Aloo Bhindi Recipe (Punjabi Style)
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, 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
Sometimes, a simple, comforting Bhindi Recipe is all that you need with your dal-chawal to make a beautifully wholesome, tasty and filling meal on a lazy afternoon.
This Aloo Bhindi recipe is just that, in fact more. It is a delicious lightly spiced dry curry made with okra or bhindi, potatoes (aloo) and spices in an onion-tomato masala mixture. This dish is also vegan and pairs very well with roti, naan or paratha too.
Since both potatoes (aloo in Hindi) and okra or lady’s finger (bhindi in Hindi) are the star ingredients in this homely recipe, the dish is rightly named as Aloo Bhindi.
Made in North Indian, rather Punjabi style, both the bhindi and aloo are sautéed or fried in oil in this recipe. This cooking method makes sure that the okra does not become slimy and the potatoes do not crumble in the final Aloo Bhindi dish.
Also, as raw okra and potatoes are not directly added while cooking this dish, it ensures that the okra does not become too soft or mushy. Thus, the final dish has a good texture and looks great and appetizing on the dinner table.
This recipe of Aloo Bhindi is also super easy and uses all the basic ingredients that are a part of North Indian or Punjabi cooking.
So, you actually don’t have to get tensed in sourcing any of these as all of them, more or less, will be available in your home kitchen.
Along with okra and potatoes, this Aloo Bhindi recipe uses basic ingredients like onion, tomato, ginger-garlic paste, and a few spices.
I also add hing (asafoetida), kasuri methi (dried fenugreek leaves), and amchur (dry mango powder) for extra flavor and tang.
The spice mix includes cumin, coriander, turmeric, and red chilli powder — or you can use paprika or cayenne as a substitute.
And you can use any neutral flavored oil to cook this dish. For a gluten-free version, skip the asafoetida.
Recipe Highlights
I always prefer using okra that is fresh and tender. Avoid using okra that has become mature or stringy 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 sabzi slimy.
If you prefer, you can even steam or boil the potatoes instead of frying them. But do not steam or boil the okra. They need to be sautéed or pan-fried.
Some people make Aloo Bhindi with a gravy or sauce. But at my place, we always make it a semi-dry preparation mostly for breakfast, brunch or lunch.
The benefit of making this Aloo Bhindi for breakfast is that it can be packed in the tiffin box with some roti/chapati or parathas.
The recipe is a non-fussy one and bit spicy too. If you want to make it for kids, then you can slightly reduce the red chili powder and ginger-garlic paste in it.
Love bhindi? You might also enjoy these flavorful variations:
- Bhindi Masala – a semi-dry, tangy curry with onions and tomatoes.
- Bharwa Bhindi – tender okra filled with a spiced masala mix.
- Kurkuri Bhindi – crispy, fried okra that’s perfect as a snack or side.
How to make Aloo Bhindi
Fry Potatoes and Okra
1. Peel and cube 1 large potato. Make smaller pieces or cubes as they will be quick to fry.
In a kadai or pan, heat 3 to 4 tablespoons oil. Once the oil becomes medium hot, add the potatoes and fry them till opaque, change color, turn crisp and are cooked completely. In between, stir the potatoes with a slotted spoon.
Tip: You can use any neutral flavored oil. I generally use either peanut oil or sunflower oil.
2. Once the potato cubes look crispy and are light golden or golden and tender, remove then with a slotted spoon – draining as much oil as you can.
Place the fried potatoes on a kitchen paper towel. This helps to remove excess oil.
3. In the same oil, add 200 to 250 grams of chopped okra (bhindi) and sauté until fully cooked and tender. You can check if it’s done by inserting a knife—if it goes through easily, the okra is cooked.
I suggest chopping 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 at intervals, until translucent or light brown.
