aloo bhindi

Aloo Bhindi Recipe (Okra with Potatoes)

Updated: June 24, 2023, By Swasthi, Comments, Jump to Recipe

Aloo Bhindi is a delicious Indian side dish of stir fried okra with potatoes, spices and herbs. This flavorsome North Indian dish is simple, easy to make and goes well with steamed rice, roti, parathas, chapati or any flatbreads. Aloo Bhindi is one of those comforting dishes that require just a handful of ingredients but turns out so good that you won’t stop making it again & again.

Aloo Bhindi

About Aloo Bhindi

It is said that Aloo Bhindi originated in the Punjabi Cuisine but today you can find it being made and enjoyed all over India with regional variations. It is a common dish made in the homes and often served in restaurants in a North Indian thali (meal).

Basically it is a dry curry, also known as sabzi and it does not have any sauce. The most basic version is made with just okra, potatoes, chili powder, amchur (dried mango powder) and a sprinkle of garam masala. Many people also use onions, tomatoes, ginger, garlic and plenty of other ground spices.

You will also find home cooks like me experimenting with curry leaves and mustard seeds. Each variation brings a new dimension to the aloo bhindi.

I make this in 2 ways – one is to add potatoes in this Bhindi Masala which yields a little sauce. I’m sharing the second one in this post and also sharing many tried and tested variations below.

At home we love bhindi and this one makes to our menu often. It is a kids’ friendly recipe and you can make it less hot/spicy to suit their palate.

Here I have not used onions just to save 20 mins time but if you want you can use them. Tomatoes are optional and you may leave them out if you want and simply use amchur or lemon juice for the tang.

Here is the picture of the same, made without onions and tomatoes. My family prefers Aloo Bhindi with tomatoes because they impart tang, adds so much flavor and keeps the dish a little moist without drying out. However you can still leave them out to save 8 to 10 minutes of your time.

More similar recipes,
Sauteed Okra
Bhindi Fry
Aloo Gobi
Aloo Matar
Eggplant Potato Curry
Bhindi Do Pyaza

Punjabi aloo bhindi

How to Make Aloo Bhindi (Stepwise Photos)

This recipes serves 4. If you want to make 2 servings, cut down the quantities by half.


1. Rinse 1.1 lb (½ kg) bhindi under running water and pat dry or air dry until all of the moisture from the surface is gone. Water droplets on the okra can make your sabzi more slimy while cooking. Rinse and peel 320 grams (3 medium) potatoes and rinse 2 small tomatoes (150 grams).

rinsed okra potatoes and tomatoes

2. Dice the potatoes to ¾ inch pieces and add them to a bowl of water as you dice. If you want you can also rinse them well and pour fresh water. This removes the excess starch and prevents them from sticking to each other. Chop the bhindi to ¾ to 1 inch pieces. You can also do this while you stir fry the potatoes.

diced potatoes in water and chopped bhindi

3. Pour 1 to 1½ tablespoon oil to a wide pan and heat it. Remove the potatoes from water and add them here. Spread them to a single layer and let them fry on a medium high heat. While you fry these you may chop the bhindi and slice 4 medium garlic cloves to make 1 to 1½ tablespoons. Or use 1 inch ginger peeled and sliced.

fry aloo to make aloo bhindi

4. Stir them and cook until they are fork tender, meaning fully cooked. Remove these to a plate and keep aside.

soft cooked potatoes

5. To the same pan add another 1½ tablespoon oil and add the sliced garlic cloves. Fry them for 30 seconds.

fry garlic to make aloo bhindi

6. Add the bhindi and fry them on a medium heat until all the slime has gone and they are cooked. Stir them every few minutes but do not over do as the okra can release more slime.

fry okra in a pan

7. You may leave out the tomatoes and use amchur or lemon juice later. While the bhindi is frying, quarter 2 medium tomatoes and add them to a grinder. Using more tomatoes is likely going to make the dish mushy because you need to cook longer to evaporate the moisture in tomatoes.

puree tomatoes

8. Puree them to a smooth texture.

tomato puree

Make Aloo Bhindi

9. When the bhindi is done they looked wilted and shrunk.

stir fried okra in a pan

10. Add the aloo and the following spices:

  • ⅛ teaspoon turmeric (optional, add more if you want)
  • ¾ to 1 teaspoon Kashmiri red chili powder (adjust to taste, I use 2 teaspoons)
  • ¾ to 1½ teaspoon garam masala (adjust to taste or ½ tsp cumin & 1 tsp coriander powder, use ¾ to 1 teaspoon if you don’t use tomatoes)
  • ⅓ teaspoon salt (more if you use tomatoes)
add spices to aloo bhindi

11. Mix and stir fry for 2 to 3 minutes.

stir fry the veggies

12. Move the veggies aside and make a well in the center. Pour the tomato puree (½ to ¾ cup, no more) and let it cook (without mixing) on a medium high heat until most of the moisture is reduced. This takes about 3 mins. Mix and stir fry on a medium high heat until the raw smell of tomatoes is gone. This takes me another 4 to 5 mins. If you cook on a low heat at this stage your bhindi can become mushy.

sauté tomato puree in the pan

13. Taste test and add more salt, garam masala or red chili powder to suit your liking. Add 1 tablespoon kasuri methi (dried fenugreek leaves). If you left our tomatoes, then add 1 teaspoon amchur or add lemon juice while serving. Mix well and turn off the heat.

add kasuri methi to make aloo bhindi

Optionally garnish aloo bhindi with 1 tablespoon coriander leaves. Serve hot with steamed rice, roti, chapati or any flatbreads.

aloo bhindi recipe

Pro Tips

  • Wipe dry the bhindi to prevent them turning more slimy.
  • Chop the bhindi to medium sized pieces. If they are too thin, they will let out too much slime. If they are too large, you will take a lot of time to cook them and sometimes you can feel the slime inside while eating.
  • Make sure the slime has gone completely before adding tomatoes because any kind of moisture is likely to make the bhindi slimy.
  • Tomatoes are used in the pureed form to cook them faster. Though chopped tomatoes work, they take longer to cook down and loose the raw flavor.


