Aloo Bhindi Recipe (Indian Potato Okra Stir Fry)
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Aloo Bhindi is a classic North Indian dry sabzi made with tender okra (bhindi), potatoes (aloo), onions, and aromatic spices. This simple, one-pot vegan stir fry is widely cooked across Indian households and is especially popular in states like Punjab, Uttar Pradesh, and Rajasthan.
A Quick Look At This Aloo Bhindi Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Serves: 4
- Cuisine: North Indian
- Course: Main Course / Side Dish
- Diet: Vegetarian, Vegan, Gluten-Free
- Skill Level: Beginner
- Equipment: Kadai or Frying Pan, Spatula, Knife, Cutting Board
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Why You’ll Love This Family Favorite Recipe!
- Easy one-pot sabzi: Potatoes and bhindi cook together in the same pan, keeping cleanup minimal.
- No slimy bhindi: Cooking the okra properly keeps it dry, crisp, and perfectly textured.
- Simple everyday ingredients: Made with pantry staples you likely already have at home.
- Homestyle comfort food: Familiar flavors that fit perfectly into everyday Indian meals.
- Pairs effortlessly: Goes perfectly with roti, dal, and a simple yogurt on the side.
Table of Contents
Mohit is a huge bhindi fan, and I make it at least once a week with my North indian style Toor Dal for lunch. Made this delicious Aloo Bhindi last week, and it was a hit.
This homestyle Aloo Bhindi recipe yields perfectly crisp okra with a non-slimy texture and deeply spiced potatoes, just like traditional Indian home cooking. Serve it with roti, dal, and rice for a complete Indian meal. It is also perfect for packing lunch boxes for school or the office.
Ingredients
- Aloo (Potatoes) – Any variety of potatoes works fine.
- Bhindi (Okra, Ladies Finger) – Use tender bhindi with small seeds. You can also use frozen okra in place of fresh okra. Make sure to thaw it before using it.
- Oil – To make this simple aloo bhindi stir fry, you can use mustard oil or any neutral-flavored oil, such as canola, peanut, sunflower, etc.
- Spices – You will need some everyday Indian spice powders such as coriander powder, Kashmiri red chili powder, turmeric powder, dry mango powder (amchoor), garam masala powder, and salt.
- Onion and Garlic – While garlic adds a nice flavor, onions add a nice crunch and a rich, savory taste.
How To Make Bhindi Aloo
Preparation
Wash the bhindi, then wipe each piece dry with a dishcloth. Discard the top and bottom ½-inch, and cut the bhindi into ½-inch-thick pieces (rounds) using a sharp knife.
Peel the potatoes and cut them into ½-inch thick wedges. Soak the potato wedges in water until ready to use; otherwise, they will turn black from oxidation.
Slice the onions, chop the garlic, and gather the remaining ingredients.
Fry The Potatoes And Okra
Step 1: Heat ¼ cup of oil in a pan over medium-high heat.
Step 2: Once the oil is hot, add 250 g of peeled, cut potatoes (½-inch wedges) to the pan and cook until they turn light brown. Stir frequently while frying to ensure even cooking.
Step 3: Remove the potatoes to a plate and set them aside.
Step 4: Add 250 g of chopped okra (cut into ½-inch rounds) to the same pan and fry until nicely browned and cooked, stirring frequently.
Step 5: Remove to a plate and set aside.
Make The Sabji
Step 6: Reduce the heat to medium.
Step 7: Add 2 tablespoon of oil to the same pan.
Step 8: Once the oil is hot, add 1 cup of sliced onions and 1 teaspoon of chopped garlic, and fry until the onions turn light brown. Stir frequently while frying.
Step 9: Add the following ingredients and cook for 6-8 seconds.
- 2 teaspoon coriander powder
- 2 teaspoon Kashmiri red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon dry mango powder
- ½ teaspoon garam masala powder
- 1 teaspoon salt
Note – If you wish to make a variation of this recipe, you can add ½ cup of chopped tomatoes at this stage.
Step 10: Now add the fried potatoes and bhindi back to the pan and mix well.
Step 11: Reduce the heat to low.
Step 12: Cover the pan with a lid and cook for 4-5 minutes, or until the bhindi and potatoes are tender. Stir a few times while cooking.
Note: Splash a little water if the spices get dry and burn.
Step 13: Check for salt and add more if needed.
Step 14: Serve hot.
Aloo Bhindi FAQs
Avoid adding these two ingredients to make a no onion no garlic version.
After washing the bhindi, pat them dry completely with a paper towel before chopping them. If any moisture remains, the bhindi will become slimy during cooking. Also, use a sharp knife to cut the okra to prevent sliminess.
Aloo bhindi can be stored in an airtight container in the refrigerator for 2-3 days. Reheat in a pan or microwave until hot before serving.
You can also freeze it for upto a month. Thaw, reheat, and serve.
Pro Tips By Neha
Instead of frying the potatoes, you can use steamed or boiled potatoes in this recipe. However, okra must be stir-fried to avoid it from getting slimy.
Adjust the chili as per your taste.
If you do not have dry mango powder, you can squeeze a little lime at the end of cooking.
Adding a little Kasuri methi at the end of cooking will also give this bhindi aloo sabzi a nice flavor.
Other North Indian Curry Recipes We Recommend
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Aloo Bhindi Recipe (Indian Potato Okra Stir Fry)
Ingredients
- ¼ cup oil (plus 2 tbsp)
- 250 grams potatoes (peeled and cut into ½-inch thick wedges)
- 250 grams bhindi (okra) (rinsed, wiped and cut into ½-inch thick rounds)
- 1 cup thinly sliced onions
- 1 teaspoon chopped garlic
- 2 teaspoons coriander powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon dry mango powder (amchoor)
- ½ teaspoon garam masala powder
- 1 teaspoon salt (or to taste)
Instructions
Fry The Potatoes And Okra
- Heat ¼ cup of oil in a pan over medium-high heat.
- Once the oil is hot, add potatoes to the pan and fry until they turn light brown in color. Stir frequently while frying to ensure even cooking.
- Remove the potatoes to a plate and set them aside.
- Add bhindi to the same pan and fry until they are nicely browned and cooked, stirring frequently.
- Remove on a plate and set aside.
Make The Curry
- Reduce the heat to medium.
- Add 2 tablespoon of oil to the same pan.
- Once the oil is hot, add onions and garlic and cook until onions turn light brown in color. Stir frequently while frying.
- Add coriander powder, red chili powder, turmeric powder, dry mango powder, garam masala powder, and salt, and cook for 6-8 seconds.
- Note – You can add ½ cup of chopped tomatoes at this stage if you wish to make a variation of this recipe.
- Now add the fried potatoes and bhindi back to the pan and mix well.
- Reduce the heat to low.
- Cover the pan with a lid and cook for 4-5 minutes or until the bhindi and potatoes are nicely cooked. Stir a few times while cooking.
- Note – If the spices are getting dry and burnt, splash a little water.
- Check for salt and add more if needed.
- Serve hot.