Bhindi Do Pyaza, How to make Bhindi Do Pyaza

Bhindi Do Pyaza is a North Indian okra curry cooked with double onions, tomatoes, and spices for a comforting, homestyle flavor. If there’s one vegetable that has never left my plate since childhood, it’s bhindi. My love for okra runs so deep that anything cooked with it automatically becomes my favorite. I still remember those afternoons when a simple bhindi fry or curry on the table could make me forget everything else on my plate. Over the years, I’ve tried bhindi in countless ways, yet one dish that always wins my heart is Bhindi Do Pyaza.

The beauty of this dish lies in its simplicity — the sweetness of onions, used twice in two different textures, blending with tender, spiced okra. There’s something so homely and comforting about it, the kind of dish that pairs beautifully with phulkas straight from the pan or even a bowl of hot rice with ghee. To me, Bhindi Do Pyaza isn’t just a recipe; it’s a reminder of how a humble vegetable can create endless joy when cooked with love.

Bite of History – Bhindi do Pyaza

The term “do pyaza” literally translates to “double onions” in Hindi, and the name itself tells the story of this style of cooking. The technique is believed to have originated in the Mughlai kitchens, where rich, layered dishes often featured onions used in multiple ways — sliced, cubed, caramelized, or ground into pastes. Adding onions twice not only deepened the flavor but also created a balance of sweetness and texture against the spices.

Over time, the do pyaza method became popular across North India and started being paired with vegetables like bhindi, paneer, or even meat. Among them, Bhindi Do Pyaza stands out because the natural earthiness of okra pairs so beautifully with the gentle sweetness of onions, making it both comforting and indulgent at the same time.

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Ingredient Roles in Bhindi Do Pyaza

Ingredient	Role in the Dish
Bhindi (Okra)	The star of the dish, bringing earthy flavor and tender texture. Frying it first keeps it non-sticky.
Onions (finely chopped & cubed)	Used in two stages — sliced onions form the base masala, while cubed onions add sweetness and crunch.
Tomatoes	Add tanginess and body to the masala, balancing the spices.
Green Chilies	Provide a fresh heat that livens up the curry.
Ginger–Garlic Paste	Lends depth and aromatic warmth to the masala.
Cumin Seeds	Tempered in oil to release earthy, nutty notes right at the start.
Turmeric Powder	Adds color and mild bitterness that cuts through the sweetness of onions.
Red Chili Powder	For spice and vibrancy.
Coriander Powder	Gives a mild, lemony warmth that enhances the masala.
Garam Masala	A finishing touch for aroma and complexity.
Oil	Used to fry okra and cook the masala base.
Fresh Coriander	Adds freshness and color when sprinkled at the end.

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Bhindi Do Pyaza, How to make Bhindi Do Pyaza

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Side Dish, Main Course (Vegetarian Curry)Cuisine: North Indian, Mughlai-inspiredDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A flavorful North Indian okra curry cooked with double onions, spices, and tomatoes — Bhindi Do Pyaza is a comforting, homestyle dish that pairs perfectly with chapati or rice.

Ingredients

25 to 30 nos. 25 to 30 Bhindi (okra) (300 g washed, dried, and cut into 1–2 inch piece)
1 nos. 1 Medium onions (finely chopped)
1 nos. 1 Medium onions (cubed for the “do pyaza” effect)
2 nos. 2 Medium tomatoes (ground to paste)
2- 3 nos, 2- 3 Green chilies, slit
1 teaspoon, 1 Ginger–garlic paste
½ teaspoon, ½ Cumin seeds
½ teaspoon, ½ Turmeric powder
1½ teaspoon, 1½ Red chili powder
1 teaspoon, 1 Coriander powder
½ teaspoon, ½ Garam masala
2+1 tablespoon, 2+1 Oil
Salt, to taste
1 tablespoon, 1 Fresh coriander leaves, chopped (for garnish)

