Okra & Potato Recipe- Authentic Achari Masala Indian Stir-Fry

Last Updated on 6 months ago by Neha Deshmukh

Okra & Potato Recipe – Authentic Achari Masala Indian Stir-Fry

Hey everyone! If you’re anything like me, you’re always on the lookout for that one stir-fry recipe that’s bursting with flavor, surprisingly easy to make, and keeps you coming back for more. Well, look no further! This Okra and Potato stir-fry with Achari Masala is exactly that. It’s a dish I first made years ago, trying to recreate the flavors of my grandmother’s kitchen, and it’s become a family favorite ever since.

Why You’ll Love This Recipe

This isn’t your average okra dish. The Achari Masala (pickle spice) takes it to a whole new level, adding a tangy, spicy, and incredibly aromatic kick. Plus, the potatoes balance out the slight ‘sliminess’ okra can sometimes get, creating a perfect texture combination. It’s quick enough for a weeknight meal, but special enough to impress guests. Trust me, you’ll be making this one again and again!

Ingredients

Here’s what you’ll need to bring this deliciousness to life:

• 1 pound okra
• 1 tablespoon oil (for frying)
• 2 teaspoon amchur powder (dry mango powder)
• 1 tablespoon oil (for curry)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 4 cloves garlic, minced
• 2 green chilies, minced
• 2 medium potatoes, peeled and diced
• 1 teaspoon salt
• 1 medium onion, finely chopped
• 2 medium tomatoes, finely chopped
• 2 tablespoons achari masala or Indian pickle
• 1 cup yogurt (or dairy-free alternative)
• ¼ cup cilantro, chopped

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Okra Varieties & Selection: You can use any variety of okra for this recipe – Lady’s Finger, Clemson Spineless, or even the smaller, more tender varieties. Look for firm, bright green pods without any blemishes.

Achari Masala: Exploring Regional Variations & Homemade Options: Achari Masala is a spice blend inspired by Indian pickles. It varies regionally, so feel free to experiment! You can find it at most Indian grocery stores, or even online. If you’re feeling ambitious, you can even make your own – there are tons of recipes online.

The Role of Amchur Powder (Dry Mango Powder): Don’t skip the amchur powder! It adds a lovely tanginess that complements the achari masala beautifully. It also helps to reduce any sliminess from the okra.

Choosing the Right Oil for Authentic Flavor: Traditionally, this dish is made with mustard oil, which adds a distinct pungent flavor. However, if you’re not a fan, you can use vegetable oil or canola oil instead.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, wash and dry your okra really well. Trim the ends and slice it into bite-sized pieces.
2. Heat 1 tablespoon of oil in a pan over medium-high heat. Add the okra and amchur powder. Now, here’s the key: sauté uncovered for about 8-10 minutes, stirring occasionally, until the okra loses its sliminess. Once it’s nicely browned, transfer it to a plate and set aside.
3. In the same pan, add the remaining 1 tablespoon of oil. Add the mustard and cumin seeds. Let them crackle and pop – that’s how you know they’re ready!
4. Add the minced garlic and green chilies. Sauté for about 30 seconds, until fragrant.
5. Now, add the diced potatoes and salt. Cook for 4-5 minutes, until they start to become tender.
6. Stir in the chopped onions and cook until they turn translucent, about 3-4 minutes.
7. Add the chopped tomatoes and cook until they become soft and pulpy, around 5-6 minutes.
8. Time for the magic! Mix in the achari masala (or your favorite Indian pickle). Cook for just a minute, letting the flavors meld together.
9. Whisk the yogurt until it’s nice and smooth. Add it to the pan and mix quickly to prevent it from curdling.
10. Finally, return the fried okra to the pan. Stir gently to combine everything, ensuring the okra is coated in that delicious sauce.
11. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the okra. Work in batches if necessary to ensure it gets nicely browned and loses its sliminess.
• Keep stirring! Especially when adding the yogurt, to prevent it from splitting.
• Taste as you go. Adjust the salt and spice levels to your liking.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation: Easily make this vegan by using a plant-based yogurt alternative. Coconut yogurt works beautifully!
Spice Level Adjustment (Mild to Spicy): Adjust the amount of green chilies to control the heat. Remove the seeds for a milder flavor.
Gluten-Free Confirmation: This recipe is naturally gluten-free, but always double-check the label on your achari masala to ensure it doesn’t contain any hidden gluten.
Festival Adaptations (Navratri, Janmashtami): During fasting periods, you can skip the potatoes and use singhara (water chestnut) flour for a vrat-friendly version.

Serving Suggestions

This okra and potato stir-fry is incredibly versatile!

Best Roti & Rice Pairings: It goes perfectly with warm, fluffy roti (Indian flatbread) or a simple bowl of steamed rice.
Accompaniments: Dal, Raita & Chutneys: Serve it alongside a comforting dal (lentil soup), a cooling raita (yogurt dip), and your favorite chutney for a complete Indian meal.

Storage Instructions

Leftovers? Yes, please! Store any leftover okra and potato stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

How do I prevent the okra from becoming slimy?

The key is to dry the okra thoroughly and sauté it uncovered for a good amount of time. The amchur powder also helps!

Can I use frozen okra in this recipe?

While fresh okra is best, you can use frozen okra in a pinch. Just make sure to thaw it completely and pat it dry before frying.

What is achari masala, and where can I find it?

Achari masala is a spice blend inspired by Indian pickles. You can find it at most Indian grocery stores or online.

Can I adjust the amount of green chilies?

Absolutely! Feel free to adjust the amount of green chilies to your spice preference.

How can I make this recipe ahead of time?

You can chop the vegetables ahead of time and store them in the refrigerator. However, it’s best to cook the stir-fry just before serving for the best flavor and texture.

What type of yogurt is best for this recipe?

Full-fat yogurt works best for a rich and creamy sauce. But you can use low-fat or Greek yogurt as well.

Can I use a different type of potato?

Yes, you can! Red potatoes or Yukon Gold potatoes would also work well in this recipe.

Enjoy! I hope this recipe brings a little bit of Indian sunshine to your kitchen. Let me know in the comments how it turns out for you!