Aloo Bhindi is a mildly spiced, lip-smacking stir-fry or sabzi made using the awesome combination of potatoes (aloo) and okra (bhindi). This is a simple Punjabi Style recipe made with perfectly cooked okra and soft potatoes tossed in spices, that goes very well as a side with chapatis or various flatbreads and rice too. This recipe is so delicious that it makes for an easy, tasty and healthy, regular lunchbox item. 😀
PS: Check out below notes for a perfect, non-slimy okra. 😉👍
Stir-Fried Potatoes and Okra (Punjabi Aloo Bhindi)
Print RecipeIngredients
- 1. Okra (cut into 1 inch pieces) - 500 gms
- 2. Potatoes (cut into wedges) - 2 Medium Size
- 3. Red Onion (finely chopped) - 100 gms
- 4. Coriander Powder - 3 tsp
- 5. Cumin Seeds - 1 tsp
- 6. Red Chili Powder - 1 tsp
- 7. Dried Fenugreek Leaves (Kasoori Methi) - 1/4 tsp (optional)
- 8. Turmeric Powder - 1/4 tsp
- 9. Coconut Oil - 4 tbsp
- 10. Salt to taste
Instructions
Heat oil in a pan to medium heat. Add the potatoes and shallow fry them for 2-3 minutes until soft and cooked. Remove and keep aside.
In the same oil, add the chopped okras and gently shallow fry them until cooked, without stirring too much. Remove and keep aside.
Next, in the same oil, add cumin seeds followed by onions and saute till lightly browned.
Add turmeric, coriander and red chili powders, dried fenugreek leaves (kasoori methi) and fry them with the onions for a few seconds until absorbed well. Also add required salt.
Toss in the potatoes and okras and mix gently till all the spices coat the veggies wonderfully. Continue heating on low for 1-2 minutes.
Your delicious Stir-Fried Potatoes and Okra (Punjabi Aloo Bhindi) is now ready to serve hot!
Notes
Tips:
1) While buying okra, keep in mind that they should be fresh looking, long and dark green in color. These ones are naturally less slimy.
2) Okra should be wiped dry before chopping them. Also keep wiping the knife clean if it gets sticky.
3) While cooking okra, keep the stirring minimal. Stirring too many times makes the okra slimy.
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