Aloo Bhindi
on Jun 01, 2022, Updated Apr 03, 2024
Aloo Bhindi (Potato Okra Stir Fry) is a simple North Indian sabji made with potatoes, okra, and spices. Use my easy recipe to make it.
Here are some more bhindi recipes that you may like: Bhindi Do Pyaza, Besan Bhindi, Punjabi Bhindi Masala, and Bharwa Bhindi.
About Aloo Bhindi Sabzi
Aloo Bhindi Sabzi (Potato Okra Stir Fry) is a lightly spiced North Indian stir fry made using potatoes, okra (bhindi), and other simple ingredients.
It is a one-pot dish that comes together in under 30 minutes.
It is a great dish for everyday Indian-style meals with dal rice or roti. It is also perfect for packing lunch boxes for school or 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.
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 and 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 this bhindi aloo sabzi a nice flavor.
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 250 g of potatoes (peeled and cut into ½-inch wedges) to the pan and cook until they turn light brown. 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 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 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. Stir frequently while frying.
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.
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 – Splash a little water if the spices get dry and burnt.
Check for salt and add more if needed.
Serve hot.
Frequently Asked Questions
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 is left, the bhindi will become 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.
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Aloo Bhindi Recipe (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.
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