Aloo Bhindi Introduction
Aloo Bhindi, also known as Potato Okra Dish or Aloo Bhindi Masala is a beloved vegetarian dish in Indian vegetarian cuisine.
This flavorful stir-fry combines the earthy taste of potatoes with the unique texture of okra, resulting in a delightful and nutritious side dish.
Although potatoes and okra are typically cooked in quite simple ways,
I’ve added a twist to this Aloo Bhindi fry recipe.
First, I gave them a tempering of cumin and asafoetida to fry the potatoes and okra.
Then, I added a tomato tadka infused with garlic and mustard seeds.
This combination, once tasted, will have you craving it repeatedly.
Not only does this potato and okra dish look colorful, but it’s also incredibly tasty.
The key is not to rush when frying the potatoes and okra.
Fry the potatoes first on medium heat until they are about 60% cooked, then add the okra and fry them thoroughly.
In this process, the potatoes and okra should be well-cooked.
Don’t cook this recipe on high heat; keep it on medium heat, gently stirring with care to ensure the potatoes and okra don’t break apart but become crispy on the outside and soft on the inside.
The tomato tadka doesn’t require overcooking; just a light toasting before serving.
Follow the step-by-step methods provided for the complete detailed recipe.
This potato and okra recipe is not only delicious but also versatile, serving as an easy side dish for any meal.
It’s entirely vegan-friendly and gluten-free.
You can enjoy this recipe with Indian flatbread as well
Aloo Bhindi Recipe requires minimal ingredients, making it an easy and quick recipe to prepare.
The star components include potatoes, bhindi (okra), and aromatic spices.
Both potatoes and okra are rich in dietary fiber, vitamins, and minerals.
Okra, known for its slimy texture, adds a unique mouthfeel to the dish.
The use of mustard oil further enhances the health benefits.
Aloo Bhindi Recipe is seasoned with cumin seeds, mustard seeds, turmeric powder, and red chili powder.
These spices infuse the dish with warmth and depth of flavor.
Aloo Bhindi Recipe is suitable for vegans and those following a gluten-free diet.
Across various regions of India, Aloo Bhindi is prepared differently.
Some versions include onions, while others keep it onion-free.
The choice of spices and cooking techniques may also vary.
In this Aloo Bhindi Fry Recipe, we’ll explore how to create a delicious Aloo Bhindi stir-fry that celebrates the natural flavors of the ingredients.
Whether you’re a seasoned cook or a beginner, Aloo Bhindi is a delightful addition to your culinary repertoire.
Ingredients List For Aloo Bhindi Recipe:
- 2 medium-sized potatoes
- 300g of fresh bhindi (ladies’ finger/okra)
- 2 medium-sized tomatoes
- 1/2 teaspoon of cumin seeds
- 1/4 teaspoon of hing (asafoetida)
- 1 teaspoon of turmeric powder
- 1/2 teaspoon of mustard seeds
- 5 cloves of garlic
- 1/3 teaspoon of red chili powder
- Fresh coriander leaves
- Mustard oil
- Salt, to taste
Instructions: How To Make Aloo Bhindi Recipe
Step 1:Preparation
Wash the bhindi thoroughly and pat dry with a clean towel.
Cut the bhindi into equal-sized pieces.
Peel and cut the potatoes into similar-sized pieces.
Chop the tomatoes and coriander leaves.
Step 2:Cooking
Heat mustard oil in a pan.
Once the oil is hot, add 1/2 teaspoon of cumin seeds and 1/4 teaspoon of hing.
Add the potatoes and 1/3 teaspoon turmeric powder and fry them until they are about 60% cooked.
Keep the heat at medium.
Next, add the bhindi to the same pan and fry them on medium heat until both the potatoes and bhindi are well-fried.
Season with salt and cook for about 2 minutes.
Transfer the aloo bhindi mixture to a separate bowl.
Step 3: Tomato Tadka
In the same pan, add a little more oil.
Once hot, add crushed garlic and 1/2 teaspoon of mustard seeds.
Add the chopped tomatoes, 1/3 teaspoon of turmeric powder, 1/3 teaspoon of red chili powder, and salt.
Cook on medium heat until the tomatoes soften and melt.
Stir in the chopped coriander leaves.
Finally, add the fried potatoes and bhindi back to the pan.
Stir well for about 1 minute on high heat.
Serve hot with roti or rice.
Enjoy this delicious and nutritious Aloo bhindi.
Also Read:
Egg Curry | Delicious Egg Curry recipe | egg recipes| egg gravy| egg dishes
Serving Suggestions:
Pair this vibrant dish with any lentil variety—masoor daal (red lentils), arhar dal (pigeon pea lentils), mung daal (mung beans), or chana daal (split chickpeas).
Aloo Bhindi also makes a fantastic starter. Serve it up with confidence!
For more sides, consider aloo baingan ki sabji (potato eggplant curry), cabbage recipes, raita, salad, and papad.
And guess what? It’s not just for vegetarians.
Non-veg enthusiasts can enjoy it too.
Aloo Bhindi pairs perfectly with meat dishes and aids digestion.
Even the little ones love this dish.
Its vibrant colors and crispy texture win them over.
Sometimes, my kids devour it as a starter.
