Dhaba Style Bhindi Masala

I normally make bhindi just 2-3 ways – Stuffed with masala, simple sautee masala with potatoes or a South Indian curry style. I like my bhindi cooked well, no soft mushy ones for me.

My daughter was after my life to make geeli bhindi as her friend used to get to school. I would just roll my eyes at her request till I finally gave in. I remembered a video shared in our foodie group and hunted it down, it was from a channel called Shane E Delhi and decided to make an adaptation.

I wanted to pair it was a nice roti or naan and made this soft naan under the guidance of Ameya. Quite a good combination and approved by the geeli bhindi lovers. Yes I ate it without rolling my eyes and that says a lot.


500 gms Bhindi cut into 1″ pcs
2 onions chopped
1 tsp jeera
1/4 tsp hing
2 pinches ajwain
1″ ginger julienned
8 garlic chopped
2 chillies chopped
1 tsp red chilli powder
2 tomatoes pureed
1/4 tsp haldi
1 tsp kitchen king Masala
1 tbsp coriander powder
3 tbsp curd + 3 tsp cream
Chopped coriander

  1. Heat oil in a pan, fry the onions till golden brown.
  2. Add the bhindi and sautee till it’s semi cooked and soft. Remove and keep aside
  3. Heat oil again, add jeera, hing, ajwain fry till it starts to sizzle.
  4. Add ginger, garlic and chillies, let it get slightly golden brown.
  5. Add the tomato puree, red chilli powder, haldi, salt, kitchen king masala, coriander powder and little water and fry it off well. It should begin to leave oil.
  6. Add the mix of beaten dahi and cream and bhuno it well. Fry till it leaves oil. Keep on low flame.
  7. When the masala is well cooked, add the onion and bhindi and mix well.
  8. Cover and cook for 7-8 mins or till bhindi is cooked completely
  9. Garnish with chopped coriander leaves

Tandoori roti

1 cup maida
1 cup atta
1 tbsp dry yeast mixed in 1/4 cup luekwarm water and 1 tsp sugar
1/4 cup curd appx.1/4 cup oil appx
Minced garlic
Chopped coriander
Black Til

  1. Add the frothed yeast mix to the flours, mix it.
  2. Add salt, half thr oil and half the curd. Mix well
  3. Keep adding oil and curd till u get a soft dough. Don’t add any water
  4. Cover and rest for 1 hr. When doubled in size, punch the dough and make balls and keep. Should make about 7-8 rotis. Let it rest for 15 minutes.
  5. Dust flour on the counter and roll slightly thicker Chapati.  Or u can pat by hand into a slightly oval shape.
  6. Apply water on one side and keep that side on the tawa. Press the sides of the roti onto the tawa so that it sticks to it with a grip.
  7. Add the chopped garlic, dhania and til mix and press it onto the roti gently.
  8. Cook the top side first by inverting the tawa and moving the tawa for even browning.
  9. Turn over the tawa and place on gas to cook the bottom side
  10.  Let it cook.
  11. Once u see the roti leaving edges it means its done..
  12. Immediately apply butter and keep covered under a cloth or casserole but with cloth inside covering the rotis.
  13. Ensure your tawa is cooled down before making each roti. 

Serves 5