Aloo Bhindi Recipe Potato Okra Stir Fry Whiskaffair

on Jun 01, 2022, Updated Apr 03, 2024 Here are some more bhindi recipes that you may like: Bhindi Do Pyaza, Besan Bhindi, Punjabi Bhindi Masala, and Bharwa Bhindi.

About Aloo Bhindi Sabzi

Aloo Bhindi Sabzi (Potato Okra Stir Fry) is a lightly spiced North Indian stir fry made using potatoes, okra (bhindi), and other simple ingredients. It is a one-pot dish that comes together in under 30 minutes. It is a great dish for everyday Indian-style meals with dal rice or roti. It is also perfect for packing lunch boxes for school or office. Bhindi (Okra, Ladies Finger) – Use tender bhindi with small seeds. You can also use frozen okra in place of fresh okra. Make sure to thaw it before using it. Oil – To make this simple aloo bhindi stir fry, you can use mustard oil or any neutral-flavored oil, such as canola, peanut, sunflower, etc. Spices – You will need some everyday Indian spice powders such as – coriander powder, Kashmiri red chili powder, turmeric powder, dry mango powder (amchoor), garam masala powder, and salt. You can use cayenne pepper or paprika powder instead of red chili powder. If you do not have dry mango powder, you can squeeze a little lime at the end of cooking. Onion and Garlic – While garlic adds a nice flavor, onions add a nice crunch and taste. You can also add cumin seeds to the hot oil before adding the onions. Adding a little Kasuri methi at the end of cooking will also give this bhindi aloo sabzi a nice flavor. Peel the potatoes and cut them into ½-inch thick wedges. Soak the potato wedges in water until ready to use; otherwise, they will turn black from oxidation. Slice the onions, chop the garlic, and gather the remaining ingredients. Once the oil is hot, add 250 g of potatoes (peeled and cut into ½-inch wedges) to the pan and cook until they turn light brown. Stir frequently while frying to ensure even cooking. Remove the potatoes to a plate and set them aside. Remove on a plate and set aside. Add 2 tablespoon of oil to the same pan. Once the oil is hot, add 1 cup sliced onions and 1 teaspoon chopped garlic and fry until onions turn light brown. Stir frequently while frying.

2 teaspoon coriander powder 2 teaspoon Kashmiri red chili powder ½ teaspoon turmeric powder 1 teaspoon dry mango powder ½ teaspoon garam masala powder 1 teaspoon salt

Note – If you wish to make a variation of this recipe, you can add ½ cup of chopped tomatoes at this stage. Now add the fried potatoes and bhindi back to the pan and mix well. Cover the pan with a lid and cook for 4-5 minutes or until the bhindi and potatoes are nicely cooked. Stir a few times while cooking. Note – Splash a little water if the spices get dry and burnt. Check for salt and add more if needed. Serve hot. Reduce the chili if making the sabji for kids.