Aloo Bhindi Recipe, How to make Aloo Bhindi Sabzi | Dry Aloo Bhindi

dry-aloo-bhindi-recipe

aloo bhindi recipe - there are many ways of making aloo bhindi sabzi. this is a  punjabi style of making aloo bhindi sabzi 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 okra and potatoes to be sauted or fried in oil. it does not require the raw bhindi and potatoes 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  good or appetizing on the dinner table.

lets start step by step punjabi aloo bhindi sabzi recipe:

1. peel and cube the potatoes. make smaller pieces as they will be quick to fry. first add the potatoes and fry them till they become opaque, change color and become crisp and are cooked completely.

fry aloo for making aloo bhindi recipe

2.  remove and drain the fried potatoes on paper towels to remove excess oil.

fried aloo for making punjabi aloo bhindi recipe

3. in the same oil, add the chopped okra/bhindi and fry till the all the bhindi pieces are cooked completely.

cut bhindi, okra

4. drain the fried bhindi on paper towels to remove excess oil.

fried aloo bhindi

5. in the same oil, add the onions and saute till translucent or light brown.

saute onions for making aloo bhindi
6. add the ginger-garlic paste and saute till the raw aroma of the ginger-garlic goes away.

preparing aloo bhindi masala

7. now add the tomatoes and saute till the tomatoes become soft, pulpy.

preparing masala for aloo bhindi recipe

8. add all the spice powders except garam masala and dry mango powder.

making masala for aloo bhindi recipe

9. stir and saute till the oil starts to leaves the sides of the mixture.

aloo bhindi masala

10. add the fried aloos/potatoes and bhindi/okra.

add fried aloo bhindi or potato okra pieces

11. stir gently till the whole masala mixture coats both the aloo and bhindi. saute for 1-2 minutes. add the salt, garam masala powder and dry mango powder. stir and saute for a minute. lastly add the crushed kasuri methi and saute aloo bhindi sabzi for a minute more.

punjabi aloo bhindi recipe

12. serve the aloo bhindi garnished with coriander leaves along with rotis, phulkas or naan accompanied with plain yogurt or a plain raita. you can serve aloo bhindi as a side dish also.

aloo bhindi recipe

If you are looking for more bhindi recipes then do check bhindi bhajibhindi do pyazabharwan bhindikurkuri bhindi and mergol de quiabos – goan style bhindi.

punjabi aloo bhindi sabzi recipe below:

5.0 from 3 reviews
Aloo Bhindi Recipe, How to make Punjabi Aloo Bhindi Recipe
 
Prep time
Cook time
Total time
 
Aloo Bhindi - A lightly spiced dry curry made with okra and potatoes.
Author:
Recipe type: main
Cuisine: north indian, punjabi
Serves: 3-4
Ingredients (american measuring cup used, 1 cup = 250 ml)
  • 200-250 gms bhindi/okra
  • 1 large potato, peeled and cubed
  • 1 medium sized onion, finely chopped
  • 2 medium tomatoes, finely chopped
  • 2-3 garlic + ½ inch ginger - crushed into a paste in a mortar-pestle
  • ½ tsp cumin powder
  • 1 tsp coriander powder
  • ¼ to ½ tsp garam masala powder (add as required)
  • ¼ to ½ tsp red chili powder (add as required)
  • ¼ tsp turmeric powder
  • a pinch of asafoetida/hing (optional)
  • ¼ to ½ tsp dry mango powder/amchur (add as required)
  • ¼ tsp dry fenugreek leaves/kasuri methi, crushed (optional)
  • 3 to 4 tbsp oil
  • salt as required
Instructions
  1. rinse and dry the bhindi/okra with a kitchen towel. you can also let them dry naturally. cut the bhindi into 1 inch pieces.
  2. peel and cube the aloo/potatoes. make smaller pieces as they will be quick to fry.
  3. heat oil in a kadai or pan.
  4. first add the aloos and fry them till they become opaque, change color and become crisp and are cooked completely. remove and drain on paper towels.
  5. in the same oil, add the chopped okra/bhindi and fry till the all the bhindi pieces are cooked completely. drain the fried bhindi on paper towels to remove excess oil.
  6. in the same oil, add the onions and saute till translucent or light brown.
  7. add the ginger-garlic paste and saute till the raw aroma of the ginger-garlic goes away.
  8. now add the tomatoes and saute till the tomatoes become soft and pulpy.
  9. add all the spice powders except garam masala and dry mango powder and saute and the oil starts to leaves the sides of the mixture.
  10. add the fried aloos/potatoes and bhindi/okra.
  11. stir gently till the whole masala mixture coats both the aloo and bhindi.
  12. stir and saute for 1-2 minutes. add the garam masala powder and dry mango powder. stir and saute for a minute.
  13. lastly add the crushed kasuri methi and saute aloo bhindi sabzi for a minute more.
  14. serve the aloo bhindi garnished with coriander leaves along with rotis, phulkas or naan accompanied with plain yogurt or a plain raita.



{ 9 Responses }

  1. Ami says

    Hi Dassana,
    I made this today and it turned to be too good. We had a north-south fusion lunch today, with Rasam and your Aloo bhindi recipe. Everyone loved it. Thank you so much and take care!

  2. Preethi says

    Thank you for the awesome recipes. I have been following your recipes for sometime now and they always turn out great!

  3. Akshat says

    I really liked this particular recipe. I cooked it in olive oil and canola oil as well. I feel the olive oil one tastes better. Maybe you can just suggest your users to try other kinds of oil.

    • says

      thanks akshat for your feedback. some people like olive oil taste and some don’t like. one of my friend used to cook everything in olive oil but thats not the case with everybody.

  4. Krutika says

    Hi Dassana,
    This was the first time i tried my hand at cooking.. I really loved your recipes.. You have illustrated it very well. Makes it even more easy for beginners like me.
    Thanks to you.. My Aloo Bhindi dish was a great hit amongst family and colleagues!
    Looking for more of your recipes.. Also can you please suggest any recipes for Soya?

  5. shruti says

    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.