aloo bhindi recipe | punjabi aloo bhindi sabzi recipe | dry aloo bhindi recipe

4.7 from 10 votes

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

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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:

aloo bhindi recipe, punjabi aloo bhindi sabzi recipe
4.7 from 10 votes
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aloo bhindi recipe | punjabi aloo bhindi sabzi recipe

dry 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
rough 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

  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

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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  1. 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.