Aloo Bhindi Masala or Aloo Bhindi Fry is a spicy Masala Recipe prepared from Bhindi (Okra) and Potatoes along with Onion, Tomatoes and Spices. Bhindi and Potatoes are separately fried and is then cooked with Tomato Onion masala. You can prepare this recipe in dry form or semi dry form depending upon your choice. Aloo Bhindi Masala is mostly served with Roti or Parantha. But it is also served as a side dish along with Rice Recipes and Dal Recipes.
Bhindi which we also refer as Lady’s Finger or Okra has many nutritional health benefits. It has low calorie and fat. Most doctors recommend this for controlling cholesterol and weight reduction. Okra is rich in fibre content, minerals and vitamins which help in lowering risk of heart related diseases and also lowering blood sugar. It also contains beneficial antioxidants and anti-cancer properties.
There are few things that we must follow while preparing this Masala Recipe. Firstly, before cutting the bhindi, pat them completely dry. Dry them either naturally or with the help of kitchen towel. If you do not pat dry, then due to moisture content, the latex of the bhindi may come out and become sticky. Secondly, chop the Potatoes in small size. Since Potatoes take a longer time to cook, cutting them in small size will help in cooking them in less time. Also while cutting the bhindi, clean the knife whenever it gets sticky.
We can prepare Aloo Bhindi Masala in two ways:
- First Method: In this method, first fry the Onion along with Cumin Seeds and Green Chilli. When the onion becomes translucent, add Tomatoes and Salt. Cook till the tomatoes become soft and mushy. Then add the Chopped Bhindi and Potatoes and fry till they are slightly crisp and changes its colour. At last, add the spices and then cook for another few minutes to make the Aloo Bhindi Masala. In this process, we fry the Bhindi and Potatoes together with Onion and Tomatoes. This takes less time and is quick to prepare.
- Second Method: Here in this method, we first shallow fry the Bhindi and Potatoes separately. Cook them properly in oil till they are crisp. In the same oil we then fry the Onion and tomatoes till they are soft. Then we add the spices and cook them to make the masala. At last, add the bhindi and potatoes and cook with the masala properly. Cook for few minutes to prepare the tasty Aloo Bhindi Masala.
Here, we will be preparing this recipe with the second method. To prepare this recipe, first wash the Bhindi and Potatoes. Peel off the outer layer of the potatoes and cut them into thin slices of 1/2 inch width and 1/4 inch thickness. Keep it aside. Next take the bhindi and cut its head and tail part. Chop them with knife of 1 inch size. Transfer it to a separate plate.
Now heat Oil in a pan or kadai over medium heat. Add the Chopped Bhindi and fry them till they are dark green in colour. Cook it properly. It will shrink in size. Transfer it to a plate. Next fry the Chopped Potatoes in the same oil till they are slightly brown in colour and are crisp. Transfer the potatoes to a plate.
Now heat Oil in the same kadai over medium heat. Add Cumin Seeds and allow it to crackle. Next add Green Chilli and Onions. Fry the onion till they are translucent and slightly brown in colour. Then add Chopped Tomatoes and Salt. Fry the tomatoes till they become soft and mushy and start leaving oil at the edges. Next add all the spices such as Turmeric Powder, Red Chilli Powder, Cumin Powder, Coriander Powder, Asafoetida, Garam Masala and Dry Mango Powder.
Cook the spices properly till the raw smell goes off completely. At last add the fried bhindi and potatoes. Also add Kasuri Methi which is fully optional. Mix them properly to coat the bhindi and potatoes properly with spices. Â Cook them for few minutes more. After few minutes switch off the flame. Aloo Bhindi Masala is ready to serve. Garnish with Chopped Coriander Leaves and serve the tasty and delicious Aloo Bhindi Masala with Roti, Parantha or Rice along with Curd or Raita.
If you like this recipe, then you can also try our other Bhindi Recipes such as Bharwa Bhindi, Bhindi Masala, Besan Bharwa Bhindi and Bharwa Bhindi Masala.
Please try our other Masala Recipes,
You can also try our Curry Recipes such as Kofta Recipes, Rajma Masala, Chole Masala, Green Moong Dal Curry, Kadhi Pakoda, Aloo Curry, Aloo Gobi Curry, etc.
Let’s start preparing the authentic and delicious Aloo Bhindi Masala Recipe….
