Tangy Bhindi Aloo Sabji (Okra and Potatoes)
Ideal for a comforting weeknight dinner or a special family meal, this recipe is a staple in many Indian households.

1 bowl
For 4 people
Difficulty
Easy
Taste
Spicy
Health Benefits
Rich in Nutrients: Bhindi and potatoes are both excellent sources of vitamins and minerals, including vitamin C, potassium, and iron.
Digestive Health: The fiber in bhindi aids digestion and helps prevent constipation.
Low in Calories: This dish is relatively low in calories, making it a great option for weight management.
Boosts Immunity: The spices used in this recipe have immune-boosting properties.
Heart Health: The mustard oil used in cooking contains healthy fats that can benefit heart health.
150 kcal
in 153g
Protein:
2g
Fats:
10g
Carbs:
15g
Cholesterol:
0mg
Sodium, Na:
200mg
Potassium, K:
400mg
If you're craving a dish that’s both hearty and packed with flavor, Bhindi Aloo Sabji is your perfect choice. This delightful Indian vegetable curry combines the tender crunch of okra (bhindi) with the comforting, creamy texture of potatoes. It's a versatile dish that can be enjoyed with chapati, rice, or even on its own. Ideal for a quick weeknight dinner or a comforting meal on the weekend, this recipe is sure to become a favorite in your kitchen.
Ingredients
4
250 grams Lady finger
1 piece Potato
2 pieces Onions
2 tbsp Oil
half teaspoon Cumin seeds
1 tablespoon Garlic, Chopped
2 pieces Green chillies
quarter teaspoon Asafoetida
quarter teaspoon Turmeric powder
1 teaspoon Coriander powder
half teaspoon Kashmiri red chilli powder
1 teaspoon Cumin powder
1 teaspoon Dry mango powder
1 teaspoon Kasuri methi
Salt as per taste
1 pinch Garam masala
Tips
Ensure lady fingers are completely dry before cutting to prevent sliminess.
Adjust the spice levels according to your preference.
You can add a pinch of sugar to balance the flavors if desired.
Directions
Wash the lady fingers and dry them thoroughly with a clean kitchen towel. Place them on a plate and let them air dry for 5-10 minutes.Once dried, cut the lady fingers into thick dice and transfer them to a bowl.Peel and cut the potato into similarly sized dice, placing them in water to prevent discoloration.Slice the onions thickly and place them in a separate bowl.
Heat mustard oil in a kadhai over high flame. Let it reach its smoking point, then lower the flame and allow it to cool slightly.
Add cumin seeds, garlic, green chillies, and asafoetida. Stir and cook the garlic on medium-low heat for 1-2 minutes until fragrant.
Add the sliced onions to the kadhai and cook on high flame until they turn translucent.Add the diced potatoes and cook on high flame for 2-3 minutes. Cover with a lid and reduce the heat to low. Cook for 4-5 minutes until the potatoes are nearly cooked through.
Add all the powdered spices, kasuri methi, and mix well. Cook on low flame for 1-1.5 minutes.
Incorporate the diced lady fingers into the kadhai, mix thoroughly, and cover. Cook on medium-low flame until the lady fingers are tender.
Taste and adjust the salt if needed. Add a pinch of garam masala and fresh coriander. Stir well to combine.
Notes
People with kidney issues or those advised to limit potassium intake should consume this dish in moderation.
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