Aloo Bhindi

Aloo bhindi is easy to prepare and tastes incredibly delicious dry sabzi recipe. This is Punjabi style side dish goes well with roti or regular dal-chawal.

aloo bhindi served in a bowl with papad and stacked bowls in the back.

❤️About This Aloo Bhindi Recipe

Simple & Easy: This aloo bhindi is a one-pot dish and super easy to make. Shallow fry the potatoes and okra separately. Then add into Punjabi style onion-tomato masala. You’ll have tasty sabzi ready.

Include into the weekly menu: Because this aloo bhindi is healthy, hearty and super satisfying dry veggie preparation, you can add this into your weekly menu. Whenever okra is in season, I make sure to make it at least once a week. At home, we love bhindi dishes.

Pack into lunch-box: This makes the excellent lunch-box when packed with roti or dal-rice. It makes a filling meal. 

🧾 Ingredient Notes

Here is the pic of the ingredients you’ll need to make easy, tasty aloo bhindi fry. Please read the notes mentioned below.

Aloo bhindi recipe ingredients with label on marble surface.
  • Okra: I always prefer to buy desi okra from the Indian grocery stores. These are long and thin with fewer seeds. The one you get in American stores is really thick and has bigger size seeds which I do not prefer.
    • Always wash the okra and let it air dry completely before slicing. If in the rush then wipe it dry using a towel. Okra, knife and cutting board must be dry to keep the sliminess to a minimum. Also, keep wiping the knife with a paper towel at intervals while cutting.
  • Potato: When it comes to Indian cooking, I prefer to use red skin potato or Yukon gold potatoes. I do not suggest using Idaho or russet potatoes.
  • Spices: All of them are very basic and used in everyday Indian cooking, nothing fancy.
  • Ginger garlic: Most of the time I prefer to freshly grate my ginger and garlic. Alternately you can use store-bought or homemade ginger garlic paste.

👩‍🍳 How To Make Aloo Bhindi? (Pics) 

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

2) Cook uncovered until they get cooked and tender. Do stir once or twice in between. Okra gets 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.

3) In the same pan, heat 1 tablespoon of oil. Once hot add potatoes and salt.

4) Roast until potatoes are knife tender.

5) Remove it to the same plate with okra. Keep it aside.

Collage of 5 steps showing okra in the pan, cooked okra, potato cubes in pan, cooked potatoes, both removed to plate.

6) In the same pan, heat the remaining 1 tablespoon of oil. Once hot add cumin seeds and let them sizzle a bit.

7) Then add chopped onions and sprinkle a little salt to speed up the cooking process.

8) Mix and cook until onions are soft and light pink in the color.

9) Then add ginger and garlic. Mix and saute for a minute or until the smell of ginger-garlic goes away.

10) Then add tomatoes (chopped or pureed). 

11) Cook until all the moisture evaporates and it becomes thick.

Collage of 6 steps showing cumin seeds in oil, adding onions, cooked onions, adding ginger garlic, adding tomato, cooked.

12) Add turmeric powder, red chili powder, coriander powder, amchur and garam masala.

13) Mix and cook for 30-40 seconds.

14) Now add cooked bhindi and potatoes.

15) Mix and cook for 3-4 minutes until everything gets hot and flavors are combined. Turn off the stove and serve. If not serving right away then keep aloo bhindi pan covered so it stays warm.

Collage of 4 steps showing, adding spices, mixed, adding cooked bhindi, potatoes, mixed.

💭 Expert Tips For Making Aloo Bhindi

Buying okra: 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 fewer seeds in it.

Avoid sliminess of the okra:
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 slimy.

🍽 Serving Ideas For Aloo Bhindi

  • Serve aloo bhindi with roti. Serve kachumber salad and chaas on the side.
  • This can be served as a side dish with your everyday dal chawal, sambar rice or rasam rice.

FAQs

Why not cook okra and potatoes at the same time?

Both require a different amount of time to cook. Potatoes take longer than okra. So by the time potatoes are ready, okra gets super soft and mushy. So it is better to cook separately. 

Can I cook okra and potatoes in the Air fryer?

Yes, you can. This way aloo bhindi sabzi gets ready quickly. While these are cooking in the air fryer, make onion tomato masala on the stove. Coat them with oil and salt. Preheat the air fryer to 350°F. 
For okra: 5 mins, toss, another 5 mins.
For potatoes (depending on the size you cut): 15-20 mins, toss once in between cooking. 

aloo bhindi served in a bowl with papad and stacked bowls in the back.

