Bhindi Aloo | Aloo Bhindi | Okra Potato Fry | How to make a simple Okra Potato Fry

Welcome to the enchanting world of simple Indian cooking, where everyday ingredients are transformed into mouthwatering dishes filled with tradition and love. Today, we are making Bhindi Aloo, a simple and delicious stir-fry that combines two beloved vegetables of Indian cuisine: Bhindi (Okra) and Aloo (Potato). This Bhindi Aloo recipe is a staple in many Indian households, cherished for its simplicity, flavour, and nutritious value.

Bhindi Aloo Subzi is best enjoyed hot with chapati, paratha, or as a side dish with dal and rice. Its flavourful and nutritious combination makes it a favourite in Indian households.

The Simplicity of Bhindi Aloo

Bhindi Aloo is celebrated for its straightforward cooking process and minimal ingredients. The ease of preparation makes it accessible for both novice and experienced cooks. Here’s why Bhindi Aloo is considered so simple:

Minimal Ingredients

The recipe requires just a handful of ingredients, many of which are common in Indian kitchens:

• Bhindi (okra)
• Potatoes
• Onions
• Basic spices (turmeric, coriander, red chili powder, cumin, garam masala & dry mango powder)
• Whole spices (cumin seeds & carom seeds)
• Fresh coriander leaves
• Salt and oil

With a preparation time of about 10 minutes and a cooking time of 20-25 minutes, Bhindi Aloo can be whipped up quickly, making it ideal for busy weeknights or last-minute meals. Bhindi Aloo is cooked in a single pan, reducing the hassle of multiple utensils, and making cleanup a breeze.

Prepping, Cooking, and Storage Tips

Prepping Tips

1. Selecting Bhindi: Choose tender, medium-sized bhindi that are bright green and firm. Avoid those that are too long, dark, or have blemishes.
2. Washing Bhindi: Wash the bhindi thoroughly under running water. Pat them completely dry with a clean kitchen towel to prevent sliminess when cutting.
3. Cutting Bhindi: Cut off the top and tail ends of the bhindi. Slice them into 1-inch pieces. Avoid overcrowding the cutting board to minimize sliminess.

Cooking Tips

1. Even Cooking: Cut the potatoes and bhindi into similar-sized pieces to ensure even cooking.
2. Avoiding Sliminess: Cook bhindi on low to medium heat. Stir occasionally and do not add water.
3. Balancing Spices: Adjust the spices according to your taste. If you prefer a milder flavor, reduce the amount of red chili powder.

Storage Tips

1. Refrigeration: Store any leftover Bhindi Aloo in an airtight container in the refrigerator. It will stay fresh for up to 1-2 days.
2. Reheating: Reheat the dish in a pan over low heat or in the microwave.
3. Freezing: Bhindi Aloo is not ideal for freezing as the texture of the vegetables may change. It’s best enjoyed fresh.

Bhindi Aloo | Aloo Bhindi | Okra Potato Fry

Bhindi Aloo recipe is a staple in many Indian households, cherished for its simplicity, flavor, and nutritious value.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Lunchboxrecipes, Main Course, Side Dish

Cuisine Indian

Servings 3

Equipment

• 1 Heavy bottom frying pan/kadai Cast Iron/Iron

Ingredients

  

• 2 tbsp Mustard oil Any cooking oil
• 300 g Okra/Bhindi Washed, pat dry and cut
• 2 Potato Medium size
• 1 tsp Cumin seeds or Jeera
• 1/2 tsp Carom seeds or Ajwain
• 2 Onion Medium size, thinly sliced.
• 1/2 tsp Turmeric
• 2 tsp Kashmiri Red Chilli Powder
• 1/2 tsp Hot Chilli Powder
• 2 tsp Coriander Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Dry Mango Powder or Amchoor Powder
• 1/2 tsp Garam Masala
• 2 tsp Coriander leaves

Instructions

 

Prep the bhindi and potato

• Wash the bhindi and pat dry with a clean kitchen towel to prevent sliminess. Peel and dice the potatoes into small cubes.

For the subzi

• Heat oil in a pan over medium heat. Mustard oil adds an authentic flavor, but vegetable oil can be used if preferred.
• Add cumin seeds and carom seeds to the hot oil.
• Add chopped onions. Sauté until the onions are translucent.
• Add diced potatoes to the pan and sauté for 1 min. Cover the pan and cook for 2-3 mins, stirring occasionally.
• Lower the heat and add in turmeric powder and mix. Cover and cook for another 2 mins.
• Once the potatoes are partially cooked, add the chopped bhindi. Mix gently. Cover and cook for 2-3 mins.
• Lower the heat and add in the powdered spices: chilli powder, coriander powder and cumin powder. Mix gently.
• Cover and cook for 10-15 mins in medium flame, stirring occasionally, until both potatoes and bhindi are tender.
• Add in salt, garam masala and dry mango powder. Mix gently.
• Cover for another 1 min. Add in coriander leaves and serve hot.

Video

https://www.youtube.com/watch?v=Cf1skM2AXP4&t=26s

Keyword Aloobhindi, Bhindialoo, Okrapotato, PotatoOkra, Potatookracurry