Aloo Bhindi

Aloo Bhindi is a vibrant and flavorful Indian side dish that combines tender okra (bhindi) and golden potatoes in a medley of aromatic spices. This easy-to-make, one-pan recipe is packed with the earthy flavors of cumin, turmeric, and coriander, with a hint of heat from red chili powder and the warm, fragrant touch of garam masala. A dash of lemon juice adds a refreshing tang, while freshly chopped coriander leaves bring a burst of freshness to the dish. Perfectly suited for a vegetarian dinner, Aloo Bhindi pairs beautifully with steamed rice, soft rotis, or naan, making it a wholesome and satisfying meal. Ready in just under an hour, this gluten-free recipe is ideal for weeknight cooking or as a delicious addition to your festive spread.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams Okra (bhindi)
• 250 grams Potatoes
• 3 tablespoons Oil
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 2 teaspoons Coriander powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 1 tablespoon Lemon juice
• 2 tablespoons Fresh coriander leaves

Directions

Step 1

Wash the okra thoroughly under running water. Pat them dry with a clean cloth or paper towel. Trim the tops and tails and cut them into 1-inch pieces.

Step 2

Peel and chop the potatoes into small cubes, roughly matching the size of the okra pieces.

Step 3

In a large non-stick pan, heat 3 tablespoons of oil on medium heat. Add 1 teaspoon of cumin seeds and let them sizzle for a few seconds until they turn fragrant.

Step 4

Add the chopped potatoes to the pan. Stir well to coat them in oil and cumin seeds. Cover the pan and allow the potatoes to cook for about 10 minutes, stirring occasionally until they are halfway cooked.

Step 5

Add the cut okra to the potatoes. Stir in 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red chili powder, 2 teaspoons of coriander powder, and 1 teaspoon of salt. Mix well until the vegetables are evenly coated with the spices.

Step 6

Cover the pan again and cook on medium-low heat for another 15 minutes or until both the potatoes and okra are fully cooked. Stir occasionally to prevent sticking and ensure all pieces are cooked evenly.

Step 7

Once the vegetables are cooked, sprinkle 0.5 teaspoon of garam masala over the top and give it a final stir.

Step 8

Finish with 1 tablespoon of lemon juice and a garnish of 2 tablespoons of fresh chopped coriander leaves.

Step 9

Serve hot with steamed rice, roti, or naan.

Nutrition Facts

Serving size	726.6 grams (726.6g)

Amount per serving	% Daily Value*
Calories	774

Total Fat 44.80g	57%
Saturated Fat 3.10g	16%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2427mg	106%
Total Carbohydrate 89.30g	32%
Dietary Fiber 21.30g	76%
Total Sugars 9.50g
Protein 15.50g	31%

Vitamin D 0IU	0%
Calcium 434mg	33%
Iron 10mg	56%
Potassium 2730mg	58%

*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.

Source of Calories

Fat: 49.0%

Protein: 7.5%

Carbs: 43.4%