Tofu & Potato Okra Recipe – Authentic Indian Bhindi Fry

Last Updated on 2 months by Neha Deshmukh

Tofu & Potato Okra Recipe – Authentic Indian Bhindi Fry

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, satisfying veggie dish that’s packed with flavour. And let me tell you, this Tofu & Potato Okra Fry (or Bhindi Masala as we call it at home) is it. It’s a wonderful twist on a classic Indian recipe, adding some extra protein and heartiness with tofu and potatoes. I first made this when trying to incorporate more plant-based meals into our week, and it quickly became a family favourite!

Why You’ll Love This Recipe

This isn’t your average okra fry. We’re taking the traditional flavours of bhindi masala and giving it a little boost. The tofu adds a lovely texture and soaks up all those wonderful spices. Plus, the potatoes make it a really filling and comforting meal. It’s quick enough for a weeknight, but flavourful enough to impress guests. Honestly, it’s a win-win!

Ingredients

Here’s what you’ll need to make this delicious Tofu & Potato Okra Fry:

• 2 cups okra (bhindi), cut in half lengthwise
• 1 cup tofu, cut into triangles
• 2 medium potatoes (aloo), peeled and sliced
• 1 large onion, cut into half slices
• 2 green chilies (hari mirch), finely chopped
• ¼ teaspoon turmeric powder (haldi powder)
• ½ teaspoon chili powder (lal mirch powder)
• 2 teaspoons coriander powder (optional)
• ½ teaspoon garam masala
• ¼ teaspoon cumin seeds (jeera)
• ½ teaspoon carom seeds (ajwain)
• A pinch of asafetida (hing)
• As per taste salt
• 3.5 tablespoons cooking oil
• ½ teaspoon lemon juice

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe special:

• Asafetida (Hing): Don’t skip this! A tiny pinch of hing adds a wonderful savoury depth. It’s especially important in vegetarian cooking as it mimics the flavour of onion and garlic.
• Carom Seeds (Ajwain): These little seeds aren’t just for flavour. They’re believed to help reduce the sliminess of the okra – a common concern with this vegetable! Plus, they aid digestion.
• Tofu: I love using firm or extra-firm tofu for this recipe. It holds its shape well during cooking. You can press it to remove excess water for an even crispier texture. It’s a fantastic plant-based protein source, making this dish super satisfying.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tablespoon oil in a pan. Add the tofu triangles and roast until slightly browned on both sides. Remove and set aside.
2. Add another 1 tablespoon oil to the pan. Roast the potato slices until golden brown. Remove and set aside.
3. Now, heat 1.5 tablespoons oil in the same pan. Add the asafetida, cumin seeds, and carom seeds. Let them splutter – you’ll know they’re ready when they start to sizzle and release their aroma.
4. Add the onions and sauté for 2-3 minutes until they become translucent.
5. Add the okra, turmeric powder, and salt. Cook covered for 7-8 minutes, stirring occasionally, until the okra softens.
6. Mix in the roasted tofu, potatoes, coriander powder (if using), chili powder, and garam masala. Cook for another 4-5 minutes, stirring well to combine all the flavours.
7. Remove from the heat. Squeeze the lemon juice over the top and mix well. That little burst of citrus really brightens everything up!
8. Serve hot with your favourite flatbread (like roti or paratha) or a simple pulao.

Expert Tips

• Don’t overcrowd the pan when roasting the tofu and potatoes. Work in batches if necessary to ensure they get nicely browned.
• Keep the heat medium throughout the cooking process. This prevents burning and ensures the spices develop their flavour properly.
• If you find the okra is still a little slimy after cooking, you can increase the amount of carom seeds next time.

Variations

• Add other veggies: Feel free to throw in some bell peppers, peas, or even cauliflower for extra colour and nutrients.
• Spicy kick: My friend loves adding a finely chopped Serrano pepper along with the green chilies for an extra fiery kick!
• Tomato twist: Add a chopped tomato along with the onions for a slightly tangy flavour.

Vegan Adaptation

This recipe is already naturally vegan! Just double-check that your garam masala doesn’t contain any hidden animal products.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the chili powder to ¼ teaspoon or omit it altogether.
• Medium: Use the ½ teaspoon of chili powder as written in the recipe.
• Hot: Add an extra ¼ teaspoon of chili powder or use a hotter variety of chili.

Festival Adaptations (Navratri/Fasting Friendly)

For Navratri or other fasting periods, you can skip the potatoes and use singhara (water chestnut) flour coated tofu instead. Ensure all spices are permitted during your fast.

Serving Suggestions

This Tofu & Potato Okra Fry is fantastic with:

• Roti or Paratha
• Jeera Rice or Plain Pulao
• A side of cooling yogurt (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

Is this recipe suitable for a quick weeknight meal?

Absolutely! It comes together in about 30 minutes, making it perfect for busy weeknights.

Can I use frozen okra for this recipe?

You can, but fresh okra is always best. If using frozen, make sure to thaw it completely and pat it dry before cooking.

What is the purpose of adding carom seeds (ajwain) to the okra?

Carom seeds help reduce the sliminess of the okra and aid digestion.

Can I adjust the amount of chili powder to control the spiciness?

Definitely! Feel free to adjust the chili powder to your liking.

How can I prevent the okra from becoming slimy during cooking?

Using carom seeds, cooking on medium heat, and not overcooking the okra can all help prevent sliminess.

What is a good substitute for tofu in this recipe?

You could use paneer (Indian cheese) or chickpeas as a substitute for tofu.