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Home All Recipes Authentic Indian

Dahi Bhindi | Dahi Wali Bhindi Recipe

Published: Feb 11, 2022 · Modified: Aug 23, 2024 by FeastwithSafiya · This post may contain affiliate links · 2 Comments

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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 bhindi recipe. Okra curry made with Indian spices.

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.

Indian okra recipe aka dahi bhindi recipe.

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.
masaledar dahi bhindi recipe.

Spices

  • 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.
  • Salt

How to Make Dahi Wali Bhindi?

Okra is one of my favorite vegetables. It is very low in calories, loaded with fiber and good nutrients. Try my Bhindi Sabzi(okra stir fry) and Bhindi Kadhi(okra curry).


  • 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.
chopped okra for Indian curry.
fry onion ginger and garlic.
  • 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.
stir fry the okra(bhindi) until golden brown.
stir in the tomato puree.
  • 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.

Dahi wali bhindi aka okra curry.
Serve dahi bhindi with naan or roti.

Recipe Tips

  • 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:

  1. Wok
  2. Good Kitchen Knife
  3. Airtight Container
  4. A Cutting Board

How to Serve Dahi wali Bhindi:

I love having dahi bhindi with roti, plain naan and as a side dish to Dal-Chawal.

I have recipes for Plain Rice(chawal) and Dal Tadka to serve okra with. Hope you enjoy this combination as much as we do. Don't forget to leave me a comment :). I love seeing your feedback.

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dahi bhindi recipe. Okra curry made with Indian spices.

Dahi Bhindi | Dahi Wali Bhindi Recipe

Safiya
Absolutely delicious Indian okra curry. Quick and easy, a 30-minutes recipe that tastes phenomenal with Indian Roti(flatbread), Naan, or next to Daal-Chawal(plain white rice and lentil curry).
5 from 2 votes
Print Pin
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course, Side Dish
Cuisine Indian
Servings 5
Calories 181 kcal
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Ingredients 

  • 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

Instructions 

  • 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.

Nutrition Information

Serving: 5g ,Calories: 181kcal ,Carbohydrates: 14.1g ,Protein: 4.5g ,Fat: 12.1g ,Saturated Fat: 1.7g ,Cholesterol: 1mg ,Sodium: 80mg ,Potassium: 546mg ,Fiber: 5.2g ,Sugar: 5.2g ,Calcium: 146mg ,Iron: 1mg

Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.

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Comments

  1. Bhumi's Kitchen and Lifestyle says

    May 30, 2025 at 12:18 pm

    5 stars
    Very delicious recipe and your way of making bhindi is so unique. I will definitely try to prepare this. Thanks for sharing

    Reply
    • FeastwithSafiya says

      June 18, 2025 at 4:56 pm

      Thank you!

5 from 2 votes (1 rating without comment)

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Hey there! I'm Safiya, the creator of Feast with Safiya. I wear many hats – I'm a mom, food photographer, and recipe developer. I'm thrilled you're here to learn about me and try out my recipes.

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