Directions to make Bhindi do pyaza

Prepare the Okra
Heat 1 tbsp oil in a pan. Fry the cubed onion for 2 minutes then add chopped bhindi on medium heat fry until they are just cooked and no longer slimy. Remove and set aside.
Build the Masala
In the same pan, add 2 tbsp oil and cumin seeds. Add finely chopped onions and green chilli. Sauté until golden.
Stir in ginger–garlic paste, cooking until fragrant. Add turmeric, red chili powder, garam masala and coriander powder. Saute for 30 seconds.
Add Tomato Paste
Add ground tomato. Cook until oil separates.
Add Bhindi and Onions
Add the sautéed onion and bhindi. Mix gently to coat with masala. Season with salt.
Cook for 4–5 minutes on low flame, stirring lightly so the bhindi doesn’t break.
Finish and Serve
Garnish with fresh coriander.
Serve hot with phulkas, chapati, or even jeera rice.

Notes

1 cup = 250 ml

Directions to make Bhindi do Pyaza with step by step images

Prepare the Okra
Bhindi: Wash, dry, and cut into 1–1.5 inch cubes; Onion: Cube the other for crunch. Heat 1 tbsp oil in a pan. Fry the cubed onion for 2 minutes the add the chopped bhindi on medium heat and fry until they are just cooked and no longer slimy. Remove and set aside.
Build the Masala
In the same pan, add 2 tbsp oil and cumin seeds. Add finely chopped onions and green chilli sauté until golden. Stir in ginger–garlic paste, cooking until fragrant. Add turmeric, red chili powder, garam masala and coriander powder. Saute for 30 seconds.
Add Tomato Paste
Add ground tomato. Cook until oil separates.
Add Bhindi and Onions
Add the sautéed onion and bhindi and cubed onions. Mix gently to coat with masala. Season with salt. Cook for 4–5 minutes on low flame, stirring lightly so the bhindi doesn’t break.
Finish and Serve
Garnish with fresh coriander.
Serve hot with phulkas, chapati, or even jeera rice.

Pro Tips to make tasty Bhindi do Pyaza

Dry your bhindi completely before chopping — even a little moisture can make it sticky. Pat dry with a kitchen towel after washing.
Fry okra separately first to remove stickiness and keep the pieces firm. This also prevents them from turning mushy in the masala.
Use onions two ways: sautéed until golden for depth, and cubed for that signature sweetness and crunch.
Cook on medium flame so the bhindi doesn’t burn and the masala cooks evenly.
Stir gently once you add the bhindi to the masala — overmixing can break it apart.

Serving Suggestions

Pair Bhindi Do Pyaza with hot phulkas, chapatis, or tandoori rotis for a comforting everyday meal.
It also goes beautifully with jeera rice or plain steamed basmati rice, along with a simple dal.
For a festive North Indian thali, serve it alongside paneer butter masala, dal makhani, and fresh salad.
Add a spoonful of ghee over hot rice + bhindi do pyaza for a rustic, homestyle touch.

FAQs – Bhindi do Pyaza

Q: How do you keep bhindi from turning slimy in Bhindi Do Pyaza?

A: Always wash bhindi ahead of time and dry it thoroughly before chopping. Frying the bhindi separately in oil before adding it to the masala helps remove stickiness and keeps the okra pieces firm.

Q: Can I make Bhindi Do Pyaza without tomatoes?

A: Yes! Traditionally, do pyaza recipes can be made without tomatoes. Simply increase the amount of onions and finish with a splash of lemon juice or amchur (dry mango powder) for tang.

Q: What is the best type of onion for Bhindi Do Pyaza?

A: Red onions work best as they have a natural sweetness when sautéed. Use thin slices for the masala base and cubed chunks for the signature “double onion” bite.

Q: Can Bhindi Do Pyaza be made in advance?

A: Yes, but it tastes best fresh. If making ahead, slightly undercook the bhindi so it doesn’t turn mushy when reheated. Warm it gently on low heat before serving.

Q: Is Bhindi Do Pyaza a healthy recipe?

A: Absolutely! Okra is rich in fiber, vitamins, and antioxidants. Since the dish uses very little oil and no cream, it’s a light and wholesome side dish for everyday meals.