Bhindi do pyaza (Restaurant style Indian okra recipe)

Bhindi do pyaza is a restaurant style North Indian dish made with okra, spices, herbs & double the amount of onions. Bhindi is the Indian name given to okra. “Do” means twice & “pyaz” refers to onions. So as the name says bhindi do pyaza is okra cooked with twice the amount of onions.

bhindi do pyaza

There are different notions about the term “Do pyaza”. Some say it is twice the amount of onions, some say it is 2 kinds of onions and according to many others it is adding onions twice at 2 different stages in 2 different forms.

Whatever be the meaning, bhindi do pyaza tastes great and has very unique flavors that come from frying the onions. If you are bored with the regular bhindi masala then give this a try!!

Do pyaza was originally from the Mughal cuisine & became so much popular in the restaurants. There are many different ways it is made. Usually a sour ingredient like yogurt, raw mango or tomatoes are used to balance the sweet flavors of onions.

Bhindi do pyaza is best served with basmati rice, roti or naan. It also goes well with flavored rice like jeera rice or turmeric rice.

This recipe will yield you bhindi do pyaza that has a consistency similar to the one served in the restaurants. It is neither too dry nor has a lot of gravy. But it is in between them.

If you prefer more gravy/sauce in the dish, increase all the ingredients proportionately except bhindi.

indian okra in a kadai

Here is how to make it.

Step-by-step photos


1. Rinse bhindi under running water well and drain them. Wipe them dry with a clean kitchen cloth. Chop them to ¾ to 1 inch pieces. You can keep them longer too as served in restaurants.

2. Pour 1 tablespoon oil to a hot non-stick pan. Fry the okra on a medium high flame stirring often until they are half cooked.

frying okra in a non stick pan

3. Keep stirring to fry them evenly. Reduce the flame if needed in between. Fry them until they are no more slimy and partially cooked. We don’t need fully cooked okra. It took me exactly 6 minutes to cook down to this stage. Transfer to a plate.

semi fried okra in a pan

How to make bhindi do pyaza

4. Pour 2 tablespoons oil to the same pan. Turn down the flame to low. Then add cumin and carom seeds.

adding spices to oil

5. When the seeds sizzle in oil, add fine chopped onions.

adding onions to pan

6. Saute them on a medium flame until golden stirring constantly. We need golden onions here. Add ginger and garlic. Saute for 40 to 60 seconds until a nice aroma comes out.

adding ginger garlic to make bhindi do pyaza

7. Then add tomato puree. Saute them until most of the moisture in the tomatoes evaporate.

adding tomato puree

8. Then add garam masala, red chilli powder, coriander powder and salt.

adding spice powders

9. Mix and saute this masala very well until a nice aroma comes out. This takes about 3 to 4 minutes.

sauteing masala to make bhindi do pyaza

10. Pour ½ to ¾ cup water. I poured ¾ cup water. Cover and cook on a medium heat until the masala cooks well & turns thick.

cooking masala with water

11. Add bhindi, amchur powder and kasuri methi. Mix well. Crush kasuri methi in your hands before adding.

adding okra to masala

12. Pour another 4 to 6 tbsps water to bring it to a curry consistency. Mix well. Cover and cook until bhindi turns tender & fully cooked. Ensure the curry has reached a thick consistency before proceeding to the next step. I forgot to take a picture here. (for consistency check pic in step 15). Turn off the stove. Taste test and add more salt if needed.

cooking bhindi to make do pyaza


13. When you are done cooking the bhindi, make the tempering in a different pan. Pour 1 tablespoon oil to another small pan. Keep the flame to high and add the onion layers. Don’t get confused here. I have used a different pan for tempering, both the pans look same.

frying onions

14. Fry them for 2 minutes until a nice aroma comes out. The onions must become transparent yet remain crunchy. Then add 2 dried red chilies and fry until a nice smoky and pungent aroma comes out. Do not over fry as they will burn and taste bitter.

frying red chilies in oil to temper

15. Quickly pour this (onions & red chilies along with oil) to the bhindi do pyaza. Also add ginger juliennes and coriander leaves. Give a gentle mix from the sides leaving the red chilies & some onions on top. Cover and turn off the stove.

adding tempering to cooked bhindi do pyaza

Serve bhindi do pyaza with basmati rice, roti or any flavoured rice.

bhindi do pyaza recipe

Related Recipes


bhindi do pyaza

Bhindi do pyaza

This restaurant style bhindi do pyaza is delicious, flavorful and easy to make. Serve it with roti

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For best results follow the step-by-step photos above the recipe card

Ingredients (1 cup = 240ml )

NUTRITION (estimation only)

Calories: 253kcal | Carbohydrates: 24g | Protein: 4g | Fat: 17g | Saturated Fat: 1g | Sodium: 415mg | Potassium: 654mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1494IU | Vitamin C: 80mg | Calcium: 116mg | Iron: 2mg


  1. Tempering imparts a smoky aroma. If you prefer to make the dish in one pan, skip the tempering. Onion layers and red chilies can be fried after frying bhindi in the same pan. But frying them in the last step and adding to the simmering curry is what makes the entire dish aromatic.
  2. Fine chopping onions and pureeing tomatoes is very important. This helps the curry bind well without separating water.
  3. This is a restaurant style dish so more oil is used in the recipe. If you are on a low fat diet, cut down the serving size but don’t cut down the oil in the recipe. It won’t taste the same.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.


Bhindi do pyaza (Restaurant style Indian okra recipe)

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