6. Add 1 teaspoon ginger-garlic paste and sauté for some seconds or till the raw aroma of the ginger-garlic goes away.
7. Next, add 1 cup finely chopped tomatoes (2 medium-sized tomatoes). Sauté, stirring at intervals, till soft and pulpy.
8. Next, add all the spice powders, except garam masala powder and dried mango powder (amchur powder):
- ½ teaspoon cumin powder (ground cumin)
- 1 teaspoon coriander powder (ground coriander)
- ¼ to ½ teaspoon red chili powder or cayenne pepper or paprika
- ¼ teaspoon turmeric powder (ground turmeric)
- 1 pinch asafoetida (hing) – optional. Skip adding it if you want to make the dish gluten-free or use a gluten-free asafoetida.
9. Stir and mix well. Sauté for 1 to 2 minutes or until the oil starts to leave the sides of the masala mixture.
Make Aloo Bhindi
10. Add the fried potatoes and sautéed okra.
11. Stir gently until the whole masala mixture 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 as required. Mix very well and sauté for a minute.
Lastly, add ¼ teaspoon crushed dried fenugreek leaves (kasuri methi) and sauté for a minute more.
Note: If you do not have dried mango powder, add ¼ to ½ teaspoon lemon juice. Omit the dried fenugreek leaves too, if you do not have it.
12. Garnish with coriander leaves and serve Aloo Bhindi hot or warm.
Serving Suggestions
- With Indian flatbreads: Aloo Bhindi tastes the best with Indian flatbreads like Roti, Paratha or Naan.
- Sides to serve: You can also team up some plain Curd (yogurt) or a simple raita (Cucumber Raita or Onion Raita) along with it. A simple Kachumber Salad also works well. In the above photo, I have paired with Vegetable Raita.
- As a side dish: You can serve this Bhindi Aloo as a side dish with Khichdi, Dal Fry, Punjabi Kadhi or with any other Indian curry or lentil dish paired with steamed rice.
- Lunch box: You can pack Aloo Bhindi with some chapati or paratha for lunch box.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 1 day. To reheat, warm it in a pan on low heat or use a microwave. Add a splash of water if it feels too dry and mix evenly to combine.
Expert Tips
- Buying okra: Always buy okra pods that are fresh, tender and young. Avoid buying okra that is stringy or mature.
- Prepping okra: After rinsing the okra, always dry thoroughly with a kitchen towel before chopping. You can spread the okra on a large plate or tray and let it dry naturally. Remember not to chop wet okra as this will make it slimy.
- Cooking potatoes: If you prefer, you can also steam or boil the potatoes and then include in the recipe. Remember that the steamed or boiled potatoes will give a different texture and taste to the recipe.
- Choice of fat: This dish can be prepared with any neutral flavored oil or even ghee (clarified butter). I personally prefer making it with sunflower or peanut oil.
- Spices: When making for small kids, then add less ginger-garlic paste, garam masala powder and red chili powder.
- Gluten-free variation: To make the dish gluten free, omit adding asafoetida or use a gluten-free asafoetida.
- Scaling: The recipe of Aloo Bhindi can easily be scaled to make a larger batch.
What are the ingredients in Aloo Bhindi?
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.
Can I skip onions and garlic in this recipe?
Yes, for a satvik version, simply omit onions and garlic. The spices, tomatoes, and ginger will still give plenty of flavor.
Can I use boiled potatoes instead of raw?
Yes, you can use boiled potatoes for a quicker version. Just add them with the sautéed bhindi.
