Mughlai Bhindi Recipe - Spicy Okra Curry

Mughlai Bhindi is the vegetarian version of the rich and diverse Mughlai cuisine and is best served with Naan or Tandoori rotis.

Nusrath Jahan
Mughlai Bhindi Recipe - Spicy Okra Curry
1710 ratings.

Mughlai cuisine dates back to the era of Mughal rule in India. It usually refers to the recipes that were a part of the royal kitchen. The distinct aroma and taste from various spices, dry fruits and nuts used in cooking give the feeling of a royalty. Mughlai Bhindi is the vegetarian version of the rich and diverse Mughlai cuisine.

Serve Mughlai Bhindi with Homemade Butter Naan or Whole Wheat Palak Naan.

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Cuisine: Mughlai
Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

15 M

Cooks in

30 M

Total in

45 M


2 Servings


  • 150 grams Bhindi (Lady Finger/Okra)
  • 110 grams Onion
  • 1 Tomato
  • 1/2 tablespoon Ginger Garlic Paste
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Garam masala powder
  • Salt , to taste
  • 4 tablespoon Oil
  • To grind
  • 2 tablespoon Coriander (Dhania) Seeds
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 3/4 teaspoon Red Chilli flakes
  • 1/2 teaspoon Fennel seeds (Saunf)
  • 1/2 teaspoon Whole Black Peppercorns
  • 10 Whole Almonds (Badam)

How to make Mughlai Bhindi Recipe - Spicy Okra Curry

  1. To begin making Mughlai Bhindi, firstly dry roast all the ingredients listed under ‘To Grind’ like the coriander seeds, cumin seeds, red chili flakes, fennel seeds, whole black peppercorns and badam and grind it into a fine powder.

  2. Add onions and tomato to a preheated pan and saute it until the tomatoes becomes mushy. Grind this in the same blender having the above spice powder to a smooth paste.

  3. Cut bhindi into 2 inch pieces. Add a tablespoon of oil in a pan and saute the bhindi until it turns to golden in colour and is well roasted. 

  4. Remove it from the pan and set it aside. To the same pan add the remaining oil and add ginger garlic paste and saute until it changes colour.

  5. Add the onion and masala paste and saute until the raw smell of the onions goes away. Now add okra, remaining spices and a cup of water and cook on medium flame.

  6. Once the curry starts leaving oil from the sides, add water to get desired consistency or just serve as it is.

  7. Serve Mughlai Bhindi with Homemade Butter Naan or Whole Wheat Palak Naan.