aloo bhindi recipe with step by step photos – this punjabi style aloo bhindi sabzi is a delicious recipe that goes very well with chapatis or parathas. the recipe is easy to prepare and is a bit spicy.

in this aloo bhindi sabzi both bhindi (okra) & potatoes (aloo) are to be sauteed 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.

serve aloo bhindi along with rotis, parathas or naan accompanied with plain yogurt or a plain raita. you can serve aloo bhindi as a side dish also.

If you are looking for more bhindi recipes then do check bhindi bhajibhindi do pyazabharwan bhindi (stuffed okra), kurkuri bhindi (crispy okra fry) and bhindi masala.

punjabi aloo bhindi sabzi recipe below:

punjabi aloo bhindi recipe
4.7 from 10 votes
print

aloo bhindi recipe - punjabi aloo bhindi recipe

aloo bhindi recipe - a lightly spiced delicious dry curry made with okra (bhindi) and potatoes (aloo).

course main course
cuisine north indian, punjabi
prep time 20 minutes
cook time 20 minutes
total time 40 minutes
servings 3 to 4
calories per serving 222 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 200 to 250 grams okra (bhindi)
  • 1 large potato, peeled and cubed
  • 1 medium sized onion, finely chopped
  • 2 medium tomatoes, finely chopped
  • 2-3 inch garlic + ½ ginger - crushed into a paste in a mortar-pestle
  • ½ teaspoon cumin powder (jeera powder)
  • 1 teaspoon coriander powder (dhania powder)
  • ¼ to ½ teaspoon garam masala powder, add as required
  • ¼ to ½ teaspoon red chili powder (lal mirch powder), add as required
  • ¼ teaspoon turmeric powder (haldi)
  • 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
  • salt as required

how to make recipe?

preparation for aloo bhindi recipe:

  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. frying aloo bhindi:

  4. heat oil in a kadai or pan.
  5. first add the aloo and fry them till they become opaque, change color and become crisp and are cooked completely. remove and drain on paper towels.
  6. 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.

making aloo bhindi:

  1. in the same oil, add the onions and saute till translucent or light brown.
  2. add the ginger-garlic paste and saute till the raw aroma of the ginger-garlic goes away.
  3. now add the tomatoes and saute till the tomatoes become soft and pulpy.

  4. add all the spice powders except garam masala and dry mango powder. sauté till the oil starts to leaves the sides of the masala. 

  5. add the fried aloo (potatoes) and bhindi (okra).

  6. stir gently till the whole masala mixture coats both the aloo and bhindi.
  7. stir and saute for 1 minute. add the garam masala powder and dry mango powder. stir and saute for a minute.

  8. lastly add the crushed kasuri methi and saute aloo bhindi sabzi for a minute more.
  9. serve the aloo bhindi garnished with coriander leaves along with rotis, phulkas or naan accompanied with plain yogurt or a plain raita.


how to make punjabi aloo bhindi sabzi recipe:

frying aloo and bhindi:

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

making 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 aloo (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 minute. add the salt, garam masala powder and dry mango powder. stir very well 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




31 thoughts on “aloo bhindi recipe | punjabi aloo bhindi sabzi recipe | dry aloo bhindi recipe”

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

  2. Kaberi Mukhopadhyay

    Thank you so much Dassana for giving this type of Indian recipe
    I must try your all easiest Indian recipe
    Thank you.

  3. 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.

  4. 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.

  5. 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?

    1. 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.

  6. 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

  7. 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.

  8. 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….

  9. Just brilliant Dassana…………..keep posting more recipes………..brilliant site for a novice like myself……..thks a million………cooking seems easier nowadays……………….tks again

  10. 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?

  11. 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!

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

  13. 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.

    1. 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.

  14. 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?

  15. 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.

Comments are closed.