Aloo Bhindi is a simple and tasty dry sabzi made with potato and bhindi. It is cooked with everyday spices and has a homely flavor that goes well with rice or roti. The combination of soft aloo and lightly crisp bhindi makes this dish very comforting. This is a perfect choice when you want a quick meal with basic ingredients.
There’s no grinding or fancy preparation, just chop, sauté, and mix. The spice powders bring the vegetables to life and give the dish a nice balance of heat and tang. This dish is light on the stomach and doesn’t use too much oil. A pinch of amchur powder at the end gives it a gentle tang and brings all the flavors together.
Jump to:
About Aloo Bhindi
Aloo Bhindi Fry is a dry North Indian-style curry made with boiled potatoes and sautéed bhindi. The vegetables are cooked separately to keep their textures right, then tossed with a basic onion-tomato masala. The masala is made using simple spice powders and has a balanced taste, its mildly spicy, slightly tangy, and full of flavor.
Bhindi is usually sticky, so frying it before mixing helps remove that. Aloo is boiled, cubed, and lightly fried to keep it firm. Once both are ready, they are mixed into the masala and cooked just until the flavors blend well. This is an easy and quick to make recipe and is also filling. It comes together in under 40 minutes and pairs well with phulka, curd rice, or even simple dal and rice.
What I like most is how neat this dish is. It doesn’t have gravy, so there’s no mess. That makes it great for lunchboxes or travel. The vegetables stay firm and don’t turn mushy. Since it’s a dry sabzi, you don’t have to worry about leaks or spills.
I like that this recipe doesn’t need much planning. If I have a boiled potato and some fresh bhindi, this dish is done quickly. I made this again last week with jeera rice and it was a perfect match. The leftovers also worked great in lunchboxes the next day.
Aloo Bhindi Ingredients
- Bhindi (Ladies Finger) – Choose tender okras for best taste. Rinse well and make sure to wipe off all moisture before chopping, as this helps reduce stickiness during cooking.
- Boiled Potato (Aloo) – Use medium-sized potatoes, boiled until soft but not mushy. Once cooled, cut into cubes. You can cook in pressure cooker o open pot.
- Onion – Finely chopped onions form the base of the masala. They lend a natural sweetness and body to the curry.
- Tomato – Chopped tomatoes give the dish moisture and slight tanginess.
- Ginger Garlic Paste – This adds a strong strong flavor to the dish. It also helps enhance digestion.
- Spice powders – I have used red chili powder for color and spice, coriander powder, garam masala powder, roasted jeera powder for flavor and amchur powder for a mild tanginess.
- Coriander Leaves – Chopped fresh and sprinkled at the end, they add color and that final pop of freshness
- Jeera (Cumin Seeds) – These are tempered at the start in hot oil. They add aroma and help with digestion.
- Oil – Used for sautéing and tempering. Use any neutral oil. You can also add a little extra while frying bhindi to help reduce stickiness.
Similar Recipes
How to make Aloo Bhindi Step by Step
1.Chop it into bite sized pieces nearly 3/4 inch long. Heat a pan with 1 tablespoon of oil, add bhindi and fry it in low flame.
2.Fry till it shrinks in size and the stickiness is reduced. Remove from flame and drain in tissue paper. Pressure cook aloo for 3-4 whistles, peel off the skin and Cut into small cubes and fry it in the same pan. I didn’t add any extra oil.
3.Collect both the veggies in a plate and set aside. Heat oil in a pan – add jeera let it splutter. Then add onion, ginger garlic paste and fry till onion turns transparent.
4.Now add chopped tomato and fry till it mashes up and raw smell leaves. Add red chili, coriander, jeera and garam masala powders.
5.Cook for 2 minutes until the spice powders are nicely blended. Now add aloo and bhindi.
6.Toss it and cook covered for 3-5 minutes in low flame, no need to add water.Once it is dry finally add amchur powder and garnish with coriander leaves. Switch off.
Serve hot with roti / rice or any pulao of your choice.
Expert Tips
- Wash & Dry bhindi – Rinse it well and pat dry with a kitchen cloth to remove moisture completely. Moisture makes bhindi sticky while sauteing.
- Slow roast – Sauté bhindi on low flame until it shrinks and stickiness reduces.
- Aloo – Boil potatoes until just soft not mushy. They should stay intact when tossed with masala.
- Base – Onion, tomato is the base of the curry so cook until raw smell of tomatoes completely leave.
