Aloo Bhindi Dry Sabzi (Potato Okra Stir Fry) is a simple North Indian sabji made using potatoes, okra, and simple spices. Make it using my easy recipe (vegan, gluten-free).
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About Aloo Bhindi Sabzi
Aloo Bhindi Sabzi (Potato Okra Stir Fry) is a lightly spiced North Indian style stir fry made using potatoes, okra (bhindi), and a few other simple ingredients.
It is a one-pot dish that comes together in under 30 minutes.
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.
Here are some more bhindi recipes that you may like
- Bhindi Do Pyaza
- Besan Bhindi
- Dahi Bhindi
- Punjabi Bhindi Masala
- Bharwa Bhindi
- Dahi Achari Bhindi Masala
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 – 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 spice powders 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.
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 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
Heat ¼ cup oil in a pan over medium-high heat.
Once the oil is hot, add 9 oz (250 g) of potatoes (peeled and cut into ½-inch wedges) to the pan and cook 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 9 oz (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 Sabji
Reduce the heat to medium.
Add 2 tablespoon of vegetable 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 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.
Frequently Asked Questions
Just 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 there is any moisture left, it becomes slimy while cooking. Also, use a sharp knife to cut the okra to prevent sliminess.
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 a tiffin box with tawa paratha.
Storage Suggestions
Leftover aloo bhindi fry 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
Aloo Bhindi Dry Sabzi Recipe (Potato Okra Stir Fry)
Ingredients
- ¼ cup oil (plus 2 tbsp)
- 9 ounces potatoes (250 g, peeled and cut into ½-inch thick wedges)
- 9 ounces bhindi (okra) (250 g, 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.
Did you make this recipe? Let me know!