  • To use onions, slice one large onion and start by sautéing the onions in 2 tablespoons oil, followed by garlic or 2 teaspoons ginger garlic paste and then bhindi. Use tomatoes the same way as shown in the recipe. Another method is to make the onion tomato masala and then add the fried bhindi and aloo. You may check out this bhindi masala for that.
  • Give a South Indian touch to this aloo bhindi by using curry leaves. Add them along with garlic.
  • You can also add Idli podi, peanut podi, dry garlic chutney (vada pav chutney), flax seed podi or fresh/frozen coconut. This version tastes better without tomatoes. I have shared it here on Vendakkai Fry. Sprinkle as much as you like towards the end. Use less salt while cooking the bhindi if using podi because it is already salted. But note that the dish is going to turn out dry.

Related Recipes

Recipe Card

aloo bhindi

Aloo Bhindi Recipe (Okra With Potatoes)

5 from 16 votes
Aloo Bhindi is a simple Indian dish of potatoes and okra stir fried together with spices and tomatoes. This spicy, tangy and super flavorful dish is delicious and healthy. Serve it as a side with rice, quinoa, roti or any kind of flatbreads.
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For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Diet : Gluten Free, Vegan

Ingredients (US cup = 240ml )

  • 1.1 lb (½ kg) bhindi /okra
  • ¾ lb. (320 grams) potatoes /aloo
  • 2 small (150 grams) tomatoes pureed (½ cup puree or 1 teaspoon amchur or 1½ tbsp lemon juice)
  • 4 medium (1½ tablespoon) garlic cloves sliced or use 1 inch ginger, peeled & sliced
  • 3 tablespoons oil (divided)
  • teaspoon turmeric (optional)
  • ¾ to 1 teaspoon Kashmiri red chili powder (adjust to taste, I use 2 teaspoons)
  • ¾ to 1½ teaspoon garam masala (adjust to taste, I use 1½ teaspoons)
  • teaspoon salt (more to adjust)
  • 1 tablespoon kasuri methi (dried fenugreek leaves)
  • 1 tablespoon coriander leaves to garnish



  • Rinse okra, potatoes and tomatoes under running water. Pat dry the okra or leave aside to air dry to remove any surface moisture.
  • Peel and dice/chop potatoes to ¾ inch pieces and add them to a bowl of water as you dice.
  • Pour half of the oil to a hot pan. Remove the potatoes from water and add them to the hot pan.
  • Spread them to a single layer and let them cook on a medium heat. Keep stirring every few minutes to fry/cook them evenly, until fork tender but not mushy.
  • While the potatoes fry, chop okra to ¾ to 1 inch pieces and slice the garlic cloves. Keep aside.
  • When the potatoes are fork tender, remove them to a plate.

How to Make Aloo Bhindi

  • Pour the rest of the oil to the pan and add the sliced garlic. Fry for about 30 seconds and add the okra. Spread them in the pan and let cook on a medium heat until all of the slime has vanished & they are almost cooked.
  • While they fry, stir them every few minutes so they cook evenly. Overdoing this can make them more slimy. Optionally- add the quartered tomatoes to a small grinder/blender and puree them.
  • When the bhindi is almost cooked, add the potatoes, red chili powder, turmeric, salt and garam masala (or cumin & coriander powder). Stir fry for 2 to 3 minutes on a medium heat.
  • If using tomatoes, move the veggies aside & pour the puree to the base of the pan in the center. Increase the heat to medium high and let cook without stirring, until most of the moisture from tomatoes is gone. This step takes about 3 minutes.
  • Mix the tomatoes well with the rest of the veggies and continue to saute for a few more minutes until the raw smell of tomatoes has gone completely, for about 4 to 5 minutes.
  • Taste test and add more salt or chili or garam masala at this stage to suit your liking. Add kasuri methi and amchur (if not using tomatoes) and mix well.
  • Serve Aloo Bhindi with rice, quinoa, roti or with any flatbreads of choice.


  • Use lesser spices if you don’t use tomatoes. More spices are required if you use tomatoes.
  • You can use about 2 to 3 small tomatoes (½ to ¾ cup pureed tomatoes) for half kg bhindi. Using more tomatoes is likely to overcook your okra and make them mushy.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Aloo Bhindi Recipe (Okra With Potatoes)
Amount Per Serving
Calories 150 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Trans Fat 0.04g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Sodium 215mg9%
Potassium 491mg14%
Carbohydrates 12g4%
Fiber 5g21%
Sugar 3g3%
Protein 3g6%
Vitamin A 1381IU28%
Vitamin C 35mg42%
Calcium 116mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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© Swasthi’s Recipes

Aloo Bhindi Recipe (Okra with Potatoes)

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars
Made aloo bhindi for the first time and it was delicious. Thank you this goes to our rotation menu and hopefully it turns out good with frozen okra too.

5 stars
Wow … I love bhendi I want to try this dish … Thank you For this Recipe .

5 stars
This is a lovely recipe. Made this for the first time and it turns out very good. Used tomatoes and chaat masala too. Was delicious.

5 stars
Thank you. I made aloo bhindi using your recipe. Came out good and we all like it.