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.
❤️About This 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 it 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.
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.
👩🍳Step By Step Photo Instructions
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.
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.
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.
💭Expert Tips
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
- 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
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.
Yes, you can. This way 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.
PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
📋 Recipe Card
Aloo Bhindi
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 right away then keep it covered so it stays warm.
Notes
- 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.
Hi. I am a novice at curries, but I am a gardener and this recipe was perfect for cooking up my end-of-the-season okra. The good thing about growing okra here in southeast Texas is that it grows really well. But it can be a challenge to give away the extra. If you invite your neighbors for dinner and it's okra season, they'll ask what you're serving before agreeing to come because they "don't like okra" :/ But I think this dish would change some minds! Very good and very easy to follow. One thing I find helpful: When I cook okra, I have the pan ready, then slice one or two at a time and toss immediately into the hot pan. Don't slice them ahead of time. I think this avoids any gooeyness.
Thank you for your tip to avoid sliminess. It will be helpful.
Hi I did the aloo bhindi and it has come out nicely.Thanks you for the receipe and i did try the eggless banana cake and i did add some walnut and that one also was nice and in 2 days all the banana cake was finished.
Glad to know that recipes are helpful to you.
Thank you for the feedback
Hi iam relatively new to kitchen and thanks to you cooking is fun now. I made bhindi do pyaza n my husband loved it. Your recipes are awesome. Keep up the good work.
Glad to know that he liked the recipe
Really nice n helpful it wolud b better if u create app n it would help us more
I am not expertise for making app. So no app for now. But I will look into it in future
Really awesome recipe. Thanks a lot maam.
While going to office, from monday to friday, we ( me and 2 other people staying with me) get up and cook for breakfast and dinner that we can take to office. 🙂 Sometimes, I refer recipes from here, very recently I tried aloo and chana ka recipe, which turned out good.
But problem is, none of us commit the time to make roti's, (as it takes time and usually with 3-4 people we would have to make some 20-25 rotis which we didnt want.)
So what we do is, we make a gravy and prepare rice in cooker. Then we mix it with the gravy and take it to office.
If time permits, we make a breafast item like upma or daila, otherwise, we have this mixed rice for breakfast as well.
I wanted to ask you, if you have any recipes with rice, that we can make easily and that too for 3-4 people.
It would also help, if you could suggest easy breakfast recipes that we can try. (We really get bored eating dalia, poha and rice 🙂 )
Forgot to mention, we don't use onions or garlic as well. 😉 /
Any help would be appreciable.
Thanks.
Regards
Vaishak
Good to know that you liked the recipes and the are helpful to you.
I have many rice recipes on the blog. https://www.spiceupthecurry.com/category/rice-dishes/
I usually make 2 servings for me and hubby. But You can double up for 4 people.