Aloo Bhindi is a delectable North Indian dish that highlights the wonderful pairing of tender okra and crispy potatoes! Cooked in a fragrant mixture of onions, tomatoes, and warm spices, it’s the perfect recipe to brighten up your roti or serve alongside rice. Whether you’re a seasoned cook or just starting out, this easy-to-follow recipe will have everyone asking for seconds!
Budget Information
The total cost for this Aloo Bhindi recipe is approximately $6.50, which breaks down to about $2.17 per serving, assuming it serves three people. Aloo (potatoes) cost around $1.00, bhindi (okra) is about $2.50, onions are $0.50, tomatoes at $1.00, and the spices together add up to around $1.50.
Why This Recipe Works
What makes Aloo Bhindi a standout is its simplicity combined with robust flavors that speak to the heart of Indian cooking. The crispy texture of the potatoes contrasts perfectly with the tender okra, and the spices help create layers of taste without overwhelming the dish. Plus, it’s super versatile—perfect for lunch boxes or a weeknight family dinner! Trust me, once you make this, your taste buds will thank you!
Ingredients + Optional Substitutions
Here’s what you’ll need to make this lovely Aloo Bhindi:
- 200 to 250 grams of okra (bhindi) – $2.50
- 1 large potato, rinsed, peeled, and cubed – $1.00
- ½ cup (1 medium) onion, finely chopped – $0.50
- 1 cup (2 medium) tomatoes, finely chopped – $1.00
- 1 teaspoon ginger-garlic paste – $0.25
- ½ teaspoon cumin powder – $0.10
- 1 teaspoon coriander powder – $0.10
- ¼ to ½ teaspoon red chili powder (or paprika/cayenne) – $0.05
- ¼ teaspoon turmeric powder – $0.05
- 1 pinch asafoetida (hing), optional – $0.02
- ¼ to ½ teaspoon dried mango powder (amchur), optional – $0.10
- ¼ teaspoon dried fenugreek leaves (kasuri methi), crushed, optional – $0.10
- 3 to 4 tablespoons neutral oil – $0.40
- Salt to taste – $0.05
Total: $6.50
Step-by-Step Recipe Instructions
Step 1: Start by prepping your ingredients. Rinse and dry the okra thoroughly; moisture is the enemy here, as it can lead to sliminess. Once dry, slice the okra into 1 to 1.5-inch pieces. Next, peel and cube the potato into small chunks for quicker frying. You want these pieces to be roughly the same size for even cooking!
Step 2: In a kadai or a deep frying pan, heat about 3 to 4 tablespoons of neutral oil over medium heat. Once hot, add the cubed potatoes. Fry these until they’re golden and crispy—this should take around 6-8 minutes. Use a slotted spoon to remove them from the oil, draining as much oil as possible, and set them aside on a paper towel.
Step 3: In that same glorious oil, add 200 to 250 grams of chopped okra. Sauté until the okra is cooked through and tender, which usually takes about 5-7 minutes. A quick test is to insert a knife—it should glide through smoothly. Again, use that slotted spoon to transfer the okra onto a paper towel to absorb any excess oil.
Step 4: Time to build the flavor base! In the same oil (look at you, smart cook!), toss in ½ cup of finely chopped onions. Sauté these, stirring occasionally, until they turn translucent and lightly browned. This should take about 4-5 minutes.
Step 5: Next, stir in 1 teaspoon of ginger-garlic paste, and let it cook until the raw smell disappears, about 30 seconds. Now, it’s showtime for the tomatoes! Add in 1 cup of finely chopped tomatoes and continue to sauté until they are soft and pulpy, which should take another 5-6 minutes. You’ll know it’s ready when it looks homogenous and delightful!
Step 6: Now, sprinkle in the dry spices: add the cumin powder, coriander powder, red chili powder, turmeric powder, and the pinch of asafoetida (if using). Stir everything together and let it mix for about 2 minutes, until the oil begins to separate from the masala. Your kitchen is about to smell incredible!
Step 7: Gently fold in the fried potatoes and okra into the onion-tomato spice mixture. You want every piece to be coated in that mouthwatering masala! Sauté everything together for about 1-2 minutes. Then add in the garam masala, dried mango powder, and salt to taste. Mix everything well and let it cook for another minute.
Step 8: For a final touch, sprinkle in the crushed kasuri methi and give it a gentle stir for an additional minute. This will add an aromatic finish!
Step 9: Garnish your Aloo Bhindi with fresh coriander leaves for that vibrant touch. Serve it hot or warm, straight to the dining table!
Nutritional Facts
Calories: 182
Protein: 3g
Carbohydrates: 13g
Total Fats: 15g
Saturated Fat: 1g
Fiber: 4g
Sugar: 5g
Sodium: 402mg
Storage and Reheating Tips
Got leftovers? Store any uneaten Aloo Bhindi in an airtight container in the refrigerator for up to 1 day. When you’re ready to enjoy it again, simply warm it over low heat in a pan. If it feels too dry, add a splash of water to bring back that delicious texture!
Serving Suggestions
Aloo Bhindi shines best when served alongside some comforting Indian flatbreads like roti, naan, or paratha. You can also add a side of yogurt or raita for a refreshing balance. For heartier meals, it pairs beautifully with khichdi, dal, or any of your favorite curries served over steamed rice!
Reader Tips or Helpful Notes
1. Freshness is key when buying okra—look for pods that are tender and green without any blemishes.
2. Be diligent about drying the okra thoroughly before you chop; this helps avoid the dreaded slimy texture.
3. Feel like dialing down the spice? Adjust the ginger-garlic paste and red chili powder to suit your family’s palate.
4. If you don’t have dry mango powder, a squeeze of fresh lemon juice can bring a delightful tang!
5. This recipe is super scalable; feel free to double or triple it for a larger crowd!
Recipe FAQs
What can I substitute for okra?
If you can’t find okra, try using green beans or zucchini! They won’t quite have the same texture, but will absorb the flavors wonderfully.
Can I make it without tomatoes?
Yes, just substitute the tomatoes with a little extra onion and sauté until soft. You might want to add a splash of water to help create a nice base.
How spicy is Aloo Bhindi?
It’s mildly spicy! You can always reduce the red chili powder for a milder version, or skip it entirely if you’re feeding little ones.
Can I add other vegetables?
Absolutely! Bell peppers and carrots can be great additions, just be sure to adjust the cooking time accordingly so everything remains tender and delicious.
How long does it take to make Aloo Bhindi?
From prep to plate, you’re looking at around 40 minutes! Perfect for a weeknight dinner!
