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    Home » Sabzis

    Kadai Bhindi

    Published: Apr 3, 2017 · Last Modified: Aug 22, 2022 by Kanan Patel / 12 Comments

    Jump to Recipe Pin Recipe

    Kadai Bhindi Recipe - Stir fried okra and capsicum are mixed with spicy, flavorful onion-tomato kadai masala. This is semi-dry sabzi dish and it goes perfect with roti, paratha. Though you can pair it with dal-rice combo too.

    Kadai Bhindi served in a serving kadai with steel bowl and glass in the back.

    There are many different kadai recipes like, kadai paneer, kadai mushroom, kadai chole, kadai vegetables etc. Today I am sharing this delicious kadai bhindi recipe.

    Bhindi and capsicum is too good combination. Have you tried my bhindi capsicum sabji? At home we love this both combined. You must try it once.

    Here the thick gravy is made from onion tomato. And addition of freshly ground kadai masala makes it more flavorful.

    First time I have tried kadai bhindi in the Punjabi restaurants few years ago. They have deep fried the okra, so the texture was nice, crispy. But while making it at home, I have cooked the okra in little oil instead of frying just to cut down some calories. If I am making it for guests, I would fry the okra. It is all about the preferences.

    Check out more bhindi recipes
    Bhindi masala // Kurkuri bhindi // Bhindi do pyaza // Achari bhindi // Bhindi fry

    Step By Step Photo Instructions:

    1) To make freshly ground masala, take whole spices (coriander seeds, cumin seeds, fennel seeds, dried red chilies and peppercorns) in a pan.

    2) Dry roast them on medium heat with stirring constantly.

    Collage of 2 images showing whole spices in a pan and roasting with stirring with spatula.

    3) Once you get nice aroma of the spices, remove them to a plate and let it cool down completely.

    4) Once cooled make fine powder into spice grinder or regular grinder.

    Collage of 2 images showing roasted spices in a plate and ground into powder.

    5) Into the same grinder, make take chopped tomatoes.

    6) And make smooth puree, keep it aside.

    Collage of 2 images showing tomatoes in a grinder jar and puree.

    7) In the same pan, heat 1 tablespoon of oil on medium heat. Once hot add chopped bhindi and sprinkle little salt. Mix and let them cook uncovered.

    8) Do stir in between. Cook till bhindi is soft and tender. As they get cooked, bhindi will shrink and get darker in color. Once cooked, remove it to a plate.

    Collage of 2 images showing adding and cooking okra in a pan.

    9) In the same pan, heat 2 teaspoons of oil on medium heat. Add capsicum and little salt.

    10) Cook as per your liking. We like slightly crunchy, so I have cooked till 85% is cooked. If you like soft then cook all the way through. Remove it to the same plate with bhindi. Keep them aside.

    Collage of 2 images showing cooking red peppers.

    11) In the same pan, heat remaining 1 tablespoon of oil on medium heat. Once hot add onion and little salt. Be careful with salt, we have added earlier too.

    12) Cook till onion becomes soft and light pink in color.

    Collage of 2 images showing cooking onion.

    13) Add ginger paste, garlic paste and slit green chili.

    14) Saute for 40-60 seconds or till the raw smell of ginger garlic goes away.

    Collage of 2 images showing sauteing ginger, garlic and green chili.

    15) Then add pureed tomato.

    16) Mix well and let it simmer. If it splutters a lot then you can partially cover the pan.

    Collage of 2 images showing adding tomato puree and simmering.

    17) Cook till all the moisture is evaporated and becomes thick paste.

    18) Now add prepared kadai masala.

    Collage of 2 images showing cooked puree and adding kadai masala.

    19) Mix well and saute for 1 minute. Oil may starts to ooze out from the sides.

    20) Now add water to make thick gravy. Bring it to a simmer.

    Collage of 2 images showing mixing masala and adding water.

    21) Now add crush the kasoori methi between your palm and add it to the gravy.

    22) Mix well and cook for 2-3 minutes or till it gets thick gravy.

    Collage of 2 images showing adding kasoori methi.

    23) Since this is semi-dry sabzi where gravy is coated to the bhindi and capsicum, we are looking for thick gray.

    24) Now add cooked okra and capsicum.

    Collage of 2 images showing adding cooked okra and capsicum.

    25) Mix and cook for 2-3 minutes or till everything gets heated through.

