Aloo Bhindi
Elevate your weeknight dinners with the vibrant flavors of Aloo Bhindi, a classic Indian dry stir-fry that combines tender potatoes and succulent okra in a medley of aromatic spices. This wholesome vegetarian dish is seasoned with warming cumin, earthy coriander, and a touch of garam masala, creating a perfect balance of heat and zest. The addition of fresh lemon juice and coriander leaves provides a refreshing finish, ensuring every bite is bursting with flavor. Ready in under an hour, Aloo Bhindi offers a simple yet satisfying way to enjoy bold, authentic Indian cuisine, whether paired with fluffy steamed rice or warm, buttery roti.
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Recipe Information
Ingredients
- 400 grams Okra (bhindi)
- 250 grams Potatoes
- 3 tablespoons Oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh coriander leaves
Instructions
Wash the okra thoroughly under running water. Pat them dry with a clean cloth or paper towel. Trim the tops and tails and cut them into 1-inch pieces.
Peel and chop the potatoes into small cubes, roughly matching the size of the okra pieces.
In a large non-stick pan, heat 3 tablespoons of oil on medium heat. Add 1 teaspoon of cumin seeds and let them sizzle for a few seconds until they turn fragrant.
Add the chopped potatoes to the pan. Stir well to coat them in oil and cumin seeds. Cover the pan and allow the potatoes to cook for about 10 minutes, stirring occasionally until they are halfway cooked.
Add the cut okra to the potatoes. Stir in 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red chili powder, 2 teaspoons of coriander powder, and 1 teaspoon of salt. Mix well until the vegetables are evenly coated with the spices.
Cover the pan again and cook on medium-low heat for another 15 minutes or until both the potatoes and okra are fully cooked. Stir occasionally to prevent sticking and ensure all pieces are cooked evenly.
Once the vegetables are cooked, sprinkle 0.5 teaspoon of garam masala over the top and give it a final stir.
Finish with 1 tablespoon of lemon juice and a garnish of 2 tablespoons of fresh chopped coriander leaves.
Serve hot with steamed rice, roti, or naan.
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2427 mg | 106% | |
| Total Carbohydrate | 89.3 g | 32% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 9.5 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2730 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
