Bhindi Potato Recipe – Authentic Indian Okra & Potato Masala

Last Updated on 4 months by Neha Deshmukh

Bhindi Potato Recipe – Authentic Indian Okra & Potato Masala

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food classic in my family – Bhindi Potato, or Okra and Potato Masala. It’s a simple dish, but packed with flavour, and honestly, it just feels like home. I first made this when I was trying to impress my now-husband with my cooking skills (it worked!), and it’s been a regular on our dinner table ever since. Let’s get cooking!

Why You’ll Love This Recipe

This Bhindi Potato recipe is a winner for so many reasons. It’s quick, easy, and uses ingredients you probably already have in your pantry. The combination of slightly tangy okra and soft potatoes, coated in a warm, aromatic spice blend, is just divine. Plus, it’s incredibly versatile – perfect with roti, rice, or even as a side dish with your favourite Indian meal. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to make this delicious Bhindi Potato:

• 10 bhindi (ladies finger)
• 1 medium-sized boiled potato
• 1 big onion, finely chopped
• 1 teaspoon ginger garlic paste
• 1 medium-sized tomato, finely chopped
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 0.5 teaspoon garam masala powder
• 0.5 teaspoon roasted jeera (cumin) powder
• 2 pinches amchur (dry mango) powder
• Coriander leaves (to garnish)
• 1 tablespoon oil (for frying)
• 1.5 teaspoon oil (for tempering)
• 0.75 teaspoon jeera (cumin seeds)
• Salt (to taste)

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine.

• Bhindi: Fresh bhindi is key! Look for firm, bright green pods without any blemishes. The fresher, the less slimy it will be (more on that later!).
• Amchur Powder: This is a game-changer. Amchur, or dry mango powder, adds a lovely tangy flavour that balances the spices beautifully. It’s a staple in North Indian cuisine. If you can’t find it, I’ll share a substitution in the FAQs.
• Spice Levels: Indian cooking is all about personal preference. Some regions prefer a milder flavour, while others like to turn up the heat. Feel free to adjust the red chilli powder to your liking. My family loves a medium spice level, but I’ve included tips for adjusting it later on.
• Potatoes: I prefer using a medium-sized potato that holds its shape well after boiling. Red potatoes or Yukon Golds work great.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the bhindi, pat it completely dry (this is important!), trim the ends, and cut it into ½-inch pieces.
2. Heat 1 tablespoon of oil in a pan over medium-low heat. Fry the bhindi until it loses its sticky texture. This takes a bit of patience, but it’s worth it! Drain it on paper towels and set aside.
3. Boil, peel, and cube the potato. Lightly fry the potato cubes in the same pan, using the leftover oil from frying the bhindi. You don’t need to add extra oil.
4. In a separate pan, heat 1.5 teaspoons of oil. Add the cumin seeds and let them splutter. Then, add the chopped onion and ginger-garlic paste. Sauté until the onion turns golden brown.
5. Add the chopped tomato and cook until it becomes mushy. Stir in the red chilli powder, coriander powder, cumin powder, and garam masala powder. Cook for about 2 minutes, stirring constantly, until fragrant.
6. Now, add the fried bhindi and potato to the masala. Mix well to coat everything evenly. Cover the pan and cook on low heat for about 5 minutes, allowing the flavours to meld together.
7. Finally, sprinkle the amchur powder over the top, garnish with fresh coriander leaves, and serve hot with roti or rice.

Expert Tips

• Don’t overcrowd the pan when frying the bhindi. Fry it in batches to ensure it gets crispy and doesn’t steam.
• Patience is key! Frying the bhindi on low heat is crucial for reducing the sliminess.
• Taste as you go. Adjust the salt and spices to your liking.

Variations

• My friend, Priya, adds a squeeze of lemon juice at the end for extra tang. It’s a lovely addition!
• For a richer flavour, you can add a tablespoon of yogurt to the masala along with the tomatoes.
• My mom always used to add a pinch of turmeric powder to the masala for colour and health benefits.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chilli powder to ½ teaspoon or omit it altogether.
• Medium: Use 1 teaspoon of red chilli powder (as per the recipe).
• Hot: Add an extra ½ teaspoon of red chilli powder or a pinch of cayenne pepper.

Festival Adaptations (Navratri, Janmashtami)

This Bhindi Potato is a fantastic option for Navratri or Janmashtami, as it doesn’t contain onion or garlic (if you skip the ginger-garlic paste and use a little extra ginger).

Serving Suggestions

This Bhindi Potato is delicious with:

• Roti or paratha
• Steamed rice
• Dal (lentils)
• Yogurt (raita)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to prevent Bhindi from becoming slimy?

The key is to fry it on low heat until it loses its stickiness, and to ensure it’s completely dry before frying. Don’t overcrowd the pan!

Can I use a different oil for frying the Bhindi and potato?

Yes, you can! Sunflower oil, vegetable oil, or even peanut oil work well.

What is Amchur powder and can I substitute it with something else?

Amchur is dry mango powder. If you can’t find it, you can substitute it with 1 tablespoon of lemon juice or a teaspoon of tamarind paste.

How can I adjust the spice level of this Bhindi Potato Masala?

Simply adjust the amount of red chilli powder. See the “Spice Level Adjustment” section above for guidance.

Can this dish be made ahead of time?

You can prepare the masala ahead of time and store it in the refrigerator. Fry the bhindi and potato just before serving to maintain their texture.