Aloo Bhindi Recipe - There are many ways of making Aloo Bhindi. But this is a punjabi style of making Aloo Bhindi Recipe. This Punjabi style of Aloo Bhindi is spicy, dry and easy to make.
The Aloo Bhindi recipe that I am posting here requires for the Bhindi/Okra and Aloo/Potatoes to be sauted or fried in oil. It does not require the raw bhindi and potaoes to be added to directly as this will cause the okra to become soft and mushy. Thus the recipe won’t have a good texture and won’t look great or good or appetising on the dinner table. So here is the recipe for Bhindi Aloo Sabzi.
Ingredients for Aloo Bhindi- Serves 4:
- 200 – 250 gms Bhindi, Okra, Lady’s finger
- 4-5 aloos/potatoes
- 1 or 2 chopped tomatoes. I used one. You could use 2 if you want more tanginess
- 1 onion finely chopped
- 1 tsp crushed ginger
- 1 tsp crushed garlic
- 2 to 3 tsp coriander powder
- 1/2 tsp chili powder
- 1/2 tsp turmeric powder
- 1/2 garam masala powder
- 1/4 tsp cumin seeds/jeera powder
- 1/4 or 1/2 tsp amchur – dried mango powder
- 1/4 tsp black pepper powder (optional)
- chopped cilantro/coriander leaves for garnishing
- oil
- salt
Method for making Aloo Bhindi Recipe:
1: Clean the bhindis in running water. Wipe them dry. Then chop the bhindis in 1.5 inch pieces as shown in the photo below. Chop the aloos in medium size pieces.
2: In a pan, heat some oil. First fry the aloos/potatoes.
3: Once they are done in the same oil, fry the chopped bhindi/okra.You could also saute the aloos/potatoes and bhindi and later let it cook in the gravy.
4: Remove the extra oil from the pan. In the same oil, add onions. Saute it till transparent.
5: Now add crushed ginger and garlic. Saute them with onions till their raw smell disappears.
6: Add the chopped tomatoes now. Add all the spice powders except amchur powder and garam masala. Saute till the tomatoes become soft. You could add some salt to quicken the cooking of the tomatoes.
7: When the masala is well fried and the oil starts to leave from the masala, add the fried bhindi/okra and aloo/potatoes.
8: Mix the veggies well with masala. Simmer for 1-2 minutes. If you have just sauted the veggies, then you would have to cook them for some more time. Finally add the amchur and garam masala. Garnish with chopped coriander leaves.
9: This aloo bhindi recipe is a dry recipe. It goes well with rotis, phulkas or parathas. You can serve aloo bhindi as a side dish also.
you might also love to check these bhindi recipes:
{ 1 comment… read it below or add one }
I followed these tips and made awesome non sticky bhindi. The first time I have ever done it without regretting buying the bhindi so wanted to share with my fellow bhindi lovers.
Warning: it is a little involved but turns out great results.
Wash bhindi. Towel dry. Place in 350 oven for 10 mins. Chop bhindi however(mine was in rounds). You can skip this step, if you wash bhindi, wait for couple hours and chop. I wanted to make certain mine was totally dry before chopping. Heat oil to hi on stove. I used a stainless steel pan. Non sticks shouldnt be heated higher than med, else they get ruined. Fry until slightly brownish green, unless you really love deep fried bhindi sabji. Remove to side. When all bhindies are fried, use remaining oil for sabji. Don’t add any water to sabji or cover at all. Both will introduce moisture to the dish, which you are trying to avoid. If your sabji is too dry, or you think it will burn, you can reduce heat and add oil by 1/2 tsps. When sabji masala is done, take pan off fire, then add bhindies and mix well. Let this sabji cool before covering.