PS Tried this aloo bhindi recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback!

Aloo Bhindi Recipe

4.83 from 17 votes
aloo bhindi served in a bowl with papad and stacked bowls in the back.
Aloo bhindi is easy to prepare and tastes incredibly delicious dry sabzi goes well with roti or regular dal-chawal.
Kanan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 3

US measuring cups are used (1 cup = 240 ml)

Ingredients

  • 3 cups Okra (Bhindi), cut into ½ inch pieces
  • 1 medium or 1 cup Potatoes, cut into pieces
  • Salt to taste
  • 3 tablespoons Oil
  • 1 teaspoon Cumin seeds
  • ½ cup Red onion, chopped finely
  • ½ teaspoon Ginger paste or freshly grated or crushed
  • ½ teaspoon Garlic paste or freshly grated
  • 1 small or ½ cup Tomato, Chopped or pureed
  • ¼ teaspoon Turmeric powder
  • 1 teaspoon Coriander powder
  • 1 teaspoons Red chili powder
  • ½ teaspoon Garam masala
  • ¼ teaspoon Amchur powder (Dried mango powder)

Instructions

  • Heat 1 tablespoon of oil in a pan on medium heat. Once hot add bhindi, sprinkle some salt. Cook uncovered until they get cooked and tender. Do stir once or twice in between. Okra gets 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.
  • In the same pan, heat 1 tablespoon of oil. Once hot add potatoes and salt. Roast until potatoes are knife tender. Remove it to the same plate with okra. Keep it aside.
  • In the same pan, heat the remaining 1 tablespoon of oil. Once hot add cumin seeds and let them sizzle a bit.
  • Then add chopped onions and sprinkle a little salt to speed up the cooking process. Mix and cook until onions are soft and light pink in the color.
  • Then add ginger and garlic. Mix and saute for a minute or until the smell of ginger garlic goes away.
  • Then add tomatoes (chopped or pureed). Cook until all the moisture evaporates and it becomes thick.
  • Add turmeric powder, red chili powder, coriander powder, amchur and garam masala. Mix and cook for 30-40 seconds.
  • Now add cooked bhindi and potatoes. Mix and cook for 3-4 minutes until everything gets hot and flavors are combined.
  • Turn off the stove and serve. If not serving aloo bhindi right away then keep it covered so it stays warm.

Notes

Buying okra: 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 fewer seeds in it.
Avoid sliminess of the okra: 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 slimy.
Cook okra and potatoes in Airfryer
  • While these are cooking in the air fryer, make onion tomato masala on the stove.
  • Coat them with oil and salt. Preheat the air fryer to 350 F.
  • For okra: 5 mins, toss, another 5 mins.
  • For potatoes (depending on the size you cut): 15-20 mins, toss once in between cooking.

Nutrition

Calories: 236kcal (12%) | Carbohydrates: 25g (8%) | Protein: 4g (8%) | Fat: 15g (23%) | Saturated Fat: 1g (5%) | Sodium: 414mg (17%) | Potassium: 716mg (20%) | Fiber: 6g (24%) | Sugar: 4g (4%) | Vitamin A: 1121IU (22%) | Vitamin C: 42mg (51%) | Calcium: 107mg (11%) | Iron: 2mg (11%)

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31 Comments

  1. काननजी, इत्तिफ़ाक़ों का कोई मतलब नहीं होता, मगर फिर भी मैं बता रहा हूँ। आज सवेरे माताजी ने भिंडी काटी हुई थी, मगर वो डाँवाडोल हो रही थीं। उन्होंने मुझसे कहा कि रोज़-रोज़ भिंडी खाएँगे क्या। मैंने कहा कि थोड़े अलग ढंग से बना लो, सिंधियों में जैसे भिंडी में आलू भी मिलाते हैं, वैसे कर लो। ये बोलते वक़्त ही मेरी नज़र अख़बार पर पड़ी, जहाँ आपकी आलू भिंडी मसाला की रैसिपी छपी हुई थी। वहाँ अंत में आपकी वैबसाइट का पता दे रखा था। तो माताजी ने आज आपकी रीति से भिंडी बनाई। और बहोत कामयाब बनी। क्या अख़बार वालों ने आपसे इजाज़त ली थी? शायद ली ही होगी। नहीं ली हो तो बता दूँ, आज 20/07/2022 के दैनिक भास्कर के मधुरिमा वाले पन्ने पर आपकी ये रैसिपी छपी है।

    1. अच्छा लगा जानकर की आपको सब्जी पसंद आयी।
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