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 okra with potatoes is very healthy. Because aloo and bhindi both are shallow fried first. Then make punjabi onion-tomato masala and mix 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 that time. And after that, I am making this flavorful subzi almost every week. So let’s see how to make this curry.
Adapted from – From my Mom’s Recipe book
- • Bhindi (Okra)- 3 cups, cut into ½ inch pieces
- • Potato – 1 medium (1 ¼ cups), cut into cubes
- • Oil – 3 teaspoons + 1 teaspoon + 1 teaspoon
- • Cumin seeds – 1 teaspoon
- • Onion – 1 medium (1 cup), chopped finely
- • Ginger paste – ½ teaspoon
- • Garlic paste – ½ teaspoon
- • Tomatoes – 2 medium pureed (1 cup pureed)
- • Turmeric powder – ¼ teaspoon
- • Coriander powder – 1 teaspoon
- • Red chili powder – 1 teaspoon
- • Garam masala – ½ teaspoon
- • Aamchur powder (Dry mango powder) – ½ teaspoon
- • Salt – to taste
- Wash the okra well. Dry them well using kitchen towel or paper towel. This is very important step to avoid stickiness after it cooks.
- Cut off both ends (head and tail part). And chop them into ½ inch pieces.
- And this is also important to wipe off the sticky knife on kitchen towel or paper towel. This step also avoids stickiness after it cooks.
- As knife get sticky, immediately wipe it and keep doing so. Look at how this paper towel becomes dirty after chopping half of the bhindi.
- Now heat 1 teaspoon of oil in a pan on medium heat. Once hot add chopped bhindi. Sprinkle some salt and mix.
- Cook them till it gets cooked. Okra gets darker and shrinks as it cooks. It will not have any sliminess when okra is cooked. Stir in between. When cooked, transfer to a plate and keep it aside till needed.
- Now heat another 1 teaspoon of oil in the same pan on medium heat. Once hot add cubed potatoes. Sprinkle some salt and mix.
- And shallow fry them till it gets cooked.
- Remove them in a plate and keep it aside till needed.
- Heat again 1 tablespoon of oil in same pan on medium heat. Once hot add cumin seeds. Let them sizzle.
- Then add chopped onions. And mix it.
- Cook it till gets light brown.
- Then add ginger paste and garlic paste.
- Mix it well and cook it for 30 seconds or till raw flavor of ginger garlic goes away.
- Add pureed tomatoes.
- Mix it and let it cook. Stir in between to make sure it doesn’t stick to the pan.
- Once all the moisture evaporates from tomatoes and oil starts to leaves from the sides of the pan.
- At that time add salt, turmeric powder, coriander powder, garam masala, red chili powder and aamchur powder. (be careful while adding salt, as we added salt while cooking bhindi and potaoes)
- Mix it well and cook for a minute. If it gets too dry then add few tablespoons of water to make it moisten.
- Now add cooked potatoes and okra.
- Mix it well. And let it get heat through for about 2-3 minutes.
- Serve hot.
Shelf life – I prefer to serve on the same day it’s made. But you can store in air tight container after it gets cool in refrigerator for 2-3 days.
Serving suggestions – my family likes to have aloo bhindi with roti. But you can serve it with paratha.
Cooking 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.
- Don’t forget to add salt while cooking okra and potatoes. It enhances the flavor.
I have serve this Aloo bhindi subzi with roti and roasted papad & kachumber(onion-tomato-cucumber mixture) on side. So get in your kitchen and make this healthy subzi for your family’s dinner.