Aloo Bhindi Masala/Aloo Bhindi Fry
Equipments:
- Heavy Base Thick Pan or Kadai
- Spatula
Ingredients:
- 250 grams Bhindi (Ladies Finger/Okra)
- 1 large Chopped Potato
- 1 medium Chopped Onion
- 1 medium Chopped Tomato
- 1/2 teaspoon Cumin Seeds
- 1 large Chopped Green Chilli
- A pinch Asafoetida (Optional)
- 1 tablespoon Ginger Garlic Paste
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Red Chilli Powder
- 1/2 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1/3 teaspoon Garam Masala
- 1/2 teaspoon Dry Mango Powder (Aamchur Powder) (Optional)
- 2 tablespoon Chopped Coriander Leaves (Optional)
- 1/4 teaspoon Fenugreek Leaves (Kasuri Methi) (Optional)
- 4 tablespoon Oil (3 tablespoon for frying + 1 tablespoon for cooking)
- Salt as required
Instructions:
Preparation and Frying of Bhindi and Potato:
- Wash the Potatoes and peel off the outer layer with the help of peeler. Chop them into thin slices of approx. 1/2 inch width and 1/4 inch thickness.
- Next take the Bhindi and wash them. Pat dry them with the help of kitchen or paper towel.
- Take the bhindis in a chopping board and cut the head and tail part of it. Chop them in size of 1 inch long. Cut all the bhindis and keep them aside.
- Now heat 3 tablespoon Oil in a pan or kadai over medium heat.
- Add the Chopped Bhindi into the oil. Shallow fry them for 5-6 minutes or till they are dark greenish in colour.
- While shallow frying, the size of the bhindi will start shrinking a little bit. With the help of spatula keep turning bhindis carefully so that it does not burn and is evenly fried from all sides.
- After the Bhindis are fried properly, strain them and transfer it to a different plate.
- Now in the same oil under medium heat, add the Chopped Potatoes.
- Fry the potatoes for 5-6 minutes or till they slightly change their colour to brownish and becomes little crispy.
- Keep turning the potatoes to cook them evenly and preventing them from burning. Take out the Fried Potatoes in a plate and keep them aside.
Preparation of Aloo Bhindi Masala:
- Now heat 1 tablespoon Oil in the same pan or kadai over medium heat.
- Add Cumin Seeds and allow it to crackle.
- Next add Chopped Onion and Green Chilli. Saute them till the onion is translucent and slightly brown in colour.
- Add Ginger Garlic paste and cook till the raw smell of ginger and garlic fades away.
- Now add the Chopped Tomatoes and Salt. Cook the tomatoes till they are soft and mushy and starts leaving oil at the edges of the kadai.
- When the tomatoes become soft, add the spices such as Turmeric Powder, Red Chilli Powder, Cumin Powder, Coriander Powder, Asafoetida, Garam Masala and Dry Mango Powder.
- Saute the spices for few minutes till the raw smell of the spices goes off and is properly cooked.
- Now add the fried Bhindi and Potatoes. Mix them properly so that they are well coated with the spices.
- Cook the Bhindi and Potatoes for 3-4 minutes till the aromatic smell of the spices starts coming out.
- At last add Kasuri Methi and mix them properly. Cook for another 1 minute.
- After a minute, switch off the flame. Aloo Bhindi Masala is ready to serve.
- Take out the Aloo Bhindi Masala in a plate and garnish with Chopped Coriander Leaves. Serve it with Roti, Parantha or as a side dish to Rice.
Notes:
- Dry Mango Powder is used to give the Aloo Bhindi Masala a tangy taste. It is optional and you can skip it if want to.
- There are few ingredients which you can skip if you want. You can skip Asafoetida, Kasuri Methi and Coriander Leaves. However I would suggest you to use these ingredients so as to add extra flavour to the recipe.
- There should not be any water in bhindi before chopping them. Wipe the bhindi completely dry with the help of kitchen towel or paper. The bhindi will become soggy if it is not dry.
- While frying, spread the bhindi in the pan in a single layer. It will help in frying each and every bhindi properly.
- While frying the Bhindi or Potatoes, keep stirring them with spatula at regular intervals so that it is cooked evenly and do not burn.
- Cut the Bhindi and Potatoes in small size so that it is easy and quick to cook. Also while cutting the bhindi, clean the knife when it gets sticky.
