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Aloo Bhindi Recipe I Okra and Potato fry

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Bhindi aloo or Aloo Bhindi ki sabji -Simple and delicious okra and potato stir fry

Bhindi aloo sabji is a classic North indian style sabji made using tender fresh okra , potato and few basic Indian spices. This Is incredibly delicious ,quick and easy recipe.  This bhindi aloo or Aloo bhindi is very popular in Rajasthan, Punjab and Uttar pradesh . It pairs well with paratha, roti or daal chawal meal.

This is a dry dish , you don’t need to make curry or gravy to add in this stir fry. It is made with the basic pantry stables .You can make this with either boiled potatoes or  or use raw chopped potatoes and add them in the tempering, cover and cook till done then add chopped okra and spices and cook till done.

This Bhindi aloo sabji can be served for lunch or dinner . It is also a good to pack in lunchboxes along with some curd or raita.

How To Make Aloo Bhindi-

  1. Select tender fresh medium size bhindi. wash them well and spread on a cloth to dry the bhindi, never chop wet bhindi else it become slimy while cooking. trim both the edges and chop into roundels of around 1/2 inch or your prefered size.
  2. Wash and peel potato and chop into small cubes , almost similar to the size of bhindi pieces. Instead of using raw potatoes and frying them before adding okra, you can also use boiled cubed potatoes and add them after adding okra. both ways are fine.
  3. Heat mustard oil in a heavy bottom pan and add the cumin seeds and asafoetida and when it start to crackle then add the potato cubes and some salt, cover with a lid and cook till almost done.
  4. Now add turmeric and the chopped green chilies in the pan, stir to mix. Add the chopped bhindi in the pan and stir to mix well.
  5. Add mango powder and mix, cover wth a lid and cook on medium heat, keep stirring 1-2 time in between.
  6. when bhindi become half done then add salt, chili powder, coriander powder, chopped tomato and fennel powder, stir to mix, can add 1-2 tbsp oil if needed.
  7. Cover again and cook for 1-2 minute then remove the lid and cook further till fully done.
  8. Enjoy with paratha, roti or dal chawal meal.
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5 from 1 vote

Aloo Bhindi ki sabzi ,Okra and Potato fry

Bhindi aloo ki sabzi -Simple and delicious okra and potato stir fry

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: lunch recipe, Side Dish, Tiffin recipes
Cuisine: North Indian Cuisine, Punjabi Cuisine, Uttar Pradesh Cuisine
Keyword: Bhindi, bhindi aloo sabzi, no onion garlic, sabzi
Servings: 4 people
Calories: 222kcal
Author: Anjana Chaturvedi

Ingredients

  • 500 gm Bhindi/ Okra
  • 2 medium Potatoes / Aloo
  • 1 Tomatoes / Tamatar
  • 2 Green chilies/Hari Mirch
  • 1/2 tsp Fennel powder-1/2 tsp
  • 1 tsp Red Chili Powder/ Laal Mirch
  • 1 tsp Salt / Namak
  • 1 tsp Mango Powder / Amchoor Powder
  • 1.5 tsp Coriander Powder / Dhaniya Powder
  • 1 tsp Turmeric Powder / Haldi Powder

Tempering/ Tadka

  • 4 tbsp Mustard Oil / Sarso ka tel
  • 1/4 tsp Asafoetida / Hing powder
  • 1 tsp Cumin Seeds / Sabut Jeera

Instructions

  • Wash okra and then spread on a cloth to dry IT completely, there should be no moisture on the okra while chopping else it will turn slimy while cooking.
  • Trim both the edges of okra and chop into 1/2 inch roundel or your prefered size.
  • Wash peel and chop the potatoes into cubes , almost similar size of okra pieces .
  • Chop tomato, discard the pulp and chop into small pieces.
  • Heat oil in a pan add cumin seeds and asafoetida ,when it start crackling add turmeric.
  • Now add chopped green chilies and potatoes,mix and cover with a lid and cook till 3/4 done .(you can skip this and can use boiled and chopped potatoes and add them with okras at step 7)
  • Add chopped okra and mango powder ,mix ,cover and cook on medium flame.
  • Keep stirring in between 2-3 times.
  • When almost done add all the spices and the chopped tomato., cover and cook for a minute.
  • Now remove the lid and cook for a minute on medium heat .
  • Add fresh coriander and serve hot.
  • Serving suggestions-serve with roti,rice or any bread of your choice.

Notes

Note-
instead of mango powder , you can add lemon juice or chopped raw mango pieces.
can adjust the quantity of potatoes, increase or reduce it

Nutrition

Calories: 222kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 679mg | Potassium: 772mg | Fiber: 7g | Sugar: 4g | Vitamin A: 910IU | Vitamin C: 46mg | Calcium: 98mg | Iron: 2mg

Reader Interactions

Comments

  1. Sukshma Iyer

    Your aloo bindi recipe is a hit at our home! The fennel adds a subtle yet distinct flavour to the dish. I have bookmarked your blog and refer to it almost everyday. Thank you for your efforts.

  2. shubha

    I tried this today.Came out very well.loved the flavour of the fennel powder.Only I did not cover and cook as somehow the water from the lid falls in and makes it more sticky.

  3. Sangeetha

    Dear Anjanaji,
    Sorry, but this template is very confusing. Your previous one was very pretty, friendly and "delicious". It would be great if you could bring it back. Your recipes of course are still wonderful with yummy photos. I have posted my first crochet tutorial, please have a look.
    Lots of love.

  8. meena

    anjana hope u took the back up.. these classic templates are real confusing ones

    u can find ready templates and modify them according to your need.

    i have kept one test blog for myself where i upload new templates and chek how it looks and then modify and then upload it to the current on

    ya pls dont mind anjana it is confusing this template

    take care and make sure u take backups everytime u change template

  10. Hamaree Rasoi

    After coming here I was totally lost to figure it out your recipe post…This template isn't user friendly…I hope you didn't mind telling you this.
    Okra looks wonderful…

  12. meena

    love the color of okra here and looks so yummy
    anjana ur this template is confusing a bit earlier one was very good

5 from 1 vote (1 rating without comment)