Aloo Bhindi Recipe (Punjabi Style)

Aloo Bhindi is a hearty North Indian dish made by stir-frying tender okra (bhindi) and cubed potatoes (aloo) with onions, tomato, ginger-garlic paste and a blend of spices. This flavorful dry dish features crispy golden potatoes perfectly tender okra in a sautéed onion-tomato base. It is a popular accompaniment to roti or rice in Punjabi households, offering a delicious combination of earthy flavors and textures.

About Aloo Bhindi

Sometimes, a simple, comforting Bhindi Recipe is all that you need with your dal-chawal to make a beautifully wholesome, tasty and filling meal on a lazy afternoon.

This Aloo Bhindi recipe is just that, in fact more. It is a delicious lightly spiced dry curry made with okra or bhindi, potatoes (aloo) and spices in an onion-tomato masala mixture. This dish is also vegan and pairs very well with roti, naan or paratha too.

Since both potatoes (aloo in Hindi) and okra or lady’s finger (bhindi in Hindi) are the star ingredients in this homely recipe, the dish is rightly named as Aloo Bhindi.

Made in North Indian, rather Punjabi style, both the bhindi and aloo are sautéed or fried in oil in this recipe. This cooking method makes sure that the okra does not become slimy and the potatoes do not crumble in the final Aloo Bhindi dish.

Also, as raw okra and potatoes are not directly added while cooking this dish, it ensures that the okra does not become too soft or mushy. Thus, the final dish has a good texture and looks great and appetizing on the dinner table.

This recipe of Aloo Bhindi is also super easy and uses all the basic ingredients that are a part of North Indian or Punjabi cooking.

So, you actually don’t have to get tensed in sourcing any of these as all of them, more or less, will be available in your home kitchen.

Along with okra and potatoes, this Aloo Bhindi recipe uses basic ingredients like onion, tomato, ginger-garlic paste, and a few spices.

I also add hing (asafoetida), kasuri methi (dried fenugreek leaves), and amchur (dry mango powder) for extra flavor and tang.

The spice mix includes cumin, coriander, turmeric, and red chilli powder — or you can use paprika or cayenne as a substitute.

And you can use any neutral flavored oil to cook this dish. For a gluten-free version, skip the asafoetida.

Recipe Highlights

I always prefer using okra that is fresh and tender. Avoid using okra that has become mature or stringy for this recipe of Aloo Bhindi.

Once you rinse the okra, dry it thoroughly with a kitchen towel before chopping. Never chop wet okra as this will make the sabzi slimy.

If you prefer, you can even steam or boil the potatoes instead of frying them. But do not steam or boil the okra. They need to be sautéed or pan-fried.

Some people make Aloo Bhindi with a gravy or sauce. But at my place, we always make it a semi-dry preparation mostly for breakfast, brunch or lunch.

The benefit of making this Aloo Bhindi for breakfast is that it can be packed in the tiffin box with some roti/chapati or parathas.

The recipe is a non-fussy one and bit spicy too. If you want to make it for kids, then you can slightly reduce the red chili powder and ginger-garlic paste in it.

Love bhindi? You might also enjoy these flavorful variations: 

• Bhindi Masala – a semi-dry, tangy curry with onions and tomatoes.
• Bharwa Bhindi – tender okra filled with a spiced masala mix.
• Kurkuri Bhindi – crispy, fried okra that’s perfect as a snack or side.

Step-by-Step Guide

How to make Aloo Bhindi

Fry Potatoes and Okra

1. Peel and cube 1 large potato. Make smaller pieces or cubes as they will be quick to fry. 

In a kadai or pan, heat 3 to 4 tablespoons oil. Once the oil becomes medium hot, add the potatoes and fry them till opaque, change color, turn crisp and are cooked completely. In between, stir the potatoes with a slotted spoon.

Tip: You can use any neutral flavored oil. I generally use either peanut oil or sunflower oil.

