a close up shot of bhindi masala recipe served in a plate.
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4.91 from 10 votes

Bhindi Recipe (Pakistani Okra)

A quick bhindi recipe for lunch or side dish that tastes homely and yummy.
Course Main Course
Cuisine Pakistani
Keyword bhindi recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 256kcal


  • 500 gram okra (bhindi)
  • ½ teaspoon salt


  • cup oil (teel)
  • ½ tablespoon chopped garlic (lahsan)
  • ½ teaspoon cumin seeds or powder (zeera)
  • ½ teaspoon fenugreek seeds optional
  • 1 tablespoon coriander powder (sookha dhanya)
  • ½ teaspoon turmeric powder (haldi)
  • ½ tablespoon ginger  paste (adrak)
  • 1 tablespoon green chili paste (hari mirch)
  • ½ teaspoon salt more to taste


  • 2 medium onions chopped
  • 3 medium tomatoes chopped
  • 1-2 tablespoon tamarind pulp
  • ½ teaspoon sugar
  • 3-4 medium green chilli slitted and seeds removed


Prepare Okra

  • Wash and dry okra on a towel. Chop off the end and cut the okra in small pieces.
  • Dry roast okra in a pan on medium heat with constant stirring so the sticky threads burns for 5-7 minutes. We needs the okra to be slightly soft and half cooked. Set aside.

Make Gravy

  • Simultaneously, heat oil in a seperate pan and fry garlic, fenugreek and cumin until lightly golden. Add the remaining ingredients in spices list. Give it all a stir and fry for few second.
  • Now, add chooped onion and fry until onion are translucent and soft.
  • Then add the tomatoes, tamarind pulp and sugar. Cover and cook until gravy is thick and oil separates on the sides of the pan.
  • Next add the roasted okra in the onion tomato gravy and mix well. And cook for 5-7 minutes without covering the lid. Add the slitted green chillies.
  • Yummy Okra (bhindi ) is ready.


Calories: 256kcal