Punjabi Style Bhindi Gravy Recipe

Okra in spicy tomato gravy | Rasewali bhindi | Ladyfinger curry
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Recipe / food styling / photography by - Sunayana Gupta





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This Punjabi way of cooking bhindi or okra in a spicy tomato based gravy is just wonderful and teams beautifully with chapatis and rice. The aroma that comes from the freshly grounded Punjabi Garam Masala is mesmerizing and when combined in this bhindi gravy makes it truly appetizing. The tang from fresh juicy tomatoes and the spice quotient from onion, garlic, ginger play in absolute harmony and bring out the vibrant aroma and flavor that is simply irresistible.

We have already shared the recipe to make Achaari bhindi that tastes absolutely different from this one, but isn’t this the beauty of Indian cuisine that you can create innumerable recipes with a single vegetable and each one having a distinct flavor and texture?



*This Punjabi bhindi gravy tastes delish when served with pudina parantha or palak thepla along with Bengali cholar dal and potato raita.

*In winters it is recommended to intake food that keeps you warm and energized. You can team this bhindi gravy with missi roti or makke ki roti. Serve alongside palak makai sabzi, aloo sua saag subzi or kadai egg curry. Do not miss to pair spinach and tomato salad to complete your meal.

*This bhindi gravy sabzi also tastes great with rice. Do try serving it with jeera rice, shivid polow, mint rice or Maharastrian beans pulao....you will love it!

Indian cuisine is so vivid and scrumptious. Let’s check out some of these regional recipes...........

Aloo chane ki ghugani (From Bihar)

Bengali bhog khichuri (From Bengal)

Kairi or raw mango curry (From Rajasthan)

Methi khakhra (From Gujarat)

Boondi ki kadhi (From Punjab, Bihar & Jharkhand)


Punjabi Style Bhindi Gravy

This Punjabi way of cooking bhindi or okra in a spicy tomato based gravy is just wonderful and teams beautifully with chapatis and rice.

Preparation Time : 60 minutes
Cooking Time : 20 minutes

Category : Curry
Cuisine :
Servings : 3 servings

Author : Sunayana Gupta

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Recipe Ingredients

  • Bhindi (Okra/Lady finger) - 250 gms.
  • Onion - 1 medium
  • Tomato - 1 medium
  • Ginger garlic paste - 1 teaspoon
  • Oil- 2 tablespoon
  • Water - 3/4 cup (Adjustable)
  • Salt - To taste 

Powdered spices -

  • Turmeric powder - 1/2 teaspoon
  • Red chilly powder - 1 teaspoon
  • Garam masala powder - 2 teaspoon

Whole Spices -

  • Cumin seeds - 1 teaspoon
  • Cloves - 4
  • Dry red chilly - 2

How to make Punjabi Style Bhindi Gravy

  • To begin with making this Punjabi bhingi masala gravy, we need to get ready with the bhindi or okra.
  • Since okra is very slimy, hence would be careful while working with it. There are certain rules which we would sharing here. 

Washing, cutting & cooking bhindi -

  • Wash bhindi and spread on a newspaper for 30 minutes to 1 hour or till it is completely dry. Want quick results, then put it under fan. 
  • Next, remove the stalks or crown from each with a knife. 
  • Now, in this recipe we have used whole bhindi (Without the stalks), but you may want to cut it into half.  
  • Heat oil in a pan and add in the bhindi. Cook UNCOVERED on medium flame for 5-7 minutes or till it gets a slight golden tint.  
  • Remember, we are not cooking it completely and just want it to get a bit tender. This would ensure that it does not makes your gravy squishy & slimy. 
  • Transfer this bhindi to a plate.
  • Now when our bhindi is ready, we need to get ready with the gravy.
  • For this, roughly chop onion and grind to make a fine puree with little amount of water. Also keep tomato ready with fine chopping.
  • In a pan heat oil and add in the whole spices. Allow to crakle.
  • Next add in the onion puree, ginger garlic paste and cook till it separates the oil.
  • Add chopped tomatoes and cook till they get mushy.
  • Now add in all the powdered spices and cook till you get a nice aroma. You might need to sprinkle some water in case you notice that spices are burning or sticking to the bottom of pan.
  • Time to add water for gravy. Also mix in partially cooked bhindi.
  • Season with salt and stir.
  • Now cover the pan and simmer on low heat for 5-10 minutes or till bhindi is cooked to your perfection.
  • It’s ready.....remove from heat.
  • Punjabi bhidi masala gravy is ready. Serve with rotis, rice and for more serving options you might want to check our serving suggestions above.





  • Name
  • Punjabi Style Bhindi Gravy Recipe
  • Sub name
  • Okra in spicy tomato gravy | Rasewali bhindi | Ladyfinger curry
  • Category
  • Curry
  • Cuisine
  • Punjabi
  • Key ingredients
  • Bhindi (Lady finger), onion, tomato
  • Cooking technique
  • Cooking on gas top
  • Taste
  • Spicy and sour
  • Preparation time
  • 60 minutes
  • Cooking time
  • 20 minutes
  • Servings
  • 3
  • Equipment used
  • Pan, mixer grinder
  • Steps
  • 0
  • Created date
  • 2017-12-14 06:27:11

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About Sunayana Gupta

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Hi,

I am founder, recipe creater, blogger and food photographer for this website. Here we provide you with some lip smacking veg. and egg recipes that you can easily replicate in your kitchen and create a soulful platter for your family & friends following our serving suggestions. From some regional Indian cuisine to popular recipes from around the globe, our focus is to make cooking easy for you with simple to follow steps, staple ingredients and accessible cooking techniques.

After you try any of our recipe, we are longing back to hear from you as your feedback means a lot to us. Hope you enjoy cooking and together we share some enticing ideas and tips.

Happy cooking!