Potato and Okra Recipe – Authentic Indian Bhindi Aloo Fry

Last Updated on 4 months by Neha Deshmukh

Potato and Okra Recipe – Authentic Indian Bhindi Aloo Fry

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food classic in my family – Bhindi Aloo Fry. It’s a simple, flavorful dish of potatoes and okra (lady’s finger) that’s perfect with roti, rice, or even stuffed into a chapati roll. I first made this when I was just starting to learn to cook, and it quickly became a go-to because it’s so easy to get right. Let’s dive in!

Why You’ll Love This Recipe

This Bhindi Aloo Fry is more than just a quick weeknight meal. It’s a taste of home, packed with warm spices and satisfying textures. It’s relatively quick to make – ready in under 40 minutes – and it’s a fantastic way to use up any potatoes and okra you have on hand. Plus, it’s naturally vegetarian and can easily be adapted to be vegan and gluten-free (more on that later!).

Ingredients

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

• 1 cup Onion, sliced
• 1 Green chilli, finely chopped (adjust to your spice preference!)
• 1 tsp Ginger garlic paste
• ¾ cup Potato, cubed
• 18-20 Lady’s finger, washed, dried, and cut into 2-inch pieces
• Salt, to taste
• ¼ tsp Turmeric powder
• 2 tsp Coriander powder
• 1 tsp Chilli powder
• ½ tsp Garam masala powder
• 2-2.5 tbsp Oil (I prefer mustard oil for an authentic flavour, but any cooking oil works)
• 1 tsp Cumin seeds

Ingredient Notes

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

• Lady’s Finger (Okra): Freshness is key! Look for firm, bright green lady’s finger with no blemishes. The fresher it is, the less slimy it will be (we’ll talk more about that later!).
• Spice Levels: Indian cooking is all about personal preference. Some regions prefer a milder flavour, while others like it fiery. Feel free to adjust the amount of chilli powder to suit your taste.
• Oil: Traditionally, this dish is made with mustard oil, which gives it a lovely pungent flavour. However, vegetable oil, canola oil, or even sunflower oil work perfectly well if you don’t have mustard oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and dry the lady’s finger really well. Trim the ends and cut them into roughly 2-inch pieces. This is important for even cooking.
2. Heat 1-1.5 tbsp of oil in a pan over medium heat. Add the lady’s finger with a pinch of salt. Sauté uncovered, stirring occasionally, until they’re lightly browned. This helps reduce sliminess! Once browned, set them aside.
3. In another pan, heat 1 tbsp of oil. Add the cumin seeds and let them sizzle for a few seconds – you’ll know they’re ready when they start to pop.
4. Add the sliced onions and green chilli to the pan. Sauté until the onions turn golden brown and softened.
5. Stir in the ginger-garlic paste and cook for about 2 minutes, until fragrant. Don’t let it burn!
6. Now, add the cubed potatoes, turmeric powder, chilli powder, coriander powder, and salt. Mix everything well to coat the potatoes with the spices.
7. Cover the pan and cook until the potatoes are about halfway done, stirring occasionally to prevent sticking.
8. Add the sautéed lady’s finger and garam masala powder to the pan. Gently mix everything together.
9. Cover the pan again and cook on low heat until the potatoes and lady’s finger are fully cooked, stirring occasionally. Taste and adjust the salt if needed.

Expert Tips

• Don’t overcrowd the pan when sautéing the lady’s finger. Work in batches if necessary.
• Cooking on low heat prevents burning and ensures the spices meld beautifully.
• A little patience goes a long way! Letting the potatoes cook properly before adding the lady’s finger ensures everything is perfectly tender.

Variations

• My friend, Priya, loves adding a squeeze of lemon juice at the end for a little extra zing. It’s a great addition!
• For a richer flavour, you can add a tablespoon of chopped tomatoes along with the ginger-garlic paste.
• My mom always used to add a pinch of amchur (dry mango powder) for a tangy twist.

Vegan Adaptation

This recipe is already pretty close to vegan! Just ensure you’re using a plant-based oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

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

Festival Adaptations (Janmashtami, etc.)

Bhindi Aloo Fry is a popular side dish during Janmashtami, a Hindu festival celebrating the birth of Lord Krishna. It’s often served as part of a larger vegetarian feast.

Serving Suggestions

Serve this Bhindi Aloo Fry hot with:

• Roti or chapati (Indian flatbread)
• Steamed rice
• As a filling for chapati rolls
• A side to your favourite dal (lentil soup)

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 the lady’s finger from becoming slimy?

The key is to dry the lady’s finger thoroughly before cooking, sauté it until lightly browned, and avoid overcooking it. Adding a pinch of salt during sautéing also helps.

Can I use a different oil for this recipe?

Absolutely! While mustard oil is traditional, vegetable oil, canola oil, or sunflower oil all work well.

Can I add other vegetables to this Bhindi Aloo Fry?

Definitely! You can add diced bell peppers, peas, or even cauliflower for extra flavour and texture.

What is the best type of potato to use for this recipe?

Yukon Gold or red potatoes work best because they hold their shape well during cooking.

How can I adjust the spice level to suit my preference?

Simply adjust the amount of chilli powder used. Start with less and add more to taste.