Bhindi Masala (Okra Curry)

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This popular South Asian curry, Bhindi masala (Pakistani okra curry), takes just 30 minutes to cook. Crispy air-fried okra is coated in tangy, spicy, tomato-based dry curry for a delectable, easy weeknight dinner.

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This bhindi masala recipe uses an air fryer to reduce cooking time and eliminate the need to fry the okra. The result is perfectly crispy and slime-free bhindi that you can cook and enjoy on repeat.

The beauty of this recipe lies in its fresh ingredients and straightforward cooking techniques, which represent the perfect balance of simplicity and bold flavor that defines Pakistani cuisine.

Pakistani cuisine has a wide array of delicious and easy-to-cook vegetable curries, such as a tindora recipe(ivy gourd), zucchini curry, gobi gosht (meat and cauliflower curry), and eggplant curry.

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Why you'll love this recipe
Ingredient notes
Substitutions & variations
Step-by-step instructions
Expert Tips
Recipe FAQS
Other vegetarian recipes you may like
Other Vegetable Recipes You May Enjoy
Bhindi Masala (Pakistani Okra Curry)

Why you'll love this recipe

Minimal ingredients: This recipe does not use complex spices or ingredients. Everything needed for the Bhindi Masala is a supermarket staple.
No frying: The air fryer makes this a much healthier version of the traditional okra curry so you can enjoy it guilt-free.
Suitable for all diets: Do you have dietary restrictions? This Bhindi Masala recipe has you covered. It's vegetarian, vegan, gluten-free, paleo, and low-carb.

Ingredient notes

Okra: Choose fresh, young okra pods that are 3-4 inches in length, are thin, firm, and bright green without blemishes. Smaller pods tend to be more tender and less fibrous.
Cooking oil: Use a neutral oil with a high smoking point, like canola or vegetable oil.
Onions: Yellow onions have a neutral flavor and are a budget-friendly option.
Tomatoes: Roma tomatoes or any plum variety work best as they create a tangy base for the curry without making it too watery.
Garlic: Use fresh homemade garlic paste for the best results.
Spices: This recipe calls for only the classic combination of salt, turmeric, and red chili powder.
Dried pomegranate seeds: While these are not essential, they add a tangy flavor to the bhindi masala you will love. You can source these here.
Lemon: Squeezing half a lemon at the end further helps reduce the slime through its acidity.

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.

Substitutions & variations

Deep fry the bhindi: Use the traditional method of deep frying the Okra in well-heated oil. This immediately dehydrates it and removes all moisture. Thus, the slime is gone, and you have deliciously crispy bhindi!
Bake the bhindi: Don't have an air fryer? You can still keep this recipe on the healthier side by baking the okra at 400 degrees Fahrenheit for 20 minutes.
Pomegranate seed substitutes: Can't source pomegranate seeds but want that tangy flavor? Try amchur powder instead.
Add some meat: To transform this bhindi masala into a complete meal, add mutton (goat meat). Prepare the base as you would a meat curry, like this aloo gosht recipe, but keep the curry dry, and then add the air-fried bhindi at the end.

Step-by-step instructions

Step 1: Add three tablespoons of cooking oil to your chopped and prepped okra, mix to coat, and air fry it in an even layer at 400℉ for 10 minutes. (Alternate cooking methods are provided in the recipe card below.)

onions being sauteed for a curry recipe.

Step 2: Heat the remaining cooking oil and add the chopped onions. Cook until the onions are translucent and have brown edges.

Step 3: Add the garlic paste and saute for 30 seconds, followed by chopped tomatoes and 1 cup of water. Cover and cook on low heat for 10 minutes.

Step 4: Once the tomatoes have softened, add all the spices and pomegranate seeds and saute for 2-3 minutes. Turn the stove off and add the air-fried okra to the curry base.

okra curry being garnished with cilantro.

Step 5: Squeeze the lemon juice, stir, and add the cilantro.

A spoon full of freshly cooked okra curry.

Step 6: Cover the curry for 5 minutes before serving to allow all the flavors to fuse.

Expert Tips

Source the right Okra: Half the job is done if you start with fresh, small, tender okra. The skin should be thin and shiny, with no visible bruises. The okra pod should be firm to the touch. The smaller the bhindi, the smaller the seeds, resulting in less slime and a shorter cooking time for the bhindi masala.
Dry the okra thoroughly: Wash your fresh vegetables well, pat them dry, and let them air dry for a while so there is no moisture on them. This will help them crisp up better.
Cut the bhindi thin: While many recipes tell you to cut 1-inch pieces, I slice my okra into ¼-inch thin pieces. This makes it much crispier.
Cooking the bhindi: If you are baking or air-frying it, Spread it in an even layer to ensure it crisps up quicker. If frying it, ensure the oil is preheated to 350 degrees Fahrenheit before adding the Okra.

Recipe FAQS

Can I use frozen Okra for this recipe?

I recommend fresh okra for this air-fried Okra recipe. Frozen bhindi has moisture on it, so it does not crisp up.

What do I serve the Okra with?

This okra recipe is one of those easy recipes that works well as a great vegetarian main served with some dal or raita. If you’re a meat eater, this bhindi masala makes a great side dish for a meat main served with basmati rice or naan.

Can I make Bhindi masala ahead of time?

You can prepare the masala base 2-3 days ahead of time, reheat it when you want to serve it, and then add freshly air-fried bhindi. This method makes the okra crispier.

How do I store the Okra curry?

It’s best to cook and eat the bhindi fresh. It will stay okay in the fridge for 1-3 days, but I don’t recommend freezing it at all, as it will get soggy.