Warm, richly spiced, and built for a satisfying meal, bhindi curry recipe | shahi bhindi masala gravy | shahi bhindi sabzi is a vegetarian Indian curry made with onion, mato, and garlic in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Yield: 3 Servings
- Category: curry
- Cuisine: Indian
Ingredients
for onion tomato paste:
- 1 onion (roughly chopped)
- 2 to mato (roughly chopped)
- 3 clove garlic
- 1 inch ginger
- 10 whole cashew / kaju
- 5 badam / almonds
- 2 cup water
other ingredients:
- 2-3 tbsp oil
- 10 okra / bhindi (chopped)
- 1 inch cinnamon / dalchini
- 2 cloves / lavang
- 1 bay leaf / tej patta
- ¼ tsp turmeric / haldi
- 1 tsp kashmiri red chilli powder / lal mirch powder
- ½ tsp coriander powder
- ¼ tsp cumin powder / jeera powder
- 1 tsp salt
- ¼ cup curd / yogurt (whisked)
- 1 cup water
- 2 tbsp cream
- ¼ tsp garam masala
- 1 tsp kasuri methi / dry fenugreek leaves (crushed)
Method
- firstly, prepare onion tomato paste.
- now heat kadai with 2 tbsp oil and saute 10 okra.
- further heat 2 tbsp oil and saute spices till they turn aromatic.
- now add in prepared onion tomato paste and saute for a minute.
- cover and simmer for 10 minutes or till onion paste gets cooked completely.
- add in ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder and 1 tsp salt. saute on low flame.
- further add ¼ cup curd keeping the flame on low and stir continuously.
- also add 1 cup of water and mix well.
- now add fried bhindi and give a mix.
- boil for 2 minutes or till bhindi absorbs masala.
- add in 2 tbsp cream, ¼ tsp garam masala and 1 tsp kasuri methi. mix well.
- finally, serve shahi bhindi masala with roti or paratha.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
