Go Back

Bhindi Dopiaza

Servings 4
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 500 g bhindi okra, trimmed and cut into 1″ pieces
  • 5 tbsp oil divided

For the masala:

  • 2 tbsp oil
  • 1 tsp cumin seeds
  • ½ tsp ajwain carom seeds
  • 1 large onion finely chopped
  • 1 tsp garlic paste
  • 1 tbsp ginger paste
  • 3 tomatoes pureed
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 2 tsp kasuri methi dried fenugreek leaves
  • 1 tsp amchur dry mango powder
  • 2 dried red chillies
  • 1 ″ piece ginger finely sliced

Instructions

  • Rinse and pat the okra dry, then cut into 1″ pieces.
  • Heat 3 tbsp of oil in a skillet over medium heat. Add the okra and sauté for 5 minutes, stirring occasionally, until just beginning to brown. Remove and set aside.
  • In the same pan, warm the remaining 2 tbsp oil. Add cumin seeds and ajwain, frying for 30 seconds until aromatic.
  • Stir in the chopped onion and cook until translucent. Add garlic and ginger pastes and continue sautéing.
  • Pour in the tomato purée, then mix in chilli powder, garam masala, coriander powder, kasuri methi and dried chillies. Cook on medium heat until the oil begins to separate from the masala.
  • Return the sautéed okra to the pan, stirring to coat each piece in the spiced onion-tomato mixture. Cover, reduce the heat to low, and cook for 10 minutes..
  • If the gravy becomes too thick or starts sticking, stir in 2-3 tbsp water to loosen. Finish by scattering the sliced ginger on top and sprinkling with extra amchur to taste.

Notes

Bhindi Dopiaza shines when the okra is dry before frying, as this prevents slime and ensures a light, crisp exterior. The two-step onion addition (in the masala and as garnish) gives the dish its “Dopiaza” character, balancing sweetness with spice. Adjust the level of amchur and chillies to your taste, and use a non-stick or well-seasoned pan to avoid sticking. Serve hot with roti, paratha, or steamed rice. Leftovers keep well in the refrigerator for up to two days; reheat gently on the stovetop. Bhindi Dopiaza is the vegetable version of Mughlai Do Piazza curries, rooted in Persian onion-rice cooking traditions, adapted into North Indian kitchens where okra met the two-onion technique.
Author: Vinita Karim
Course: Side Dish
Cuisine: Indian