Aloo Bhindi Recipe (Punjabi Type)

Aloo Bhindi is a hearty North Indian dish made by stir-frying tender okra (bhindi) and cubed potatoes (aloo) with onions, tomato, ginger-garlic paste and a mix of spices. This flavorful dry dish options crispy golden potatoes completely tender okra in a sautéed onion-tomato base. It’s a in style accompaniment to roti or rice in Punjabi households, providing a scrumptious mixture of earthy flavors and textures.

About Aloo Bhindi

Typically, a easy, comforting Bhindi Recipe is all that you simply want along with your dal-chawal to make a fantastically healthful, tasty and filling meal on a lazy afternoon.

This Aloo Bhindi recipe is simply that, actually extra. It’s a scrumptious flippantly spiced dry curry made with okra or bhindi, potatoes (aloo) and spices in an onion-tomato masala combination. This dish can also be vegan and pairs very effectively with roti, naan or paratha too.

Since each potatoes (aloo in Hindi) and okra or woman’s finger (bhindi in Hindi) are the star substances on this homely recipe, the dish is rightly named as Aloo Bhindi.

Made in North Indian, relatively Punjabi model, each the bhindi and aloo are sautéed or fried in oil on this recipe. This cooking technique makes positive that the okra doesn’t grow to be slimy and the potatoes don’t crumble within the last Aloo Bhindi dish.

Additionally, as uncooked okra and potatoes usually are not straight added whereas cooking this dish, it ensures that the okra doesn’t grow to be too tender or mushy. Thus, the ultimate dish has an excellent texture and appears nice and appetizing on the dinner desk.

This recipe of Aloo Bhindi can also be tremendous simple and makes use of all the fundamental substances which might be part of North Indian or Punjabi cooking.

So, you really don’t should get tensed in sourcing any of those as all of them, kind of, will probably be out there in your house kitchen.

Together with okra and potatoes, this Aloo Bhindi recipe makes use of primary substances like onion, tomato, ginger-garlic paste, and some spices.

I additionally add hing (asafoetida), kasuri methi (dried fenugreek leaves), and amchur (dry mango powder) for further taste and tang.

The spice combine consists of cumin, coriander, turmeric, and purple chilli powder — or you should utilize paprika or cayenne as an alternative.

And you should utilize any impartial flavored oil to prepare dinner this dish. For a gluten-free model, skip the asafoetida.

Recipe Highlights

I all the time favor utilizing okra that’s contemporary and tender. Keep away from utilizing okra that has grow to be mature or stringy for this recipe of Aloo Bhindi.

When you rinse the okra, dry it completely with a kitchen towel earlier than chopping. By no means chop moist okra as this can make the sabzi slimy.

In case you favor, you’ll be able to even steam or boil the potatoes as an alternative of frying them. However don’t steam or boil the okra. They must be sautéed or pan-fried.

Some folks make Aloo Bhindi with a gravy or sauce. However at my place, we all the time make it a semi-dry preparation largely for breakfast, brunch or lunch.

The good thing about making this Aloo Bhindi for breakfast is that it may be packed within the tiffin field with some roti/chapati or parathas.

The recipe is a non-fussy one and bit spicy too. If you wish to make it for teenagers, then you’ll be able to barely cut back the purple chili powder and ginger-garlic paste in it.

Love bhindi? You may additionally get pleasure from these flavorful variations: 

• Bhindi Masala – a semi-dry, tangy curry with onions and tomatoes.
• Bharwa Bhindi – tender okra full of a spiced masala combine.
• Kurkuri Bhindi – crispy, fried okra that’s excellent as a snack or facet.

Step-by-Step Information

Find out how to make Aloo Bhindi

Fry Potatoes and Okra

1. Peel and dice 1 massive potato. Make smaller items or cubes as they are going to be fast to fry. 

In a kadai or pan, warmth 3 to 4 tablespoons oil. As soon as the oil turns into medium scorching, add the potatoes and fry them until opaque, change coloration, flip crisp and are cooked utterly. In between, stir the potatoes with a slotted spoon.

Tip: You should utilize any impartial flavored oil. I typically use both peanut oil or sunflower oil.

2. As soon as the potato cubes look crispy and are mild golden or golden and tender, take away then with a slotted spoon – draining as a lot oil as you’ll be able to.

Place the fried potatoes on a kitchen paper towel. This helps to take away extra oil.

