Aloo Bhindi Ki Sabzi - Spicy Potatoes and Lady's Finger

On Friday, 05 July 2013 08:06
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Aloo Bhindi Ki Sabzi - Spicy Potatoes and Lady's Finger

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 to go 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.


2 large potatoes/aloo, peeled, boiled and cubed

15 to 20 bhindi/okra/ladys finger, trim ends, cut into 1″ size rounds

1/2 + 1/2 teaspoon cumin seeds

4 to 5 curry leaves

1/4 +1/4 teaspoon asafoetida

1/4 + 1/4 teaspoon red chilli powder

1/2 + 1/2 teaspoon turmeric powder

1/2 + 1/2 teaspoon coriander powder

salt to taste

2 tablespoons oil


To make this vegetable, we will be cooking the bhindi and the aloo separately and then combining it together once they are cooked.

For the Aloo

Heat a tablespoon of oil in a heavy bottom pan; add 1/2 a teaspoon of cumin seeds, allow it to crackle. Add in the curry leaves, boiled and cubed potatoes, salt, 1/2 teaspoon of turmeric powder. Stir to combine all the ingredients well. Cover the pan and simmer the potatoes for about 4 to 5 minutes, stirring occasionally. Open the pan; add in 1/2 teaspoon of coriander powder and red chilli powder and give the mixture a good stir, simmer for a few more minutes and turn off the heat. Keep covered aside, till the bhindi is cooked.

For the Bhindi

Heat oil in another heavy bottomed pan, add the cumin seeds and allow it to crackle. Add in the bhindi, asafoetida and salt. Cover the pan (with lid slightly open) and allow the bhindi to simmer, stirring occationally. Bhindi releases moisture when covered and will get guey. But stay calm, this gooness will go away in the following process.

Once the bhindi is cooked lightly, it will feel tender. At this stage at in the 1/2 teaspoon of coriander powder and red chilli powder. Keep the pan slightly open and simmer until the bhindi is reduced in size and cooked well. The bhindi will change its color to brown.

Once done, gently stir in the sauteed aloo into the bhindi and combine well. Cover the pan of aloo bhindi 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.

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

Last modified on Thursday, 29 August 2013 11:31
Archana Doshi

I am the Founder of Archana's Kitchen that focuses on healthy vegetarian recipes and cooking techniques. I try to keep my simple, smart and seasonal and believe in cooking food fresh everyday without additives and preservatives. I hope you enjoy my recipes and cooking them for your friends and family. Please do take a little time to comment on the recipes, as your feedback means a lot to me. And dont forget to share the recipes on your favourite social networks.