Yes, it’s that good!
So go ahead, and give it a try.
If your kids aren’t Bhindi fans, this recipe might just change their minds.
Remember, Aloo Bhindi isn’t just a side dish—it’s a celebration of flavors, textures, and health benefits.
Vegan-friendly and gluten-free, it’s a winner all around!
Here are some pro tips to ensure your Aloo Bhindi turns out perfect:
Choose the Right Bhindi (Okra):
Opt for medium-diameter okra.
Avoid very long ones, as they tend to have large seeds that can affect the dish’s delicacy.
Saute on Medium Flame:
When frying the potatoes and okra, maintain a medium flame.
This ensures uniform cooking without turning them dark brown.
Wipe Dry the Bhindi:
Before using, wipe the okra dry to prevent excess slime during cooking.
Chop Bhindi to Medium-Sized Pieces:
Medium-sized bhindi pieces strike the right balance.
Too thin, and they release too much slime; too large, and they take longer to cook.
Tomatoes Add Flavor and Moisture:
Tomatoes impart tanginess and flavor to Aloo Bhindi.
They also keep the dish slightly moist without drying out.
If you prefer a drier version, fry tomatoes until dry
Experiment with Spices:
Feel free to experiment with ground spices, curry leaves, and mustard seeds, kasuri methi
Each variation adds a new dimension to the dish.
Remember, Aloo Bhindi is versatile and forgiving.
Adjust the flavors to suit your taste, and enjoy this comforting Indian side dish!
Nutritional Info of Aloo Bhindi (Per 100g):
| Nutrient | Value |
|---|---|
| Energy | 33 kcal |
| Carbohydrates | 7.45 g |
| Protein | 1.87 g |
| Fat | 0.19 g |
| Fiber | 3.2 g |
| Vitamin C | 21 mg |
| Calcium | 82 mg |
| Iron | 0.62 mg |
Aloo Bhindi is not only delicious but also packed with nutrients.
Enjoy this vegan-friendly and gluten-free dish!
FAQs:
1.Why is my Okra Slimy?
Okra tends to release a slimy substance when cooked. To minimize this:
Ensure the okra is completely dry before slicing.
Avoid overcooking—cook it until just tender.
Add acidic ingredients like tomatoes or lemon juice to reduce slime.
2. Should Bhindi (Okra) Be Washed?
Yes, wash the okra thoroughly under running water and pat it dry.
Removing excess moisture prevents extra slime during cooking.
3. Why is my Okra Turning Black?
Okra can turn black due to overcooking or exposure to air.
Cook it until vibrant green and avoid leaving it out for too long after slicing.
Remember, Aloo Bhindi is versatile and forgiving.
Adjust the flavors to suit your taste, and enjoy this comforting Indian side dish.
RECIPE CARD:
Aloo Bhindi Recipe: Flavorful Indian Potato and Okra Stir-Fry
Ingredients
Ingredients List For Aloo Bhindi:
- 2 medium-sized potatoes
- 300 g of fresh bhindi ladies’ finger/okra
- 2 medium-sized tomatoes
- 1/2 teaspoon of cumin seeds
- 1/4 teaspoon of hing asafoetida
- 1 teaspoon of turmeric powder
- 1/2 teaspoon of mustard seeds
- 5 cloves of garlic
- 1/3 teaspoon of red chili powder
- Fresh coriander leaves
- Mustard oil
- Salt to taste
Instructions
Instructions: How To Make Aloo Bhindi
Step 1:Preparation
- Wash the bhindi thoroughly and pat dry with a clean towel.
- Cut the bhindi into equal-sized pieces.
- Peel and cut the potatoes into similar-sized pieces.
- Chop the tomatoes and coriander leaves.
Step 2:Cooking
- Heat mustard oil in a pan.
- Once the oil is hot, add 1/2 teaspoon of cumin seeds and 1/4 teaspoon of hing.
- Add the potatoes and 1/3 teaspoon turmeric powder and fry them until they are about 60% cooked. Keep the heat at medium.
- Next, add the bhindi to the same pan and fry them on medium heat until both the potatoes and bhindi are well-fried.
- Season with salt and cook for about 2 minutes. Transfer the aloo bhindi mixture to a separate bowl
Step 3: Tomato Tadka
- In the same pan, add a little more oil.
- Once hot, add crushed garlic and 1/2 teaspoon of mustard seeds.
- Add the chopped tomatoes, 1/3 teaspoon of turmeric powder, 1/3 teaspoon of red chili powder, and salt.
- Cook on medium heat until the tomatoes soften and melt.
- Stir in the chopped coriander leaves.
- Finally, add the fried potatoes and bhindi back to the pan.
- Stir well for about 1 minute on high heat.
- Serve hot with roti or rice.
- Enjoy this delicious and nutritious Aloo bhindi.
Notes
Nutritional Info of Aloo Bhindi (Per 100g):
| Nutrient | Value |
|---|---|
| Energy | 33 kcal |
| Carbohydrates | 7.45 g |
| Protein | 1.87 g |
| Fat | 0.19 g |
| Fiber | 3.2 g |
| Vitamin C | 21 mg |
| Calcium | 82 mg |
| Iron | 0.62 mg |