Aloo Bhindi
Recipe GLPRbeafeafaf6e8a3
A fragrant Indian stir-fry featuring tender okra and potatoes infused with warming spices. Bhindi is first pan-fried to eliminate moisture and prevent sliminess, then combined with cubed potatoes that have been gently crisped. A savory base of caramelized onions, ginger, garlic, and tomato is seasoned with cumin, coriander, garam masala, and other spices, creating a complex, tangy dish. Serve as a side with rice or flatbreads.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 cups Okra, fresh
5 teaspoons Oil, vegetable
1 Potato, medium
to taste Salt
1 teaspoon Cumin seeds
1 Onion, medium, finely chopped
½ teaspoon Ginger paste
½ teaspoon Garlic paste
2 Tomatoes, medium, pureed
¼ teaspoon Turmeric powder
1 teaspoon Coriander powder
1 teaspoon Red chili powder
½ teaspoon Garam masala
½ teaspoon Aamchur powder (dried mango powder)
Directions
Rinse the okra thoroughly under cold water and pat completely dry with paper towels or a kitchen cloth. This is crucial—drying the okra helps prevent sliminess during cooking.
Trim both ends of each okra pod and cut into ½-inch pieces. As you chop, frequently wipe your knife clean with a paper towel to remove stickiness, which helps minimize sliminess in the finished dish.
Heat 1 teaspoon of oil in a large pan or wok over medium heat. Once hot, add the chopped okra. Sprinkle lightly with salt and stir well to coat.
Cook the okra for 10–12 minutes, stirring occasionally, until it darkens, shrinks, and shows no sliminess when stirred. Transfer to a plate and set aside.
Heat another 1 teaspoon of oil in the same pan over medium heat. Add the cubed potato and sprinkle lightly with salt.
Shallow-fry the potatoes for 10–12 minutes, stirring occasionally, until cooked through and lightly golden. Transfer to a separate plate and set aside.
Heat the remaining 3 teaspoons of oil in the same pan over medium heat. Once shimmering, add the cumin seeds and let them crackle and release their aroma for 15–20 seconds.
Add the chopped onion and stir well. Cook for 5–7 minutes, stirring frequently, until the onion is light brown and soft.
Add the ginger paste and garlic paste, stir thoroughly, and cook for 30 seconds until the raw pungency mellows and the aroma becomes fragrant.
Pour in the pureed tomatoes and mix well. Cook uncovered, stirring occasionally, for 6–8 minutes until the moisture evaporates completely and oil begins to separate at the edges of the pan.
Add the turmeric powder, coriander powder, garam masala, red chili powder, and aamchur powder along with salt to taste. Mix thoroughly and cook for 1 minute to bloom the spices. If the mixture becomes too dry, add 2–3 tablespoons of water to achieve a moist consistency.
Add the reserved cooked okra and potatoes, stir gently to combine, and cook for 2–3 minutes over medium heat until everything is heated through.
Serve hot as a side dish with rice or flatbread.
