Aloo Bhindi is a hearty North Indian dish made by stir-frying tender okra (bhindi) and cubed potatoes (aloo) with onions, tomato, ginger-garlic paste, and a blend of spices. This flavorful dry dish features crispy golden potatoes and perfectly tender okra in a sautéed onion-tomato base. It is a popular accompaniment to roti or rice in Punjabi households, offering a delicious combination of earthy flavors and textures.
About Aloo Bhindi
Aloo Bhindi is a comforting dish that pairs beautifully with dal and rice, making for a wholesome and satisfying meal, especially on a lazy afternoon.
This recipe features a lightly spiced dry curry made with okra and potatoes, combined with spices in an onion-tomato masala mixture. It is also vegan and complements roti, naan, or paratha perfectly.
The dish derives its name from its star ingredients: potatoes (aloo) and okra (bhindi). In this Punjabi-style recipe, both the bhindi and aloo are sautéed in oil to prevent the okra from becoming slimy and to ensure the potatoes remain intact.
By not adding raw okra and potatoes directly into the dish, the final product maintains a delightful texture, making it visually appealing on the dinner table.
This Aloo Bhindi recipe is simple and utilizes basic ingredients commonly found in North Indian cooking, ensuring you won’t have to hunt for them in your kitchen.
Along with okra and potatoes, the recipe includes onions, tomatoes, ginger-garlic paste, and a selection of spices. For added flavor, hing (asafoetida), kasuri methi (dried fenugreek leaves), and amchur (dry mango powder) are included.
The spice mix consists of cumin, coriander, turmeric, and red chili powder, although paprika or cayenne can be used as alternatives. Any neutral oil can be used for cooking, and for a gluten-free version, simply omit the asafoetida.
Recipe Highlights
For the best results, choose fresh, tender okra, avoiding any that is mature or stringy. After rinsing the okra, dry it thoroughly with a kitchen towel before chopping, as wet okra can become slimy.
If preferred, you can steam or boil the potatoes instead of frying them, but do not steam or boil the okra; it should be sautéed or pan-fried.
While some variations of Aloo Bhindi include a gravy or sauce, this recipe is typically prepared as a semi-dry dish, ideal for breakfast, brunch, or lunch. It can be conveniently packed in a tiffin box with roti or chapati.
This recipe is straightforward and slightly spicy. For a milder version suitable for children, reduce the amounts of red chili powder and ginger-garlic paste.
If you enjoy bhindi, consider trying these flavorful variations:
- Bhindi Masala – a semi-dry, tangy curry with onions and tomatoes.
- Bharwa Bhindi – tender okra stuffed with a spiced masala mix.
- Kurkuri Bhindi – crispy, fried okra perfect as a snack or side dish.
How to Make Aloo Bhindi
Fry Potatoes and Okra
1. Peel and cube 1 large potato into smaller pieces for quicker frying.
In a kadai or pan, heat 3 to 4 tablespoons of oil. Once the oil is medium hot, add the potatoes and fry until they turn opaque, change color, become crisp, and are fully cooked. Stir occasionally with a slotted spoon.
Tip: Use any neutral flavored oil; peanut or sunflower oil works well.
2. Once the potato cubes are crispy and light golden, remove them with a slotted spoon, draining excess oil. Place the fried potatoes on a kitchen paper towel to absorb any remaining oil.
3. In the same oil, add 200 to 250 grams of chopped okra (bhindi) and sauté until fully cooked and tender. Check for doneness by inserting a knife; it should go through easily.
Chop the okra into 1 to 1.25-inch pieces for this recipe.
4. Place the fried okra on a kitchen paper towel to remove excess oil.
Cook Onion-Tomato Base
5. In the same oil, add ⅓ cup finely chopped onions (1 medium-sized onion). Sauté, stirring occasionally, until they become translucent or light brown.
6. Add 1 teaspoon of ginger-garlic paste and sauté for a few seconds or until the raw aroma dissipates.
7. Next, add 1 cup of finely chopped tomatoes (about 2 medium-sized tomatoes). Sauté, stirring occasionally, until they become soft and pulpy.
8. Add all the spice powders, except for garam masala and dried mango powder (amchur powder):
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- ¼ to ½ teaspoon red chili powder or cayenne pepper
- ¼ teaspoon turmeric powder
- 1 pinch asafoetida (optional, skip for gluten-free)
9. Stir and mix well. Sauté for 1 to 2 minutes or until the oil begins to separate from the masala mixture.
Make Aloo Bhindi
10. Add the fried potatoes and sautéed okra to the masala.
11. Stir gently until the masala coats both the potatoes and okra. Sauté for 1 minute. Add ¼ to ½ teaspoon garam masala powder, ¼ to ½ teaspoon dried mango powder, and salt to taste. Mix well and sauté for another minute.
Finally, add ¼ teaspoon crushed dried fenugreek leaves (kasuri methi) and sauté for an additional minute.
Note: If you don’t have dried mango powder, you can substitute it with ¼ to ½ teaspoon of lemon juice. You can also omit the dried fenugreek leaves if necessary.
12. Garnish with coriander leaves and serve Aloo Bhindi hot or warm.
Serving Suggestions
- With Indian flatbreads: Aloo Bhindi pairs excellently with Indian flatbreads like roti, paratha, or naan.
- Sides to serve: Complement it with plain curd (yogurt) or a simple raita (such as cucumber or onion raita). A fresh Kachumber salad also works well.
- As a side dish: Serve Aloo Bhindi alongside khichdi, dal fry, Punjabi kadhi, or any other Indian curry with steamed rice.
- Lunch box: Pack Aloo Bhindi with chapati or paratha for a convenient lunch option.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 1 day. To reheat, warm in a pan over low heat or use a microwave. Add a splash of water if it feels too dry and mix well to combine.
Expert Tips
- Buying okra: Always select fresh, tender okra pods. Avoid those that are stringy or mature.
- Prepping okra: After rinsing, dry the okra thoroughly with a kitchen towel before chopping to prevent sliminess.
- Cooking potatoes: You can steam or boil the potatoes if desired, but note that this will alter the texture and flavor.
- Choice of fat: Any neutral oil or ghee can be used for this dish; sunflower or peanut oil is preferred.
- Spices: For a milder version for children, reduce the amounts of ginger-garlic paste, garam masala powder, and red chili powder.
- Gluten-free variation: To make the dish gluten-free, omit the asafoetida or use a gluten-free version.
- Scaling: This Aloo Bhindi recipe can easily be doubled or tripled for larger servings.
The classic Aloo Bhindi includes okra (bhindi), potatoes (aloo), onions, tomatoes, and spices like turmeric, red chili powder, coriander powder, and sometimes garam masala or dry mango powder (amchur) for tang. In my version, I sauté the okra first to reduce sliminess, fry the potatoes separately, and then mix both with a sautéed mix of onions, tomatoes, ginger-garlic paste, and a balanced blend of spices including amchur. This brings out a homestyle flavor that’s simple yet delicious.
Yes, for a satvik version, simply omit onions and garlic. The spices, tomatoes, and ginger will still give plenty of flavor.
Yes, you can use boiled potatoes for a quicker version. Just add them with the sautéed bhindi.
More Okra Recipes To Try!
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