Aloo Bhindi ki Sabzi

Name: Aloo Bhindi ki Sabzi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 500 g Bhindi/Okra; 2 piece Potatoes; 1 tsp Kashmiri Red Chilli Powder; 1 tbsp Coriander Powder; 1 tsp Turmeric Powder; 1 tsp Cumin Powder; 0.5 tbsp ground Pomegranate Seeds (Anardana); 2 tbsp Rice Powder; 4 tbsp Mustard Oil; 1 piece Onion (sliced); 4 piece Green Chillies; 1 tbsp Dry Fenugreek Leaves (Kasuri Methi); 1 tsp Garam Masala; Salt (to taste)

Aloo Bhindi ki Sabzi is one of my favourite simple, easy-to-make vegan and gluten-free dishes. It's mildly spiced, healthy, and incredibly flavorful. This recipe pairs perfectly with Indian bread like roti and is a delightful accompaniment to dal rice. To ensure the bhindi is not slimy when cooked, I marinate it with rice flour and spices, which adds a unique texture. This Aloo Bhindi ki Sabzi is not only delicious but also an excellent choice...

Kashmiri Red Chilli Powder

ground Pomegranate Seeds (Anardana)

Dry Fenugreek Leaves (Kasuri Methi)

Calories

257.5kcal (12.88%)

Protein

6.3g (12.5%)

Carbs

29.5g (10.73%)

Step 1

Wash, wipe, and cut the Bhindi (Okra) into small rounds. Cut the potatoes into wedges or cubes and set them aside.

Step 2

Combine the Bhindi with Kashmiri red chilli powder, coriander powder, turmeric powder, cumin powder, ground pomegranate seeds, and rice powder in a mixing bowl. Mix well and let it sit for 5 minutes.

Step 3

Transfer the Bhindi to a separate plate, leaving the excess spices in the bowl.

Step 4

Add the cut potatoes to the mixing bowl and coat them with the remaining spices. Set aside.

Step 5

Heat mustard oil in a wok until it reaches its smoking point. Allow the oil to cool slightly, then reheat it over medium-high heat.

Step 6

Add the sliced onions and green chillies, stir-frying until the onion edges turn brown.

Step 7

Add the marinated potatoes to the wok and stir-fry until they are half-cooked.

Step 8

Add the marinated Bhindi to the wok, mixing well. Cook on high heat for 3-4 minutes, then reduce the heat and cook until everything is tender.

Step 9

Season with salt, garam masala, and dry fenugreek leaves. Cook for another 3-4 minutes.

Step 10

Serve hot with roti, daal and rice. Enjoy!

Calories

257.5kcal (12.88%)

Protein

6.3g (12.5%)

Carbs

29.5g (10.73%)

Choose fresh and tender okra to ensure a better taste and texture.

Avoid bhindi with dark spots, as they take longer to cook and do not taste as good.

Adjust the spice level to your liking by adding more or less chillies.

Adding rice powder helps prevent the okra from becoming slimy during cooking.

Do not overcook the bhindi; cook just until they are tender.

How can I prevent bhindi from becoming slimy when cooking Aloo Bhindi ki Sabzi?

To prevent bhindi (okra) from becoming slimy, marinate it with rice flour and spices before cooking. This technique not only reduces the sliminess but also adds a unique texture to the dish.

What are some good substitutes for potatoes in Aloo Bhindi ki Sabzi for a low-carb option?

If you're looking for a low-carb alternative to potatoes in Aloo Bhindi ki Sabzi, consider using cauliflower or turnips. Both options will provide a similar texture and absorb the spices well.

Can I store leftover Aloo Bhindi ki Sabzi, and if so, how long will it last?

Yes, you can store leftover Aloo Bhindi ki Sabzi in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pan over medium heat until heated through.

What dishes pair well with Aloo Bhindi ki Sabzi for a complete meal?

Aloo Bhindi ki Sabzi pairs wonderfully with Indian bread like roti or paratha, and it complements dal and rice perfectly for a wholesome meal. You can also serve it with a side of yogurt for added creaminess.

Is Aloo Bhindi ki Sabzi suitable for vegan and gluten-free diets?

Yes, Aloo Bhindi ki Sabzi is both vegan and gluten-free, making it an excellent choice for those following these dietary restrictions. The dish is made with plant-based ingredients and contains no gluten.