Aloo Bhindi Recipe | Punjabi Aloo Bhindi Masala Recipe

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Aloo bhindi recipe – a dry vegetable side dish made with potatoes and okra.

Aloo Bhindi Recipe | Punjabi Aloo Bhindi Masala Recipe

This Punjabi style aloo bhindi subzi is very regular in our meal. I usually make this once in a week as okra is my husband’s favorite vegetable. This is really simple yet delicious curry recipe. Potato is a kind of versatile vegetable that you can pair it with any vegetable; you can find lots of delicious subzi recipes paired with aloo.

This aloo bhindi recipe is very healthy. Because aloo and bhindi both are shallow fried first. Then punjabi onion-tomato masala is made and mixed all together. You can have this subzi on everyday basis.

It is my mom’s recipe. When I went to India last year, she taught me very well. Since then I am making this flavorful subzi almost every week. So let’s see how to make this curry.

— Check out more bhindi recipes
Bhindi do pyaza  — Bhindi masala  — stuffed bhindiBhindi kadhi


How to make aloo bhindi (Step by Step Recipe with Photos):


1) First we will see how to clean and cut the okra. First wash the okra well. If you have time then let it drain and dry out completely. Or you are in rush, then wipe it clean and dry with kitchen or paper towel. It is important to make the okra dry completely to avoid stickiness afterwards.

2) Cut the both ends (head and tail part). Discard them.

3) Start chopping the okra into half inch pieces. After you chop 10-15 okra, you will notice the sticky and gooey stuff on the knife. So wipe the knife clean with paper towel.

4) So every 10-15 okra or whenever the knife gets sticky, you must clean the knife. It helps to avoid more stickiness. You can see dirty paper towel after chopping only half of the bhindi. Also peel the potato and cube them.
Cleaning and chopping The Okra or Bhindi

5) Heat the 1 tablespoon of oil in a pan on medium heat. Once hot add bhindi, sprinkle some salt.

6) Cook them uncovered till they get cooked and tender. Do stir once or twice in between. Okra get darker in color and also shrinks as it cooks. Once they are cooked, there will not be any sliminess present. Remove it to a plate.
Aloo Bhindi Recipe | Punjabi Aloo Bhindi Masala Recipe7) In the same pan, heat 2 teaspoons of oil. Once hot add potatoes and salt.

8) Cook till potatoes are knife tender.
Aloo Bhindi Recipe | Punjabi Aloo Bhindi Masala Recipe9) Remove them in plate and keep it aside.

10) In the same pan, heat remaining 2 teaspoons of oil. Once hot add cumin seeds and let them sizzle.
Aloo Bhindi Recipe | Punjabi Aloo Bhindi Masala Recipe11) Then add chopped onions, sprinkle some salt. Be careful while adding salt. We already salted okra and potatoes.

12) Cook till onions get soft and light brown in color.
Aloo Bhindi Recipe | Punjabi Aloo Bhindi Masala Recipe13) Then add ginger paste and garlic paste.

14) Mix and saute for a minute. Or till the raw smell of garlic goes away.
Aloo Bhindi Recipe | Punjabi Aloo Bhindi Masala Recipe15) Then mix in pureed tomato.

16) Cook till all the moisture evaporates. Do stir in between.
Aloo Bhindi Recipe | Punjabi Aloo Bhindi Masala Recipe17) Then add turmeric powder, red chili powder, coriander powder, garam masala and amchur powder.

18) Mix well and saute for a minute.
Aloo Bhindi Recipe | Punjabi Aloo Bhindi Masala Recipe19) Then add cooked bhindi and potatoes.

20) Mix well and cook for 3-4 minutes. Everything will get heated through and flavors will get mingle. Turn off the stove and aloo bhindi is ready.
Aloo Bhindi Recipe | Punjabi Aloo Bhindi Masala Recipe

Serve aloo bhindi with roti or phulka or paratha. Serve some dal and rice, pickles or papad or kachumber. This makes healthy and filling meal.

