Aloo Bhindi is a simple north Indian style dish made with potatoes, okra and aromatic spices. It's a flavourful and comforting vegan dish to serve with rice, naan or paratha.
Aloo Bhindi, also termed aloo bhindi sabzi is a satisfying dish that's popular in many households as it's versatile and easy to put together.
This is an ideal dish to include in a weekly meal plan rotation. You could whip this up on weekdays for a hearty meal to accompany paratha, chapati or as a side dish with rice and dal.
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Ingredients
- Vegetables: Baby potatoes, okra, onion and garlic.
- Indian Pantry Staples: Red chilli powder, turmeric powder, coriander powder, garam masala, cumin seeds, urad dal, salt and kasuri methi.
- Liquid: I just used olive oil but you could use any cooking oil that you regularly use in your kitchen.
How to make aloo bhindi masala?
Heat oil in a large skillet or steel pan over medium heat.
Add cumin seeds, urad dal and let them splutter.
Add minced garlic and asafoetida and sauté for a few seconds.
Now add chopped onions and sauté until they turn translucent.
Add potatoes to the pan and mix well with the onion mixture.
Cover the pan with a lid and cook for 8-10 minutes until the potatoes are partially cooked.
Take the lid off the pan, add turmeric powder, coriander powder, red chili powder and salt and mix well
Add chopped okra to the pan and mix well with the potato mixture.
Cook for about 10-15 minutes, stirring occasionally, until the potatoes and okra are cooked through and tender.
Once the vegetables are cooked, add kasuri methi, garam masala, lemon juice, stir well and switch the heat off.
Serve hot with rice, roti or chapati.
Check out spicy baby potato fry recipe on the blog.
Substitutions and Variations
Spice Variations: Experiment with different spice blends such as chettinad masala powder or sambar masasla for a unique flavour.
Amchoor powder: Swap lemon juice for amchoor powder ( dry mango powder) for tang.
Potatoes: I used baby potatoes but feel free to use regular potatoes diced into bite size cubes.
Ginger Garlic: If you already have ginger garlic paste on hand, you might substitute it for minced garlic.
Serving Suggestions
Aloo Bhindi pairs well with traditional Indian bread such as roti, naan, chapati or paratha.
Serve Aloo Bhindi with steamed plain rice or flavoured rice dishes such as jeera rice, coconut rice, methi pulao and peas pulao.
Include Aloo Bhindi as one of the dishes in a traditional Indian thali, which typically consists of a variety of curries such as babycorn masala, paneer butter masala, dal, chapati, veg pulao, plain rice, salad, and a dessert such as moong dal kheer or halwa served on a platter.
Use leftover Aloo Bhindi as a filling for wraps or rolls along with some greens and chutney for a quick and satisfying meal.
Storage
Fridge: Store the leftover potato okra curry in the fridge for 2-3 days in a clean airtight container.
Reheat: To reheat, transfer the required quantity of curry to a microwave-safe container, pop it in the microwave, and heat it until it's piping hot. Alternatively, reheat the sabzi in a pan/skillet on a stovetop over medium heat stirring regularly.
How to minimise okra sliminess?
Okra gets slimy when it is wet, so always wash it, pat dry thoroughly with a kitchen towel, and then chop it.
Another option is to precook the okra by roasting, shallow-frying, sautéing it over high heat, or heating it in a microwave high heat for 8-10 minutes. Then toss cooked okra into the onion potato mixture and there will be hardly any slime.
Tips and Tricks
Choose Fresh Ingredients: Use fresh okra and potatoes for the best taste and texture. Look for okra that is firm and bright green without any blemishes.
Dry Okra: After washing the okra, wipe it dry with a kitchen towel and let it sit for a while to air dry. This helps to reduce the sliminess of okra when cooking.
Use Adequate Oil: Okra tends to absorb more oil, so it is essential to use extra oil to prevent it from sticking to the pan.
Do Not Add Water: Avoid adding water or covering the pan while the okra is cooking, as the moisture makes okra more sticky and mushy.
Cooking Time: The size of the potatoes and the heat settings determine how long this dish takes to cook. Bigger chunks take longer to cook.
FAQ
I wouldn't suggest freezing this dish due to its extremely slimy nature.
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Related
More Baby Potatoes and Okra Recipes
📖 Recipe Card
Aloo Bhindi Masala
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 5 Tablespoons Oil
- 1 Teaspoon Cumin Seeds
- ½ Teaspoon Urad Dal
- a big pinch Asafoetida
- 2 Cloves Garlic finely chopped
- 130 gms (or) 1 cup (or) 1 medium size Onion finely chopped
- 230 gms (or) 1 cup Baby Potatoes
- ½ Teaspoon Turmeric Powder
- 1.5 Teaspoon Red Chilli Powder
- ½ Teaspoon Coriander Powder
- Salt as required
- 250 gms Okra/Bhindi wash, wipe, trim edges and cut into 1 inch pieces.
- ½ Teaspoon Garam Masala
- 1 Teaspoon Kasuri Methi
- 2 Teaspoons Lemon Juice adjust to taste
Instructions
- Heat oil in a large skillet or steel pan over medium heat.5 Tablespoons Oil
- Add cumin seeds, urad dal and let them splutter.1 Teaspoon Cumin Seeds, ½ Teaspoon Urad Dal
- Add minced garlic and asafoetida and sauté for a few seconds.a big pinch Asafoetida, 2 Cloves Garlic
- Now add chopped onions and sauté until they turn translucent.130 gms (or) 1 cup (or) 1 medium size Onion
- Add potatoes to the pan and mix well with the onion mixture.230 gms (or) 1 cup Baby Potatoes
- Cover the pan with a lid and cook for 8-10 minutes until the potatoes are partially cooked.
- Take the lid off the pan, add turmeric powder, coriander powder, red chili powder and salt and mix well.½ Teaspoon Turmeric Powder, 1.5 Teaspoon Red Chilli Powder, ½ Teaspoon Coriander Powder, Salt
- Add chopped okra to the pan and mix well with the potato mixture.250 gms Okra/Bhindi
- Cover the pan with a lid and let the vegetables cook for about 10-15 minutes, stirring occasionally, until the potatoes and okra are cooked through and tender.
- Once the vegetables are cooked, add kasuri methi, garam masala, lemon juice, stir well and switch the heat off.½ Teaspoon Garam Masala, 1 Teaspoon Kasuri Methi, 2 Teaspoons Lemon Juice
- Serve hot with rice, roti or chapati.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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