Bhindi Aloo (Bhindi Masala with Potatoes)

RF requested with potatoes · Sep 13, 2026 · Serves 2 · ~25 min · Stovetop, one skillet

Ingredients

• 12 oz okra (bhindi), sliced into rounds (pat very dry before cutting)
• 2 medium potatoes (Yukon gold or red), cut into ½-inch dice
• 2 tbsp oil
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tomato, chopped (or 2 tbsp tomato paste for speed)
• ½ tsp turmeric
• ½ tsp cumin seeds
• 1 tsp coriander powder
• ½ tsp red chili powder
• ¼ tsp amchur (dried mango powder), optional but classic with aloo
• ½ tsp garam masala
• Salt to taste
• Cilantro to finish

Method

1. Par-cook the potatoes

Dice, microwave covered 3–4 min until just tender (or boil 5–6 min and drain). Spread out a couple of minutes so the surface steam-dries — dry potatoes brown instead of sticking.

2. Temper the cumin

Heat oil in a wide skillet over medium-high, add cumin seeds until they sizzle.

3. Sauté the onion

Add onion, sauté 3–4 min until translucent with golden edges.

4. Add garlic

Add garlic, cook 30 seconds.

5. Brown the potatoes

Add potatoes, cook uncovered ~5 min, turning occasionally, until edges brown.

6. Cook the okra

Add okra, spread in a single layer, and cook uncovered and undisturbed for 4–5 min until it starts to blister.

7. Add tomato + spices

Add tomato (or paste), turmeric, coriander, chili powder, and salt. Stir-fry 4–5 min more, uncovered, until the okra is tender-crisp and no longer slimy.

8. Finish

Finish with garam masala, amchur, and cilantro. Serve with roti or rice and a dal.

Tips

• The two anti-slime keys are unchanged: bone-dry okra, and uncovered cooking with minimal stirring. Potatoes are par-cooked precisely so the whole dish stays uncovered and one-skillet.
• Amchur's acidity is traditional with aloo and helps the okra taste clean; lemon juice works in a pinch (add off heat).
• Baby-friendly: soft potato and okra pieces set aside before salting work as companion portions.