2. Once the potato cubes look crispy and are light golden or golden and tender, remove then with a slotted spoon – draining as much oil as you can.

Place the fried potatoes on a kitchen paper towel. This helps to remove excess oil.

3. In the same oil, add 200 to 250 grams of chopped okra (bhindi) and sauté until fully cooked and tender. You can check if it’s done by inserting a knife—if it goes through easily, the okra is cooked.

I suggest chopping the okra into 1 to 1.25-inch pieces for this recipe.

4. Place the fried okra on a kitchen paper towel to remove excess oil.

Cook Onion-Tomato Base

5. In the same oil, add ⅓ cup finely chopped onions (1 medium-sized onion). Sauté, stirring at intervals, until translucent or light brown.

6. Add 1 teaspoon ginger-garlic paste and sauté for some seconds or till the raw aroma of the ginger-garlic goes away.

7. Next, add 1 cup finely chopped tomatoes (2 medium-sized tomatoes). Sauté, stirring at intervals, till soft and pulpy.

8. Next, add all the spice powders, except garam masala powder and dried mango powder (amchur powder):

• ½ teaspoon cumin powder (ground cumin)
• 1 teaspoon coriander powder (ground coriander)
• ¼ to ½ teaspoon red chili powder or cayenne pepper or paprika
• ¼ teaspoon turmeric powder (ground turmeric)
• 1 pinch asafoetida (hing) – optional. Skip adding it if you want to make the dish gluten-free or use a gluten-free asafoetida.

9. Stir and mix well. Sauté for 1 to 2 minutes or until the oil starts to leave the sides of the masala mixture.

Make Aloo Bhindi

10. Add the fried potatoes and sautéed okra.

11. Stir gently until the whole masala mixture coats both the potatoes and okra. Sauté for 1 minute.

Add ¼ to ½ teaspoon garam masala powder, ¼ to ½ teaspoon dried mango powder and salt as required. Mix very well and sauté for a minute.

Lastly, add ¼ teaspoon crushed dried fenugreek leaves (kasuri methi) and sauté for a minute more.

Note: If you do not have dried mango powder, add ¼ to ½ teaspoon lemon juice. Omit the dried fenugreek leaves too, if you do not have it.

12. Garnish with coriander leaves and serve Aloo Bhindi hot or warm.

Serving Suggestions

• With Indian flatbreads: Aloo Bhindi tastes the best with Indian flatbreads like Roti, Paratha or Naan.
• Sides to serve: You can also team up some plain Curd (yogurt) or a simple raita (Cucumber Raita or Onion Raita) along with it. A simple Kachumber Salad also works well. In the above photo, I have paired with Vegetable Raita.
• As a side dish: You can serve this Bhindi Aloo as a side dish with Khichdi, Dal Fry, Punjabi Kadhi or with any other Indian curry or lentil dish paired with steamed rice.
• Lunch box: You can pack Aloo Bhindi with some chapati or paratha for lunch box.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 1 day. To reheat, warm it in a pan on low heat or use a microwave. Add a splash of water if it feels too dry and mix evenly to combine.

Expert Tips

1. Buying okra: Always buy okra pods that are fresh, tender and young. Avoid buying okra that is stringy or mature.
2. Prepping okra: After rinsing the okra, always dry thoroughly with a kitchen towel before chopping. You can spread the okra on a large plate or tray and let it dry naturally. Remember not to chop wet okra as this will make it slimy.
3. Cooking potatoes: If you prefer, you can also steam or boil the potatoes and then include in the recipe. Remember that the steamed or boiled potatoes will give a different texture and taste to the recipe.
4. Choice of fat: This dish can be prepared with any neutral flavored oil or even ghee (clarified butter). I personally prefer making it with sunflower or peanut oil.
5. Spices: When making for small kids, then add less ginger-garlic paste, garam masala powder and red chili powder.
6. Gluten-free variation: To make the dish gluten free, omit adding asafoetida or use a gluten-free asafoetida.
7. Scaling: The recipe of Aloo Bhindi can easily be scaled to make a larger batch.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Aloo Bhindi Recipe (Punjabi Style)

By Dassana Amit

Aloo Bhindi is a flavorful North Indian dish made with tender fried okra and crispy potatoes cooked with onions, tomatoes, herbs and spices. This dry sabzi is easy to make and pairs well with roti, paratha or dal-rice, making it a popular everyday dish in Punjabi homes. The recipe is also vegan.

