Aloo Bhindi Masala Gravy Recipe

You must try this delicious Aloo Bhindi Masala Gravy Recipe that is cooked along with spices in a tomato and onion gravy. It makes a delicious side dish to be served along with phulkas for lunch or dinner.

Archana Doshi
8824 ratings.

Aloo Bhindi Masala Gravy Recipe is an everyday gravy sabzi that is cooked along with spices in a tomato and onion gravy. It is simple to make and uses everyday masalas to make the gravy flavourful. It makes a delicious side dish to be served along with phulkas and a dal tadka for lunch or dinner.

To make the Aloo Bhindi masala the bhindis and the potatoes are sauteed separately and then combined in an onion tomato gravy to make a delicious dish.

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.

Serve this simple and tasty Aloo Bhindi Masala Gravy Recipe along with Lasooni Dal, Tomato Onion Cucumber Raita and Phulka for an everyday meal. 

If you like this Aloo Bhindi Masala Gravy Recipe, you can also try other Bhindi recipes that you can make for your everyday meals:

  1. Dahi Bhindi Recipe
  2. Dahi Achari Bhindi Recipe
  3. Bhindi Masala Recipe

Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

15 M

Cooks in

20 M

Total in

35 M


4 Servings


    For the roasted Bhindi
  • 250 grams Bhindi (Lady Finger/Okra) , cut into 1-1/2 inch pieces
  • 1/2 teaspoon SSP Asafoetida (Hing)
  • 1 teaspoon Mustard oil
  • Salt , to taste
  • For the roasted Potatoes
  • 2 Potato (Aloo) , peeled and cut into wedges
  • 1/4 teaspoon Asafoetida (hing) , a pinch
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • Salt , to taste
  • 1 tablespoon Mustard oil
  • For the gravy
  • 1 Onion , finely chopped
  • 6 cloves Garlic , finely chopped
  • 1 inch Ginger , finely chopped
  • 1 cup Tomatoes , puree
  • 1 inch Cinnamon Stick (Dalchini)
  • 1 Bay leaf (tej patta)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red Chilli powder
  • 1 teaspoon Coriander Powder (Dhania)
  • Water , as required
  • Salt , to taste
  • Oil , as required
  • 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
  • Coriander (Dhania) Leaves , a few, chopped, for garnish

How to make Aloo Bhindi Masala Gravy Recipe

  1. To begin making the Aloo Bhindi Masala Gravy Recipe, first we will pan fry the bhindi.

  2. Into a preheated pan add oil. Once the oil is hot add the asafoetida, bhindi and salt to taste. Saute for a minute and the cover the pan. Keep your ladle in the pan to keep the lid ajar a little. This will help the bhindis to cook well but not get soggy at the same time.

  3. Cook the bhindi until they are completely done. Stir occasionally to cook them evenly. Once done keep the bhindi aside. 

  4. Next we will roast the potatoes. Into a preheated pan add mustard oil, cumin seeds, asafoetida, turmeric powder, potatoes and salt to taste.

  5. Saute for a minute and then cover the pan.

  6. Cook the potatoes until cooked through. Once done turn off the heat and keep aside.  

  7. We will finally make the gravy for the Aloo Bhindi Masala.

  8. Into  preheated pan add oil, onions, garlic, ginger and saute until the onions soften and turn golden brown in color. 

  9. Once done add the cinnamon, bay leaf, tomato puree, turmeric powder, red chili powder, coriander powder and salt to taste.

  10. Bring the masala to a brisk boil for 3 to 4 minutes.

  11. After 4 minutes add the roasted potatoes and bhindi in to the masala.

  12. Stir well to combine and simmer the aloo bhindi masala for 3 to 4 minutes.

  13. Finally stir in the kasuri methi. Cook for a minute and turn off the heat. 

  14. Transfer the Aloo bhindi masala gravy into a serving bowl. Garnish it with some chopped coriander leaves and serve.

  15. Serve this simple and tasty Aloo Bhindi Masala Gravy Recipe along with Lasooni DalTomato Onion Cucumber Raita and Phulka for an everyday meal.