aloo bhindi

By | September 19, 2009

class=”tasty-pins-hidden-image-container” style=”display:none;”>aloo bhindi, aloo bhindi recipe

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. A vegan dish.

In this aloo bhindi 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.

aloo bhindi, aloo bhindi recipe

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

How to make aloo bhindi

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.

aloo for making aloo bhindi recipe

2.  remove and drain the fried potatoes on paper towels to remove excess oil.

fried aloo for making aloo bhindi recipe

3. In the same oil, add the chopped okra/bhindi and fry till all the bhindi pieces are cooked completely.

bhindi, okra

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

making aloo bhindi recipe, making aloo bhindi sabzi

5. in the same oil, add the onions and saute till translucent or light brown.

making aloo bhindi


6. Add the ginger-garlic paste and saute till the raw aroma of the ginger-garlic goes away.

preparing aloo bhindi

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.

making aloo bhindi recipe, making aloo bhindi sabzi

10. Add the fried potatoes and okra.

making aloo bhindi recipe, making aloo bhindi sabzi

11. Stir gently till the whole masala mixture coats both the potatoes and okra. 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 (dry fenugreek leaves) and saute the sabzi for a minute more.

aloo bhindi recipe, aloo bhindi sabzi

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 it as a side dish also.

aloo bhindi recipe, aloo bhindi, aloo bhindi sabzi


More Bhindi recipes id=”wprm-recipe-container-134253″ class=”wprm-recipe-container” data-recipe-id=”134253″> class=”wprm-recipe wprm-recipe-template-veg-recipes”>

This aloo bhindi sabzi is a lightly spiced delicious dry curry made with okra and potatoes.

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins


Cuisine North Indian, Punjabi

Course: Main Course


Servings 3 to 4

Units

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preparation

  • Rinse and dry the bhindi/okra with a kitchen towel. You can also let them dry naturally. Cut the bhindi into 1 inch pieces.

  • Peel and cube the aloo/potatoes. Make smaller pieces as they will be quick to fry.

  • Frying aloo bhindi:

  • Heat oil in a kadai or pan.

  • 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.

  • 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.

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making aloo bhindi

  • In the same oil, add the onions and saute till translucent or light brown.

  • Add the ginger-garlic paste and saute till the raw aroma of the ginger-garlic goes away.

  • Now add the tomatoes and saute till the tomatoes become soft and pulpy.

  • Add all the spice powders except garam masala and dry mango powder. Sauté till the oil starts to leaves the sides of the masala. 

  • 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 and dry mango powder. Stir and saute for a minute.

  • Lastly add the crushed kasuri methi and saute the sabzi for a minute more.

  • Serve the aloo bhindi garnished with coriander leaves along with rotis, phulkas or naan accompanied with plain yogurt or plain raita.

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Calories: 222kcalCarbohydrates: 21gProtein: 4gFat: 14gSaturated Fat: 1gSodium: 796mgPotassium: 740mgFiber: 5gSugar: 4gVitamin A: 1210IUVitamin C: 37.4mgCalcium: 93mgIron: 3.3mg