Aloo Bhindi is a simple North Indian stir-fry dish made with bhindi (okra) and potatoes. It is a one-pot, vegan, and gluten-free dish flavoured with Indian basic spices and can be served with simple dal chawal or chapati.
Table of Contents:
1. About the recipe
2. Ingredients
3. Step-by-Step method
4. Tips
1. About the recipe
Today, I am sharing a simple Indian-style stir-fry recipe called Aloo Bhindi or Bhindi Aloo. Both bhindi and aloo are sauteed or stir-fried in oil with spices in this recipe. This cooking method makes sure that the bhindi ( okra) doesn’t become slimy and the potatoes do not crumble. Along with okra and potatoes, this aloo bhindi uses a few basic spices. I also add hing(asafoetida) and amchur powder for extra flavour and tang.
The spice mix includes cumin, coriander, turmeric and chilli powder. To make it gluten-free, skip asafoetida. The recipe is non non-fussy one and a bit spicy too. If you want to make it less spicy, then you can slightly reduce the red chilli powder.
Reasons you will love this Aloo Bhindi ❤️
- Simple and Quick Recipe
- Vegan, Gluten Free & One Pot Recipe
- Budget Friendly
- Healthy and Comforting
- Perfect for lunch, dinner or lunchbox
Let’s start cooking!
Serving Suggestions: 3 to 4
Preparation time: 10 minutes
Cooking time: 20 minutes
2. Ingredients
- 500 grams of Bhindi (Okra), fresh and tender.
- 1 large potato
- ½ teaspoon cumin seeds
- ¼ teaspoon asafoetida (hing), optional
- ½ tablespoon coriander powder.
- ½ teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon amchur powder (Dry Mango Powder)
- 2 tablespoons of oil
- salt
3. Step-by-Step method
- For this recipe, I used fresh and tender bhindi or okra. Avoid using okra that has become mature for this recipe of Aloo Bhindi. Once you rinse the okra, dry it thoroughly with a kitchen towel before chopping. Never chop wet okra, as this will make the dish slimy.
- Wash and peel the potatoes. Cut into small cubes.
- Heat oil in a heavy-bottomed pan. Add cumin seeds, hing (asafoetida) and let them sputter for a few seconds.
- Now add chopped potatoes and cook until golden brown on all sides.
- Add red chilli powder, turmeric powder, coriander powder and amchur powder.
- Gently stir 2 to 3 times to make sure it’s not burning.
- Add chopped okra at this stage and mix it. Cook uncovered for 10 to 12 minutes.
- Once the okra is cooked, add salt and then mix everything. Cook uncovered for another 2 to 3 minutes and then switch off the flame.
- Quick and Easy Aloo Bhindi is ready to be served.
Aloo Bhindi is usually served hot with any Indian bread like chapati or paratha. You can also serve it with simple dal chawal to enjoy a complete comfort meal.
4. Tips
- Wash the bhindi (okra) in advance and ensure it’s completely dry.
- The size of bhindi (Okra) and potatoes should be the same for better cooking.
- Before adding bhindi (okra), make sure potatoes are almost cooked.
- Amchur powder or Dry Mango powder gives a very nice tangy taste to the dish. If you don’t have them, add a few drops of lemon juice.
- You can also use boiled potatoes for a quick version.
- Aloo Bhindi is perfect for a lunchbox.
