Bhindi Tomato Sabzi
Tender okra cooked with tangy tomatoes and warm spices in a dry, flavorful preparation. This simple North Indian sabzi comes together quickly and pairs beautifully with roti or paratha for a comforting everyday meal.
For 4 servings
- prep · ~10 min
Wash and dry the bhindi thoroughly.
Rinse the bhindi under running water and pat each one completely dry with a clean kitchen towel. Even a little moisture makes bhindi slimy when cut. Top and tail, then slice into 1-inch pieces.
TIPDry each bhindi individually — surface moisture is the biggest cause of slime. Let them air-dry for 10 minutes after wiping if you have time. - fry · ~10 min
Sauté the bhindi until lightly browned.
Heat 1 tablespoon oil in a wide pan or kadhai over medium heat. Add the sliced bhindi and sauté, stirring occasionally, until tender and lightly browned in spots. This takes 8 to 10 minutes. Remove from the pan and set aside.
TIPDo not cover the pan — trapped steam turns bhindi sticky. Keep the heat at medium and stir gently to avoid breaking the pieces. - temper · ~2 min
Make the tempering.
1.Heat the remaining 1 tablespoon oil in the same pan over medium heat.2.Add cumin seeds and let them crackle for 15 to 20 seconds.3.Add chopped ginger, garlic, and green chilies. Sauté for 30 seconds until fragrant. - saute · ~7 min
Cook the onions until golden.
1.Add the chopped onions and a pinch of salt to speed up cooking.2.Sauté, stirring often, until the onions turn deep golden brown — about 6 to 7 minutes.3.Watch carefully toward the end so they don't burn. - saute · ~6 min
Add tomatoes and spice powders.
1.Stir in the turmeric powder, red chili powder, and coriander powder.2.Cook for 30 seconds to bloom the spices.3.Add the chopped tomatoes and cook, stirring frequently, until they soften and release their juices — about 4 to 5 minutes.4.The oil should start separating from the mixture. - mix · ~2 min
Combine the bhindi with the tomato masala.
1.Gently fold the sautéed bhindi back into the pan.2.Sprinkle in the salt and toss carefully so every piece is coated with the masala.3.Cook together for 2 minutes to let the flavors meld.TIPHandle the bhindi gently at this stage — over-stirring can break the pieces and release slime. - garnish · ~1 min
Finish with lemon juice, garam masala, and coriander leaves.
1.Turn off the heat.2.Sprinkle garam masala and drizzle lemon juice over the sabzi.3.Toss once and scatter fresh coriander leaves on top.TIPAdding garam masala off the heat preserves its aromatic punch — heat drives off the volatile oils. - serve
Serve hot with roti or paratha.
Transfer to a serving bowl and enjoy immediately. This sabzi tastes best fresh and hot off the pan.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat each okra piece bone-dry before cooking to prevent slime — surface moisture is the enemy of a crisp sabzi.
- 2Sauté the bhindi uncovered on medium heat; steam trapped under a lid makes okra sticky and soft.
- 3Cook the onions until deep golden brown for a sweet, caramelized base that balances the tart tomatoes.
- 4Add garam masala only after turning off the heat to keep its aromatic oils from fading.
- 5For the best texture, avoid over-stirring when combining the bhindi with the masala — gentle folding keeps pieces intact.
- 6Let the bhindi sit for a couple of minutes after frying if it feels underdone; residual heat finishes cooking without extra moisture.
Adapt it for your goals.
No-onion no-garlic (sattvic)
Skip the onion and garlic, and add a pinch of asafoetida (hing) with the cumin seeds. This yields a lighter, sattvic version suitable for Jain or fasting diets while keeping the earthy spice character.
high proteinHigh-protein
Add 200 g of paneer cubes along with the bhindi in step 6. The paneer soaks up the masala and adds protein, making the sabzi more filling as a main course.
low oilLow-oil
Use a non-stick pan and reduce oil to 1 tablespoon total. Instead of deep sautéing, cover the bhindi during initial cooking (on low heat) and stir often to soften without excess fat.
spicierSpicier
Increase green chilies to 4 and add ½ teaspoon of Kashmiri red chili powder for extra heat and a vibrant red color, ideal for those who love a fiery punch.
with potato (aloo bhindi)With potato (aloo bhindi)
Add 200 g of small, cubed potatoes (parboiled or raw) when sautéing the bhindi. Potatoes add bulk and a creamy contrast to the okra's texture, making it a heartier dish.
Why this is on our healthy list.
Rich in Dietary Fiber
Okra is packed with soluble and insoluble fiber, which aids digestion, promotes gut health, and helps maintain steady blood sugar levels after meals.
Good Source of Vitamin C
Tomatoes and lemon juice provide a significant amount of vitamin C, supporting immune function and helping the body absorb iron from the other ingredients.
Low in Calories
With only 2 tablespoons of oil and vegetables as the base, this sabzi is a low-calorie dish that fits easily into weight-management meal plans.
Contains Anti-Inflammatory Spices
Turmeric, ginger, and cumin offer natural anti-inflammatory properties due to compounds like curcumin and gingerol, adding a health boost beyond flavor.
Frequently asked questions
The key is to thoroughly dry each piece after washing and sauté them uncovered on medium heat. Moisture and trapped steam are the main causes of slime.
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