aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato
by Tarla Dalal

aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato | with 31 amazing images.

aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato is a simple everyday sabzi is many Indian households. Learn how to make Punjabi style aloo bhindi fry.

To make aloo bhindi, heat the oil in a deep non-stick pan, add the potatoes and sauté on a medium flame for 5 minutes. Drain and keep aside. In the same non-stick pan, add the bhindi and sauté on a medium flame for 5 minutes. Drain and keep aside. In the same deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, ginger paste and garlic paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the coriander powder, chilli powder, garam masala, turmeric powder, asafoetida, dry mango powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the sautéed potatoes and bhindi, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the fresh cream, coriander and dried fenugreek leaves and mix gently. Serve hot.

Who doesn’t like the combination of aloo and bhindi? Combining it with potatoes makes ladies finger appealing even to little kids! Here is one way to cook the duo in a flavour-packed Punjabi style aloo bhindi fry which is perked up with a range of common but dynamic ingredients, which give a really awesome flavour and nice mouth-feel to the subzi.

Fresh cream makes the Indian aloo bhindi ki sabji richer, while peppy spice powders and dried fenugreek leaves give it an appetizing aroma and tongue-tickling flavour.

Serve stir fried okra and potato hot with rotis. Try other bhindi recipes like Dahi Bhindi ki Subji or Stuffed Bhindi with Paneer.

Tips for aloo bhindi. 1. Always go for medium diameter ones, not too long, because bulgy lady's finger has very big seeds within, which spoil the delicacy of this vegetable. 2. Always sauté the aloo and bhindi on a medium flame, so they cook uniformly without turning dark brown. 3. Prefer to crush the fenugreek leaves before adding. This helps to lend the perfect flavour.

Enjoy aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato | with step by step photos.

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Aloo Bhindi, Punjabi Style Recipe recipe - How to make Aloo Bhindi, Punjabi Style Recipe

For Aloo Bhindi
3/4 cup potato cubes
2 cups chopped ladies finger (bhindi)
3 tbsp oil
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
1/2 tsp ginger (adrak) paste
1/2 tsp garlic (lehsun) paste
1 tsp coriander (dhania) powder
1/2 tsp chilli powder
1/2 tsp garam masala
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
1/2 tsp dried mango powder (amchur)
salt to taste
1 tbsp fresh cream
1 tbsp finely chopped coriander (dhania)
1 tsp dried fenugreek leaves (kasuri methi)

Method

Heat the oil in a deep non-stick pan, add the potatoes and sauté on a medium flame for 5 minutes. Drain and keep aside.
In the same non-stick pan, add the bhindi and sauté on a medium flame for 5 minutes. Drain and keep aside.
In the same deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
Add the tomatoes, ginger paste and garlic paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the coriander powder, chilli powder, garam masala, turmeric powder, asafoetida, dry mango powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add the sautéed potatoes and bhindi, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
Switch off the flame, add the fresh cream, coriander and dried fenugreek leaves and mix gently.
Serve hot.

Nutrient values (Abbrv) per serving

Energy	205 cal
Protein	1.9 g
Carbohydrates	11.8 g
Fiber	2.7 g
Fat	16.8 g
Cholesterol	0 mg
Sodium	12.3 mg

Click here to view calories for Aloo Bhindi, Punjabi Style Recipe

Aloo Bhindi, Punjabi Style Recipe video by Tarla Dalal

Aloo Bhindi, Punjabi Style Recipe with step by step photos

If you like aloo bhindi

If you like aloo bhindi, then also try other sabzis like
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- aloo gobi dry recipe | Punjabi aloo gobi | aloo gobhi ki sabzi | potatoes and cauliflower vegetable | with 22 amazing images.
- tendli batata nu shaak recipe | aloo tendli sabzi | Gujarati style tindora batata nu shaak | tendli masala | with 16 amazing images.

What is aloo bhindi made of?

Aloo bhindi is made of 3/4 cup potato cubes, 2 cups chopped ladies finger (bhindi), 3 tbsp oil, 1/2 cup finely chopped onions, 1/2 cup finely chopped tomatoes, 1/2 tsp ginger (adrak) paste, 1/2 tsp garlic (lehsun) paste, 1 tsp coriander (dhania) powder, 1/2 tsp chilli powder, 1/2 tsp garam masala, 1/4 tsp turmeric powder (haldi), 1/4 tsp asafoetida (hing), 1/2 tsp dried mango powder (amchur), salt to taste, 1 tbsp fresh cream, 1 tbsp finely chopped coriander (dhania) and 1 tsp dried fenugreek leaves (kasuri methi).

