Aloo Bhindi Masala

Aloo Bhindi is a popular dish in my home, a simple yet flavorful North Indian stir-fry made with potatoes (aloo) and okra (bhindi). This vegan and gluten-free dish is spiced just right, making it a crowd-pleaser for everyone at the table.

I always find that home-cooked meals are more flavorful, fresh, and nourishing, and this Aloo Bhindi is no exception. It’s quick to prepare, using everyday ingredients, and the balance of spices brings out the natural flavors of the vegetables. Adding tomatoes at the end not only enhances the taste but also makes the dish vibrant and visually appealing.

I always find that home-cooked meals are more flavorful, fresh, and nourishing, and this Aloo Bhindi is no exception.

I like to serve Aloo Bhindi with dal, rice, and roti, creating a balanced and enjoyable meal.

Course Appetizer

Cuisine Indian

Keyword Masala Aloo Bhindi

Prep Time 10

Cook Time 20

Servings

Ingredients

1½ cup chopped okra
1½ cup cubed boiled potatoes same size as okra
3 tbsp oil divided
¼ tsp mustard seed
1 tsp cumin seeds
⅛ tsp asafetida
2 tbsp tbsp
½ tsp turmeric
1 tbsp ginger thinly sliced
2 tsp salt adjust to taste
½ tsp red chili powder adjusts to taste
2 tbsp Besan
½ cup cubed tomatoes

Instructions

Wash the okra thoroughly and ensure it is completely dry. Cut the okra into ½ inch rounds.
Boil the potatoes, ensuring they are not overcooked. Peel them and cut them into pieces about twice the size of the okra.
Chop the tomatoes into pieces about the same size as the potatoes.
Heat 1 tablespoon of oil in a saucepan over low heat. Add the okra and stir-fry for about 5 minutes, until tender but still green. Remove the okra from the pan and set aside.
In the same pan, add 1 tablespoon of oil. Heat the oil until moderately hot and test the heat by adding a single cumin seed. If the seed cracks right away, the oil is ready. Add cumin seeds, mustard seeds, and asafetida. Stir, then add the potatoes and ginger, stirring for 2-3 minutes.
Stir in the spices: coriander powder, turmeric, and chili powder. Add the okra back into the pan, sprinkle with besan (gram flour) and salt. The besan helps the spices coat the okra and potatoes. Cook for 2-3 minutes over low heat.
Once the okra and potatoes are cooked through, add the chopped tomatoes and stir for a few more minutes until combined. Adding tomatoes at the end not only enhances the taste but also makes the dish vibrant and visually appealing. The Potato Okra Masala is ready and looks vibrant and colorful.

Notes

Thanks, and enjoy!