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
-
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.
-
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.
-
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.
-
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.
-
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.
-
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!