Aloo Bhindi | Potatoes with Okra

0
0

This aloo bhindi sabzi is a calmly spiced scrumptious dry curry made with okra, potatoes and spices in an onion tomato base.

aloo bhindi, aloo bhindi recipe

This vegan dish is made in a Punjabi Fashion and goes very properly with roti or plain paratha. The recipe is simple to organize and is a bit spicy. If you wish to make it for youths then you possibly can barely cut back the purple chili powder and ginger garlic paste.

Some individuals do make aloo bhindi in a gravy or sauce. However at my place, we all the time make it a semi dry preparation and it’s largely made for breakfast or lunch. The advantage of making it for breakfast is that it may be packed for a tiffin field with roti or paratha.

On this recipe, each bhindi (okra) & potatoes (aloo) are to be sauteed or fried in oil. It doesn’t require the uncooked okra and potatoes to be added instantly as this may trigger the okra to change into delicate and mushy. Thus the recipe gained’t have a great texture and gained’t look good or appetizing on the dinner desk.

Nonetheless, If you need then it’s also possible to steam or boil the potatoes after which embrace them within the recipe.

I all the time favor utilizing okra which might be recent and tender. Keep away from utilizing okra which have change into mature. When you rinse the okra, then dry them completely with a kitchen towel earlier than chopping them. By no means chop moist okra as this may make them slimy.

Serve aloo bhindi together with Indian flatbreads like roti, plain paratha or naan accompanied with plain yogurt or plain raita. You’ll be able to serve it as a aspect dish additionally with khichdi or dal-rice or rasam-rice combo.

How you can make aloo bhindi

Frying potatoes and okra

1. Peel and dice 1 massive measurement potato. Make smaller items as they are going to be fast to fry. 

In a kadai or pan warmth three to four tablespoons oil. As soon as the oil turns into medium sizzling then first add the potatoes and fry them until they change into opaque, change colour and change into crisp and are cooked fully. In between do bear in mind to stir the potatoes with a spoon.

TIP: You need to use any impartial flavored oil. I usually both peanut oil or sunflower oil.

frying potatoes in oil in a kadai

2.  As soon as the potato cubes change into crisp and opaque then with a slotted spoon drain as a lot oil as you possibly can. Place the fried potatoes on paper towels. This helps to take away extra oil.

fried potatoes on paper towels

three. In the identical oil, add the chopped okra/bhindi and fry until all of the okra items are cooked fully. I counsel chopping the okra items into 1 to 1.25-inch items for this recipe.

frying okra in a pan

four. Drain the fried okra on paper towels to take away extra oil.

fried okra on paper towels in a plate

5. in the identical oil, add 1 medium-sized finely chopped onion. Saute the onions stirring at intervals until translucent or gentle brown.

sauteing onions in a pan


6. Add the ginger-garlic paste and saute for some seconds or until the uncooked aroma of the ginger-garlic goes away.

sauteing ginger garlic paste in a pan with onions

7. Then add 2 medium sized finely chopped tomatoes. Saute the tomato stirring at intervals until the tomatoes change into delicate and pulpy.

sauteing tomatoes in a pan with onions

eight. Then add all of the spice powders besides garam masala powder and dry mango powder. Principally it’s essential to add these spices at this step.

  • ½ teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ¼ to ½ teaspoon purple chili powder or add as required. As an alternative of purple chilli powder it’s also possible to add cayenne pepper or paprika.
  • ¼ teaspoon turmeric powder
  • 1 pinch asafoetida (hing) – elective. Skip including it if you wish to make the dish gluten free or use a gluten free asafoetida.
spice powders added to masala mixture in the pan

9. Stir and blend properly. Saute for 1 to 2 minutes or until the oil begins to leaves the perimeters of the masala combination.

masala mixture in the pan

10. Add the fried potatoes and okra.

aloo bhindi added to pan with masala mixture

11. Stir gently until the entire masala combination coats each the potatoes and okra. Saute for 1 minute.

Then add ¼ to ½ teaspoon garam masala powder, ¼ to ½ teaspoon dry mango powder and salt as required.

Stir very properly and saute for a minute. Lastly, add ¼ teaspoon crushed kasuri methi (dry fenugreek leaves) and saute the sabzi for a minute extra.

cooking aloo bhindi in the pan

12. Serve the aloo bhindi garnished with coriander leaves together with roti, phulka or naan accompanied with plain yogurt or plain raita. You’ll be able to serve it as a aspect dish with dal-rice or rasam-rice or kadhi-chawal combo. You can too pair this scrumptious aloo bhindi with khichdi.

aloo bhindi served in a plate with roti


Extra Tasty Bhindi recipes

When you made this recipe, please be sure you fee it within the recipe card beneath. When you’d like extra scrumptious Indian vegetarian recipes delivered straight to your inbox, Signal Up for my e-mail e-newsletter. You can too comply with me on Instagram, Fb, Youtube, Pinterest or Twitter for extra vegetarian inspiration.

This aloo bhindi sabzi is a calmly spiced scrumptious dry curry made with okra, potatoes and spices in an onion tomato base.

Prep Time 20 minutes

Cook dinner Time 20 minutes

Complete Time 40 minutes



Servings three to four

Items

subscribe to us on youtube to get the newest Recipe Video updates.

This aloo bhindi recipe from the archives (Sep 2009) has been republished and up to date on 12 January 2021.



Supply hyperlink

Leave a reply