Okra Potato Sabzi (Bhindi Aloo)
Dry Indian okra and potato sabzi with onion, tomato, and everyday spices. Cook order and gentle stirring keep bhindi tender without excess slime.
Equipment
- Wide kadhai or skillet with lid
Ingredients
Vegetables
- 400 g okra bhindi; washed, dried, trimmed, cut into 1-inch pieces
- 2 medium potatoes peeled, 3/4-inch cubes
Oil and Aromatics
- 3 tbsp oil
- 1 tsp cumin seeds
- 1/4 tsp asafoetida hing; optional
- 1 large onion finely chopped
- 1 tbsp ginger paste
- 1 tsp garlic paste optional
- 1 to 2 green chilies slit, optional
Tomato and Spices
- 2 medium tomatoes finely chopped
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- 1/2 tsp Kashmiri red chili powder optional
- Salt to taste
Finish
- 1/2 tsp amchur or 1 tbsp lemon juice
- 1/4 to 1/2 tsp garam masala
- 2 tbsp fresh coriander leaves chopped
Instructions
Prep
- Dry okra thoroughly after rinsing. Trim and cut into 1-inch pieces. Peel and cube potatoes.
Cook
- Heat oil in a wide pan on medium heat. Add cumin seeds. When they sizzle, add hing if using.
- Saute onion until soft and lightly golden, 6 to 8 minutes.
- Add ginger, garlic if using, and green chilies. Stir 20 to 30 seconds.
- Add potatoes, turmeric, part of the salt, coriander powder, red chili powder, and Kashmiri chili if using. Stir to coat. Cover and cook on low-medium heat 6 to 8 minutes, stirring once, until potatoes are partly tender. Add 1 tbsp water only if the pan scorches.
- Add tomatoes. Cook until they break down and oil separates, 5 to 7 minutes.
- Add okra. Stir gently, spread in a layer. Cover and cook on medium heat 4 minutes.
- Uncover. Cook on medium-high 6 to 10 minutes, stirring only a few times, until okra and potatoes are tender and the sabzi is dry.
- Turn off heat. Add amchur or lemon juice, garam masala, and remaining salt if needed. Garnish with coriander.
Notes
Slimy okra: Ensure okra is dry before cutting, avoid excess water in the pan, and minimize stirring early on.
No onion garlic: Skip onion and garlic; use more ginger and cumin-forward tempering. Skip hing if required.
Drier fry: Use one tomato or skip tomato; finish with extra lemon.
Storage: Refrigerate in an airtight container up to 3 days. Reheat in a pan on low heat.
Tried this recipe?Let us know how it was!