A simple everyday Indian stir fry, Aloo Bhindi or Bhindi Aloo is made with the combination of potatoes and Okra with some basic spice powders. Here is how to make it.
About This Recipe
A simple Sabzi is a solution to our everyday food dilemma. And this Aloo Bhindi Ki Sabzi, is my favorite to make for our everyday meals.
A simple Bhindi and Aloo stir fry with onion, garlic, and everyday spices, this sabzi gets ready in under 30 minutes. This is also a great one-pot dish, which can be pack in your Lunch Box with some hot Tawa Parathas.
This combination of Aloo and Bhindi is a bomb, and when you want to give your everyday Bhindi Sabzi a break, do give this one a try for sure.
You can also add in a little tomato puree along with onion and garlic, to give it a little gravy touch.
So next time you want to make a simple sabzi for your Lunch Box or Weekday meals, give this one a try.
This Bhindi Aloo is,
- A 30-minute affair
- A great combination
- Perfect to pack in Lunch Box
Aloo – Peel the potatoes and cube them into small pieces or in wedges to make this Sabzi. The soft texture of Aloo tastes amazing when mixed with Bhindi.
Bhindi – Bhindi or Okra can be slit or you can cut them in round pieces for this sabzi.
Oil – You can use either Mustard Oil or Vegetable Oil 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 flavor.
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.
Onion and Garlic – While Garlic adds a nice flavor, finely chopped/finely sliced onions add a nice crunch along with taste.
Step By Step Recipe
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 tbsp 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 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.
This Sabzi 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.
You can also serve it on the side with Dal Rice, Sambar Rice or Rasam Rice.
Aloo Bhindi Recipe
- 1/4 cup Oil
- 250 gram Bhindi (cut them in small rounds)
- 250 gram Potatoes (cut into wedges)
- 1 cup Onion (sliced)
- 1 tsp Garlic (chopped)
- 2 tsp Coriander Powder
- 2 tsp Kashmiri Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Dry Mango Powder
- 1/2 tsp 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 tbsp 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.