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 Ingredients
- Health Benefits
- How to prepare okra for cooking
- How to make Bhindi Bhaji step by step instructions
- Pro Tips
- Serving Suggestion
- Can I freeze bhindi bhaji?
- Other Restaurant Style Indian Curry Recipes
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 .
There is also a Maharashtrian style version called bhendi chi bhaji (in Marathi)
Why You’ll Love this Indian Okra Curry
Perfect summer vegetable curry
Easy, quick and fuss-free recipe just like my North Indian style Cabbage Curry
Restaurant or takeaway style curry but made inexpensive
Vegan and Naturally Gluten-free
Make-ahead curry recipe
Delicious side dish
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
Health Benefits
Okra or bhindi/bhinda are also known as ladies fingers or gumbo .
- Rich in Nutrients: Okra is low in calories and contains a good amount of vitamins, minerals, and dietary fiber. It is a good source of vitamin C, vitamin K, vitamin A, and folate. This helps in immunity, skin health, eye health and heart health.
- Heart Health: Okra contains soluble fiber and is also rich in antioxidants
- Blood Sugar Control: The soluble fiber found in okra can help regulate blood sugar levels by slowing down the absorption of sugar in the digestive tract. This may be beneficial for individuals with diabetes or those at risk of developing diabetes.
- Anti-Inflammatory Properties: Okra contains various compounds with anti-inflammatory properties, including flavonoids and antioxidants. Regular consumption of okra may help reduce inflammation in the body.
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!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Bhindi Bhaji (Restaurant/Takeaway style)
Equipment
- 1 Chopping board
- 1 Knife
- 1 pan
- 1 Spatula
Ingredients
- 500 grams okra fresh
- 4 tablespoon oil
- 1 tespoon cumin seeds
- ⅛ teaspoon asafoteida hing
- 1 medium onion roughly chopped
- 1 large green chili minced
- 4 cloves garlic minced
- 1 inch root ginger minced
- 1 large tomato chopped
- 2 teaspoon chili powder use less or more
- ¾ teaspoon turmeric powder
- 1 tespoon coriander powder
- ½ tesapoon cumin powder
- ¾ teaspoon garam masala
- 1 teaspoon dried fenugreek leaves kasoori methi
- 1 tablespoon salt
- 1 tablespoon lemon juice
- 2 tablespoon coriander
Instructions
- Wash 500 grams okra under running water then pat dry with a kitchen towel.
- Slice the dry bhindi using a sharp knife. Discard the tops and tails, slice into 2 cm shapes.
- In a frying pan, heat 4 tablespoon oil on a medium flame. Once hot, add 1 tespoon cumin seeds and 1/8 teaspoon asafoteida (hing). The cumin seeds will immediately sizzle.
- Add in the chopped 1 medium onion , fry the onions become translucent or until light pink.
- Then add minced 1 large green chili , 4 cloves garlic and 1 inch root ginger and cook until raw smell of garlic goes away.
- Add the chopped okra slices 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.
- Once the okra are about 80% cooked, add in the chopped 1 large tomato and allow the bhindi bhaji to cook. Season with salt to your taste. Season with 1 tablespoon salt or to your taste.
- Spoon in the masala powders – 2 teaspoon chili powder , 3/4 teaspoon turmeric powder , 1 tespoon coriander powder , 1/2 tesapoon cumin powder and 3/4 teaspoon garam masala .
- Once the okra are tender, crush 1 teaspoon dried fenugreek leaves in your palm and add in to the cooked bhindi bhaji. Turn off the heat.
- Drizzle some 1 tablespoon lemon juice , and garnish with freshly chopped 2 tablespoon coriander /cilantro.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Bhindi Bhaji (Restaurant/Takeaway style)
Equipment
- 1 Chopping board
- 1 Knife
- 1 pan
- 1 Spatula
Ingredients
- 500 grams okra fresh
- 4 tablespoon oil
- 1 tespoon cumin seeds
- ⅛ teaspoon asafoteida hing
- 1 medium onion roughly chopped
- 1 large green chili minced
- 4 cloves garlic minced
- 1 inch root ginger minced
- 1 large tomato chopped
- 2 teaspoon chili powder use less or more
- ¾ teaspoon turmeric powder
- 1 tespoon coriander powder
- ½ tesapoon cumin powder
- ¾ teaspoon garam masala
- 1 teaspoon dried fenugreek leaves kasoori methi
- 1 tablespoon salt
- 1 tablespoon lemon juice
- 2 tablespoon coriander
Instructions
- Wash 500 grams okra under running water then pat dry with a kitchen towel.
- Slice the dry bhindi using a sharp knife. Discard the tops and tails, slice into 2 cm shapes.
- In a frying pan, heat 4 tablespoon oil on a medium flame. Once hot, add 1 tespoon cumin seeds and 1/8 teaspoon asafoteida (hing). The cumin seeds will immediately sizzle.
- Add in the chopped 1 medium onion , fry the onions become translucent or until light pink.
- Then add minced 1 large green chili , 4 cloves garlic and 1 inch root ginger and cook until raw smell of garlic goes away.
- Add the chopped okra slices 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.
- Once the okra are about 80% cooked, add in the chopped 1 large tomato and allow the bhindi bhaji to cook. Season with salt to your taste. Season with 1 tablespoon salt or to your taste.
