Aloo Bhindi – Spiced Potatoes and Okra

This aloo bhindi recipe is a lightly spiced delicious dry curry made with okra, potatoes, and spices in an onion-tomato base. Also, a vegan recipe, it is made in Punjabi Style and goes very well with roti or naan or paratha.

Why this recipe works

In this recipe, both bhindi (okra) & potatoes (aloo) are sauteed or fried in oil. This cooking method makes sure that the okra does not become slimy and the potatoes do not crumble or become mealy.

As we do not add raw okra and potatoes directly while cooking, this ensures that your okra does not become too soft or mushy.

Thus the final dish has a good texture and looks great and appetizing on the dinner table.

If you prefer, you can steam or boil the potatoes instead of frying them. But do not steam or boil the okra. They need to be sauteed or pan-fried.

Some people make aloo bhindi recipe with a gravy or sauce. But at my place, we always make it a semi-dry preparation and it is mostly made for breakfast or lunch.

The benefit of making it for breakfast is that it can be packed for a tiffin box with a roti or paratha.

The recipe is easy to prepare and is a bit spicy. If you want to make it for kids then you can slightly reduce the red chili powder and ginger-garlic paste.

On Okra

I always prefer using okra that are fresh and tender. Avoid using okra that has become mature or stringy.

Once you rinse the okra, then dry them thoroughly with a kitchen towel before chopping them. Never chop wet okra as this will make them slimy.

How to make Aloo Bhindi

Frying potatoes and okra

1. Peel and cube 1 large size potato. Make smaller pieces as they will be quick to fry. 

In a kadai or pan heat 3 to 4 tablespoons oil. Once the oil becomes medium hot then first add the potatoes and fry them till they become opaque, change color and become crisp and are cooked completely. In between do remember to stir the potatoes with a slotted spoon.

TIP: You can use any neutral flavored oil. I generally use either peanut oil or sunflower oil.

2.  Once the potato cubes become crisp and opaque, with a slotted spoon drain as much oil as you can. Place the fried potatoes on paper towels. This helps to remove excess oil.

3. In the same oil, add the chopped okra (bhindi) and fry until all the okra pieces are cooked completely and softened. I suggest chopping the okra pieces into 1 to 1.25-inch pieces for this recipe.

4. Drain the fried okra on paper towels to remove excess oil.

Cooking onion-tomato base

5. In the same oil, add 1 medium-sized finely chopped onion. Saute the onions stirring at intervals till translucent or light brown.

6. Add 1 teaspoon ginger-garlic paste and saute for some seconds or till the raw aroma of the ginger-garlic goes away.

7. Then add 2 medium sized finely chopped tomatoes. Saute the tomato stirring at intervals till the tomatoes become soft and pulpy.

8. Then add all the spice powders except garam masala powder and dry mango powder. Basically, you need to add the following spices at this step.

• ½ teaspoon cumin powder (ground cumin)
• 1 teaspoon coriander powder (ground coriander)
• ¼ to ½ teaspoon red chili powder or cayenne pepper or paprika
• ¼ teaspoon turmeric powder (ground turmeric)
• 1 pinch asafoetida (hing) – optional. Skip adding it if you want to make the dish gluten-free or use a gluten-free asafoetida.

9. Stir and mix well. Saute for 1 to 2 minutes or until the oil starts to leave the sides of the masala mixture.

Making aloo bhindi

10. Add the fried potatoes and okra.

11. Stir gently until the whole masala mixture coats both the potatoes and okra. Saute for 1 minute.

Then add ¼ to ½ teaspoon garam masala powder, ¼ to ½ teaspoon dry mango powder and salt as required. If you do not have dry mango powder, then squeeze in ¼ to ½ teaspoon lemon juice.

Mix very well and saute for a minute. Lastly, add ¼ teaspoon crushed kasuri methi (dry fenugreek leaves) and saute the sabzi for a minute more. Omit to add dry fenugreek leaves if you do not have them.

12. Serve aloo bhindi garnished with coriander leaves hot or warm.

Serving suggestions

• With Indian flatbreads: Aloo bhindi tastes the best with Indian flatbreads like roti, paratha, or naan. Serve a side of plain yogurt or simple raita.
• As a side dish: You can serve aloo bhindi as a side dish with khichdi or dal-rice or rasam-rice, kadhi-chawal, or with any Indian curry and steamed rice.

Helpful Tips

• Prepping okra: After rinsing the okra, always dry them thoroughly with a kitchen towel before you chop them. You can spread them on a large plate or tray and let them dry naturally. Remember not to chop wet okra as this will make them slimy.
• Buying okra: Always buy okra pods that are fresh, tender, and young. Avoid buying okra that is stringy or mature.
• Gluten-free variation: To make the dish gluten-free skip adding asafoetida or use gluten-free asafoetida.
• Spicing: If you are making it for small kids then reduce the ginger-garlic paste and garam masala powder and red chili powder.
• Cooking potatoes: If you want then you can also steam or boil the potatoes and then include them in the recipe. Note that steamed or boiled potatoes will give a different texture and taste to the recipe.
• Scaling: The recipe can be doubled or tripled easily.

More Tasty Bhindi recipes

• Bhindi sabzi – Mildly spiced dry okra curry
• Bharwa bhindi  – Stuffed okra dish from the Punjabi Cuisine.
• Kurkuri bhindi – Crispy Okra Fry
• Bhindi masala – Semi-dry Spiced Okra Curry.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This aloo bhindi recipe from the archives (Sep 2009) has been republished and updated on 12 January 2021.