Okra Potato Recipe – Authentic Indian Bhindi Aloo with Amchur

Last Updated on 2 months by Neha Deshmukh

Okra Potato Recipe – Authentic Indian Bhindi Aloo with Amchur

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for years – Bhindi Aloo! It’s a classic Indian dish, perfectly balancing the slight bitterness of okra with the comforting heartiness of potatoes, all brought together with a tangy, flavorful masala. Honestly, it’s one of those dishes that just feels like home.

Why You’ll Love This Recipe

This Bhindi Aloo isn’t just delicious, it’s also surprisingly easy to make. It’s a fantastic way to enjoy okra, even if you’re usually a little hesitant – the frying and the amchur powder really transform it! Plus, it’s a wonderfully versatile dish that pairs beautifully with roti, rice, or even as part of a larger Indian thali. You’ll love the vibrant flavors and satisfying texture.

Ingredients

Here’s what you’ll need to create this magic:

• 24 oz okra
• 2 tablespoons oil (plus 1 tablespoon for frying)
• 2 teaspoons amchur powder (dry mango powder)
• 2 teaspoons garlic powder
• 2 teaspoons chilly powder
• 0.5 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 2 teaspoons cumin powder
• 2 teaspoons garam masala
• 0.5 cup milk
• 1 tablespoon ginger-garlic paste
• 3 green chillies
• 1 cup chopped onion
• 1 bay leaf
• 3 cloves
• 2 boiled potatoes, diced
• 2 finely chopped tomatoes
• 1 cup yogurt
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 2 tablespoons chopped cilantro

Ingredient Notes

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

• Amchur Powder: This is the star when it comes to tang! It’s made from dried, unripe mangoes and adds a lovely citrusy flavor without actually using lemon or lime. It’s a staple in North Indian cooking.
• Okra Prep: There are so many ways to prepare okra! Some people prefer to cook it directly in the masala, but I find that lightly frying it first gives it a wonderful crispness and helps reduce sliminess.
• Oil Choice: Traditionally, mustard oil is used in many North Indian homes for its pungent flavor. However, vegetable oil or canola oil work perfectly well if you don’t have mustard oil on hand.
• Green Chillies: Adjust the number of green chillies to your spice preference. I like a good kick, but feel free to use fewer or remove the seeds for a milder flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the okra thoroughly and pat it completely dry. This is key to getting it crispy. Trim the ends or slice it thickly – about ½ inch pieces are perfect.
2. Heat 2 tablespoons of oil in a pan over medium heat. Add the okra, garlic powder, and amchur powder. Fry until golden brown and crispy, stirring frequently. This usually takes about 8-10 minutes. Transfer the fried okra to a plate lined with paper towels to drain excess oil.
3. In a small bowl, whisk together the garam masala, chilly powder, coriander powder, cumin powder, turmeric powder, and milk to form a smooth masala paste. Set aside.
4. In a separate pan, heat 1 tablespoon of oil. Add the cloves, bay leaf, and green chillies. Sauté for a minute until fragrant.
5. Add the chopped onion and cook until translucent, about 5 minutes. Then, stir in the chopped tomatoes and salt. Cook for another 7-8 minutes, or until the oil starts to separate from the mixture. This is a sign that the tomatoes are cooked down beautifully.
6. Now, quickly mix in the yogurt, followed by the masala paste. Cook for about 5 minutes, stirring constantly to prevent the yogurt from splitting.
7. Finally, add the fried okra, diced boiled potatoes, crushed kasuri methi, and chopped cilantro. Gently combine everything and cook for just 2-3 minutes, allowing the flavors to meld together.
8. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the pan when frying the okra. Work in batches if necessary to ensure it gets crispy.
• Crushing the kasuri methi between your palms releases its aroma and flavor.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Simply substitute the yogurt with a plant-based yogurt alternative. Coconut yogurt or cashew yogurt work really well.
• Spice Level Adjustment: If you like things extra spicy, add more chilly powder or a pinch of cayenne pepper. For a milder flavor, reduce the amount of chilly powder or remove the seeds from the green chillies.
• Festival Adaptation: This Bhindi Aloo is a wonderful addition to a larger Indian Thali served during festivals like Diwali or Holi.
• Gluten-Free: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Serving Suggestions

Bhindi Aloo is incredibly versatile! Here are a few of my favorite ways to serve it:

• With warm roti or naan for soaking up all the delicious gravy.
• Alongside a bowl of fluffy basmati rice.
• As part of a complete Indian Thali with dal, vegetable curry, and 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

1. What type of okra is best for Bhindi Aloo?

Lady’s finger okra is the most commonly used variety. Look for firm, bright green pods without any blemishes.

2. Can I use frozen okra in this recipe? What adjustments should I make?

You can, but frozen okra tends to be more slimy. Thaw it completely and pat it very dry before frying. You might also want to add a little extra amchur powder to balance the flavor.

3. How can I prevent the okra from becoming slimy?

Frying the okra is the best way to prevent sliminess. Make sure it’s completely dry before frying, and don’t overcrowd the pan. The amchur powder also helps!

4. What is Kasuri Methi and where can I find it? Can I substitute it?

Kasuri Methi is dried fenugreek leaves, and it adds a unique aroma and flavor. You can find it at most Indian grocery stores. If you can’t find it, you can substitute it with a teaspoon of dried oregano, but the flavor won’t be quite the same.

5. Can this dish be made ahead of time?

You can prepare the masala paste ahead of time and store it in the refrigerator. However, it’s best to fry the okra and assemble the dish just before serving for the best texture.

6. What is the best way to serve Bhindi Aloo – with roti, rice, or something else?

Honestly, it’s delicious with everything! But I personally love it with warm, soft roti. It’s the perfect combination!