Okra (bhindi) is a staple vegetable in North Indian street food and dhaba menus. The Delhi‑style version, with deep‑fried okra tossed in a yogurt‑and‑cashew gravy, reflects the region’s love for rich, tangy gravies and the use of mustard oil, a hallmark of Punjabi cooking.

In Punjab, bhindi is often cooked with mustard seeds and fenugreek; in Rajasthan, it may be dry‑roasted with spices; in Gujarat, a sweet‑sour version with jaggery and tamarind is popular. The Delhi dhaba style stands out for its creamy yogurt‑cashew base and deep‑fried okra.

It is typically served hot as a main or side dish alongside butter naan, tandoori roti, or jeera rice, often accompanied by a fresh cucumber raita and pickles. The dish is meant to be eaten immediately after frying to retain crispness.

Bhindi masala is a everyday comfort food but is also prepared for family gatherings, festivals like Diwali or Navratri, and during monsoon seasons when okra is at its peak freshness.

The combination of deep‑fried okra, a thick yogurt‑and‑cashew gravy, and the use of mustard oil gives it a distinctive smoky, tangy, and nutty flavor profile that is richer than typical stir‑fry bhindi dishes.

Authentic ingredients include mustard oil, thick set‑yogurt, kasuri methi, gram flour, and cashew powder. Acceptable substitutes are canola oil for mustard oil, Greek yogurt for regular yogurt, and almond flour for cashew powder, though flavor will vary slightly.

It pairs beautifully with butter naan, tandoori roti, jeera rice, dal makhani, and a side of fresh cucumber raita. A simple salad of sliced onions and lemon also balances the richness.

Common errors include not drying the okra before frying (causing sogginess), overheating the yogurt mixture causing it to burn, adding too much water which makes the gravy thin, and over‑cooking the fried okra so it loses its crispness.

Mustard oil imparts a pungent, slightly nutty flavor that is characteristic of Punjabi and Delhi street food. It also has a high smoke point, making it ideal for deep‑frying the okra.

Yes, you can prepare the yogurt‑cashew gravy a day ahead and refrigerate it. Reheat gently before adding freshly fried okra, which should be fried just before serving to retain crunch.

The gravy should be thick, glossy, and the oil should separate visibly on the surface. It should have a deep reddish‑orange hue from the Kashmiri chili powder and a smooth, slightly grainy texture from the cashew powder.

The okra should be golden‑brown, crisp on the outside, and still tender inside. It will float to the top of the oil and should be removed as soon as it reaches the desired color, usually 3‑4 minutes per batch.

The YouTube channel Unknown focuses on authentic Indian home‑cooking tutorials, often highlighting restaurant‑style recipes that can be recreated in a home kitchen with detailed step‑by‑step guidance.

The channel emphasizes traditional flavors, the use of authentic Indian ingredients like mustard oil and kasuri methi, and practical tips that make restaurant‑level dishes accessible to everyday cooks.