Aloo Bhindi Recipe | Punjabi Aloo Bhindi Masala Recipe


Notes, Tips:


When you buy okra keep in mind that they should be long, fresh looking and dark green in color. Don’t buy those who have blemishes, cut or leaked internal juice. Try to buy those who have less seeds in it.

How to avoid the sliminess – 1) Okra should be dry before you chop them. 2) keep cleaning the knife as soon as it gets sticky. 3) While cooking okra stir only 2 or 3 times only. If you stir too many times, it gets more slimy.


Here is the Aloo Bhindi Recipe:


Aloo Bhindi Recipe | Punjabi Aloo Bhindi Masala Recipe
 
Prep time
Cook time
Total time
 
Aloo bhindi recipe - Potatoes and okra cooked with Punjabi onion-tomato masala.
Author:
Category: Punjabi, Indian
Cuisine: side, sabzi
Yield: 2-3 servings
Ingredients
  • Okra or bhindi - 3 cup, cut into ½ inch pieces
  • Potato - 1 medium or 1 cup, cut into pieces
  • Salt - to taste
  • Oil - 1 tablespoon + 2 teaspoons + 2 teaspoons
  • Cumin seeds - 1 teaspoon
  • Onion - 1 medium or 1 cup, chopped finely
  • Ginger paste or freshly grated - ½ teaspoon
  • Garlic paste or freshly grated - ½ teaspoon
  • Tomatoes - 2 small or 1 cup pureed
  • Turmeric powder - ¼ teaspoon
  • Coriander powder - 1 teaspoon
  • Red chili powder - 1 ½ teaspoons
  • Garam masala - ½ teaspoon
  • Amchur powder or dried mango powder - ½ teaspoon
Instructions
  1. First wash the okra well. If you have time then let it drain and dry out completely. Or you are in rush, then wipe it clean and dry with kitchen or paper towel. It is important to make the okra dry completely to avoid stickiness afterwards.
  2. Cut the both ends (head and tail part). Discard them.
  3. Start chopping the okra into half inch pieces. After you chop 10-15 okra, you will notice the sticky and gooey stuff on the knife. So wipe the knife clean with paper towel.
  4. So every 10-15 okra or whenever the knife gets sticky, you must clean the knife. It helps to avoid more stickiness. You can see dirty paper towel after chopping only half of the bhindi. Also peel the potato and cube them.
  5. Heat the 1 tablespoon of oil in a pan on medium heat. Once hot add bhindi, sprinkle some salt.
  6. Cook them uncovered till they get cooked and tender. Do stir once or twice in between. Okra get darker in color and also shrinks as it cooks. Once they are cooked, there will not be any sliminess present. Remove it to a plate.
  7. In the same pan, heat 2 teaspoons of oil. Once hot add potatoes and salt.
  8. Cook till potatoes are knife tender.
  9. Remove them in plate and keep it aside.
  10. In the same pan, heat remaining 2 teaspoons of oil. Once hot add cumin seeds and let them sizzle.
  11. Then add chopped onions, sprinkle some salt. Be careful while adding salt. We already salted okra and potatoes.
  12. Cook till onions get soft and light brown in color.
  13. Then add ginger paste and garlic paste. Mix and saute for a minute. Or till the raw smell of garlic goes away.
  14. Then mix in pureed tomato.
  15. Cook till all the moisture evaporates. Do stir in between.
  16. Then add turmeric powder, red chili powder, coriander powder, garam masala and amchur powder.
  17. Mix well and saute for a minute.
  18. Then add cooked bhindi and potatoes.
  19. Mix well and cook for 3-4 minutes. Everything will get heated through and flavors will get mingle. Turn off the stove and aloo bhindi is ready.
Additional Info
Taste – medium spicy

Shelf life – Leftovers can be stored in fridge for 2-3 days in airtight container.

Serving suggestions – Serve with roti or paratha. On side have dal, rice and kachumber to make it a complete meal.

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Comments

  1. Louise says

    Aloo Bhindi Recipe – potatoes with okra. Absolutely lovely I did add an extra green chilli and spinach, but the recipe was spot on… Thanks!