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Masala Okra Recipe- a nutritious vegetable commonly utilized in Indian cuisine, serves as a tasty side dish.

With its simple preparation using a handful of ingredients, this dish is not only easy to make but also full of flavours.

Perfect for both vegans and a gluten-free option, this dish is a crowd-pleaser that adds enjoyment to any meal!


5 Servings
  • 500g
    Okra (Bhindi)
  • 2
    medium-sized Potato
  • 6tbsp
    Mustard Oil (divided) (smoked & cooled)
  • 2
    medium-sized Onion
  • 1tsp
    Fennel Seeds (Saunf)
  • 1tsp
    Cumin Seeds (Jeera)
  • 1/2tsp
    Carom Seeds (Ajwain)
  • 1/2tbsp
    Ginger (finely chopped)
  • 1/2tbsp
    Garlic (finely chopped)
  • 1/2cup
    Tomato Puree
  • 1tsp
    Red Chilli Powder (adjust to taste)
  • 1/4cup
    plain Yogurt (Dahi)
  • 1tsp
    Salt (adjust to taste)
  • 1tsp
    Dry Mango Powder (Amchur)
  • 1tsp
    Garam Masala


  1. Chop okra (bhindi) into small rounds, cube potatoes and onions.

  2. Heat 4 tbsp of mustard oil in a heavy-bottomed wok, stir-fry okra until slime dries, set aside.

  3. Stri-fry half of the onions until slightly pinkish, set aside.

  4. Stir-fry cubed potatoes 90% cooked, set aside.

  5. Heat remaining oil over medium heat, add fennel seeds, carom seeds and cumin seeds.

  6. Cook the rest of the cubed onions until pinkish, then add chopped ginger and garlic, sauteing for 1-2 minutes until the raw smell is gone.

  7. Mix tomato puree and red chilli powder, then add yogurt. Stir continously until the mixture releases oil.

  8. Add fried potatoes with ¼ cup water, cover and cook until tender.

  9. Add okra and the sauteed onions. Mix in salt, mango powder and garam masala powder.

  10. Adjust seasonings and cook for 4-5 minutes until oil apppears on the wok’s sides.

  11. Serve hot with roti, paratha, rice or as a side dish.

  12. Enjoy!

Tips & Tricks

  1. Wash and wipe the okra before chopping. Don’t chop okra too small to avoid stickiness.

  2. Stir-frying the okra retains its green colour.

  3. You can add grilled or boiled potatoes to this recipe.

  4. Use fresh tomatoes, and cook until mushy if using chopped.

  5. Adjust red chilli powder to taste.

  6. Substitute anardana (powdered dry pomegranate seeds) for dry mango powder.

  7. Servings depends on the portion size.


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Recipe by

Leena Kohli


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