Step by Step Photo Guide Above
Aloo Bhindi Recipe (Punjabi Style)
Ingredients
- 200 to 250 grams okra (bhindi)
- 1 large potato – rinsed, peeled and cubed
- ⅓ cup or (1 medium) onion – finely chopped
- 1 cup or (2 medium ) tomatoes – finely chopped
- 1 teaspoon Ginger Garlic Paste
- ½ teaspoon Cumin Powder (ground cumin)
- 1 teaspoon Coriander Powder (ground coriander)
- ¼ to ½ teaspoon Garam Masala add as required
- ¼ to ½ teaspoon Red Chilli Powder or cayenne pepper or paprika, add as required
- ¼ teaspoon turmeric powder (ground turmeric)
- 1 pinch asafoetida (hing) – optional
- ¼ to ½ teaspoon dry mango powder (amchur), add as required
- ¼ teaspoon dry fenugreek leaves (kasuri methi), crushed – optional
- 3 to 4 tablespoons oil – any neutral oil
- salt as required
Instructions
Preparation
- Rinse and dry the bhindi (okra) with a kitchen towel. You can also let them dry naturally. Cut the bhindi into 1 to 1.25 inch pieces.
- Peel and cube the potatoes. Make smaller pieces as they will be quick to fry.
Frying Potatoes & Okra
- Heat 3 to 4 tablespoons oil in a kadai or pan. You can use any neutral flavored oil.
- First add the potatoes and fry them till they become opaque, change color and become crisp and are cooked completely. With a slotted spoon remove the fried potatoes cubes draining as much oil as possible and then drain them on paper towels.
- In the same oil, add the chopped okra and sauté till all okra pieces are tender and softened or cooked completely. Drain the fried okra on paper towels to remove excess oil.To check – insert a knife into the sautéed okra; if it slides in easily, it’s cooked.
Cooking Onions, Tomatoes & Spices
- In the same oil, add the finely chopped onions. Saute the onions stirring them at intervals till the onons become translucent or light brown.
- Then add the ginger-garlic paste and saute for some seconds or till the raw aroma of the ginger-garlic goes away.
- Now add the finely chopped tomatoes. Saute the tomatoes stirring at regular intervals till the tomatoes become soft and pulpy.
- Add all the spice powders except garam masala and dry mango powder. So at this step add following spices one by one – cumin powder, coriander powder, red chili powder and, turmeric powder asafoetida (optional)
- Sauté for 1 to 2 minutes or till the oil starts to leaves the sides of the masala.
Making Aloo Bhindi
- Add the fried potatoes and okra.
- Stir gently till the whole masala mixture coats both the potatoes and okra.
- Stir and saute for 1 minute. Add the garam masala powder, dry mango powder and salt as required. Stir and saute for a minute.
- Lastly add the crushed kasuri methi and saute the sabzi for a minute more.
Serving Suggestions
- With Indian flatbreads: Aloo bhindi tastes great with Indian flatbreads like roti, paratha, or naan. Serve a side of plain yogurt or simple raita.
- As a side dish: You can serve aloo bhindi as a side dish with khichdi or dal-rice or rasam-rice, kadhi-chawal, or with any Indian curry and steamed rice.
- Lunch box: You can pack aloo bhindi and some roti for lunch box.
Notes
- Make sure to dry the okra pods thoroughly after rinsing. Okra pods with any water droplets on them will become sticky and slimy while chopping and cooking.
- Use okra pods that are green, fresh and tender.
- For a gluten-free version skip adding the asafoetida or use gluten-free asafoetida.
- When making for small kids, you could reduce the amounts of ginger-garlic paste, garam masala powder and red chili powder.
- The potatoes can be steamed or boiled instead. But make a note that the soft texture of steamed or boiled potatoes will give a different flavor and taste.
- This recipe can be doubled or tripled.
Nutrition
Aloo Bhindi recipe from the archives was first published on Sep 2009.
Can I use frozen Okra? If yes, how would I need to prepare it? Thank you
Yes you can try. Simply add the frozen okra to the pan without defrosting or thawing and sauté until tender. Do not over cook or else they may become too soft and mushy.
Hi Dassana ! This aloo bhindi recipe of yours is one among the numerous recipes which came out delicious. All of your recipes are so foolproof and illustrated with step by step picture so well. I served this aloo bhindi with jowar roti once and another time I made it into a wrap using whole wheat tortillas! All your recipes will be very useful when I go abroad to study medicine as I will be living without my family. Keep up the good work ????.
