Aloo bhindi sabji, also known as aloo bhindi fry or okra potato curry, is a popular and easy-to-make Indian dish that is loved by vegetarians and vegans alike. This easy aloo bhindi masala recipe is made with simple ingredients that you can find in your pantry or at your local grocery store.

If you are planning a quick Indian vegetarian meal at home for lunch or dinner, then this aloo bhindi masala fry comes in very handy. Kids love it as well so you can pack it for their tiffin boxes along with a chapati or paratha. In this post, I have shared a quick aloo bhindi ki sabji ki recipe in detail along with a video to guide you.

Ingredients list to make this simple Aloo Bhindi ki Sabji Recipe

• 2 medium-sized potatoes, peeled and diced
• 250 gms of fresh okra, washed and sliced
• 1/4 teaspoon of panchphoron – alternate would be jeera or cumin seeds
• 1/2 teaspoon of coriander powder
• 1/2 teaspoon of turmeric powder
• Salt to taste
• 2 tablespoons of mustard oil
• Green Chili
• 1 tablespoon of kasundi – optional

Aloo bhindi sabji recipe with step-by-step instructions

1. Heat the mustard oil in a large pan over medium-high heat. Add the panchphoron or jeera and let them splutter along with a green chili
2. Add the diced potatoes to the pan and mix well. Cook for 5-7 minutes or until the potatoes are slightly browned
3. Add the sliced okra to the pan and mix well. Cook for 5-7 minutes or until the okra is tender
4. Add the coriander powder, turmeric powder, and salt to the pan. Mix well and cook for another 5-7 minutes or until the veggies are cooked properly
5. Finish with a big dollop of flavourful kasundi for the extra kick and serve hot with rice, roti, or parathas

Tips on Aloo bhindi sabzi recipe for beginners

• To prevent the okra from becoming slimy, make sure to wash and dry them thoroughly before slicing them.
• Add salt to the dish only towards the end of cooking so that it doesn’t release moisture from the veggies that might make the okra more slimy
• If you like your sabzi spicier, you can add some red chili powder or some additional fresh green chilies to the recipe

This aloo bhindi sabji recipe without onions is perfect for vegetarians and vegans. This easy-to-make recipe requires simple ingredients and can be prepared in under 30 minutes. Find the quick Aloo bhindi sabji recipe with the video below in this post.

Serving suggestions

For a healthy meal plan, I like to serve this aloo bhindi fry with a dal such as toor dal or chana dal. Along with this, there can be some rice, rotis, or even both. You can also serve parathas for this healthy vegetarian meal. To add more dietary fiber to this, you can always add a plate of garden salad

Few more Indian vegetarian side dish recipes that can be served with rotis for dinner

• Stirfried Okra | Fried Bhindi Recipe
• Aloo Beans Sabji – Potatoes and Green Beans
• Punjabi Dry Aloo Methi Recipe | Potatoes Sauteed with Fenugreek Leaves
• Aloo Phulkopir Dalna | Bengali Cauliflower Curry Recipe
• Aloo Chorchori | Bengali Potato Stew Recipe
• Turai ki Sabji | Jhinge Aloo Posto Recipe
• Jeera Aloo | Pan Roasted Potatoes Recipe
• Choto Alur Dom Recipe | Bengali Baby Potato Curry
• Punjabi Chana Dal Recipe

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

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Aloo Bhindi Sabji Recipe

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Learn how to make a delicious and healthy aloo bhindi sabji (potato and okra vegetable dish) with this easy recipe. Perfect for vegetarians and vegans, this flavorful and aromatic dish is a staple in Indian cuisine.

Course: Side Dish

Cuisine: Indian

Keyword: Bengali Vegetarian Recipes, Bhindi Recipes, Okra Recipes, Vegan Recipes, vegetarian recipes

Servings: 4 people

Author: Priyanka

Ingredients

• 2 Potatoes medium – peeled and diced
• 250 gms Fresh okra washed and sliced
• 1/4 teaspoon Panchphoron
• 1/2 teaspoon Coriander powder
• 1/2 teaspoon Turmeric powder
• Salt to taste
• 2 tablespoons Mustard oil
• Green Chili
• 1 tablespoon Kasundi – optional

Instructions

1. Heat the mustard oil in a large pan over medium-high heat. Add the panchphoron and let them splutter along with green chili
2. Add the diced potatoes to the pan and mix well. Cook for 5-7 minutes or until the potatoes are slightly browned
3. Add the sliced okra to the pan and mix well. Cook for 5-7 minutes or until the okra is tender
4. Add the coriander powder, turmeric powder, and salt to the pan. Mix well and cook for another 5-7 minutes or until the veggies are cooked properly
5. Finish with a big dollop of flavourful kasundi for the extra kick and serve hot with rice or Indian bread

Recipe Video

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