Aloo Bhindi | Aloo Bhindi Subzi | Okra and Potatoes

Aloo Bhindi | Potato and Okra Sabzi

Okra and Potatoes go well together – what doesn’t go well with potatoes? Today’s recipe is a vegetable fry style dish, or dry Subzi, where potatoes and okra are sautéed together with a range of spices until tender.

Dhana jiru is a spice mix used in this dish. Coriander and cumin seeds for the basis of this masala, and other spices can be added. Recipes for dhana jiru vary considerably – the ratios of coriander seed to cumin seed varies, some recipes add cinnamon, or pepper, for example, and others add up to 5 more spices for a complex spice mix. If you don’t have dhana jiru in your spice collection, simply dry roast 2 tspns coriander seed with 1 tspn cumin seed until a nice aroma arises, and then grind to a fine powder. Otherwise, use the mix that you have at hand.

Are you looking for more Okra dishes? Read more about Okra here. And try Stir Fried Okra, Baked Okra in Dukkah, Stir Fried Okra with Sesame Seed, Warm Salad of Charred Okra, Tomato and Preserved Lemon, and Pickled Okra.

Would you like more Potato dishes? Try Indian Toasties with Potatoes and Peas, Sago with Potato and Peanuts, and Aloo Palak Subzi.

Or perhaps you are looking for Vegetable Fry dishes? Try Cauliflower Fry with Ginger, Garlic and Green Chillies, Potato Sabzi, Beetroot Fry and Brinjal (Eggplant) Fry.

Browse all of our Okra recipes, all Potato recipes, and all of our Vegetable Fry dishes. Our Indian Recipes are here. Or explore our Late Autumn collection of recipes.

Aloo Bhindi | Potato and Okra Sabzi

Aloo Bhindi | Aloo Bhindi Subzi | Okra and Potatoes

ingredients
3 cups okra, diced
1.5 cups potato, diced
2 Tblspn ghee
1 tspn cumin seeds
0.25 brown mustard seeds
1 tspn turmeric
2 tspn dhana jiru (cumin and coriander powder)
0.5 tspn garam masala
1 tspn Indian chilli powder
0.5 tspn jaggery
0.5 tspn amchur
sea salt, to taste

garnish
coriander leaves

method
Make your dhana jiru if you need to. Toast 2 tspns coriander seed with 1 tspn cumin seeds. Grind in a spice grinder until a fine powder. Put aside until needed. You will need 2 tspn of the powder.

Heat the ghee in a heavy pan or kadhai (Indian wok) and add cumin seeds and mustard seeds. As the mustard seed pops, add the okra and potatoes. Mix.

Add the turmeric, dhana jiru, chilli and salt. Mix, cover and cook on low-medium heat until potatoes are slightly soft, about 10 minutes.

Uncover and add the sugar and garam masala and cook for another 5 minutes. Add amchur and cook for another 3 minutes.

Remove from heat and garnish with coriander leaves if desired.

Serve and enjoy.

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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