Dahi Mustard Bhindi – creamy and rich, this Bengali-inspired dish is a new twist to the classic bhindi (okra) we all love. With flavors of mustard, poppy seed, and almonds, spice up your dinner game with this quick, delicious recipe!
Coming from Jaipur, I’ve grown up eating dahi (yogurt) bhindi, but I only recently tried this version when visiting Kolkata a few years back. Ever since, I’ve fallen in love with this very unique flavor that comes from the mustard and poppy seeds.
This version is a super simple, weeknight curry that pairs well with naan or rice. It’s creamy, nutty, and aromatic — everything I love in a wholesome meal!
WATCH HOW TO MAKE DAHI MUSTARD BHINDI:
Dahi Mustard Bhindi (Okra in Yogurt Mustard Gravy) - creamy and rich, this Bengali-inspired dish is a new twist to the classic bhindi (okra) we all love. With flavors of mustard, poppy seed, and almonds, spice up your dinner game with this quick, delicious recipe!
- 250 grams bhindi (okra) , thin size, washed and patted dry
- 1 1/2 tbsp oil
- 2 tbsp poppy seeds
- 4 almonds , or cashews
- 1 1/2 tsp black mustard seeds
- 3 tbsp water , hot
- 1 tbsp oil , any neutral oil
- 1 tbsp mustard oil
- 1 medium onions , finely chopped
- 1 tsp cumin seeds
- 1 tbsp ginger garlic paste
- 1/2 tsp turmeric powder
- 2 tsp coriander powder
- 2 tsp red chili powder
- salt , to taste
- 1/2 tsp kasoori methi
- 1/2 cup thick yogurt , beaten
- 1/2 tsp garam masala , to sprinkle
To prepare the bhindi (okra), cut off the ends and create a slit lengthwise going halfway in not all the way. Then, cut the bhindi in half or into 1 inch long pieces.
To make the paste, soak your mustard seeds, poppy seeds, and almonds in the hot water for 15-20 minutes. Then, grind it into a fine paste in a small grinder. Set this aside.
In a large pan, heat 1½ tbsp of oil on medium heat and then add in your bhindi and shallow fry for 5-6 minutes. Then, cover the pan and let it cook for 5-6 minutes until the bhindi is 80% cooked. Take the bhindi out into a separate plate and set aside.
In the same pan, heat 1 tbsp neutral oil and 1 tbsp mustard oil on medium heat. Add in cumin seeds and let it crackle. Then, add in your ginger garlic paste and cook for 30 seconds.
Now, add in your onions and sauté until translucent and slightly browned. Add in your poppy-mustard-almond paste and sauté for 2-3 minutes.
Then, add in your beaten yogurt and all of your spices. Mix until well combined and sauté for 3-4 minutes.
When the oil starts to come up, add in your bhindi and cook covered for 2 minutes. Make sure not to over cook the bhindi since it’s already cooked and just needs to soak in the flavor.
Sprinkle some garam masala on top and Your Dahi Mustard Bhindi (Okra in Yogurt Mustard Gravy) is ready! Enjoy!
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