Dahi Bhindi/Okra Yoghurt Curry

Shallow-fried okra pieces tossed together in a tangy, creamy, mildly-spiced yoghurt gravy paired best with parathas/steamed rice.


  • 500 Gms Bhindi/Okra, Washed, Pat Dry And Chopped To Half Inch Size
  • 2 Tbsp Oil
  • 1 Bay Leaf
  • 1 Tsp Cumin Seeds
  • 1 Tsp Ginger-Garlic Paste
  • 1 Long Green Chilly, Finely Chopped
  • 1 Large Onion, Sliced
  • 1/2 Cup Curd
  • 1/2 Tsp Turmeric Powder
  • 1 Tsp Kashmiri Red Chili Powder
  • 1 Tsp Coriander Powder
  • 1 Tsp Cumin Powder
  • Salt To Taste
  • Handful Of Coriander Leaves and Dried Fenugreek Leaves/Kasuri Methi To Garnish


Prep: 15 minutes
Cooking: 15 minutes

  1. Heat 1 tbsp oil in a pan on medium flame. Shallow fry the okra/bhindi. Keep it aside.
  2. In the same pan, add another tbsp oil along the cumin seeds, bay leaf, ginger-garlic paste and green chilies. Sauté for a minute on medium flame.
  3. Add the sliced onions and sauté it until it turns translucent.
  4. In a bowl, whisk curd, turmeric, Kashmiri red chili powder, coriander powder and cumin powder.
  5. Lower the flame, add the curd mixture and stir it continuously. Cook until oil separates out.
  6. Add the shallow fry okra/bhindi to the pan. Mix well. Cook for another 2 minutes on low flame.
  7. Add salt to taste and garnish it with coriander leaves and kasuri methi. Serve hot.