Aloo Bhindi Recipe – Easy & Flavorful Okra Potato Stir Fry
Aloo Bhindi is a classic North Indian vegetable dish combining tender potatoes and okra (ladyfinger) cooked with aromatic spices. This simple yet flavorful recipe is perfect for a quick weekday meal and pairs wonderfully with roti or paratha. It’s an easy-to-make, healthy dish loved by all ages.
Ingredients
- 2 medium-sized potatoes (aloo), peeled and chopped into small cubes
- 250 grams ladyfinger (bhindi/okra), washed and sliced into rounds
- 2 tablespoons oil (vegetable or mustard oil preferred)
- A pinch of asafoetida (hing)
- ½ teaspoon turmeric powder (haldi)
- 1 teaspoon coriander powder (dhaniya)
- ½ teaspoon red chili powder (lal mirch)
- ½ teaspoon garam masala
- Salt – ½ teaspoon or to taste
- Optional: Fresh coriander leaves for garnish
Instructions
- Peel and cut potatoes into small cubes. Wash and pat dry the ladyfinger, then cut into 1/2 inch rounds.
- Heat oil in a pan or kadai on medium heat.
- Add the potato cubes and shallow fry until golden brown and cooked through. Remove and set aside.
- In the same oil, add ladyfinger pieces and fry until tender and cooked, then remove and keep aside.
- Lower the heat, add a pinch of asafoetida to the pan, followed by turmeric, coriander, and red chili powders. Stir quickly to release the flavors.
- Add the fried potatoes and ladyfinger back to the pan. Sprinkle salt and garam masala, mix gently but thoroughly.
- Cover and cook on low flame for 5 to 7 minutes to let the flavors blend well. Stir occasionally to avoid burning.
- Turn off the heat and garnish with chopped fresh coriander leaves if desired.
- Serve hot with roti, paratha, or rice.
Chef’s Tips
- Use fresh, tender ladyfinger for the best texture — avoid overripe or slimy okra.
- For a healthier version, roast potatoes and okra instead of frying.
- Add a pinch of chaat masala after cooking for a tangy flavor.
- You can add finely chopped onions or tomatoes for variation.
- To make it spicier, increase red chili powder or add green chilies.