- Spoon in the masala powders - 2 teaspoon chili powder , 3/4 teaspoon turmeric powder , 1 tespoon coriander powder , 1/2 tesapoon cumin powder and 3/4 teaspoon garam masala .
- Once the okra are tender, crush 1 teaspoon dried fenugreek leaves in your palm and add in to the cooked bhindi bhaji. Turn off the heat.
- Drizzle some 1 tablespoon lemon juice , and garnish with freshly chopped 2 tablespoon coriander /cilantro.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
You can make perfectly baked sweet potatoes in the air fryer in 40 minutes with 2 ingredients! These are so soft and fluffy – great as a main or side dish.
I also use a quick method whereby I use the microwave first. Dinner’s ready even faster!
I used to use the oven to make baked sweet potatoes but since I’ve discovered the air fryer method, I haven’t looked back! This recipe has a reduced cooking time compared with baking and you get the bonus of perfectly crisp skin and buttery soft filling inside.
It is also convenient when you just want to cook just one sweet potato and do not want to turn the oven on for that one potato!
It follows a similar recipe to my Air Fryer Baked Potato in which I microwave the jacket potato first.
I love preparing Air Fryer Sweet Potato Fries too.
Ingredients
You need just two ingredients! In fact, you can even skip the oil and you’d still get great results.
Sweet potatoes – look for sweet potatoes that have unblemished skin with no bruises or dark spots. For even cooking, ensure your potatoes are similar in size.
Oil – I have used a cooking oil spray. You can use other alternatives that are neutral in flavour.
Toppings & Serving Suggestions
Deeply personal, so I’ll let you choose but here are some variations I like to have on rotation.
Hummus – I love baked sweet potatoes with my Turkish hummus and salad for a quick lunch. See the yummy picture below.
Sour Cream and Chive Dip with guacamole, mango avocado salsa , cheese and black beans.
Vegetarian or vegan chilli or my Indian style spicy tofu burger filling .
Try them with Afghan Lubiya (Kidney Bean Curry) and fresh salad or baby kale on the side.
A cooling roasted tomato raita on baked sweet potato makes a well balanced meal.
Love Italian flavours? Add sun-dried tomato pasta sauce and shredded mozzarella plus your favourite pizza toppings.
Top it with feta or any salad cheese, olives, chopped onion and drizzle zingy vinaigrette. Also taste so delicious with Tzatziki sauce
Go with veg forward option by topping with our air fryer cauliflower or broccoli and Indian mint sauce .
Try my soy garlic mushrooms and toasted sesame seeds.
How to make baked sweet potatoes in air fryer step by step instructions
Wash and lightly scrub the sweet potatoes under running water to remove dirt. Pat dry using a clean kitchen towel. This prevents the skin steaming and makes it crispier.
Prick with a fork or sharp knife all over – helps to cook faster, particularly in the centre of the potato.
Brush or spray on oil with a cooking oil spray. This gives even more crispiness to the skin.
Place in the air fryer basket.
Air Fry at 190C for 40 minutes or until the flesh is tender and the skin is crispy. I have tried this with smaller sweet potatoes and it only took 15 minutes.
If the skin appears to be burning, reduce down the heat. The timing will change based on the size of your potatoes, so please keep an eye!
For quick baked sweet potatoes in air fryer (microwave)
For baked sweet potatoes microwaved then air fried, you can save extra time. I usually microwave the sweet potato for 7-8 minutes first and still get the similar results.
- Poke holes into the sweet potato
- Place on a microwave safe dish and microwave on high
- You MUST prick the sweet potatoes to prevent them exploding!
- Finish off in the air fryer for 10 minutes to make the skin nice and crispy.
Storage
You can store leftovers in the fridge for 3-4 days. Wrap with foil or place in an airtight container.
You can also place baked sweet potato in the freezer for up to 3 months. Reheat in the air fryer or oven from frozen until piping hot through. Thaw frozen sweet potato then reheat as well.
Other Sweet Potato recipes
Sweet Potato and Black Bean Quesadilla
Goji berries and sweet potato soup
Sweet potato and tofu kofta curry
More Vegetarian Air fryer Recipes
Air fryer Pasta Bake
Potato tart
Air fryer Smashed Potatoes
Onion Bhaji in Air fryer
Air Fryer French Bread Pizza
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!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Air Fryer Baked Sweet Potato
Equipment
- 1 Air fryer
Ingredients
- 2 large sweet potatoes mine were almost 700g each
- 1 teaspoon cooking oil spray
- seasoning
Instructions
- First clean, scrub and wash 2 large sweet potatoes under running water to remove any dirt.
- Pat dry using a clean kitchen towel. A must step for air frying and roasting.
- Prick the sweet potatoes with a fork or sharp knife all over.
- Brush or spray on olive oil or use a 1 teaspoon cooking oil spray . You may sprinkle salt at this stage.
- Put them in the air fryer basket.
- Air Fry at 190C or 375F for 40 minutes or until the flesh is tender and the skin is crispy.
- If the skin appears to be burning, turn down the heat.
- Bake for 45-55 minutes, until a sharp knife easily inserts into the center of the potatoes, and they are soft and tender if you give them a squeeze.
- When done, carefully remove the air fryer baked sweet potatoes using a kitchen tong or spatula.
- Place it on a serving plate, cut in to half using a knife. Top it up with your favourite toppings and enjoy!
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
