Aloo Bhindi Recipe
Aloo bhindi is a classic North Indian dry sabzi made with tender okra (bhindi), potatoes (aloo), onions, and aromatic spices. This simple, one-pot vegan stir-fry is widely cooked across Indian households and is especially popular in states like Punjab, Uttar Pradesh, and Rajasthan.
Servings: 4 people
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 potato wedges. Fry until light brown, stirring often so every side colors evenly. The oil needs to be hot enough for the potatoes to sear rather than soak up oil.
- Remove the potatoes to a plate and set them aside.
- Add chopped okra to the same pan. Fry, stirring often, until browned and cooked through. Keep the pan uncovered here. The slime cooks off as moisture escapes, and a lid would trap it. The bhindi is ready when it looks darker and slightly shrunken, and no sticky strands pull from your spatula.
- Remove on a plate and set aside.
Make The Sabji
- Reduce the heat to medium.
- Add 2 tablespoons of oil to the same pan.
- Once the oil is hot, add onions and garlic and fry until the onions turn light brown, stirring often.
- Add coriander powder, red chili powder, turmeric powder, dry mango powder, garam masala powder, and salt, and cook for 6-8 seconds.
- Now add the fried potatoes and bhindi back to the pan and mix well.
- Reduce the heat to low. Cover and cook for 4–5 minutes, stirring a few times, until the potatoes are tender. A lid is safe at this point because the bhindi was already fried dry. The short steam only softens the potatoes and helps the masala stick. If the spices look dry or start catching, splash in a little water.
- Check for salt and add more if needed. Serve hot.
Video
Notes
If you do not have dry mango powder, you can squeeze a little lime at the end of cooking.
Soak the potato wedges in water until ready to use; otherwise, they will turn black from oxidation.
Wash the bhindi, then wipe each piece dry with a dishcloth to prevent it from turning slimy.
Nutrition
Calories: 215kcal | Carbohydrates: 20g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 608mg | Potassium: 542mg | Fiber: 5g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 30mg | Calcium: 76mg | Iron: 1mg