    26) Then turn off the stove and lastly sprinkle coriander leaves.

    Collage of 2 images showing garnishing with cilantro.

    Serving suggestion: Serve kadai bhindi with roti, plain paratha or naan. It can be served as a side dish with dal, rice combo.

    Kadai bhindi served a serving kadai.

    Did you try this kadai bhindi recipe? I’d love to hear about it! Leave a review in the comment section below.

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Kadai Bhindi Recipe (How to make Kadai Bhindi Sabzi Recipe)
    Print Pin Save Saved!

    Kadai Bhindi

    4.72 from 7 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Kadai Bhindi Recipe - Stir fried okra and capsicum are mixed with spicy, flavorful onion-tomato kadai masala. This is semi-dry sabzi dish and it goes perfect with roti, paratha.
    Author: Kanan
    Course: Main Course
    Cuisine: Indian
    Calories: 269kcal
    Servings 2
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    For Kadai Masala:

    • 1 tablespoon Coriander seeds (sabut dhaniya)
    • 1 teaspoon Cumin seeds
    • 1 teaspoon Fennel seeds
    • 4 Kashmiri dried red chilies seeds and stems removed
    • 8-10 Black peppercorns

    For Sabzi:

    • 1 tablespoon + 2 teaspoons + 1 tablespoon Oil
    • 2 cup Okra (Bhindi) chopped
    • ½ cup Capsicum (Green bell pepper) cubed, I have used red capsicum
    • ½ cup Red onion finely chopped
    • 1 teaspoon Ginger paste or freshly grated or crushed
    • 2 teaspoons Garlic paste or freshly grated
    • 1 Green chili slit
    • 2 medium or 1 cup Tomato pureed
    • Salt to taste
    • ½ cup Water
    • 1 teaspoon Kasoori methi (Dried fenugreek leaves)
    • 1 tablespoon Cilantro or coriander leaves finely chopped

    Instructions 

    • Dry the kadai masala ingredients in a pan on medium heat. Do stir constantly for even roasting.
    • They get slight color and you will notice the nice aroma of the spices. That time turn off the stove and remove it to a plate.
    • Let them cool completely and then grind into fine powder.
    • Cook the bhindi first with 1 tablespoon of oil along with little salt. Once cooked and soft, remove it to a plate.
    • In the same pan, cook capsicum with 2 teaspoons of oil and little salt. Once cooked and soft, remove it the same plate with bhindi.
    • Now heat remaining 1 tablespoon of oil and add onions and salt. Cook till onions get soft and light pink in color.
    • Then add ginger paste, garlic paste and green chili. Saute for a minute.
    • Then add pureed tomato and cook till all the water is gone and it becomes thick paste.
    • Then mix in freshly ground masala and cook for a minute.
    • Now add water to make thick gravy and simmer for 2-3 minutes.
    • Crush kasoori methi and add into the gravy. Mix well.
    • Then add cooked okra and capsicum, mix well and let the mixture get heated through.
    • Now turn off the stove and sprinkle coriander leaves.
    • It is ready to serve.

    Nutrition

    Calories: 269kcal | Carbohydrates: 17.6g | Protein: 3.9g | Fat: 21.3g | Saturated Fat: 2.7g | Cholesterol: 0mg | Sodium: 610mg | Potassium: 672mg | Fiber: 6.1g | Sugar: 6.1g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Pooja

      March 17, 2020 at 8:47 pm

      I tried this one & it it turned out awesome! Thanks!5 stars

      Reply
      • Kanan

        March 18, 2020 at 2:15 pm

        Very glad to know Pooja.
        Thank you for the feedback

        Reply
    2. Eric J

      October 15, 2018 at 4:52 pm

      Great recipe. I had this for the first time at a local Indian restaurant a few months ago and wanted to try it at home. I couldn't find the dried fenugreek leaves so I used crushed fenugreek and decreased the amount a little bit - seemed to work fine. I was surprised that you said you restaurants normally deep fry the okra, When I had it, it was lightly sauteed, just like you do here.5 stars

      Reply
      • Kanan

        October 19, 2018 at 10:55 am

        In India, they deep fry the okra and it is the traditional method.
        Here in the USA, I have seen deep fried ones at many places. But you are right, at some places they do just stir-fry or saute to make it Americanized and healthy. Because people here are calorie conscious and do count the calories. But back home no one cares for calories.

        Reply
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    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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