Masaledar Dahi Bhindi aka Dahi Wali Bhindi Recipe aka Okra curry is super popular in South Asia. This delicious yogurt, onion, tomato, and Indian spices-based curry is part of the weekly meal menu in Indian homes.
Dahi wali bhindi literally translates to okra with yogurt. Well, in simple words it's an Indian okra curry we love to see on a vegetarian menu. So simple, quick and easy to prepare and tastes wonderful!
Not a fan of Okra?
Why so picky ;)? Okay, okay I get it! I have picky kids and they don't dare to ever try okra. Green beans, eggplant, or zucchini are great substitutes for okra. Don't like these options either? You might need to rethink your diet habits lol.
Okay, It surprises me to see folks hating on okra. Okra is a great source of fiber.
What's in This Recipe?
My recipe is masaledar, rather thick, and goes so well with Roti(Indian flatbread) or Naan. Great balance of mildly spiced curry, and slightly tangy. This recipe is very similar to dahi bhindi Dhaba style.
Produce and Dairy
- Bhindi(Okra): Always go for fresh Okra first. An Indian grocery store is a good place to find fresh okra. Look for bright green colored Okra. Check out my Bhindi Kadhi Recipe for tips to pick the best fresh okra and how to cook frozen okra.
- Tomato: I am using 2 medium Roma tomatoes pureed for a thick and tangy curry.
- Yogurt(Dahi): ½ cup full fat plain yogurt. I like to whip it until smooth then add it to the curry.
- Ginger-Garlic Paste: The unique savory taste of Indian cuisine comes from ginger & garlic. I have a recipe for homemade GG paste or you may find it in the produce section in major grocery stores.
- Cilantro: To garnish.
- Kashmiri Chili Powder: The best for bright color and mild flavors. I choose Kashmiri chili powder over any other red chili powder for all of my recipes.
- Cumin Powder: Toasted cumin seed powder. A must-have for Indian cooking.
- Coriander Powder: Coriander powder is another must-have spice for Indian cooking.
- Turmeric Powder: ½ teaspoon turmeric powder goes a long way for this recipe. One of the must have ingredients for Indian cooking.
- Oil: I use olive oil for cooking but any cooking oil is fine.
- Cumin Seeds: optional but I recommend using the cumin seeds.
How to Make Dahi Wali Bhindi?
- Chop the okra into ¼ inch round cuts. Heat oil on medium-high heat in a large skillet or a wok.
- Add cumin seeds to the hot oil. Once the oil gets cloudy around cumin seeds, add minced onion. Cook until golden brown. Add ginger-garlic paste and cook until fragrant for a few seconds.
- Add okra and stir fry on medium-high heat until all the slimy liquid dissolves and okra softens.
- Turn the heat down to medium. Add all the spices and stir well. Add tomato puree. Mix well.
- Cook on low for about 6-8 minutes or until most of the liquid dissolves.
- Add in whisked yogurt and stir well. Cook for an additional 3-4 minutes on low heat.
- Garnish it with chopped cilantro and serve it with roti, naan, or as a side dish to Daal-Chawal.
Storing, Freezing and Reheating
Store the leftover Dahi bhindi in a glass food container or plastic Tupperware. Reheat the curry in a saucepan on low heat or in the microwave.
Dahi Bhindi stays great in the freezer for up to 2 weeks. Defrost overnight in a refrigerator for reheating.
- I prefer to use only fresh okra for better-tasting Dahi bhindi. Frozen would work fine as well.
- If using frozen cut okra, do not wash them. No need to defrost cut okra. Add them to the pan once minced and the onion is caramelized and cook on high heat until the slime dissolves.
- Add tomato puree after okra is stir-fried well and completely dry. You don't want to add spices and pureed tomatoes while the okra is slimy. It won't taste very pleasant :).
- Cook tomatoes until oil starts to separate and sauce thickens up. It takes about 6-8 minutes on low heat on my stovetop. Cooking time may vary depending on your stovetop and the type of skillet you are using. Keep an eye!
- I like to cook down the yogurt liquid and create masaledaar(thick curry) dahi bhindi. Thick curry goes so well with roti and naan. You may cook the yogurt until your desired consistency.
Kitchen Tools You’ll Need:
How to Serve Dahi wali Bhindi:
I love having dahi bhindi with roti, plain naan and as a side dish to Dal-Chawal.
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More Vegetarian Recipes:
Dahi Bhindi | Dahi Wali Bhindi Recipe
- 1 pound okra , washed, pat dried, remove tip and top
- 4 tablespoons oil , olive oil or any other light cooking oil
- 1 teaspoon cumin seeds
- 1 small yellow onion , minced and water squeezed out
- 2 teaspoons ginger garlic paste
- 2 medium tomatoes , pureed
- 1 ½ teaspoons Kashmiri red chili powder , 1 teaspoon for less spicy
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon turmeric powder
- ½ cup plain yogurt , whisk with a fork until smooth
- 2 tablespoons finely chopped cilantro
- Puree the tomatoes and set them aside. Mince the onion in a food processor or finely dice it. Squeeze out all the water from the minced onion.
- Wash the fresh okra thoroughly under running water. Pat dry them completely and cut the tip and top of okra. Chop the okra into ¼ inch round cuts. (see tips for frozen cut okra)
- Heat oil on medium-high heat in a large skillet or a wok. Add 1 teaspoon cumin seeds to the hot oil.
- Once the oil gets cloudy around cumin seeds, add minced onion. Cook the onion until golden brown. Takes about 3-4 minutes. Stir periodically in between for evenly caramelized onion.
- Add ginger-garlic paste to the caramelized onion and cook until fragrant for a few seconds. Stir while cooking ginger garlic so it doesn't just sit in a puddle of hot oil and burn down.
- Add okra and stir fry on medium-high heat until all the slimy liquid dissolves and okra softens. Stir in between for even cooking. Turn the heat down to medium. Add all the spices and toss to coat the spices.
- Add tomato puree and mix gently. Cook on low for about 6-8 minutes or until most of the liquid dissolves. (see tips)
- Whisk half a cup of yogurt with a fork or a whisker until smooth. Add in whisked yogurt to the okra and stir well. Cook for an additional 3-4 minutes on low heat or until desired consistency. (see tips)
- Turn the heat off. Garnish Dahi wali Bhindi(okra curry) with chopped cilantro and serve it with roti, naan, or as a side dish to Daal-Chawal.