A simple stir fry of okra and potatoes along with onion, garlic and spice powders, this vegan and gluten free Aloo Bhindi is a must try for weekday meals. It is best served with phulka or tawa parathas. Try it!
Bhindi is one of the vegetables that is available all around the year, and therefore you can try a few more everyday recipes for your meals – Bhindi Do Pyaza, Besan Bhindi, Dahi Bhindi, Punjabi Bhindi Masala, and Bharwa Bhindi.
About This Recipe
Aloo Bhindi is a lightly spiced dry Indian preparation which is prepared using simple ingredients in under 30 minutes. This one pot dish is a perfect sabzi to be served for your weekday meals or packed in a tiffin box.
Okra and potatoes are stir fried with onion, garlic, ginger and basic spice powders to make this Punjabi style sabzi. You can also add in a little tomato puree along with onion and garlic, to give it a little gravy touch.
It is best served on the side with phulka and dal for lunch or with hot and flaky tawa parathas for breakfast. It also tastes great with a simple combination of dal and rice.
Aloo – Peel the potatoes and cube them into small pieces or in wedges to make this sabzi. You can use regular potatoes or if you are using baby potatoes, you do not have to slice it.
Bhindi – Use the bhindi which is fresh and tender and avoid the ones that have matured or are stringy.
Once you wash the okra/bhindi, make sure you pat dry them using a kitchen towel otherwise they will turn slimy while cooking.
Oil – You can use either mustard oil or any neutral flavoured oil such as peanut oil, sunflower oil etc to make this simple aloo bhindi stir fry. I will recommend you to add mustard oil, as it is healthier and also adds a nice flavour.
Spices – We will use some everyday spice powders such as – coriander powder, Kashmiri red chili powder, turmeric powder, dry mango powder, garam masala powder, and salt.
You can even use cayenne pepper or paprika powder instead of red chilli powder. Curry powder also works fine in place of garam masala powder.
If you do not have dry mango powder, you can squeeze a little lemon instead.
Onion and Garlic – While garlic adds a nice flavour, finely chopped/finely sliced onions add a nice crunch along with taste.
How to make Aloo Bhindi?
Heat oil in a pan.
Add Bhindi and fry until they are nicely browned and cooked. Drain on a plate.
Add aloo in the same pan and cook until is browned and cooked. Remove on a plate.
Heat 1 tablespoon oil in the same pan. Add onion, ginger and garlic and fry until they turn brown.
Add coriander powder, Kashmiri red chilli powder, turmeric powder, dry mango powder, garam masala powder, and salt, and fry for a few seconds.
Now add potato and bhindi and mix well.
Cook for another minute. Serve hot.
Frequently Asked Questions
To make a No Onion No Garlic aloo bhindi, just avoid adding these two ingredients. You can add in a little grated ginger in the beginning.
You can also add in some tomatoes at the end and cook them till they just become a little soft. Do not make them mushy.
The potatoes and bhindi/okra are pan-fried separately in the beginning, so that the slimy texture of the bhindi doesn’t stick to the potatoes.
Also, both these vegetables have different cooking timing, so adding them together can make one of them undercooked or overcooked.
So, always pan fry them separately and then add in the masala to get the perfect texture.
After washing the Bhindi, pat dry it completely with a paper towel before chopping it. If there is any moisture left, it becomes slimy while cooking.
You can even add boiled potatoes in this sabzi, but it will add a different texture and taste than the pan fried potatoes.
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.
Serve this Aloo Bhindi with any Indian Bread such as Roti, Tawa Paratha, or even Laccha Paratha. You can also serve it on the side with dal rice, sambar rice, rasam rice, khichdi or even kadhi chawal.
You can also serve this super easy and quick Aloo Bhindi on the side in your festive meals.
Aloo Bhindi Recipe
- ¼ cup Oil
- 250 gram Bhindi (cut them in small rounds)
- 250 gram Potatoes (cut into wedges)
- 1 cup Onion (sliced)
- 1 teaspoon Garlic (chopped)
- 2 teaspoon Coriander Powder
- 2 teaspoon Kashmiri Red Chilli Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Dry Mango Powder
- ½ teaspoon Garam Masala Powder
- Salt (to taste)
- Heat oil in a pan.
- Add potatoes and fry until they are nicely browned.
- Drain on a plate.
- Add bhindi in the same pan and cook until is browned and cooked.
- Remove on a plate.
- Heat 1 tablespoon oil in the same pan.
- Add onion, ginger and garlic and fry until they turn brown.
- Add coriander powder, Kashmiri Red Chilli Powder, turmeric powder, dry mango powder, garam masala powder and salt and fry for a few seconds.
- Now add potato and bhindi and mix well.
- Cook for another minute.
- Serve hot.