Aloo Bhindi Masala Gravy Recipe
Aloo Bhindi Masala Gravy is a delicious and flavorful North Indian dish made with tender okra (bhindi), boiled potatoes (aaloo), and a variety of aromatic spices, cooked together in a rich, tangy gravy. It pairs perfectly with chapati, paratha, or rice, making it an ideal dish for lunch or dinner. The balance of spices, combined with the texture of the vegetables, makes this dish both comforting and satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Okra (bhindi) | 200 grams |
| Potato (aaloo) | 1, boiled and chopped |
| Onion | 1, finely chopped |
| Tomatoes | 2, finely chopped and pureed |
| Garlic cloves | 4, finely chopped |
| Ginger | 1-inch, finely chopped |
| Green chilies | 2, finely chopped |
| Curry leaves | 1 sprig |
| Coriander powder | 1 teaspoon |
| Cumin powder | 1/2 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Red chili powder | 1 teaspoon |
| Mustard seeds (rai) | 1/2 teaspoon |
| Cumin seeds | 1/2 teaspoon |
| Water | As needed |
| Sugar | 1/4 teaspoon |
| Salt | To taste |
| Asafoetida (hing) | A pinch |
| Oil | As required |
| Fresh coriander (cilantro) | For garnish |
| Lemon juice | As needed |
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Total Time: 35 Minutes
Servings: 4
Cuisine: North Indian
Course: Lunch/Dinner
Diet: Vegetarian
Instructions
-
Prepare the Potatoes:
Start by placing the potatoes in a pressure cooker with enough water. Cook for 2-4 whistles, depending on the size of the potatoes. Once the pressure has released, open the cooker, peel the potatoes, and chop them into bite-sized pieces. Set them aside. -
-
Cook the Okra:
In a pan, heat some oil and add the okra (bhindi) along with a pinch of salt. Cook the okra on medium heat, stirring occasionally, until it becomes tender. Set the cooked okra aside. -
Prepare the Gravy:
In the same pan, add a little more oil and heat it. Once hot, add cumin seeds, mustard seeds, and a pinch of asafoetida (hing). Let the seeds splutter for a few seconds. -
Add the Aromatics:
Next, add the curry leaves, ginger, garlic, and green chilies to the pan. Sautรฉ everything together for 1-2 minutes until the raw smell of ginger and garlic disappears. -
Cook the Onions:
Add the finely chopped onions and cook until they turn soft and golden brown. -
Add Tomatoes and Spices:
Once the onions are cooked, add the pureed tomatoes to the pan. Let them cook for 2-3 minutes, until the oil starts to separate from the tomato mixture. Then, add the coriander powder, cumin powder, turmeric powder, and red chili powder. Stir well and cook for another 2 minutes to allow the spices to blend with the tomato. -
Combine the Vegetables:
Now, add the boiled potatoes and cooked okra to the pan. Mix them gently with the spice mixture. Add salt and stir again to combine everything. -
Simmer:
Add a little water to the pan, just enough to create a gravy. Bring the mixture to a gentle simmer and cook for 2-3 minutes to allow the flavors to meld together. -
Finish the Dish:
Once the vegetables are well-coated with the gravy and the flavors have developed, add a squeeze of lemon juice and fresh coriander leaves for garnish. Mix everything one last time. -
Serve:
Turn off the heat and serve the Aloo Bhindi Masala Gravy hot, paired with Amritsari Dal, Tadka Raita, and Phulkas for a complete, satisfying meal.
Tips:
- You can adjust the spiciness of this dish by increasing or decreasing the amount of green chilies and red chili powder according to your taste.
- For a richer flavor, you can add a teaspoon of garam masala towards the end of cooking.
- This dish can also be served with steamed rice or jeera rice for a hearty meal.
Enjoy the warm and comforting taste of Aloo Bhindi Masala Gravy, perfect for any occasion, and delight in the harmonious blend of spices and vegetables!