Tips for aloo bhindi

Always go for medium diameter ones, not too long, because bulgy lady's finger has very big seeds within, which spoil the delicacy of this vegetable.
Always sauté the aloo and bhindi on a medium flame, so they cook uniformly without turning dark brown.
Prefer to crush the fenugreek leaves before adding. This helps to lend the perfect flavour.

How to select potatoes

Potatoes should be firm, well-shaped and relatively smooth, and should be free of decay that often manifests as wet or dry rot.
Avoid potatoes with soft spots or blemishes and those with a greenish tint.
In addition, they should not be sprouting or have green coloration since this indicates that they may be undesirable in taste.
Sometimes stores will offer already cleaned potatoes. These should be avoided since when their protective coating is removed by washing, potatoes are more vulnerable to bacteria.
In addition, already cleaned potatoes are also more expensive, and since you will have to wash them again before cooking, you will be paying an unnecessary additional cost.

Since new potatoes are harvested before they are fully mature, they are much more susceptible to damage. Be especially careful when purchasing these to buy ones that are free from discoloration and injury.

How to select bhindi / ladies finger / okra

Choose the fresh looking dark green coloured bhindi.
Avoid buying those which have blemishes, bruises and cuts or leaked internal stickiness, which might happen during transportation.
Always go for medium diameter ones, not too long, because bulgy lady's finger has very big seeds within, which spoil the delicacy of this vegetable.
Avoid the shrinked okra, which happens due to moisture loss on storage.

Check for any worm or insect infestation before buying.

How to select onions

Choose onions with tightly closed necks that are absolutely dry, avoiding those with a thick, woody centre in the neck.
The skin should be bright and shiny.
If you notice dark, powdery patches under the skin, pass it up as this is an indication of a common mould which will eventually spoil the flesh.
Avoid those that are sprouting or have signs of mould.

In addition, onions of inferior quality often have soft spots, moisture at their neck, and dark patches, which may all be indications of decay.

How to select tomatoes

Select tomatoes that are round, full and feel heavy for their size, smooth skinned with no wrinkles, cracks, bruises or soft spots.
They should not have a puffy appearance since this indicates that they will be of inferior flavor and will cause excess waste during preparation.
Ripe tomatoes will yield to slight pressure and will have a noticeably sweet fragrance.
The skin should be firm and not shrivelled.

Choose tomatoes that have a deep rich colour. Not only is this one of the signs of a delicious tasting tomato, but the deep colour also indicates that it has a greater supply of the health-promoting phytonutrient red pigment, lycopene.

How to sauté aloo and bhindi

To sauté aloo and bhindi for aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato, heat 3 tbsp oil in a deep non-stick pan and add the potatoes.
Sauté on a medium flame for 5 minutes. In other words, we are shallow frying the aloo.
Drain the aloo and keep aside.
In the same non-stick pan, add the bhindi.

Sauté on a medium flame for 5 minutes.
Drain the bhindi and keep aside.

For the aloo bhindi

For the aloo and bhindi for aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato, in the same deep non-stick pan, add 1/2 cup finely chopped onions.
Sauté on a medium flame for 2 minutes.
Add 1/2 cup finely chopped tomatoes.

Add 1/2 tsp ginger (adrak) paste.
Add 1/2 tsp garlic (lehsun) paste.
Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Now add the masalas. First add 1 tsp coriander (dhania) powder.
Add 1/2 tsp chilli powder.

Add 1/2 tsp garam masala. You can try making the garam masala at home.
Add 1/4 tsp turmeric powder (haldi).
Add 1/4 tsp asafoetida (hing).
Add 1/2 tsp dried mango powder (amchur).
Add salt to taste.

Add 2 tbsp of water. This is to prevent the masala of aloo and bhindi for aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato from burning.
Mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add the sautéed potatoes and bhindi. Mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
Switch off the flame and add 1 tbsp fresh cream.
Add 1 tbsp finely chopped coriander (dhania).

Add 1 tsp dried fenugreek leaves (kasuri methi). Prefer to crush the fenugreek leaves before adding. This helps to lend the perfect flavour.
Mix gently.
Serve aloo and bhindi for aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato hot.