Bhindi Aloo sabzi recipe, A delicious Aloo bhindi fry made with potatoes and okra is perfect to serve with paratha or regular dal chawal. Easy to prepare and tastes incredibly delicious this is a perfect dry sabzi recipe.
From the past few weeks, I have been sharing these easy to make sabzi recipes from my Mom’s kitchen. These are easy to prepare dry sabzi which she used to pack in our lunch boxes.
For me personally, these are still my to-go recipes when I want comforting Indian meals or do not have much time to plan menus. Because I do not have to source too many ingredients I can make it with whatever is available in my pantry and most of all it does not require me to spend too much time in the kitchen.
And, A trip down the memory lane about how we used to share our lunch boxes and my tiffin was always in demand makes me smile! Food and nostalgia have to be one of the best combinations ever! isn’t it 🙂
But let’s get out of that and let me share with you to make Bhindi aloo sabzi and how to make this Potato and Okra dish.
One more thing I always prepare dry sabzi or bhindi fry in various forms. Previously I have shared a stuffed bhindi recipe and Kurkuri bhindi recipe in the microwave. And today I am sharing this easy bhindi fry recipe.
How to Make Bhindi Aloo Fry
Ingredients For Bhindi Aloo
Fresh: Potatoes, Bhindi okra, Lime juice, Coriander leaves
Mustard oil
Spices and Seasonings: Cumin seeds, Salt, Red chilli powder, Turmeric powder, Chaat masala, garam masala.
How to Make it
First, wash and dry bhindi and then slice it from the middle. This takes a long time so I always make sure to prep it for making any okra recipe. I slice it and keep it stored in the fridge and it does not spoil if you have stored it correctly.
Next, I am going to heat mustard oil in a big pan and add some cumin seeds.
When cumin starts to crackle add potatoes. Since okra and potatoes have different cooking times and okra cooks faster than potatoes you need to partially cook the potatoes before adding okra/bhindi.
Cover the potatoes and cook them for 8-10 minutes. Stir them once or twice so they do not stick to the bottom.
Next, add in sliced bhindi and mix it well. Again cover it with a lid and cook for a few minutes till it softens.
Remove the lid and add salt, red chilli powder, turmeric powder and chaat masala to bhindi and mix to coat well.
Cook aloo bhindi uncovered for about 10 minutes and stir once or twice in between for even cooking.
Switch off the heat when done! Serve it hot with paratha or as a side with Dal chawal.
Watch Video
How to Store in the Fridge
- Aloo bhindi stores well in the fridge and stays good to eat for 4-5 days.
- In the freezer, you can store it up to 6-8 weeks. Just put it in a freezer-safe glass container with an airtight lid and freeze it.
- For both the cases when you are ready to eat just zip it in the microwave for a few minutes and it’s ready to eat.
Recipe Notes & Pro Tips
How to prevent Bhindi/Okra less slimy
I don’t know about you but I do not like my bhindi slimy or watery. That’s why there is no bhindi gravy/curry for me. Even dry sabzi turns out soggy/slimy often.
To make a non-slimy okra dish make sure that you wash it whole first and dry it thoroughly first and then cut it. If bhindi does not have any water it will not become slimy.
The second thing you can do is Add some souring agent while cooking. Lime juice, amchoor or chaat masala add any of these this will prevent bhindi to become slimy.
What to Serve with Bhindi Sabzi
You can serve with Aloo bhindi sabzi with Laccha paratha , Missa paratha or Masala paratha along with a bowl of plain yogurt.
Main Meal Idea: You can serve bhindi/okra fry as Indian Side dish with khatti dal, jeera rice, cucumber raita, Aloo Matar for a delicious Indian meal.
More Such Recipes to Try
-
Kurkuri Bhindi in Microwave
-
Sukhe Aloo Baingan
-
Sookhi Arbi Masala
-
Aloo Gobhi
-
Masala Aloo
📖 Recipe
Bhindi Aloo | Potato Okra Fry
Equipment
- Non Stick pan or Kadai (Indian wok)
Ingredients
- 200 grams Potatoes
- 400 grams Bhindi okra
- 2 tablespoons Mustard oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 1 teaspoon Red chilli powder
- ½ teaspoon Turmeric powder
- 1 teaspoon Chaat masala
Instructions
- First, wash and dry bhindi and then slice it from the middle. This takes a long time so I always make sure to prep it for making any okra recipe.
- I slice it and keep it stored in the fridge and it does not spoil if you have stored it correctly.
- Next, I am going to heat mustard oil in a big pan and add some cumin seeds.
- When cumin starts to crackle add potatoes. Since okra and potatoes have different cooking times and okra cooks faster than potatoes you need to partially cook the potatoes before adding okra/bhindi.
- Cover the potatoes and cook them for 8-10 minutes. Stir them once or twice so they do not stick to the bottom.
- Next, add in sliced bhindi and mix it well. Again cover it with a lid and cook for a few minutes till it softens.
- Remove the lid and add salt, red chilli powder, turmeric powder and chaat masala to bhindi and mix to coat well.
- Cook aloo bhindi uncovered for about 10 minutes and stir once or twice in between for even cooking.
- Switch off the heat when done! Squeeze some lime juice and sprinkle coriander leaves. Serve it hot with paratha or as a side with Dal chawal.
Video
Notes
- To make a non-slimy okra dish make sure that you wash it whole first and dry it thoroughly first and then cut it. If bhindi does not have any water it will not become slimy.
- The second thing you can do is Add some souring agent while cooking. Lime juice, amchoor or chaat masala add any of these this will prevent bhindi to become slimy.
Nutrition
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