//aloo bhindi – potatoes with okra

aloo bhindi – potatoes with okra

aloo bhindi, aloo bhindi recipealoo bhindi, aloo bhindi recipe

This aloo bhindi sabzi is a lightly spiced delicious dry curry made with okra, potatoes and spices in an onion tomato base.

aloo bhindi, aloo bhindi recipealoo bhindi, aloo bhindi recipe

This vegan dish is made in a Punjabi Style and goes very well with roti or plain paratha. The recipe is easy to prepare and is a bit spicy. If you want to make it for kids then you can slightly reduce the red chili powder and ginger garlic paste.

Some people do make aloo bhindi in a gravy or sauce. But at my place, we always make it a semi dry preparation and it is mostly made for breakfast or lunch. The benefit of making it for breakfast is that it can be packed for a tiffin box with roti or paratha.

In this recipe, both bhindi (okra) & potatoes (aloo) are to be sauteed or fried in oil. It does not require the raw okra and potatoes to be added directly as this will cause the okra to become soft and mushy. Thus the recipe won’t have a good texture and won’t look good or appetizing on the dinner table.

However, If you want then you can also steam or boil the potatoes and then include them in the recipe.

I always prefer using okra that are fresh and tender. Avoid using okra that have become mature. Once you rinse the okra, then dry them thoroughly with a kitchen towel before chopping them. Never chop wet okra as this will make them slimy.

Serve aloo bhindi along with Indian flatbreads like roti, plain paratha or naan accompanied with plain yogurt or plain raita. You can serve it as a side dish also with khichdi or dal-rice or rasam-rice combo.

How to make aloo bhindi

Frying potatoes and okra

1. Peel and cube 1 large size potato. Make smaller pieces as they will be quick to fry. 

In a kadai or pan heat 3 to 4 tablespoons oil. Once the oil becomes medium hot then first add the potatoes and fry them till they become opaque, change color and become crisp and are cooked completely. In between do remember to stir the potatoes with a spoon.

TIP: You can use any neutral flavored oil. I generally either peanut oil or sunflower oil.

frying potatoes in oil in a kadaifrying potatoes in oil in a kadai

2.  Once the potato cubes become crisp and opaque then with a slotted spoon drain as much oil as you can. Place the fried potatoes on paper towels. This helps to remove excess oil.

fried potatoes on paper towelsfried potatoes on paper towels

3. In the same oil, add the chopped okra/bhindi and fry till all the okra pieces are cooked completely. I suggest chopping the okra pieces into 1 to 1.25-inch pieces for this recipe.

frying okra in a panfrying okra in a pan

4. Drain the fried okra on paper towels to remove excess oil.

fried okra on paper towels in a platefried okra on paper towels in a plate

5. in the same oil, add 1 medium-sized finely chopped onion. Saute the onions stirring at intervals till translucent or light brown.

sauteing onions in a pansauteing onions in a pan


6. Add the ginger-garlic paste and saute for some seconds or till the raw aroma of the ginger-garlic goes away.

sauteing ginger garlic paste in a pan with onionssauteing ginger garlic paste in a pan with onions

7. Then add 2 medium sized finely chopped tomatoes. Saute the tomato stirring at intervals till the tomatoes become soft and pulpy.

sauteing tomatoes in a pan with onionssauteing tomatoes in a pan with onions

8. Then add all the spice powders except garam masala powder and dry mango powder. Basically you need to add these spices at this step.

  • ½ teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ¼ to ½ teaspoon red chili powder or add as required. Instead of red chilli powder you can also add cayenne pepper or paprika.
  • ¼ teaspoon turmeric powder
  • 1 pinch asafoetida (hing) – optional. Skip adding it if you want to make the dish gluten free or use a gluten free asafoetida.
spice powders added to masala mixture in the panspice powders added to masala mixture in the pan

9. Stir and mix well. Saute for 1 to 2 minutes or till the oil starts to leaves the sides of the masala mixture.

masala mixture in the panmasala mixture in the pan

10. Add the fried potatoes and okra.

aloo bhindi added to pan with masala mixturealoo bhindi added to pan with masala mixture

11. Stir gently till the whole masala mixture coats both the potatoes and okra. Saute for 1 minute.

Then add ¼ to ½ teaspoon garam masala powder, ¼ to ½ teaspoon dry mango powder and salt as required.