3. In the identical oil, add 200 to 250 grams of chopped okra (bhindi) and sauté till absolutely cooked and tender. You possibly can verify if it’s achieved by inserting a knife—if it goes by way of simply, the okra is cooked.

I recommend chopping the okra into 1 to 1.25-inch items for this recipe.

4. Place the fried okra on a kitchen paper towel to take away extra oil.

Cook dinner Onion-Tomato Base

5. In the identical oil, add ⅓ cup finely chopped onions (1 medium-sized onion). Sauté, stirring at intervals, till translucent or mild brown.

6. Add 1 teaspoon ginger-garlic paste and sauté for some seconds or until the uncooked aroma of the ginger-garlic goes away.

7. Subsequent, add 1 cup finely chopped tomatoes (2 medium-sized tomatoes). Sauté, stirring at intervals, until tender and pulpy.

8. Subsequent, add all of the spice powders, besides garam masala powder and dried mango powder (amchur powder):

• ½ teaspoon cumin powder (floor cumin)
• 1 teaspoon coriander powder (floor coriander)
• ¼ to ½ teaspoon purple chili powder or cayenne pepper or paprika
• ¼ teaspoon turmeric powder (floor turmeric)
• 1 pinch asafoetida (hing) – elective. Skip including it if you wish to make the dish gluten-free or use a gluten-free asafoetida.

9. Stir and blend effectively. Sauté for 1 to 2 minutes or till the oil begins to depart the perimeters of the masala combination.

Make Aloo Bhindi

10. Add the fried potatoes and sautéed okra.

11. Stir gently till the entire masala combination coats each the potatoes and okra. Sauté for 1 minute.

Add ¼ to ½ teaspoon garam masala powder, ¼ to ½ teaspoon dried mango powder and salt as required. Combine very effectively and sauté for a minute.

Lastly, add ¼ teaspoon crushed dried fenugreek leaves (kasuri methi) and sauté for a minute extra.

Be aware: In case you should not have dried mango powder, add ¼ to ½ teaspoon lemon juice. Omit the dried fenugreek leaves too, when you should not have it.

12. Garnish with coriander leaves and serve Aloo Bhindi scorching or heat.

Serving Solutions

• With Indian flatbreads: Aloo Bhindi tastes one of the best with Indian flatbreads like Roti, Paratha or Naan.
• Sides to serve: You can even group up some plain Curd (yogurt) or a easy raita (Cucumber Raita or Onion Raita) together with it. A easy Kachumber Salad additionally works effectively. Within the above photograph, I’ve paired with Vegetable Raita.
• As a facet dish: You possibly can serve this Bhindi Aloo as a facet dish with Khichdi, Dal Fry, Punjabi Kadhi or with every other Indian curry or lentil dish paired with steamed rice.
• Lunch field: You possibly can pack Aloo Bhindi with some chapati or paratha for lunch field.

Storage

Retailer any leftovers in an hermetic container within the fridge for as much as 1 day. To reheat, heat it in a pan on low warmth or use a microwave. Add a splash of water if it feels too dry and blend evenly to mix.

Professional Suggestions

1. Shopping for okra: All the time purchase okra pods which might be contemporary, tender and younger. Keep away from shopping for okra that’s stringy or mature.
2. Prepping okra: After rinsing the okra, all the time dry completely with a kitchen towel earlier than chopping. You possibly can unfold the okra on a big plate or tray and let it dry naturally. Bear in mind to not chop moist okra as this can make it slimy.
3. Cooking potatoes: In case you favor, you can too steam or boil the potatoes after which embody within the recipe. Do not forget that the steamed or boiled potatoes will give a distinct texture and style to the recipe.
4. Selection of fats: This dish could be ready with any impartial flavored oil and even ghee (clarified butter). I personally favor making it with sunflower or peanut oil.
5. Spices: When making for small children, then add much less ginger-garlic paste, garam masala powder and purple chili powder.
6. Gluten-free variation: To make the dish gluten free, omit including asafoetida or use a gluten-free asafoetida.
7. Scaling: The recipe of Aloo Bhindi can simply be scaled to make a bigger batch.

Extra Okra Recipes To Attempt!

Please make sure you fee the recipe within the recipe card or go away a remark beneath in case you have made it. For extra vegetarian inspirations, Signal Up for my emails or observe me on Instagram, Youtube, Fb, Pinterest or Twitter.

Aloo Bhindi recipe from the archives was first revealed on Sep 2009.