Dhabha Style Bhindi Do Pyaaza

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Preeti Kalia (@hobbi_espassion)

A delicious and flavorful North Indian dish made with okra and onions, cooked in a variety of spices for a traditional dhaba-style experience.

Prep Time
20min
Cook Time
30min
Total Time
50min
Dhabha Style Bhindi Do Pyaaza recipe

Ingredients

7 Servings
(1 serving = portion)

Main Ingredients

  • 750g
    bhindi (okra/lady finger)
  • 5tbsp
    mustard oil
  • 4
    sliced onion
  • 1cup
    chopped onion
  • 1tbsp
    minced garlic
  • 1tbsp
    chopped green/red chili
  • 2tbsp
    fresh tomato puree
  • 1tbsp
    fresh cream
  • 1
    raw mango cut lengthwise or 1 spoon aamchur powder

Spices

  • 1 1/2tsp
    salt
  • 1tsp
    degi mirch
  • 1tsp
    red chili powder
  • 1/2tsp
    coriander powder
  • 1tsp
    garam masala
  • 1/2tsp
    kitchen king masala

How to make Dhabha Style Bhindi Do Pyaaza

Preparation

  1. Wash and dry the bhindi, then cut them into halves.

Cooking

  1. Heat 3 tbsp mustard oil in a pan.

  2. Saute okra and set aside

  3. Add 1 tbsp of mustard oil and saute sliced onions till translucent and set aside.

  4. Add chopped onions and minced garlic, and sauté for a few minutes in the same remaining oil.

  5. Add chopped green/red chili and fresh tomato puree, and cook until the oil separates.

  6. Add raw mango slices or aamchur powder, and mix.

  7. Add salt, degi mirch, red chili powder, coriander powder, garam masala, and kitchen king masala. Mix well.

  8. Add the bhindi and onion, and cook until the spices are well incorporated.

  9. Finish with fresh cream and mix well before serving.

Nutrition (per serving)

Calories

148.0kcal (7.4%)

Protein

3.3g (6.58%)

Carbs

9.0g (3.27%)

Sugars

2.6g (5.14%)

Healthy Fat

9.7g

Unhealthy Fat

1.4g

% Daily Value based on a 2000 calorie diet

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Tips & Tricks

  1. Ensure the bhindi is completely dry before cooking to avoid sliminess.

  2. Adjust the amount of chili according to your spice preference.

FAQS

  1. What is the best way to cook bhindi for Dhabha Style Bhindi Do Pyaaza?

    To achieve the best texture for Dhabha Style Bhindi Do Pyaaza, wash and dry the bhindi thoroughly before cutting them into halves. Sauté the okra in mustard oil until they are slightly crispy, then set them aside. This method helps to reduce the sliminess of the okra and enhances the overall flavor of the dish.

  2. Can I make Dhabha Style Bhindi Do Pyaaza vegan?

    Yes, you can easily make Dhabha Style Bhindi Do Pyaaza vegan by omitting the fresh cream. You can substitute it with coconut cream or cashew cream for a creamy texture without dairy. This makes the dish suitable for those following a vegan diet.

  3. What can I substitute for raw mango in Dhabha Style Bhindi Do Pyaaza?

    If you don't have raw mango, you can use aamchur powder as a substitute in Dhabha Style Bhindi Do Pyaaza. Aamchur powder adds a tangy flavor similar to raw mango. Alternatively, you can use a splash of lemon juice for acidity, but add it towards the end of cooking to maintain its freshness.

  4. How should I store leftover Dhabha Style Bhindi Do Pyaaza?

    To store leftover Dhabha Style Bhindi Do Pyaaza, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. When reheating, do so gently on the stovetop to maintain the texture of the bhindi.

  5. What dishes pair well with Dhabha Style Bhindi Do Pyaaza?

    Dhabha Style Bhindi Do Pyaaza pairs wonderfully with Indian breads like roti, naan, or paratha. It also complements rice dishes such as jeera rice or plain basmati rice. For a complete meal, serve it alongside dal and a side of yogurt or raita.

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Preeti Kalia

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