![Aloo Bhindi ki Sabzi recipe](https://chefadora.b-cdn.net/medium_DD_67_D26_B_4280_42_A5_8_EE_3_3_AD_98277_BF_3_B_4f788138e3.jpg)
Aloo Bhindi ki Sabzi is one of my favourite simple, easy-to-make vegan and gluten-free dishes. It's mildly spiced, healthy, and incredibly flavorful. This recipe pairs perfectly with Indian bread like roti and is a delightful accompaniment to dal rice. To ensure the bhindi is not slimy when cooked, I marinate...
Ingredients
- 500gBhindi/Okra
- 2piecePotatoes
- 1tspKashmiri Red Chilli Powder
- 1tbspCoriander Powder
- 1tspTurmeric Powder
- 1tspCumin Powder
- 1/2tbspground Pomegranate Seeds (Anardana)
- 2tbspRice Powder
- 4tbspMustard Oil
- 1pieceOnion (sliced)
- 4pieceGreen Chillies
- 1tbspDry Fenugreek Leaves (Kasuri Methi)
- 1tspGaram Masala
- Salt (to taste)
How to make Aloo Bhindi ki Sabzi
Wash, wipe, and cut the Bhindi (Okra) into small rounds. Cut the potatoes into wedges or cubes and set them aside.
Combine the Bhindi with Kashmiri red chilli powder, coriander powder, turmeric powder, cumin powder, ground pomegranate seeds, and rice powder in a mixing bowl. Mix well and let it sit for 5 minutes.
Transfer the Bhindi to a separate plate, leaving the excess spices in the bowl.
Add the cut potatoes to the mixing bowl and coat them with the remaining spices. Set aside.
Heat mustard oil in a wok until it reaches its smoking point. Allow the oil to cool slightly, then reheat it over medium-high heat.
Add the sliced onions and green chillies, stir-frying until the onion edges turn brown.
Add the marinated potatoes to the wok and stir-fry until they are half-cooked.
Add the marinated Bhindi to the wok, mixing well. Cook on high heat for 3-4 minutes, then reduce the heat and cook until everything is tender.
Season with salt, garam masala, and dry fenugreek leaves. Cook for another 3-4 minutes.
Serve hot with roti, daal and rice. Enjoy!
Tips & Tricks
Choose fresh and tender okra to ensure a better taste and texture.
Avoid bhindi with dark spots, as they take longer to cook and do not taste as good.
Adjust the spice level to your liking by adding more or less chillies.
Adding rice powder helps prevent the okra from becoming slimy during cooking.
Do not overcook the bhindi; cook just until they are tender.
Recipe by
Leena Kohli
(@leenakohli)
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