Dahi Bhindi Recipe | Creamy Punjabi-Style Okra Curry
Dahi Bhindi Recipe | Creamy Punjabi-Style Okra Curry
North IndianEasy Main Course
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Dahi Bhindi
Masala: Tender Okra in Creamy Yoghurt Gravy
40 mins
Cooking Time
Easy
Difficulty
13
Ingredients
Veg
Diet
Dahi Bhindi is a popular dish in Indian cuisine, made with tender okra cooked in a creamy, spiced yoghurt gravy. The okra is fried first to remove its stickiness, then simmered in the sauce to soak up all the flavours. With spices like cumin, cardamom, and garam masala, the dish has a mild heat that's balanced by the cooling yoghurt – a quick Punjabi classic and a favourite among North Indian regional recipes.
Wash and dry bhindi thoroughly to avoid sliminess. Heat a little oil in a pan and sauté the bhindi until tender and lightly browned. Keep aside.
Description - Step 2
Step 2: Make the masala
In the same pan, heat 1 tsp cumin seeds until they splutter. Add ginger-garlic paste and green chillies, sauté until the raw smell disappears. Add chopped onions and cook until golden. Stir in tomato puree and cook until the oil separates. Add turmeric, red chilli, and coriander powders, cooking until the masala separates from the oil.
Description - Step 3
Step 3: Combine curd and bhindi
Lower the heat and gradually add whisked curd while stirring continuously to avoid curdling. Add the sautéed bhindi, mix well, and simmer on low heat for 5–7 minutes to allow the flavours to blend.
Description - Step 4
Step 4: Garnish and serve
Adjust salt to taste. Garnish with fresh coriander and serve hot.
Description - Step 5
Step 5: Add fried okra and finish
Gently stir in the fried okra and crushed kasuri methi. Simmer for 2-3 minutes more until the okra is tender and has absorbed the flavours. Turn off the heat.
Description - Step 6
Step 6: Garnish and serve
Transfer the Dahi Bhindi to a serving dish. Garnish with fresh coriander leaves. Serve hot with roti, naan or steamed rice.
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North Indian
Easy
Main Course
