Potato & Okra Recipe – Authentic Indian Dry Fry with Amchur

Last Updated on 4 months by Neha Deshmukh

Potato & Okra Recipe – Authentic Indian Dry Fry with Amchur

Introduction

Oh, this recipe! It’s one of those dishes that just feels like home. I remember my grandmother making this on busy weeknights – a simple, flavorful stir-fry that always hit the spot. It’s a classic Indian dry fry, perfectly balancing earthy potatoes with the slightly tangy, unique texture of okra. And the secret ingredient? A generous pinch of amchur powder, which adds a lovely sourness that really elevates the whole dish. You’ll absolutely love how easy and satisfying this potato and okra recipe is!

Why You’ll Love This Recipe

This potato and okra stir-fry (or sabzi, as we call it) is a winner for so many reasons. It’s quick to make – ready in about 30 minutes. It’s packed with flavor, thanks to the blend of aromatic spices. Plus, it’s a wonderfully versatile dish that pairs beautifully with everything from simple phulkas to hearty parathas. It’s a comforting, everyday Indian meal that’s sure to become a favorite in your kitchen too.

Ingredients

Here’s what you’ll need to make this delicious potato and okra recipe:

• 1.5 tbsp oil (I prefer mustard oil for an authentic flavour, but vegetable or canola oil work well too)
• ½ tsp cumin seeds
• 1 tsp grated ginger
• 1 pinch asafoetida (hing)
• 1 tbsp coriander powder
• ¼ tsp turmeric powder
• 1 tsp red chili powder (adjust to your spice preference!)
• 1 pinch cumin powder
• 2 medium potatoes, cubed (about 2)
• 250g bhindi (okra), chopped
• Salt to taste
• 2 medium tomatoes, chopped
• 1 pinch amchur powder (dry mango powder)
• Coriander leaves, for garnish

Ingredient Notes

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

• Amchur Powder: This is key. It adds a fantastic tangy flavour that balances the spices beautifully. If you can’t find it, I’ll share a substitution in the FAQs.
• Spice Levels: Indian cooking is all about personal preference. Feel free to adjust the red chili powder to suit your taste. Some regions in India use much more chili than others!
• Oil: Traditionally, this dish is made with mustard oil, which gives it a distinctive pungent flavour. However, vegetable or canola oil are perfectly acceptable if you prefer a milder taste.
• Okra: Choose firm, bright green okra for the best texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and let them splutter – that’s when you know the flavour is releasing!
2. Add the grated ginger and asafoetida (hing). Sauté for just 10-15 seconds until fragrant. Be careful not to burn the hing, it gets bitter quickly.
3. Now, add the coriander powder, turmeric powder, red chili powder, and cumin powder. Give it a quick stir and add a splash of water – this helps bloom the spices and prevents them from burning. Sauté for another 15-20 seconds.
4. Add the cubed potatoes and salt. Cover the pan and cook on medium heat for 4-5 minutes, stirring occasionally, until the potatoes are slightly softened.
5. Time for the okra! Add the chopped okra to the pan and sauté uncovered for 22-25 minutes. This is the longest part, but it’s important to cook the okra properly to get rid of the sliminess. Toss every 5-6 minutes to ensure even cooking.
6. Once the okra and potatoes are tender, add the chopped tomatoes and amchur powder. Cook for another 7-8 minutes, until the tomatoes soften and release their juices.
7. Finally, garnish with fresh coriander leaves. Let the sabzi rest for 5 minutes before serving – this allows the flavours to meld together beautifully.

Expert Tips

• Don’t overcrowd the pan! This will steam the vegetables instead of frying them, resulting in a mushy texture.
• Keep stirring! Especially when cooking the okra, regular tossing prevents sticking and ensures even cooking.
• Taste as you go! Adjust the salt and spices to your liking.

Variations

• With Onions: My friend, Priya, always adds a finely chopped onion along with the ginger. It adds a lovely sweetness.
• Garlic Lovers: A clove or two of minced garlic sautéed with the ginger is a delicious addition.
• Extra Veggies: Feel free to throw in other vegetables like bell peppers or green beans.

Vegan Adaptation

This recipe is naturally vegan! No modifications needed.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment

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

Festival Adaptations

During Navratri or other fasting periods, you can skip the asafoetida (hing) as it’s sometimes avoided during fasting.

Serving Suggestions

This potato and okra sabzi is incredibly versatile. Serve it hot with:

• Phulkas (whole wheat flatbreads)
• Parathas (stuffed flatbreads)
• Rice and dal
• A side of yogurt (raita) for a cooling contrast

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 okra from becoming slimy?

Cooking the okra uncovered for a longer period, and tossing it frequently, helps to evaporate the moisture and prevent sliminess. Don’t add any water once you’ve added the okra!

Can I use a different type of potato for this recipe?

Yes, you can! Red potatoes or Yukon Gold potatoes work well. Just make sure they’re firm enough to hold their shape during cooking.

What is asafoetida (hing) and where can I find it?

Asafoetida, or hing, is a resin with a pungent aroma. It adds a unique savory flavour to Indian dishes. You can find it at Indian grocery stores or online.

Can this dish be made ahead of time?

While it’s best served fresh, you can definitely prep the ingredients (chop the vegetables, measure the spices) ahead of time.

What is amchur powder and can I substitute it with something else?

Amchur powder is made from dried unripe mangoes and adds a tangy flavour. If you can’t find it, you can substitute it with 1-2 teaspoons of lemon juice, but the flavour won’t be quite the same.