Aloo Bhindi Masala Gravy Recipe: A Flavorful North Indian Delight
Aloo Bhindi Masala Gravy is a simple yet comforting dish, perfect for your everyday meals. This North Indian specialty combines the richness of tender potatoes (aloo) and ladyfinger (bhindi) cooked in a flavorful onion-tomato gravy. With the right balance of spices, this dish comes together in no time, making it an ideal choice for a quick, hearty lunch. Serve it with phulkas, parathas, or rice for a complete meal that will satisfy your cravings for something delicious and fulfilling.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ladyfinger (bhindi) | 200 grams |
| Potato | 1, boiled and chopped |
| Onion | 1, finely chopped |
| Tomato | 2, finely chopped and pureed |
| Garlic | 4 cloves, finely chopped |
| Ginger | 1 inch, finely chopped |
| Green chillies | 2, finely chopped |
| Curry leaves | 1 sprig |
| Coriander powder | 1 tsp |
| Cumin powder | 1/2 tsp |
| Turmeric powder | 1/2 tsp |
| Red chilli powder | 1 tsp |
| Mustard seeds | 1/2 tsp |
| Cumin seeds | 1/2 tsp |
| Water | As required |
| Sugar | 1/4 tsp |
| Salt | To taste |
| Asafoetida | A pinch |
| Oil | As required |
| Fresh coriander leaves | For garnishing |
| Lemon juice | To taste |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 2-3
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~200 kcal |
| Protein | 2g |
| Carbohydrates | 28g |
| Fiber | 4g |
| Fat | 10g |
| Sodium | ~400mg |
Note: Nutritional values are approximate and may vary based on specific ingredient brands and preparation methods.
Instructions
-
Cook the Potatoes
Begin by boiling the potatoes. Place the peeled potatoes in a pressure cooker with water (enough to cover them). Close the lid and cook for about 2 to 4 whistles on medium heat. Once the pressure releases naturally, remove the lid, peel the potatoes, and chop them into bite-sized pieces. Set aside. -
Prepare the Bhindi
Heat oil in a large pan over medium heat. Add the ladyfinger (bhindi) along with a pinch of salt and sauté for about 5–7 minutes until the bhindi softens and slightly browns. Once cooked, remove from the pan and set aside. -
Sauté the Tempering
In the same pan, heat a little more oil. Add cumin seeds, mustard seeds, and a pinch of asafoetida (hing). Allow them to crackle for a few seconds. -
Add Aromatics
Now, add the curry leaves, finely chopped ginger, garlic, and green chillies. Sauté for 1–2 minutes until the spices release their aroma. -
Cook the Onions and Tomatoes
Add the finely chopped onion to the pan and sauté until it turns golden brown. Then, add the pureed tomatoes and cook until the oil starts to separate from the masala (about 5 minutes). -
Add the Ground Spices
Stir in the coriander powder, cumin powder, turmeric powder, and red chilli powder. Cook for 2 minutes, allowing the spices to blend into the tomato-onion mixture, forming a rich, aromatic gravy. -
Combine the Potatoes and Bhindi
Add the cooked potatoes and ladyfingers (bhindi) to the pan. Gently mix to coat the vegetables with the spices. Add salt to taste, and a pinch of sugar to balance the acidity of the tomatoes. -
Simmer the Gravy
Add a little water to the pan to achieve your desired consistency for the gravy. Let it simmer for about 2–3 minutes so the flavors meld together. -
Finish with Lemon and Coriander
Finally, squeeze in some fresh lemon juice and garnish with chopped fresh coriander leaves. Stir well and turn off the heat.
Serving Suggestions
- Aloo Bhindi Masala Gravy pairs wonderfully with warm phulkas, parathas, or steamed rice.
- You can serve this dish with Amritsari daal, tadka raita, or a side of pickles to complete the meal.
This quick, easy, and delicious dish will soon become a favorite in your recipe repertoire. Whether you are cooking for your family or preparing lunch for yourself, this Aloo Bhindi Masala Gravy is the perfect combination of flavors, textures, and nutrition.
