Aloo Bhindi Masala
Aloo Bhindi Masala is a simple and delicious dish that goes very well with roti or naan. Sometimes it is served as side dish for rice as well.
Servings: 4 people
Calories: 473kcal
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
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 when cooking. Alternatively, fry it in a pan over medium heat for few minutes.
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.
Nutrition
Calories: 473kcal | Carbohydrates: 71g | Protein: 17g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Sodium: 71mg | Potassium: 2574mg | Fiber: 27g | Sugar: 13g | Vitamin A: 5604IU | Vitamin C: 188mg | Calcium: 642mg | Iron: 6mg
