Aloo Bhindi – Spiced Potatoes and Okra

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This aloo bhindi recipe is a lightly spiced delicious dry curry made with okra, potatoes, and spices in an onion-tomato base. Also, a vegan recipe, it is made in Punjabi Style and goes very well with roti or naan or paratha.

aloo bhindi, aloo bhindi recipe

Why this recipe works

In this recipe, both bhindi (okra) & potatoes (aloo) are sauteed or fried in oil. This cooking method makes sure that the okra does not become slimy and the potatoes do not crumble or become mealy.

As we do not add raw okra and potatoes directly while cooking, this ensures that your 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.

If you prefer, you can steam or boil the potatoes instead of frying them. But do not steam or boil the okra. They need to be sauteed or pan-fried.

Some people make aloo bhindi recipe with a gravy or sauce. But at my place, we always make it a semi-dry preparation and it is mostly made for breakfast or lunch.

The benefit of making it for breakfast is that it can be packed for a tiffin box with a roti or paratha.

The recipe is easy to prepare and is a bit spicy. If you want to make it for kids then you can slightly reduce the red chili powder and ginger-garlic paste.

On Okra

I always prefer using okra that are fresh and tender. Avoid using okra that has become mature or stringy.

Once you rinse the okra, then dry them thoroughly with a kitchen towel before chopping them. Never chop wet okra as this will make them slimy.

Step-by-Step Guide

How to make Aloo Bhindi

Frying potatoes and okra

1. Peel and cube 1 large size potato. Make smaller pieces as they will be quick to fry. 

In a kadai or pan heat 3 to 4 tablespoons oil. Once the oil becomes medium hot then first add the potatoes and fry them till they become opaque, change color and become crisp and are cooked completely. In between do remember to stir the potatoes with a slotted spoon.

TIP: You can use any neutral flavored oil. I generally use either peanut oil or sunflower oil.

frying potatoes in oil in a kadai

2.  Once the potato cubes become crisp and opaque, with a slotted spoon drain as much oil as you can. Place the fried potatoes on paper towels. This helps to remove excess oil.

fried potatoes on paper towels

3. In the same oil, add the chopped okra (bhindi) and fry until all the okra pieces are cooked completely and softened. I suggest chopping the okra pieces into 1 to 1.25-inch pieces for this recipe.

frying okra in a pan

4. Drain the fried okra on paper towels to remove excess oil.

fried okra on paper towels in a plate

Cooking onion-tomato base

5. In the same oil, add 1 medium-sized finely chopped onion. Saute the onions stirring at intervals till translucent or light brown.

sauteing onions in a pan


6. Add 1 teaspoon ginger-garlic paste and saute for some seconds or till the raw aroma of the ginger-garlic goes away.

sauteing ginger garlic paste in a pan with onions

7. Then add 2 medium sized finely chopped tomatoes. Saute the tomato stirring at intervals till the tomatoes become soft and pulpy.

sauteing tomatoes in a pan with onions

8. Then add all the spice powders except garam masala powder and dry mango powder. Basically, you need to add the following spices at this step.

  • 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.
spice powders added to masala mixture in the pan

9. Stir and mix well. Saute for 1 to 2 minutes or until the oil starts to leave the sides of the masala mixture.

masala mixture in the pan

Making aloo bhindi

10. Add the fried potatoes and okra.

aloo bhindi added to pan with masala mixture

11. Stir gently until the whole masala mixture coats both the potatoes and okra. Saute for 1 minute.

Then add ¼ to ½ teaspoon garam masala powder, ¼ to ½ teaspoon dry mango powder and salt as required. If you do not have dry mango powder, then squeeze in ¼ to ½ teaspoon lemon juice.

Mix very well and saute for a minute. Lastly, add ¼ teaspoon crushed kasuri methi (dry fenugreek leaves) and saute the sabzi for a minute more. Omit to add dry fenugreek leaves if you do not have them.

cooking aloo bhindi in the pan

12. Serve aloo bhindi garnished with coriander leaves hot or warm.

aloo bhindi served in a plate with roti


Serving suggestions

  • With Indian flatbreads: Aloo bhindi tastes the best 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.
Tips

Helpful Tips

  • Prepping okra: After rinsing the okra, always dry them thoroughly with a kitchen towel before you chop them. You can spread them on a large plate or tray and let them dry naturally. Remember not to chop wet okra as this will make them slimy.
  • Buying okra: Always buy okra pods that are fresh, tender, and young. Avoid buying okra that is stringy or mature.
  • Gluten-free variation: To make the dish gluten-free skip adding asafoetida or use gluten-free asafoetida.
  • Spicing: If you are making it for small kids then reduce the ginger-garlic paste and garam masala powder and red chili powder.
  • Cooking potatoes: If you want then you can also steam or boil the potatoes and then include them in the recipe. Note that steamed or boiled potatoes will give a different texture and taste to the recipe.
  • Scaling: The recipe can be doubled or tripled easily.

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aloo bhindi recipe, punjabi aloo bhindi sabzi recipe

Aloo Bhindi

This aloo bhindi sabzi is a lightly spiced delicious dry curry made with okra, potatoes and spices in an onion tomato base.
4.92 from 25 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Cuisine North Indian, Punjabi
Course Main Course
Diet Vegan, Vegetarian
Difficulty Level Easy
Servings 3 to 4
Units

Ingredients

  • 200 to 250 grams okra (bhindi)
  • 1 large potato – rinsed, peeled and cubed
  • 1 medium sized onion – finely chopped
  • 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 Powder add as required
  • ¼ to ½ teaspoon red chili 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 and 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 fry till all okra pieces are tender and softened or cooked completely. Drain the fried okra on paper towels to remove excess oil.

Cooking onions and tomatoes

  • 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

  • Scaling: The recipe can be doubled or tripled.
  • Prepping okra: After rinsing the okra, always dry them thoroughly with a kitchen towel before you chop them. Never chop wet okra as this will make them slimy.
  • Buying okra: Always buy okra pods that are fresh, tender, and young. Do not buy okra that is stringy or mature.
  • Gluten-free variation: To make the dish gluten-free skip adding asafoetida or use gluten-free asafoetida.
  • Spicing: If you are making it for small kids then reduce the ginger garlic paste and red chili powder.
  • Cooking potatoes: If you want then you can also steam or boil the potatoes and then include them in the recipe.

Nutrition Info (Approximate values)

Nutrition Facts
Aloo Bhindi
Amount Per Serving
Calories 182 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Sodium 402mg17%
Potassium 447mg13%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 5g6%
Protein 3g6%
Vitamin A 1210IU24%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 29mg35%
Vitamin E 6mg40%
Vitamin K 29µg28%
Calcium 71mg7%
Vitamin B9 (Folate) 59µg15%
Iron 1mg6%
Magnesium 51mg13%
Phosphorus 71mg7%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This aloo bhindi recipe from the archives (Sep 2009) has been republished and updated on 12 January 2021.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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35 Comments

  1. 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,
    Angela5 stars

    1. 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.

  2. 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.5 stars

    1. 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.

  3. Tried this today.. Turned out to be excellent.. U r a genius at indian vegetarian recipes. Will keep on following your recipes.5 stars

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