Aloo Bhindi Dry Sabzi Recipe (Potato Okra Stir Fry)
Servings: 4 people
Calories: 172kcal
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.
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Ingredients
- ¼ cup vegetable oil plus 1 tbsp
- 9 ounce potatoes 250 g, peeled and cut into thin wedges
- 9 ounce bhindi (okra) 250 g, rinsed, wiped and cut into ½-inch 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 1 tablespoon of oil to the same pan.
- Once the oil is hot, add onions and garlic and fry 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 fry 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.
Notes
This recipe can be easily doubled or tripled if making it for a crowd.
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.
Soak the potato wedges in water until ready to use otherwise they will turn black from oxidation.
Wash the bhindi and wipe dry each piece using 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