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.
For best results follow my detailed step-by-step photo instructions and tips.
2 small (150 grams)tomatoespureed (½ cup puree or 1 teaspoon amchur or 1½ tbsp lemon juice)
4 medium (1½ tablespoon)garlic clovessliced or use 1 inch ginger, peeled & sliced
3tablespoonsoil(divided)
⅛teaspoonturmeric(optional)
¾ to 1teaspoonKashmiri red chili powder(adjust to taste, I use 2 teaspoons)
¾ to 1½teaspoongaram masala(adjust to taste, I use 1½ teaspoons)
⅓teaspoonsalt(more to adjust)
1tablespoonkasuri methi(dried fenugreek leaves)
1tablespooncoriander leaves to garnish
How to make the recipe
Preparation
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.