Dahi Bhindi is a North Indian style okra curry where shallow fried ladies finger is simmered in a mildly spiced yogurt based masala. The combination of onion, tomato, spices and creamy yogurt blends well with simple Indian meals.
Prepare this as side dish for simple lunch with rice and roti.
Check out my Bhindi do pyaza and Aloo bhindi gravy in this website.
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About Dahi Bhindi
Dahi Bhindi is a popular okra curry, easy to prepare and very different from the usual gravy and stir fry. A simple Dahi Bhindi goes well with steamed rice as well as any Indian flatbread.
Couple of years ago, I came to know about this Dahi wali Bhindi recipe appearing frequently on my Instagram feed, shared by many home cooks and food creators. After trying Dahi Tadka, I wanted to try this too as it is similar one, but with vegetables. We all love Bhindi at home with dal, so this combination of okra and yogurt turn out perfect consistency with balanced flavour. Do give this Besat Dahi bhindi recipe a try if you haven't, check out my 'Substitutions & Variations' for ingredient swaps, shortcuts.
Dahi Bhindi Ingredients
Here are the simple ingredients to make Dahi Bhindi.
- Bhindi - Okra - Ladies finger - Main ingredient for the dish
- Dahi - Yogurt - Indian curd - Use thick, fresh curd for best results
- Onion - Adds texture, taste
- Tomato - Optional but adds color and mild, sweet tang
- Spice powders
- Red chilli powder - Kashmiri gives vibrant colour, but you can use any mild spice red chili powder
- Coriander seeds powder - Dhania powder - For flavour
- Turmeric powder - for the goodness and bright color
- Fennel powder - Adds a mild yet wonderful aroma
- Garam masala powder - A little goes a long way, so add it sparingly
- Kasuri methi - Adds restaurant style flavor
- To Temper
- Oil
- Mustard seeds - Black mustard seeds
- Cumin Seeds - Helps with digestion, flavor
- Ginger - Goes well with bhindi, helps with digestion
- Green chilli - Adds spice
- Coriander leaves - Cilantro for fresh flavorful finish.
See recipe card below for quantities.
Step by step images
Let's see how to make Dahi ki Bhindi
- Combine ¾ cup yogurt, 1 teaspoon red chilli powder, 1 teaspoon coriander powder, ¼ teaspoon turmeric powder, ¼ teaspoon fennel seeds powder in a bowl.
- Use a whisk to beat smooth thoroughly.
- Heat a pan with 3 tablespoons of oil and add 4 cups of bhindi to it. I cut okra into an inch piece. Add ⅛ teaspoon of turmeric powder.
- Saute until the sticky nature of bhindi is gone. Yet it should retain the crunch.
- Heat a pan with 3 tablespoon oil and add 1 teaspoon cumin seeds, 1 dry red chili. Give it a fry. Then add 2 teaspoon ginger, 1 green chilli.
- Stir fry until fragrant.
- Add 1 cubed onion and cook until golden brown here and there.
- After that, add 1 cubed tomato and cook briefly for 30 seconds.
- Then add the well beaten curd (yogurt) mixture in low heat. From here on, the flame should be low - medium only.
- Mix well and add salt.
- In low heat, let it come to a boil.
- Now add the roasted bhindi.
- Mix well and level it.
- Cook covered for 5-6 minutes in low- medium flame or until the ladies finger are cooked yet retains it shape.
- Check for doneness and mix.
- Lastly add half teaspoon garam masala powder.
- Switch off the stove and add coriander leaves.
- Dahi bhindi is ready.
Serve dahi bhindi as sabji with rice or chapati.
Substitutions & Variations
Lehsuni - Garlic instead of ginger will give you a totally different flavour. If you like garlic, you should try once.
You can also try a teaspoon ginger garlic paste instead of ginger.
No onion No tomato - You can try without onion and tomato or skip tomato. Best option when you want to make a gravy without tomato.
For a thicker base, use a tablespoon of besan (chickpea flour/ gram flour) while whisking the curd. This gives you a thicker base, smooth looking bhindi masala.
You can also use half a teaspoon cumin powder in this recipe.
Use asafoetida along ginger for a different flavor profile and skip onion for a no onion no garlic version.
Top Tips
Make sure to balance the tanginess with enough spice.
Beat yogurt smooth to get a smooth result. Thick yogurt works best.
My notes
I have used dry red chilli, green chili, chili powder, all in this for flavour and spice to balance the tanginess.
Storage
You can store the leftovers in fridge and use next day. Reheat in low flame with a splash of water.
FAQ
Besan acts like a binding agent and gives a fuller gravy. If you want you can add 2 teaspoon to 1 tablespoon of besan in this recipe. But please add a splash of water if needed and also adjust spices to balance the taste.
I usually wash and completely the bhindi before storing in fridge and prior cooking make sure it is dry.
Add oil generously while sauteeing the bhindi. Saute uncovered.
Add salt only later, not while sauteing.
Recipe card
Dahi Bhindi Recipe | Easy Dinner Recipes
Ingredients
- 4 cups Bhindi Okra
- 1 Onion
- 1 Tomato
- ⅛ teaspoon Turmeric powder
- 3 tablespoon Coriander leaves
- ½ teaspoon Garam masala powder
- Salt
- ¾ cup Curd Dahi
- 1 teaspoon Coriander powder
- 1 teaspoon Red chilli powder
- ¼ teaspoon Fennel powder
- ¼ teaspoon Turmeric powder
- 1 teaspoon Kasuri Methi
To temper
- 3 tablespoon Oil
- 1 teaspoon Cumin seeds
- 1 Dry red chilli
- 2 teaspoon Ginger
- 1 Green chilli
Instructions
- Combine ¾ cup yogurt, 1 teaspoon red chilli powder, 1 teaspoon coriander powder, ¼ teaspoon turmeric powder, ¼ teaspoon fennel seeds powder in a bowl.
- Use a whisk to beat smooth thoroughly.
- Heat a pan with 3 tablespoons of oil and add 4 cups of bhindi to it. I cut okra into an inch piece.
- Add ⅛ teaspoon of turmeric powder.
- Saute until the sticky nature of bhindi is gone. Yet it should retain the crunch.
- Heat a pan with 3 tablespoon oil and add 1 teaspoon cumin seeds, 1 dry red chili. Give it a fry.
- Then add 2 teaspoon ginger, 1 green chilli.
- Stir fry until fragrant. Add 1 cubed onion and cook until golden brown here and there.
- After that, add 1 cubed tomato and cook briefly for 30 seconds.
- Then add the well beaten curd (yogurt) mixture in low heat. From here on, the flame should be low - medium only.
- Mix well and add salt. In low heat, let it come to a boil.
- Now add the roasted bhindi. Mix well and level it.
- Cook covered for 5-6 minutes in low- medium flame or until the ladies finger are cooked yet retains it shape.
- Check for doneness and mix. Lastly add half teaspoon garam masala powder.
- Switch off the stove and add coriander leaves. Dahi bhindi is ready.
Video
Notes
- Beat yogurt smooth to get a smooth result. Thick yogurt works best.
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