Last updated on February 6th, 2019
Aloo bhindi is a mildly spiced delicious curry potatoes(aloo) and okra (bhindi) . Just with very few spices and seasoning this dry curry turns out very tasty and flavorful. You can serve this bhindi aloo with rice, roti or even as stuffing for bread sandwich. Here is how to make easy aloo bhindi recipe with step wise photos.
Potato and okra are two very widely used vegetables in Indian cooking. Almost every reginal cuisine of India has its own specialty recipes with these two veggies.
This aloo bhindi is a Punjabi dry curry that you can make very easily at home. Apart from potatoes and okra you just need very few pantry staple Indian spices to make this curry.
You can serve this curry as side dish with rice, dal fry or rotis.
What Is Aloo Bhindi?
Aloo bhindi is a Punjabi style dry curry made with potatoes and okras. Potatoes are called aloo and okras are called bhindi in Hindi.
If you want to make quick and easy side dish that tastes like a million bucks, do try this bhindi aloo and you will be amazed.
Moreover this sabzi is very versatile. You can serve this with roti and it also tastes very good with rice, dal fry. I sometimes use this curry as stuffing for sandwich or wraps also.
Do try out this super simple bhindi aloo that is
oh so yummy!
How To Make Aloo Bhindi Punjabi Style?
Punjabi aloo bhindi recipe I am sharing today is a dry curry made without onion, tomato and garlic. There is another variation for this recipe with onion tomato masala.
Unlike many recipes found online, you need not saute or fry the potatoes and okra in oil first in this recipe. You just need to season, saute and cook the veggies till they get cooked and turn slightly crispy.
First of all heat 3 tablespoons oil in a thick pan. Temper with cumin seeds. Add peeled and cubed potatoes. Saute well for 4-5 minutes. Add chopped okra. Mix well. Saute for few minutes followed by salt and spice powders. Mix well, saute and cook for 12-15 minutes in medium flame. Switch off flame and serve hot.
How To Make Bhindi Aloo Masala With Onions and Tomatoes?
To make bhindi aloo masala with onions heat 3 tablespoons oil in a pan. Add the cubed potatoes, saute and fry for 4-5 minutes. Drain excess oil and set aside. In the same oil add the chopped okra and fry. Set it aside too.
Next in the same temper cumin seeds. Add finely chopped onions and saute till they turn soft. Add crushed ginger garlic and slit green chilies. Saute well. Add finely chopped tomatoes and saute followed by chili powder, garam masala powder and salt. Cook till tomatoes turn soft. Add the fried veggies and quickly toss. Serve hot!
If you want to make aloo bhindi without frying you can follow the same recipe but steam or par boil the potatoes instead of frying. You can add the okras as such without frying.
Tips To Make Best Aloo Bhindi
Cook this curry in medium flame, open pan and frequent stirring to get crispy non sticky curry.
To remove okra slime, chop okra into big pieces. You can also add few drops of lemon juice while cooking.
Adding kasuri methi elevates the flavor.
Serve aloo bhindi piping hot or warm with rice, rotis.
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Aloo Bhindi Recipe Step by Step
Heat 3 tablespoons oil in a pan. Temper with cumin seeds
Add peeled and cubed potatoes. Mix well and saute for 4-5 minutes.
Add the chopped okra and saute well for another few minutes.
Add salt, chili powder, turmeric powder, garam masala powder and mix well. Saute in medium flame for 12-15 minutes, keeping the pan open.
Once the potatoes and okras are well cooked and edges turn crispy, add kasuri methi and mix well. Serve hot.
Aloo Bhindi Recipe
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 large potato peeled and cubed
- 250 grams okra chopped
- 1 teaspoon chili powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon turmeric powder
- salt to taste
- 1/2 teaspoon kasuri methi
- Heat 3 tablespoons oil in a pan. Temper with cumin seeds
- Add peeled and cubed potatoes. Mix well and saute for 4-5 minutes.
- Add the chopped okra and saute well for another few minutes.
- Add salt, chili powder, turmeric powder, garam masala powder and mix well. Saute in medium flame for 12-15 minutes, keeping the pan open.
- Once the potatoes and okras are well cooked and edges turn crispy, add kasuri methi and mix well. Serve hot.
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