This Bhindi Masala recipe, or okra with onions and tomatoes, will be the easiest and most authentic tasting Bhindi Masala recipe you will ever make. Make it at home with very little effort.
For this, you have my inherent bent for laziness/efficiency to thank. The world is full of things I want to do. But while I want to eat healthy and nutritious food, I see no reason to spend more time on it than I need to. So I'm always looking for ways to make my food more efficiently.
What Do We Call Bhindi In English?
If you're unfamiliar with Indian cuisine, you may not be familiar with what Bhindi is. But I promise you it's something you've heard of, and probably even eaten before. It's okra.
If you love okra, you should try out my Mediterranean Okra Tomato stew. I promise it's delicious too.
How Do You Cook Okra So It's Not Slimy?
The secret for how to cook okra and keep it from becoming slimy is to cook it on high heat and not really allowing it to braise.
Traditional Bhindi Masala
Traditional methods require a lot of standing and stirring. And then some more stirring. They also require a lot of oil so your okra doesn't burn.
Much though I love Bhindi Masala, I rarely make it for these reasons. I don't have the patience to stir for half an hour and my old way of making it also involved multiple steps. First, I'd toast the okra by itself until it was almost cooked.
Then I'd add in the sliced onions and cook those. In went the spices. Then it was time for the tomatoes. Then back went the okra and then...omg I'm exhausted and bored just reciting these steps! That's why I decided to come up with an easier way.
My Efficient Way To Make Indian Sheet Pan Bhindi Masala
Yup. I did it all on a sheet pan. In the oven. In almost one step. I have pictures to prove it!
How, you ask me? How did I do this?
- I basically seasoned the okra and onions and spread them out on a sheet pan.
- I turned the oven to broil, but I put the sheet pan two shelves down so as to not be to close to the broiler and burn before cooking.
- The large surface area of the pan and the overhead heat makes the bhindi (okra) cook fast, but not braise.
- Adding the tomatoes for the last 5-10 minutes of cooking gives them time to cook but not create too much liquid for the raw okra to braise in, as the okra is cooked by the time they're added. No Slime!
- What this means is that as long as you can lay it out in one single layer, there's no reason why it won't work in an air fryer! I tried this in my Nuwave Air Fryer, and it took 20 minutes at 400F so you can try that option as well. The important thing is that the okra mustn't be piled higgledy-piggledy on top of itself. One layer.
How To Cook Bhindi Masala
- Place onions and sliced okra in a bowl
- Add all spices and oil
- Broil/Bake for 25 minutes
- Add in tomatoes and cook until wilted
Equipment and Ingredients You'll Need To Make this Bhindi Recipe
- Heavy-duty baking sheet (I love these because they don't warp)
- Spatula turner (I like this one because it's thin but sturdy)
- Measuring cups
- Measuring Spoons
- Cutting Board (my fav one)
- Good set of Kitchen knives
- Cayenne Pepper
- Ground cumin
- Ground Coriander
- Amchoor (can sub lemon juice)
Want More Indian Dishes?
- Butter Chicken- there's a reason people call me the "Butter Chicken Lady"
- Chicken Korma- Authentic and delicious.
- Lamb Rogan Josh- It's great with beef or chicken, too.
- Homemade Ghee- Just like I grew up making it.
★ Did you make this recipe? Don't forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don't forget to pin this recipe for later!
- 4 cups (400 g) Okra, about 1 lb
- 1 cup (14 g) Red Onion. chopped
- 2 tablespoons (2 tablespoons) Oil
- 1 teaspoon (1 teaspoon) Turmeric
- 1/4 - 1/2 teaspoon Cayenne Pepper
- 1 teaspoon (1 teaspoon) Kosher Salt
- 1 teaspoon (1 teaspoon) Ground Cumin
- 1 teaspoon (1 teaspoon) Ground Coriander
- 1/4 teaspoon Amchoor, (optional)
- 1/2 cup (74.5 g) diced tomatoes
- 1/4 cup (4 g) Chopped Cilantro or Parsley
- 1 Lemon, juiced
- Preheat oven on Broil setting.
- Move a shelf to two notches down from the top of the oven so it’s not too terribly close to the broiler.
- Prepare a heavy-duty baking sheet by lining with foil or parchment paper.
- Slice the okra into 1/4 inch chunks and place in a bowl.
- Add the rough chopped onion into the bowl.
- Pour over the oil and all the spices (Everything except tomatoes and cilantro).
- Spread out the spiced vegetables across the baking tray, ensuring as even and flat a layer as possible.
- Broil for 15 minutes, stirring once halfway. Don’t panic if you see some stickiness to the okra. This will dissipate once it cooks.
- As the okra and onions are almost cooked, clear away a space in the middle, and place tomatoes in this space to broil along with the okra and onions.
- Once the tomato has wilted and is cooked through, remove the pan from the oven, pour lemon juice, and mix everything together well.
- Plate and garnish with cilantro.
- Serve with naan, chappatis, or eat plain. I often eat this hot one day, and with yogurt the next day as a cold salad.