- No water – This is a dry sabzi, so avoid adding water. It keeps the texture crisp and perfect while eating.
- Amchur – Add amchur only at the end. It keeps the tangy flavor fresh.
- Don’t overcrowd – Fry bhindi and aloo in batches if needed. Overcrowding makes them mushy and soggy.
Serving and Storage
Serve hot with phulka, plain rice, or simple pulao. It also tastes good with curd rice or lemon rice.
Store leftovers in the fridge for up to 2 days. Reheat gently on a tawa or in a pan—no water needed.
FAQS
1.What oil should I use?
Any cooking oil that has neutral flavor works. You can use refined oil or ground nut oil.
2.Can I skip ginger garlic paste?
I would suggest using ginger garlic paste for the strong flavor it gives.
3.Is it okay to skip amchur powder?
You can skip it, but it adds a nice tangy finish.
4.Why is my bhindi sticky?
If it wasn’t dried properly after washing and if you cook or saute with moisture it ends up sticky.
5.Can I deep fry the veggies?
Yes, you can deep fry the vegetables. But shallow frying is a healthier option and works just as well.
If you have any more questions about this Aloo Bhindi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Aloo Bhindi Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Aloo Bhindi Recipe | Aloo Bhindi Fry Recipe
Ingredients
- 1 boiled potato
- 10 ladies finger
- 1 big onion
- 1 teaspoon ginger garlic paste
- 1 tomato
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon roasted jeera powder
- 2 pinches amchur powder
- coriander leaves
- 2 tablespoon oil
- salt to taste
To temper:
- 1 and 1/2 teaspoon oil
- 3/4 teaspoon jeera
Instructions
- Rinse bhindi well to remove the dirt on the outer skin if any. Wipe off with a tissue paper to remove moisture.
- Trim bhindi at both the edges.
- Chop it into bite sized pieces nearly 3/4 inch long.
- Heat a pan with 1 tablespoon of oil, add bhindi and fry it i low flame.
- Fry till it shrinks in size and the stickiness is reduced.
- Remove from flame and drain in tissue paper.
- Pressure cook aloo for 3-4 whistles, peel off the skin and Cut into small cubes and fry it in the same pan.I didn’t add any extra oil.
- Collect both the veggies in a plate and set aside.Heat oil in a pan – add jeera let it splutter.
- Then add onion,ginger garlic paste and fry till onion turns transparent.
- Now add chopped tomato and fry till it mashes up and raw smell leaves.
- Add red chilli,coriander,jeera and garam masala powders.
- Cook for 2 minutes until the spice powders are nicely blended.
- Now add aloo and bhindi.
- Toss it and cook covered for 3-5 minutes in low flame, no need to add water.
- Once it is dry finally add amchur powder and garnish with coriander leaves. Switch off.
- Serve hot with roti / rice or any pulao of your choice.
Notes
- Wash & Dry bhindi – Rinse it well and pat dry with a kitchen cloth to remove moisture completely. Moisture makes bhindi sticky while sauteing.
- Slow roast – Sauté bhindi on low flame until it shrinks and stickiness reduces.
- Aloo – Boil potatoes until just soft not mushy. They should stay intact when tossed with masala.
- Base – Onion, tomato is the base of the curry so cook until raw smell of tomatoes completely leave.
- No water – This is a dry sabzi, so avoid adding water. It keeps the texture crisp and perfect while eating.
- Amchur – Add amchur only at the end. It keeps the tangy flavor fresh.
- Don’t overcrowd – Fry bhindi and aloo in batches if needed. Overcrowding makes them mushy and soggy.
Kaushi
I am recently following ur blog..Wow a name u have given to ur blog..because I could smell the real passion dear Sharmi.I do follow Raks, Jey,Shailu ..each one of u have a own style..It's absolutely a readers delight for all posts u have done in varieties,clicks,and so thoughtful as as an blog author where even a beginner could too turn to out be an expert…God bless u for a successful journey in Food blog world..and lovely sabzi..
Ramya Venkateswaran
delicious
Nivedhanams Sowmya
perfect with roti or chapathi!!! love this!!
Ashok Obuli
tastes great…thanks!!!
Umm mansoorah
did u add ginger garlic paste
as in ur procedure u hav mentioned but not in the ingredients list sharmi?
Sharmilee J
Yes I added it but missed in ingredients list now edited to add it…thanks