Aloo Bhindi Sabzi Recipe
Aloo bhindi is a vegan dry sabzi (curry) made with potatoes & fresh okra. I make it punjabi bhujia style. It is an incredibly simple sabzi to make. Aloo bhindi is delicious with rotis, paratha or dal-rice.
Equipment
- Chopping Board & Knife
- Kadhai or Wide Pan/Skillet
Ingredients
- 1 lb fresh okra (~450g)
- 1 large yellow potato
- 3 tablespoon mustard oil (substitute with any neutral cooking/avocado oil)
- 1 large red onion (1 cup thinly sliced onion)
- 2 garlic chopped
- 1.5 teaspoon cumin seeds
- ½ teaspoon hot red chili powder adjust to taste
- 2 teaspoon coriander powder
- ½ teaspoon amchoor dry mango powder
- ½ teaspoon garam masala
- ¾ teaspoon salt or to taste
Instructions
- Wash okra thoroughly under running water. After washing spread them on a kitchen towel and let air dry for at least 2 hours. If you are in a hurry, thoroughly wipe out the okra with paper or kitchen towel so that they are completely dry.
- Cut the okra lengthwise. Cut lengthwise into half. Cut each half into half. Avoid cutting them too thin.
- Peel the potato and cut them lengthwise. Try to cut the potatoes in similar shape and size as the okra.
- Heat up the oil on medium in kadai or pan till its a bit smoky.Temper the oil with cumin seeds. Let crackle. Add garlic and the potatoes, sprinkle a little salt, stir around to coat the potatoes. Keep heat on medium and let potatoes cook for 5-8 minutes until about 80 percent cooked. (Note:-You might feel that oil is a lot at this point but hang on).
- Add the sliced onions next ,fry for 3-4 minutes till they start to soften and starts turning brown on the edges. Dont brown the onions too much.
- Add the powdered spices (except garam masala) next. Mix well.
- Add okra, sprinkle salt and mix everything gently. Spread the okra as much in the kadai as you can. Let okra cook uncovered on medium heat. The okra will soften and start looking deep green and you might notice little slime. Dont stir.
- After about 3-4 minutes you will hear a faint crackling sound, stir gently once and let cook again for 2-3 minutes till the okra is soft. You will notice that the slime has gone away and the okra appear cooked. We like to keep okra tender with a bite. You can cook for 2-3 minutes extra for softer okra.
- Finish with garam masala and amchoor, bump up the heat to high and stir fry for a minute. Done.
Notes
- You can add tomatoes to the sabzi if you want. Add one chopped tomato to onions before adding okra. Let tomatoes soften and then add okra. I prefer the tang of amchoor with okra.
- I recommend using lohe ki kadai for making this sabzi. However once the sabzi is cooked, immediately take it out in a bowl. Dont leave it in the kadai after adding amchoor.
- Adding fennel seeds is optional. We love the taste with okra but you can skip.
- When you are buying okra, select slender, dark green color okra. Light green, chubby okra have high moisture content and usually are more slimy.
- Whenever you plan to cook okra, wash it 3-4 hours ahead and dry completely. I wash it and layer in on a kitchen towel to air dry.
- Avoid chopping the okra too thin. Whether you are cutting in round discs or lengthwise, the thinner you chop okra, the slimy it gets while cooking.
- Choose a wide pan or large kadai to cook okra. The less piled up okra is while cooking, the less chances of it getting slimy.
- Dont skimp on oil. Some vegetables like okra or eggplant need a little extra oil than others. If you reduce oil quantity, okra will start steaming instead of stir frying and get slimy.
- When you are cooking okra, try not to cover it. If the okra is fresh and good quality, cooking on medium stove is enough to cook it through. This preserves the color okra as well.
- While the okra is cooking, avoid stirring it too much. The more we stir, slimy it gets. I stir it maximum 3-4 times to mix with spices and potatoes.
Nutrition
Calories: 225kcalCarbohydrates: 29gProtein: 5gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 461mgPotassium: 810mgFiber: 7gSugar: 4gVitamin A: 972IUVitamin C: 47mgCalcium: 129mgIron: 2mg
Tried this recipe?Let us know how it was!