Crispy Aloo Bhindi: Potato and Okra Curry

Light, flavorful, and incredibly easy to make- this aloo bhindi recipe is a must-try when you’re craving an Indian curry. 

What is Aloo Bhindi?

Aloo Bhindi quite literally translates into potatoes and ladyfinger, also commonly known as okra. This Indian recipe is incredibly popular and is a staple in many households thanks to its simplicity and ease of preparation. 

Aloo bhindi is basically a dry curry that is made by cooking potatoes and okra together with a blend of spices. It has versatile flavors, which makes it a favorite among kids too. 

Jump to:

• What is Aloo Bhindi?
• Ingredients For the Recipe
• How to Make the Aloo Bhindi
• Tips to Make the Aloo Bhindi
• Crispy Aloo Bhindi: Potato and Okra Curry

Ingredients For the Recipe

You’ll need just a few simple ingredients to replicate this flavorful aloo Bhindi recipe. 

• Mustard oil: 1 tbsp
• Mustard seeds: ½ tsp
• Cumin seeds: ½ tsp
• Garlic (minced): 1 tbsp
• Potatoes (small cubed): 1 cup
• Ladyfinger (chopped): 1½ cup
• Green chili (slits): 1-2
• Turmeric powder: ½ tsp
• Red chili powder: 1 tbsp
• Coriander powder: 1 tbsp
• Cumin powder: ½ tbsp
• Garam masala: ½ tsp
• Dried mango powder: 1 tsp
• Salt: 2 tsps or as per taste
• Coriander leaves (chopped): For garnish

Why this Recipe Works

Cooking okra can be a bit tricky. It can get slimy and start breaking apart if overcooked. In this recipe, the potatoes are half cooked first, and then the okra is added in. This ensures that the dry curry has the perfect texture and flavors that you expect it to have.

Best of all, okra is one of those veggies you’d find all throughout the year, so you can try this out whenever you want to. 

How to Make the Aloo Bhindi

The process of making this Indian curry is simple! Just follow these step-by-step instructions and you’re sorted. 

Heat oil in a pan. Add the mustard seeds, fenugreek seeds, and cumin seeds, and let them crackle.

Next, add the minced garlic. Saute. 

Add the potatoes next and saute until they are half cooked. 

Add the ladyfingers next and mix well. Cook for about 12-15 minutes. 

Add the green chilies and mix. 

Next, add the powdered spices and mix well. Cook for 1-2 minutes. 

Garnish with freshly chopped coriander leaves. 

Serve hot with steamed rice and curry or dal of your choice. 

What Else Can I Add?

While potatoes and ladyfingers are the key ingredients that make up this delicious and flavorful recipe, don’t stop yourself from adding in other ingredients and bringing some variation into the recipe if you want to. 

You can throw in some chopped tomatoes after the ladyfingers are added in. This will help your dish get a more tangy flavor. 

You can also skip the minced garlic in this recipe and use ginger garlic paste instead. 

You can also add onions to the curry. Start by letting the onions cook well until they turn light brown, and then follow the rest of the recipe as is. 

How Do I Store the Leftovers?

Got some leftover aloo bhindi that you want to store for another day’s quick meal? Just transfer it to an airtight container after it has completely cooled down, and then refrigerate it. It can stay good there for up to 3 days. 

If you want to store it for longer, you can freeze it too. It can stay fresh in the freezer for up to 8 weeks. Just remember to use a freezer-safe container to prevent freezer burn. 

Can I Loosen Up the Curry a Bit?

Yes! You totally can. While the best way to enjoy the aloo bhindi is to serve it as a dry curry with some chapatis, you can also loosen it up a bit and serve it with some rice. You could add in a bit of fresh yogurt towards the end and let the curry simmer for a couple of minutes, or add in some fresh cream or coconut milk to make the curry a bit runny. 

And of course, a bit of water always works. 

Whatever you’re adding in, make sure you add it towards the end, after the okra is almost done cooking. 

Tips to Make the Aloo Bhindi

Think you’ve got it all covered? Wait up! These little tips and tricks will help you get the recipe right in no time. 

• When making aloo bhindi, always remember to wash and clean the ladyfinger thoroughly and allow it to dry completely before you cut it. This will help keep them from getting slimy. 
• Another trick to prevent the ladyfinger from getting slimy is to add lemon juice or dry mango powder (which is a part of the ingredients list already). Adding in a sour element is thought to help curb the sliminess of the ladyfinger. 
• There are many different ways you can chop up the ladyfinger, so get creative! 
• When cooking the potatoes, make sure you keep stirring to prevent them from sticking to the bottom of the pan. 
• The mustard oil adds a nice intense flavor to the curry, but if you don’t have that, you can use pretty much any neutral-flavored oil of your choice. 
• You can also use chopped-up boiled potatoes for this recipe. Remember that they will have a slightly different texture and flavor. 

Serving Ideas & Suggestions

Ready to give this recipe a try but still wondering what you should pair it with? Here are a few good ideas and suggestions that you can implement. 

• This Indian curry is relatively dry, which is why it tastes best when paired with piping hot rotis (Indian flatbread) or some layered parathas. 
• If you don’t have the time to make rotis, you can also serve the aloo bhindi with some steamed rice, or if you don’t mind a bit of spice, some hot and spicy lemon rice. 
• This vegetarian dry curry can be teamed up with a nice Madras chicken curry or any other chicken curry to make it an Indian affair. 
• No Indian feast is complete without some raita or a side salad, mango pickle, and roasted or fried poppadums. 
• If you’re making the aloo bhindi runny, you can also serve it with some classic Indian khichdi.