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Cook ModePrevent your screen from going dark while making the recipe

Preparation

• Rinse and dry the bhindi (okra) with a kitchen towel. You can also let them dry naturally. Cut the bhindi into 1 to 1.25 inch pieces.

• Peel and cube the potatoes. Make smaller pieces as they will be quick to fry.

Frying Potatoes & Okra

• Heat 3 to 4 tablespoons oil in a kadai or pan. You can use any neutral flavored oil.

• First add the potatoes and fry them till they become opaque, change color and become crisp and are cooked completely. With a slotted spoon remove the fried potatoes cubes draining as much oil as possible and then drain them on paper towels.

• In the same oil, add the chopped okra and fry till all okra pieces are tender and softened or cooked completely. Drain the fried okra on paper towels to remove excess oil.

Cooking Onions, Tomatoes & Spices

• In the same oil, add the finely chopped onions. Saute the onions stirring them at intervals till the onons become translucent or light brown.

• Then add the ginger-garlic paste and saute for some seconds or till the raw aroma of the ginger-garlic goes away.

• Now add the finely chopped tomatoes. Saute the tomatoes stirring at regular intervals till the tomatoes become soft and pulpy.

• Add all the spice powders except garam masala and dry mango powder. So at this step add following spices one by one – cumin powder, coriander powder, red chili powder and, turmeric powder asafoetida (optional)

• Sauté for 1 to 2 minutes or till the oil starts to leaves the sides of the masala. 

Making Aloo Bhindi

• Add the fried potatoes and okra.

• Stir gently till the whole masala mixture coats both the potatoes and okra.

• Stir and saute for 1 minute. Add the garam masala powder, dry mango powder and salt as required. Stir and saute for a minute.

• Lastly add the crushed kasuri methi and saute the sabzi for a minute more.

Serving Suggestions

• With Indian flatbreads: Aloo bhindi tastes great with Indian flatbreads like roti, paratha, or naan. Serve a side of plain yogurt or simple raita.

• As a side dish: You can serve aloo bhindi as a side dish with khichdi or dal-rice or rasam-rice, kadhi-chawal, or with any Indian curry and steamed rice.

• Lunch box: You can pack aloo bhindi and some roti for lunch box.

• Make sure to dry the okra pods thoroughly after rinsing. Okra pods with any water droplets on them will become sticky and slimy while chopping and cooking.
• Use okra pods that are green, fresh and tender.
• For a gluten-free version skip adding the asafoetida or use gluten-free asafoetida.
• When making for small kids, you could reduce the amounts of ginger-garlic paste, garam masala powder and red chili powder. 
• The potatoes can be steamed or boiled instead. But make a note that the soft texture of steamed or boiled potatoes will give a different flavor and taste.
• This recipe can be doubled or tripled.

Nutrition Facts

Aloo Bhindi Recipe (Punjabi Style)

Amount Per Serving

Calories 182 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 1g6%

Sodium 402mg17%

Potassium 447mg13%

Carbohydrates 13g4%

Fiber 4g17%

Sugar 5g6%

Protein 3g6%

Vitamin A 1210IU24%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 29mg35%

Vitamin E 6mg40%

Vitamin K 29µg28%

Calcium 71mg7%

Vitamin B9 (Folate) 59µg15%

Iron 1mg6%

Magnesium 51mg13%

Phosphorus 71mg7%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Aloo Bhindi recipe from the archives was first published on Sep 2009.