Spicy Aloo Bhindi Ki Sabzi Recipe - Potatoes Lady's Finger Stir Fry
Perfectly cooked bhindi with soft potatoes tossed in garam masala, red chilli powder and coriander powder. This is an easy recipe and thus can be packed for your Lunch Box along with a Tawa Paratha.
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.
If you like this recipe of Spicy Aloo Bhindi Ki Sabzi, you can also try other Bhindi Recipes such as
- 500 grams Bhindi (Lady Finger/Okra) , cut into 1 inch pieces
- 2 Potatoes (Aloo) , peeled and cut into wedges
- 2 teaspoon Cumin seeds (Jeera)
- 5 Curry leaves
- 1/2 teaspoon Asafoetida (hing)
- 2 teaspoon Red chilli powder
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- Salt , to taste
- 2 tablespoons Cooking oil
How to make Spicy Aloo Bhindi Ki Sabzi Recipe - Potatoes Lady's Finger Stir Fry
To begin making the Spicy Aloo Bhindi Ki Sabzi Recipe, 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, cut 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.
*For the Bhindi
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.
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.
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.
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