A simple and flavorful desi dish made with tender okra and potatoes cooked in aromatic spices. This bhindi aloo sabji is slightly tangy, warmly spiced, and perfect for everyday meals. It pairs well with roti, naan, or rice and is a staple in many South Asian households.
- Serves: 4 People
- Prep Time: 15 minutes
- Cooking: 45 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 300 grams Okra (bhindi)
- 300 grams Potatoes
- 4 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Crushed coriander seeds
- 1 tablespoon Ginger (chopped)
- 1 tablespoon Garlic (chopped)
- 1 teaspoon Salt
- 1 teaspoon Turmeric powder
- 1 teaspoon Asafoetida (hing)
- 1 medium Onion (chopped)
- 2 medium Tomatoes (chopped)
- 2 pieces Green chilies
- 1 tablespoon Lemon juice
- 1 teaspoon Chaat masala
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 1 tablespoon Dried fenugreek leaves (kasuri methi)
For Dressing
Nutritional Information
-
Calories
220 kcal -
Fat
10 g -
Carbohydrates
28 g -
Protein
4 g -
Fiber
6 g -
Sugar
5 g -
Sodium
300 mg
Procedure
-
10 minutesMark As Complete
Prepare and Fry Okra
Wash, dry, and cut the okra into medium-sized pieces. Heat oil in a pan over medium heat and add the okra. Fry lightly while stirring until they begin to soften and slightly brown. This step helps reduce stickiness and improves the texture of the dish.
-
20 minutesMark As Complete
Cook the Potatoes with Spices
In the same pan, add cumin seeds and crushed coriander seeds and let them sizzle in the oil. Add the chopped potatoes and cook on medium heat, stirring occasionally. Allow them to cook until they begin to soften, absorbing the flavor of the spices.
-
5 minutesMark As Complete
Add Aromatics and Seasoning
Add chopped ginger and garlic to the potatoes and mix well. Season with salt, turmeric powder, and asafoetida. Stir everything together and cover the pan, allowing the potatoes to cook further in their steam until partially tender.
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5 minutesMark As Complete
Add Vegetables
Add chopped onions and tomatoes to the pan and mix thoroughly. Let them cook covered for a few minutes until the onions soften and the tomatoes begin to break down, forming a light masala base.
-
5 minutesMark As Complete
Combine Okra
Return the fried okra to the pan and mix gently with the potatoes and masala. Cover and cook for a few more minutes so all the flavors combine and the vegetables become fully tender.
-
5 minutesMark As Complete
Finish with Spices and Lemon
Add chopped green chilies, lemon juice, chaat masala, garam masala, and coriander powder. Crush the dried fenugreek leaves between your palms and sprinkle them in. Stir gently and cook briefly until everything is well combined and aromatic.
-
2 minutesMark As Complete
Serve
Once the vegetables are fully cooked and coated in spices, turn off the heat and transfer to a serving dish. Serve hot with roti, naan, or rice for a comforting and flavorful meal.
