Aloo Bhindi Sabzi | Indian Style Potato and Okra Masala
Aloo Bhindi is an Indian-style dry vegetable curry that pairs well with roti and paratha. A comfort food recipe with minimal spices and loads of flavors.
Servings 3
Equipment
- 5-inch diameter Kadhai or Wok
- Knife
- Cutting Board
- Bowl for washing vegetables
- Serving bowl
Ingredients
- 200 grams okra/bhindi
- 1 medium potato 2 cups diced
- 1 medium onion sliced 1 cup sliced
- 2 cloves garlic large size finely chopped
- 1 tablespoon cumin seeds
- 1 teaspoon red chili powder mild hot/Kashmiri
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili flakes or as per taste
- 2 teaspoon amchoor powder
- 1 teaspoon roasted coriander powder
- 1 teaspoon salt or as per taste
- ½ cup water or as needed
- 4 tablespoon cooking oil
Instructions
Preparation
- Wash the okra well and wipe each of them until dry. Cut the okra into 1/4th cm in thickness.
- Peel and dice the potatoes to the same size as okra.
- Chop the rest of the ingredients as well and set them aside.
For Aloo Bhindi Masala
- Heat a saucepan or kadhai with cooking oil on low flame for 1 minute.
- Add cumin seeds and leave in oil for 30 seconds or until it starts to sizzle.
- Then add finely chopped garlic and fry for 2 minutes.
- Once the garlic turns light brown in color, add sliced onion and saute until soft and light pink. This will take about 2 to 3 minutes on medium flame.
- Now add potatoes and stir fry along with the onion for 5 minutes.
- Add red chili powder, chili flakes, amchoor powder, salt, and coriander powder. Stir well until the potatoes are well combined with spices.
- Add 1/2 cup of water to the potatoes and stir to remove any spices stuck on the pan.
- Finally, add sliced okra, stir and place the lid. Cook the curry on low flame for 10 minutes.
- To make sure that the spices do not stick to the pan, you can add a few spoons of water and keep stirring every few minutes.
- After 10 minutes, check if the vegetables are fully cooked. Cook for slightly more time if you find it uncooked. Taste and adjust the seasoning as well.
To serve
- Serve hot with hot rotis/parathas. Or serve as a side dish with the main course.
Notes
Do not overcook the vegetables.
Add more chili flakes if you want the curry to be spicier.
Add water little by little and not all at once.
Keep the flame low throughout the cooking process.
Add more chili flakes if you want the curry to be spicier.
Add water little by little and not all at once.
Keep the flame low throughout the cooking process.