Aloo Bhindi Dry Sabzi (Potato Okra Stir Fry)

Aloo Bhindi Dry Sabzi (Potato Okra Stir Fry) is a simple Indian sabji made using potatoes, okra, and simple spices. Make it using my easy recipe (vegan, gluten-free).

Here are some more bhindi recipes that you may like – Bhindi Do Pyaza, Besan Bhindi, Dahi Bhindi, Punjabi Bhindi Masala, and Bharwa Bhindi.

Jump to:

• About Aloo Bhindi Sabzi
• Ingredients
• Health Benefits Of Okra
• How To Make Aloo Bhindi
• Frequently Asked Questions
• Pro Tips By Neha
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

About Aloo Bhindi Sabzi

Aloo Bhindi Sabzi (Potato Okra Stir Fry) is a lightly spiced Indian sabji made using potatoes, okra (bhindi), and a few other simple ingredients.

It is a Punjabi-style one-pot dish that comes together in under 30 minutes.

I am sharing a dry aloo bhindi sabzi recipe in this post but you can make it with gravy too.

It is a great dish to serve for everyday Indian-style meals with dal rice or roti. It is also perfect to pack for school or office lunch boxes.

Aloo bhindi recipe can be easily doubled or tripled if making it for a crowd. It is vegan and gluten-free too.

Ingredients

Aloo – 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 – You can use either mustard oil or any neutral-flavored oil such as vegetable oil, peanut oil, sunflower oil, etc to make this simple aloo bhindi stir fry.

Spices – You will need some everyday Indian spices such as – coriander powder, Kashmiri red chilli powder, turmeric powder, dry mango powder (amchoor), garam masala powder, and salt.

You can use cayenne pepper or paprika powder instead of red chili powder.

If you do not have dry mango powder, you can squeeze a little lime at the end of cooking.

Onion and Garlic – While garlic adds a nice flavor, onions add a nice crunch along with taste.

You can also add cumin seeds to the hot oil before adding the onions.

Adding a little Kasuri methi at the end of cooking will also give a nice flavor to this bhindi aloo sabzi.

Health Benefits Of Okra

Okra is a nutrient-dense vegetable, packed with vitamins, minerals, and antioxidants. It’s an excellent source of vitamins A, C, K, and B6, as well as folate, calcium, potassium, magnesium, and manganese.

Okra may help lower blood sugar levels by slowing down the absorption of carbohydrates in the digestive tract.

Eating okra may help reduce cholesterol levels. Studies have found that okra contains compounds that can bind to bile acids, which may help lower cholesterol.

Okra is a good source of dietary fiber, which is important for digestive health. Fiber helps keep your bowel movements regular, and it may also help reduce your risk of developing digestive conditions like constipation and hemorrhoids.

Inflammation is the body’s natural response to injury or infection. Okra contains powerful antioxidants that may help reduce inflammation and protect against disease.

How To Make Aloo Bhindi

Preparation

Wash the bhindi and wipe dry each piece using a dishcloth. Discard the top and bottom ½-inch and cut the bhindi into ½-inch pieces (rounds) using a sharp knife.

Peel the potatoes and cut them into ½-inch 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

Heat ¼ cup vegetable oil in a pan over medium-high heat.

Once the oil is hot, add 250 g of potatoes (peeled and cut into ½-inch wedges) 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 250 g of chopped okra (cut into ½-inch rounds) 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 1 tablespoon of oil to the same pan.

Once the oil is hot, add 1 cup sliced onions and 1 teaspoon chopped garlic and fry until onions turn light brown in color. Stir frequently while frying.

Add

• 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

and fry for 6-8 seconds.

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. Stir a few times while cooking.

Check for salt and add more if needed.

Serve hot.

Frequently Asked Questions

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 getting slimy.

Reduce the chili if making the sabji for kids.

Serving Suggestions

Serve aloo okra stir fry with any Indian bread such as Roti, Tawa Paratha, or Laccha Paratha.

It is a perfect side dish with dal chawal (rice), sambar rice, rasam rice, khichdi, or even kadhi chawal.

You can also serve this super easy and quick aloo bhindi ki sabji on the side in your festive meals.

Pack it in tiffin box with tawa paratha.

Storage Suggestions

Leftover aloo bhindi will last in the fridge for about 2-3 days when stored in an airtight container.

Reheat it properly in a pan or in a microwave, before serving. If you feel it has become a little dry after refrigerating, sprinkle a little water on top to add a little moisture.

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Recipe Card