Aloo Bhindi
Aloo Bhindi
5 from 1 vote
Prep: 15 minutes
Cook: 25 minutes
Total Time 40 minutes
Servings: 4
This flavorful Indian dish combines tender okra with hearty potatoes in a fragrant blend of spices. The combination of textures and flavors creates a delicious and satisfying meal that will surely become a favorite in your recipe repertoire.

Nutrition: per serving



  • 300 g Potatoes peeled and cubed
  • 300 g Okra bhindi, cut in 1-inch pieces
  • 2 tbsp Oil
  • 1 tsp Cumin Seeds
  • 1 Onion finely chopped
  • 2 Green Chillies finely chopped (adjust to taste)
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1 tsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Chilli Powder adjust to taste
  • Salt
  • Coriander chopped (for garnish)


  • Heat the vegetable oil in a large frying pan over medium heat.
  • Add the cumin seeds and let them splutter.
  • Add the chopped onions and green chillies. Sauté until the onions turn golden brown.
  • Stir in the ginger paste and garlic paste. Cook for a minute until the raw smell disappears.
  • Add the cubed potatoes to the pan. Mix well and cook for about 5 minutes until the potatoes start to soften.
  • Add the chopped okra (bhindi) to the pan. Mix gently to combine with the potatoes.
  • Sprinkle ground coriander, turmeric powder, red chilli powder, and salt over the vegetables. Mix everything thoroughly.
  • Cover the pan with a lid and let the vegetables cook on low-medium heat for about 12-15 minutes or until the potatoes and okra are tender, stirring occasionally to prevent sticking.
  • Once cooked, garnish with freshly chopped coriander leaves.
  • Serve hot with roti or rice.

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