Instant Pot Okra & Potato Recipe – Spicy Indian Bhindi Fry

Last Updated on 2 months by Neha Deshmukh

Instant Pot Okra & Potato Recipe – Spicy Indian Bhindi Fry

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful, and satisfying Indian dish. And let me tell you, this Instant Pot Okra & Potato – or Bhindi Aloo as we call it – is a total winner. I first made this when I was craving something comforting but didn’t want to spend hours in the kitchen. The Instant Pot makes it unbelievably easy!

Why You’ll Love This Recipe

This recipe is a game-changer for a few reasons. First, it’s fast. Seriously, from start to finish, you’re looking at under 30 minutes. Second, it’s packed with flavor – that perfect blend of spicy, tangy, and earthy. And third, it tackles the biggest challenge with okra: the sliminess! The Instant Pot method, combined with a few key techniques, minimizes that and delivers perfectly crisp-tender bhindi every time. It serves 4 and takes just 10 minutes to cook!

Ingredients

Here’s what you’ll need to whip up this delicious Bhindi Aloo:

• 1 pound okra
• 3 tablespoons oil
• 1 teaspoon cumin seeds
• 1 onion
• 0.5 pound potatoes
• 1-2 green chilies
• 1 teaspoon salt
• 1 teaspoon mango powder (amchur)
• 1 teaspoon roasted cumin powder
• 0.5 teaspoon coriander powder
• 0.25 teaspoon cayenne pepper
• 0.25 teaspoon turmeric powder
• 0.125 teaspoon black pepper
• 0.5 cup fresh/thawed onion masala
• 3 tablespoons water (approx. 45ml)
• 2 roma tomatoes
• Cilantro, to garnish

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe shine.

• Okra: Getting dry okra is key to avoiding sliminess. Rinse it thoroughly and pat it completely dry with a kitchen towel. Trust me, this step makes all the difference.
• Amchur (Mango Powder): This is what gives the dish that lovely tang! It’s a staple in North Indian cuisine.
• Spice Levels: Feel free to adjust the cayenne pepper to your liking. Some families in India prefer a milder flavor, while others like to really crank up the heat!
• Onion Masala: I usually make a big batch of onion masala and freeze it for quick use. You can find recipes online, or even use a good quality store-bought version.
• Potatoes: I prefer using Yukon Gold or red potatoes, but any waxy potato will work well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, rinse the okra thoroughly and pat it dry with a kitchen towel. This is so important for reducing sliminess.
2. Turn on your Instant Pot to the sauté mode. Add the oil and cumin seeds. Wait until the seeds start to sizzle – that’s when you know the oil is hot enough.
3. Add the cubed onions and sauté for 3-4 minutes, until they’re slightly softened. Remove the onions and set them aside. We’ll add them back in later!
4. Now, add the okra to the pot and stir-fry for about 2 minutes. Then, toss in the potatoes and green chilies and cook for another 2 minutes.
5. Time for the spices! Add the salt, mango powder, roasted cumin, coriander, cayenne, turmeric, and black pepper. Stir everything well to coat the okra and potatoes.
6. Pour in the reserved onion masala and the water. Then, gently layer the tomatoes on top without stirring. This helps them retain their shape.
7. Secure the lid on the Instant Pot, set it to high pressure for just 1 minute. Yes, you read that right – just one minute!
8. Once the cooking time is up, let the pressure release naturally for 5 minutes. Then, do a quick release to release any remaining pressure.
9. Finally, stir in the reserved onions, garnish with fresh cilantro, and serve hot with rice or roti.

Expert Tips

• Don’t skip drying the okra! Seriously, it’s the biggest secret to non-slimy bhindi.
• Using good quality spices makes a huge difference in the final flavor.
• If you don’t have onion masala, you can use 1/2 cup finely chopped onions sautéed until golden brown.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: For a milder flavor, reduce or omit the cayenne pepper. For extra heat, add a pinch of red chili powder.
• Festival Adaptation: During Janmashtami or Navratri (fasting periods), you can skip the potatoes and use singhara (water chestnut flour) coated paneer instead.

Serving Suggestions

This Bhindi Aloo is fantastic with a side of fluffy basmati rice or warm roti. A dollop of yogurt on the side is also a delicious addition. My family loves it with a simple dal and a fresh salad.

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 reduce the sliminess of okra?

Drying the okra thoroughly before cooking is the most effective way! Also, cooking it quickly (like in the Instant Pot) helps minimize sliminess.

Can I make this recipe without an Instant Pot?

Absolutely! You can make this in a regular pan on the stovetop. Sauté the okra and potatoes for a bit longer, and then simmer in the spiced tomato sauce until cooked through.

What is amchur and can I substitute it?

Amchur is dried mango powder, used for its tangy flavor. If you can’t find it, you can substitute with 1 tablespoon of lemon juice or tamarind paste.

How can I adjust the spice level of this dish?

Easily! Reduce or omit the cayenne pepper for a milder flavor, or add more for extra heat.

Can I freeze leftover Bhindi?

Yes, but the texture might change slightly. It’s best to freeze it in a single layer and use it within a month.

What kind of potatoes work best in this recipe?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well during cooking. Russet potatoes can work in a pinch, but they might fall apart a bit.