Okra Potato Recipe – Authentic Indian Bhindi Aloo with Tamarind

Last Updated on 4 months by Neha Deshmukh

Okra Potato Recipe – Authentic Indian Bhindi Aloo with Tamarind

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for years – Bhindi Aloo, or okra and potato curry. It’s a dish that always reminds me of my grandmother’s cooking, and I’m so excited to share her (and my!) version with you. This isn’t just any bhindi aloo, though. We’re adding a lovely tang with tamarind, which really elevates the flavors. Trust me, you’ll love it!

Why You’ll Love This Recipe

This Okra Potato recipe is a delightful blend of textures and tastes. The slight crispness of the okra, the soft potatoes, and the tangy tamarind create a symphony in your mouth. It’s relatively easy to make, perfect for a weeknight dinner, and incredibly satisfying. Plus, it pairs beautifully with so many things – from fluffy biryani to simple steamed rice and warm flatbreads.

Ingredients

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

• 3 tablespoons oil
• 2 cups lady finger (bhindi/okra), about 150 grams
• 1 cup onion, chopped
• 1 teaspoon Ginger Garlic Paste
• 1 cup tomatoes, chopped
• 6-7 curry leaves
• 1-2 green chilies, slit
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon red chili powder
• 1 teaspoon Coriander Powder
• 80 grams potatoes, peeled and chopped
• Salt as required
• 1 teaspoon tamarind
• 1 cup hot water (for tamarind)
• ½ – 1 teaspoon Garam Masala
• ¼ cup coriander leaves, chopped
• 2.5-3 cups water

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Tamarind: This is key to the unique flavor of this dish. It adds a wonderful tanginess that balances the spices. I prefer using tamarind pulp, but you can also use tamarind concentrate – just adjust the quantity accordingly.
• Oil: Traditionally, this dish is made with mustard oil for a lovely pungent flavor. However, vegetable oil or sunflower oil work perfectly well if you prefer a milder taste.
• Spice Levels: Indian cooking is all about adjusting spice to your preference! Feel free to add more or less red chili powder depending on how much heat you like. Some regions in India also add a pinch of asafoetida (hing) for extra flavor.
• Okra: Choose firm, bright green okra for the best results.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and dry your 150 grams of okra. Trim the ends and chop it into 1.5-2 inch pieces. Set it aside.
2. Heat the 3 tablespoons of oil in a pan over medium heat. Add the chopped onion and sauté until it turns translucent. Then, add the 1 teaspoon of ginger-garlic paste and cook until fragrant – about a minute.
3. Now, add the chopped tomatoes, 6-7 curry leaves, and 1-2 green chilies. Cook until the tomatoes soften and release their oil, around 5-7 minutes.
4. Stir in the 1 teaspoon each of turmeric powder, cumin powder, red chili powder, and coriander powder. Sauté for another 2 minutes, making sure the spices don’t burn.
5. Add the 80 grams of chopped potatoes and 2.5-3 cups of water. Bring to a simmer and cook until the potatoes are about halfway cooked – this should take around 8-10 minutes.
6. While the potatoes are simmering, soak the 1 teaspoon of tamarind in 1 cup of hot water for about 20 minutes. Once softened, extract the pulp and strain it to remove any seeds or fibers.
7. Add the chopped okra and the tamarind pulp to the pan. Simmer for another 15-20 minutes, or until both the okra and potatoes are tender. Stir occasionally to prevent sticking.
8. Finally, mix in ½ – 1 teaspoon of garam masala and the ¼ cup of chopped coriander leaves. Give it a good stir and serve hot!

Expert Tips

• Don’t overcook the okra! You want it to retain a little bit of its crispness.
• Adding a squeeze of lemon juice at the end can brighten up the flavors even more.
• If the curry becomes too thick, add a splash of water to adjust the consistency.

Variations

• With Tomatoes: My friend, Priya, loves adding an extra tomato for a richer sauce.
• With Chickpeas: For a heartier meal, add a can of drained and rinsed chickpeas along with the potatoes.
• Spicy Version: My brother always asks for extra green chilies!

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

Festival Adaptations

This Bhindi Aloo is a wonderful side dish for many Indian festivals! It’s often served during Diwali, Holi, and Navratri alongside a variety of other vegetarian dishes.

Serving Suggestions

This Okra Potato curry is incredibly versatile. Serve it with:

• Biryani
• Steamed rice
• Roti or naan
• Dal (lentil soup)
• A side of raita (yogurt dip)

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 okra from becoming slimy?

The key is to cook it quickly and avoid overstirring. Also, drying the okra thoroughly before cooking helps.

Can I use dried okra instead of fresh?

While fresh okra is best, you can use dried okra. Soak it in hot water for about 30 minutes before adding it to the curry.

What is the role of tamarind in this recipe? Can I substitute it?

Tamarind adds a unique tangy flavor that balances the spices. If you can’t find tamarind, you can substitute it with 2 tablespoons of lemon juice or 1 tablespoon of vinegar, but the flavor won’t be quite the same.

How can I adjust the spice level of this Bhindi Aloo?

Simply adjust the amount of red chili powder used.

Can this dish be made ahead of time?

Yes, you can make it a day ahead. The flavors actually develop even more overnight! Just reheat thoroughly before serving.

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