Aloo Bhindi Recipe | Dry Bhindi Sabji with Potatoes

Aloo Bhindi is a simple home-style dry sabji made with tender okra, potatoes and Nairuti Sabji Masala. It is an easy everyday dish for lunch or dinner and pairs beautifully with roti, phulka or dal-rice.

Serves: 4

Ingredients

• Bhindi (okra): 400 g
• Potatoes: 2 medium, peeled and cut into small cubes
• Nairuti Sabji Masala: 2 tbsp
• Turmeric powder: 1/4 tsp
• Red chilli powder: 1/2 tsp, optional
• Cumin seeds: 1/2 tsp, optional
• Salt: to taste
• Oil: 2 to 3 tbsp
• Amchur powder or a little lemon juice: optional, for finishing
• Fresh coriander: for garnish

How to Make Aloo Bhindi

Step 1: Prepare the bhindi

Wash the bhindi and dry it completely before cutting. Trim the ends and cut into medium pieces. Keeping the bhindi dry helps it cook with a better texture.

Step 2: Cook the potatoes

Heat about 1 tablespoon oil in a wide pan. Add the potato cubes and cook over medium heat, stirring occasionally, until they are almost tender and lightly golden. Remove them to a plate.

Step 3: Cook the bhindi

Add the remaining oil to the same pan. Add cumin seeds if using, followed by the bhindi. Cook uncovered over medium heat, stirring gently from time to time, until the bhindi is nearly cooked and no longer sticky.

Step 4: Add the masala

Lower the heat. Add turmeric, Nairuti Sabji Masala, optional red chilli powder and salt. Mix gently so the bhindi is evenly coated without breaking the pieces.

Step 5: Combine and finish

Add the cooked potatoes back to the pan and mix well. Cook together for another 3 to 5 minutes so the flavours come together. Finish with a little amchur powder or lemon juice if desired, and garnish with fresh coriander.

Tips for Better Aloo Bhindi

• Dry the bhindi thoroughly before cutting and cooking.
• Use a wide pan and avoid overcrowding so excess moisture can escape.
• Cook bhindi uncovered for most of the process to help maintain its texture.
• Stir gently and only when needed to avoid breaking the bhindi and potatoes.
• Add acidic ingredients such as lemon juice only at the end.

Serving Ideas

Serve Aloo Bhindi hot with chapati, phulka or paratha. It also works well as part of a simple meal with dal, steamed rice, curd and salad.

Frequently Asked Questions

Can I make Aloo Bhindi without onion and garlic?

Yes. This version does not require onion or garlic and relies on the vegetables and Sabji Masala for flavour.

Why does bhindi sometimes become sticky?

Extra moisture can make bhindi sticky. Dry it well before cutting, use a wide pan and cook mostly uncovered.

Can I make this sabji less spicy?

Yes. Skip the optional red chilli powder and adjust the Sabji Masala and salt according to your taste.

What should I serve with Aloo Bhindi?

It pairs well with roti, phulka, paratha, dal-rice, curd or a simple Indian thali.

Make It with Nairuti

Shop Nairuti Sabji Masala