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Aloo bhindi


Aloo bhindi

Here's a delicious recipe for Potatoes cooked with Okra in a flavorful base of spices, garlic, and onions.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Pakistani
Servings 4 people
Calories 160 kcal


  • 1 saucepan


  • 1 tsp cumin seeds
  • 2 med onions (diced)
  • 1 tsp turmeric powder
  • 2.5 cm peeled ginger (minced)
  • 3 cloves garlic (minced)
  • 1 tsp coriander powder
  • 1 tsp red chilli powder (to taste)
  • 2 med tomatoes chopped
  • 4 med potatoes (peeled and diced - 2.5 cm)
  • 250 g fresh okra (ends trimmed and cut into 1-inch pieces)
  • 1 tsp rock salt
  • 1 tsp garam masala


  • 1 tbsp freshly chopped coriander leaves


  • Heat oil in a large pan or skillet over medium heat. Add cumin seeds and let them splutter.
  • Add chopped onions and sauté until they turn golden brown. Then, add minced garlic and ginger. Sauté for another minute.
  • Add turmeric, coriander powder, red chili powder, and salt. Mix well and sauté for a minute until the spices are fragrant.
  • Add chopped tomatoes and cook until they turn soft and mushy, stirring occasionally.
  • Now, add the diced potatoes and sauté for 5 minutes on medium heat until they are lightly browned.
  • Add okra pieces and mix well with the potatoes. Cover the pan and let it cook for 10-12 minutes on low heat, stirring occasionally.
  • Once the potatoes and okra are almost cooked, uncover the pan and cook for a few more minutes until the vegetables are completely cooked and tender.
  • Sprinkle garam masala and give it a final stir.
  • Garnish with fresh coriander leaves.
  • Serve hot with steamed rice or Indian bread such as roti or naan.
Keyword aloo, bhindi, okra, potato, spicy

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