Aloo Bhindi with Sabji Masala is a flavorful dry curry that brings together crispy ladyfinger and tender potatoes, spiced with a perfect blend of sabji masala and traditional Indian seasonings. With its rich taste and home-style charm, this dish makes a delicious companion to chapatis, tandoori rotis, or simple dal-rice meals.
Ingredients
Ladyfinger (bhindi), chopped: 250 g
Potatoes, peeled and diced: 2 medium
Onions (sliced): 2 medium
Tomatoes (chopped): 2 medium
Ginger-garlic paste: 1 tbsp
Sabji masala: 1½ tbsp
Turmeric powder: ½ tsp
Red chilli powder: 1 tsp
Cumin seeds: ½ tsp
Salt: To taste
Oil: 3 tbsp
Fresh coriander: For garnish
Step-by-Step Method
1. Heat 1 tbsp oil in a pan. Fry bhindi until it’s slightly crispy and no longer slimy. Set aside.
2. In the same pan, heat remaining oil. Add cumin seeds and let them splutter.
3. Add sliced onions and sauté until golden. Add ginger-garlic paste and cook for a minute.
4. Add diced potatoes, turmeric, red chilli powder, and salt. Mix well and cook covered for 8–10 minutes until potatoes soften.
5. Add tomatoes and cook till soft. Then add sabji masala and stir well.
6. Add the sautéed bhindi and mix gently. Cook for another 4–5 minutes uncovered.
7. Garnish with chopped coriander and serve hot.
Perfect With
- Chapati
- Tandoori roti
- Jeera rice
- Dal