Aloo Bhindi Ki Sabzi Recipe (Spicy Potatoes and Lady's Finger Stir fry)

On Friday, 05 July 2013 08:06
Aloo Bhindi Ki Sabzi Recipe (Spicy Potatoes and Lady's Finger Stir fry)
SERVES: 4 to 5 servings
TIME: 35 Minutes

Aloo Bhindi Ki Sabzi Recipe is a combination of potatoes and lady's finger/ Bhindi/ Okra cooked separately and combined together with spices. This sabzi makes a perfect vegetable as a side dish with phulka's and kadhi. Different regions of India make it in many different ways, go ahead make your own modifications to the method to suit your palate.

Did you know: Okra is a low-calorie vegetable and contains no saturated fat or cholesterol. They are rich sources of dietary fiber, minerals, and vitamins; often recommended by nutritionists in cholesterol controlling and weight reduction programs.


  • 500 grams okra/lady's finger cut into circular pieces

  • 2 large boiled potatoes peeled and cubed

  • 2 teaspoon cumin seeds

  • 4 to 5 curry leaves

  • 1/2 teaspoon asafoetida

  • 2 teaspoon red chilli powder

  • 1 teaspoon turmeric powder

  • 1 teaspoon coriander powder

  • salt to taste

  • 2 tablespoons of oil

Directions for Aloo Bhindi Ki Sabzi Recipe (Spicy Potatoes and Lady's Finger Stir fry)

  1. To prepare the Aloo for the dish

  2. Heat a tablespoon of oil in a heavy bottom pan over medium heat. Add a teaspoon of cumin seeds, allow seeds to crackle. Add half the curry leaves, boiled and cubed potatoes along with salt, 1/2 teaspoon of turmeric powder. Stir to combine. Cover the pan with the lid and cook the potatoes for few minutes, stirring occasionally. Open the lid of the pan and add 1/2 teaspoon of coriander powder, red chilli powder, stir to combine. Simmer for a few more minutes and turn off the heat. Keep covered aside, while you cook the bhindi.

  3. For the Bhindi

  4. Heat oil in another heavy bottomed pan, add the remaining cumin seeds and allow seeds to crackle. Add the chopped bhindi, asafoetida and salt. Cover the pan (with lid slightly open) and allow the bhindi to simmer, stirring occasionally. Bhindi releases moisture when cooked covered and will get sticky. But after sometimes it will turn fine.

  5. Once the bhindi is slightly tender, add 1/2 teaspoon of coriander powder and red chilli powder. Keep the pan slightly open and cook till bhindi is done. The bhindi will change its color to brown.

  6. Once done, gently stir in the sauteed aloo into the bhindi and combine well. Cover the pan with the lid and simmer for another couple of minutes. Turn off the heat and allow the vegetable to rest in the pan, covered for another 3 to 4 minutes. This helps the vegetable to gain a little moisture and gather itself together.

  7. Serve the delicious, simple to cook and quick to eat aloo bhindi ki sabzi with phulka's and kadhi

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Archana Doshi
Last modified on Friday, 20 March 2015 00:07
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