Aloo Bhindi ki Sabji
Savor the delightful flavors of North Indian cuisine with this homestyle *Aloo Bhindi ki Sabji*! This quick and easy vegetarian dish brings together tender potatoes (aloo) and fresh okra (bhindi) in a medley of aromatic spices like cumin, turmeric, and garam masala. Perfectly sautéed with onions, tomatoes, and a hint of green chili, this simple yet flavorful recipe is a wholesome addition to your lunch or dinner table. It boasts minimal prep for maximum taste, ready in just 40 minutes and ideal for a family of four. Garnished with fresh coriander leaves, serve this sautéed vegetable curry with warm roti, paratha, or steamed rice for a comforting, home-cooked meal that’s both nutritious and utterly satisfying.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces medium-sized potatoes
- 250 grams fresh okra (bhindi)
- 1 piece large onion
- 1 piece large tomato
- 1 tablespoon ginger-garlic paste
- 2 pieces green chilies
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin seeds
- 1 teaspoon salt
- 0.5 teaspoon garam masala
- 2 tablespoons vegetable oil
- 2 tablespoons fresh coriander leaves
Instructions
Peel and wash the potatoes, then slice them into thin wedges.
Wash the okra thoroughly, pat dry with a towel, and slice them into 2-inch pieces.
Chop the onion finely and dice the tomato. Slit the green chilies lengthwise.
Heat the vegetable oil in a large pan over medium heat.
Add cumin seeds to the hot oil and let them splutter.
Add chopped onions and sauté until they turn golden brown, about 5 minutes.
Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
Add the sliced potatoes and green chilies, sauté for about 5 minutes until the potatoes start to soften.
Add turmeric powder, red chili powder, and coriander powder. Mix well.
Add the diced tomato and salt, and cook until the tomato softens, about 3 minutes.
Add the okra pieces and gently mix everything. Cover and cook for about 10-12 minutes, stirring occasionally.
Once the potatoes and okra are cooked, add garam masala and mix gently.
Garnish with chopped fresh coriander leaves before serving.
Serve hot with roti, paratha, or steamed rice.
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 116.9 g | 43% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 20.5 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3316 mg | 71% | |
*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.