Regards,
Angela
thank you very much angela. with jowar roti, aloo bhindi will taste so good. yes, most indian dry vegetable recipes can easily be made into a roll or a wrap. i also do that at times.
i wish you all the best for your future studies and travels. welcome and thanks again.
I actually love all Ur recipes.Whenever I make a curry my fiancee says he can bet his salary on my curries says they are undeniably tasty even if u look at the blog and make.I make curries and side dish looking at your blog.I never thought cooking would be this easy.
thank you chandni. even if you look at the blog and make, it is you who is doing the cooking. the blog does help, but the person cooking also has to take care of the finer details. cooking is easy and not difficut at all. thanks again. wish you all the best.
Tried this today.. Turned out to be excellent.. U r a genius at indian vegetarian recipes. Will keep on following your recipes.
Thanks Ashitha for your kind words.
Thank you so much Dassana for giving this type of Indian recipe
I must try your all easiest Indian recipe
Thank you.
Welcome Kaberi. Thanks for your appreciation.
Loved this recipe. Turned out very well. Thanks.
thanks for this feedback shadab. nice to know.
Love this recipe. I made it and everyone at home loved it too. I have followed some other recipes from your site. They are brilliant. Thanks so much.
thanks maitali for the the feedback on this recipe including other recipes. welcome and happy cooking.
Hi
iam relatively new to kitchen and thanks to you cooking is fun now. I made bhindi do pyaza n my husband loved it. Your recipes are awesome. Keep up the good work.
pleased to know this thankyou so much dr aparnna 🙂
I love indian food. And I love okra (bhindi) I’m living in the Dominican republic and brought garam masala from the USA. I have every essential ingredient for this recipe except the dry mango powder. There are plenty of mangos here…. but there are no supermarkets here like in the USA. It is fresh open markets with local produce. What would you suggest that I use in place of dry mango powder?
skip the dry mango powder. and just add a bit of lime or lemon juice after you are finished cooking. give a stir and then serve. if you can get dried pomegranate seeds, then you can lightly roast them and crush in a mortar-pestle and add.
Hi Dassana,
I’m from Kerala and I love north Indian dishes. I found this site yesterday and made bhindi masala. Everyone in my home loved it. Thank you for giving all these recipes with step by step process. Appreciate your efforts. It’s just amazing
we are pleased to know this sana 🙂 thankyou so much and god bless you.
This website is the best site for recipes, I love it!
I just started a new chapter in my life with my fiancé and I love to cook, and he loves my cooking. I always come to this website for ideas and how to cook. The recipes are so wonderful and simple, and they taste so amazing.
It’s so easy to understand and the step by step pictures are fantastic.
Thank you soo much.
Hats off to you, wish you all the best.
welcome shivani. glad to know this. thanks for sharing positive review on recipes.
in a my view its a one of the best website of cooking recipes, we have learn a lot and its keep going. . hats off Mr. Amit…. thanking you….
welcome sandip. thanks for sharing your positive feedback.
Just brilliant Dassana…………..keep posting more recipes………..brilliant site for a novice like myself……..thks a million………cooking seems easier nowadays……………….tks again
welcome minder. thanks for sharing your motivating feedback.
Hi Dassana I made this aloo bhindi the other day. It was very delicious! Thank you so much! I have made aloo baingan today in the same way. It has turned out very tasty though I love the aloo baingan recipe you have posted in this website and have made that before. But I want to know if it is okay if aloo baingan is made this way too?
thanks again sathya for the feedback. you can easily make aloo baingan this way. just saute the brinjal in oil till they are cooked.
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!
welcome ami. glad to know that you like the aloo bhindi recipe.
Thank you for the awesome recipes. I have been following your recipes for sometime now and they always turn out great!
welcome preethi. nice to know that you loved the recipes.
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.
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.
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?
welcome krutika and thanks for this positive feedback. i don’t use soya for health reasons. so cannot suggest any recipe.
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.