Aloo Bhindi Recipe
At its core, Aloo Bhindi is a simple dish, one that showcases the brilliance of Indian culinary traditions. It's a tale of two main ingredients - the earthy "Aloo" (potatoes) and the slightly grassy "Bhindi" (okra). When combined, they create a symphony of flavors, aptly accentuated by a bevy of spices that lend depth and character. The potatoes provide a comforting softness, while the okra, if cooked right, offers a touch of crispness, ensuring every bite is a play on textures.
Ingredients
- 250 grams okra / bhindi Okra/Ladyfinger
- 250 grams Potatoes Potatoes
- 1 Onions finely sliced
- 1 Tomato chopped
- 1-2 green chillies slit
- ½ tablespoon Ginger-Garlic paste
- ¼ tablespoon Turmeric powder Haldi
- ½ tablespoon Red Chilli Powder
- ½ tablespoon coriander powder Dhania powder
- ¼ tablespoon Garam Masala
- 2 tablespoons Oil
- Salt
- 1 tablespoon coriander leaves / cilantro chopped for garnishing
- 1 tablespoon Lemon juice
Instructions
Preparation
- Wash and Prep the Veggies: Begin by washing the bhindi (okra) thoroughly under running water. Pat them dry completely with a kitchen towel. Ensure there's no moisture. Once dried, trim both ends and cut them into 1-inch pieces.
- Peel and Dice: Peel the aloo (potatoes) and dice them into small, even-sized cubes.
- Dice & Slice the Bhindi / Okra into thin slices.
Cooking
- Sauté the Potatoes: In a pan, heat the oil. Once hot, add the diced potatoes. Fry them on medium flame until they turn golden brown. Remove and set them aside.
- Cook the Bhindi: In the same oil, add the cut bhindi pieces. Fry until they are almost done. Remember, they will get cooked further with the potatoes, so don’t make them too crispy. Remove and set them aside with the potatoes.
- Sauté the Basics: In the residual oil, add the finely sliced onions. Sauté until they turn translucent. Next, add the ginger-garlic paste and slit green chilies. Sauté for a couple of minutes until the raw smell disappears.
- Add the Spices: Introduce the turmeric powder, red chili powder, and coriander powder to the pan. Mix well.
- Combine Everything: Add the previously fried potatoes and bhindi to the pan. Mix gently, ensuring the vegetables are coated with the spices.
- Tomatoes Go In: Add the chopped tomatoes and salt. Mix well. Cover the pan with a lid and let it simmer for about 5-7 minutes.
- Final Touch: Once the tomatoes are soft and the veggies are cooked, sprinkle garam masala powder and lemon juice. Give it a final stir.
- Garnish and Serve: Transfer the aloo bhindi to a serving bowl. Garnish with chopped coriander leaves. Serve hot with roti or paratha.
Equipment Used for This Recipe
Notes & Tips
- Always ensure that the bhindi (okra) is dry. Moisture can make it slimy.
- The key to a good aloo bhindi is frying the vegetables separately. This ensures each has its unique texture preserved.
- Adjust the spices according to your taste preference. If you prefer a spicier version, you can increase the quantity of green chilies or red chili powder.
Nutrition Information (Note: Approximate)
Nutrition Facts
Aloo Bhindi Recipe
Amount per Serving
Calories
160
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Sodium
66
mg
3
%
Potassium
606
mg
17
%
Carbohydrates
22
g
7
%
Fiber
5
g
21
%
Sugar
4
g
4
%
Protein
3
g
6
%
Vitamin A
1009
IU
20
%
Vitamin B1
0.2
mg
13
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
2
mg
10
%
Vitamin B5
0.4
mg
4
%
Vitamin B6
0.4
mg
20
%
Vitamin C
36
mg
44
%
Vitamin E
2
mg
13
%
Vitamin K
30
µg
29
%
Calcium
77
mg
8
%
Iron
1
mg
6
%
Magnesium
61
mg
15
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.