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Aloo Bhindi Masala Gravy: Simple & Flavorful North Indian Vegetarian Recipe

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Aloo Bhindi Masala Gravy Recipe: A Flavorful North Indian Delight

Aloo Bhindi Masala Gravy is a flavorful and comforting North Indian dish that combines tender potatoes and okra (bhindi) in a rich, spiced tomato and onion gravy. This simple yet delicious curry is a perfect accompaniment to phulkas (Indian flatbreads) and dal tadka for a wholesome lunch or dinner. The dish uses everyday masalas and spices, making it easy to prepare while delivering an explosion of flavors.

Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is easy to follow, and the end result is sure to satisfy. The medley of vegetables cooked in a tangy and aromatic gravy will leave your taste buds craving more. It’s ideal for family meals and gatherings, bringing together the goodness of potatoes and okra in a delightful, saucy concoction.

Cuisine: North Indian

Course: Lunch/Dinner

Diet: Vegetarian


Ingredients

Ingredient Quantity
For Roasted Bhindi (Okra):
Bhindi (Lady Finger/Okra), cut into 1.5-inch pieces 250 grams
SSP Asafoetida (Hing) 1/2 teaspoon
Mustard Oil 1 teaspoon
Salt To taste
For Roasted Potatoes (Aloo):
Potato (Aloo), peeled and cut into wedges 2 potatoes
Asafoetida (Hing) 1/4 teaspoon (pinch)
Cumin Seeds (Jeera) 1/2 teaspoon
Turmeric Powder (Haldi) 1/2 teaspoon
Salt To taste
Mustard Oil 1 tablespoon
For Gravy:
Onion, finely chopped 1 large
Garlic, finely chopped 6 cloves
Ginger, finely chopped 1-inch piece
Tomatoes, pureed 1 cup
Cinnamon Stick (Dalchini) 1-inch piece
Bay Leaf (Tej Patta) 1 leaf
Turmeric Powder (Haldi) 1/2 teaspoon
Red Chilli Powder 1 teaspoon
Coriander Powder (Dhania) 1 teaspoon
Water As needed (for consistency)
Salt To taste
Oil As required
Kasuri Methi (Dried Fenugreek Leaves) 1 tablespoon
Coriander Leaves (Dhania), chopped For garnish

Preparation Time

Activity Time
Preparation Time 15 minutes
Cooking Time 20 minutes

Instructions

  1. Pan-fry the Bhindi (Okra):

    • Heat a preheated pan and add mustard oil. Once the oil is hot, add the 1/2 teaspoon of asafoetida, followed by the chopped bhindi and a pinch of salt.
    • Sauté for a minute, then cover the pan. Leave the lid slightly ajar with a ladle to allow steam to escape, which will help the bhindi cook without becoming too soggy.
    • Stir occasionally to ensure even cooking. Once the bhindi is cooked and tender, set it aside.
  2. Roast the Potatoes:

    • In the same preheated pan, add 1 tablespoon of mustard oil. Once hot, add cumin seeds, 1/4 teaspoon of asafoetida, 1/2 teaspoon of turmeric powder, and salt to taste.
    • Add the potato wedges, and sauté for a minute to combine. Cover the pan and cook the potatoes until tender and golden brown.
    • Once cooked, remove the potatoes from the pan and set them aside.
  3. Prepare the Gravy:

    • In a fresh pan, heat some oil over medium heat. Add finely chopped onions, garlic, and ginger. Sauté until the onions turn soft and golden brown.
    • Add 1-inch cinnamon stick and 1 bay leaf, and cook for a minute until fragrant. Then, add the pureed tomatoes, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1 teaspoon coriander powder. Stir to combine.
    • Let the masala cook on high heat for about 3 to 4 minutes, allowing the flavors to blend and the oil to separate from the gravy.
  4. Combine the Bhindi and Potatoes:

    • Add the roasted potatoes and bhindi to the simmering masala. Stir gently to combine, ensuring the vegetables are coated in the spiced gravy.
    • Add water as needed to adjust the consistency of the gravy. Let it simmer for 3 to 4 minutes to allow the flavors to meld together.
  5. Final Touches:

    • Stir in the kasuri methi (dried fenugreek leaves) for an aromatic finish. Cook for an additional minute, then turn off the heat.
    • Garnish the Aloo Bhindi Masala Gravy with freshly chopped coriander leaves.
  6. Serve:

    • Transfer the Aloo Bhindi Masala Gravy to a serving dish. Serve hot with phulkas, dal tadka, and a side of raita for a delicious and wholesome meal.

Tips for the Best Aloo Bhindi Masala Gravy:

  • Roast the bhindi well: When cooking bhindi, make sure it is sautéed properly to avoid it becoming slimy. Keep the pan covered, but ensure there’s a gap for steam to escape.
  • Adjust the gravy consistency: If the gravy is too thick, add a little water to reach the desired consistency. For a thicker gravy, cook for a bit longer without adding water.
  • Spice it up: You can adjust the level of heat in the gravy by increasing or decreasing the amount of red chili powder.

Nutritional Information (per serving)

  • Calories: Approx. 200-250 kcal
  • Carbohydrates: 30g
  • Protein: 4g
  • Fat: 10g
  • Fiber: 6g
  • Sodium: Varies based on salt used

Conclusion:

Aloo Bhindi Masala Gravy is a wholesome and flavorful vegetarian dish that can easily be made at home. Its combination of simple ingredients, everyday spices, and the delicious gravy makes it a hit for any meal, especially when paired with phulkas and dal. The comforting taste of tender potatoes and okra in a spiced, tangy gravy is sure to become a family favorite. Enjoy this easy and tasty dish for a fulfilling lunch or dinner that everyone will love!

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