Stir very well and saute for a minute. Lastly, add ¼ teaspoon crushed kasuri methi (dry fenugreek leaves) and saute the sabzi for a minute more.

cooking aloo bhindi in the pancooking aloo bhindi in the pan

12. Serve the aloo bhindi garnished with coriander leaves along with roti, phulka or naan accompanied with plain yogurt or plain raita. You can serve it as a side dish with dal-rice or rasam-rice or kadhi-chawal combo. You can also pair this delicious aloo bhindi with khichdi.

aloo bhindi served in a plate with rotialoo bhindi served in a plate with roti


More Tasty Bhindi recipes

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This aloo bhindi sabzi is a lightly spiced delicious dry curry made with okra, potatoes and spices in an onion tomato base.

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins



Servings 3 to 4

Units

preparation

  • Rinse and dry the bhindi/okra with a kitchen towel. You can also let them dry naturally. Cut the bhindi into 1 to 1.25 inch pieces.

  • Peel and cube the potatoes. Make smaller pieces as they will be quick to fry.

Frying Potatoes and Okra

  • Heat 3 to 4 tablespoons oil in a kadai or pan. You can use any neutral flavored oil.

  • First add the potatoes and fry them till they become opaque, change color and become crisp and are cooked completely. With a slotted spoon remove the fried potatoes cubes draining as much oil as possible and then drain them on paper towels.

  • In the same oil, add the chopped okra and fry till all okra pieces are tender and softened or cooked completely. Drain the fried okra on paper towels to remove excess oil.

Cooking aloo bhindi

  • In the same oil, add the finely chopped onions. Saute the onions stirring them at intervals till the onons become translucent or light brown.

  • Then add the ginger-garlic paste and saute for some seconds or till the raw aroma of the ginger-garlic goes away.

  • Now add the finely chopped tomatoes. Saute the tomatoes stirring at regular intervals till the tomatoes become soft and pulpy.

  • Add all the spice powders except garam masala and dry mango powder. So at this step add following spices one by one – cumin powder, coriander powder, red chili powder and, turmeric powder asafoetida (optional)

  • Sauté for 1 to 2 minutes or till the oil starts to leaves the sides of the masala. 

  • Add the fried potatoes and okra.

  • Stir gently till the whole masala mixture coats both the potatoes and okra.

  • Stir and saute for 1 minute. Add the garam masala powder, dry mango powder and salt as required. Stir and saute for a minute.

  • Lastly add the crushed kasuri methi and saute the sabzi for a minute more.

  • Serve the aloo bhindi garnished with coriander leaves along with rotis, phulkas or naan accompanied with plain yogurt or plain raita. You can also serve it as a side dish with dal-rice or rasam-rice combo or punjabi kadhi chawal. It will also pair excellent with khichdi.

  • If you are making it for breakfast then you can make it little extra and then pack it for tiffin box.

  • The recipe can be doubled.
  • After rinsing the okra, always dry them thoroughly with a kitchen towel before you chop them. Never chop wet okra as this will make them slimy.
  • Always buy okra pods that are fresh, tender and young. Do not buy okra that are stringy or mature.
  • To make the dish gluten-free skip adding asafoetida or use gluten-free asafoetida.
  • If you are making it for small kids then reduce the ginger garlic paste and red chili powder.
  • If you want then you can also steam or boil the potatoes and then include them in the recipe.

Nutrition Facts

Aloo Bhindi

Amount Per Serving

Calories 222 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 1g6%

Sodium 796mg35%

Potassium 740mg21%

Carbohydrates 21g7%

Fiber 5g21%

Sugar 4g4%

Protein 4g8%

Vitamin A 1210IU24%

Vitamin C 37.4mg45%

Calcium 93mg9%

Iron 3.3mg18%

* Percent Daily Values are based on a 2000 calorie diet.

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This aloo bhindi recipe from the archives (Sep 2009) has been republished and updated on 12 January 2021.