Aloo Bhindi
This flavorful Indian dish combines tender okra with hearty potatoes in a fragrant blend of spices. The combination of textures and flavors creates a delicious and satisfying meal that will surely become a favorite in your recipe repertoire.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Potatoes (peeled and cubed)
- 300 g Okra (bhindi, cut in 1-inch pieces)
- 2 tbsp Oil
- 1 tsp Cumin Seeds
- 1 Onion (finely chopped)
- 2 Green Chillies (finely chopped (adjust to taste))
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Chilli Powder (adjust to taste)
- Salt
- Coriander (chopped (for garnish))
Instructions
- 1
Heat the vegetable oil in a large frying pan over medium heat.
- 2
Add the cumin seeds and let them splutter.
- 3
Add the chopped onions and green chillies. Sauté until the onions turn golden brown.
- 4
Stir in the ginger paste and garlic paste. Cook for a minute until the raw smell disappears.
- 5
Add the cubed potatoes to the pan. Mix well and cook for about 5 minutes until the potatoes start to soften.
- 6
Add the chopped okra (bhindi) to the pan. Mix gently to combine with the potatoes.
- 7
Sprinkle ground coriander, turmeric powder, red chilli powder, and salt over the vegetables. Mix everything thoroughly.
- 8
Cover the pan with a lid and let the vegetables cook on low-medium heat for about 12-15 minutes or until the potatoes and okra are tender, stirring occasionally to prevent sticking.
- 9
Once cooked, garnish with freshly chopped coriander leaves.
- 10
Serve hot with roti or rice.