Aloo Bhindi Recipe (Indian Potato Okra Stir Fry)
Aloo Bhindi Sabzi (Potato Okra Stir Fry) is a simple Indian sabji made using potatoes, okra, and simple spices. Make it using my easy recipe.
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 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.
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: 172kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 285mg | Fiber: 3g | Sugar: 3g | Vitamin A: 865IU | Vitamin C: 19mg | Calcium: 69mg | Iron: 1mg
