Dhaniyewali Aloo Bhindi: Flavorful Okra and Potato Curry
40 minutes
824 reads
About Dhaniyewali Aloo Bhindi: Flavorful Okra and Potato Curry
Dhaniyewali Aloo Bhindi, a vibrant and aromatic Indian okra and potato curry, is a delightful vegetarian dish perfect for a comforting weeknight meal. This recipe features a generous amount of fresh cilantro (coriander), lending a unique fresh flavor that complements the earthy potatoes and tender okra.The combination of spices creates a subtle yet flavorful profile, making it a versatile side dish that pairs beautifully with rice, roti, or naan. It's a simple yet satisfying recipe that's quick to prepare and even quicker to devour!Enjoy this easy-to-follow recipe and elevate your everyday Indian cooking with this fragrant and flavorful curry.
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Vegetables
- 250 gm Okra also known as bhindi, trimmed and chopped into ½-inch pieces
- 1 Potato large, peeled and diced into 1-inch cubes
- 1 Tomato diced, small to medium
- 2 Chili Pepper finely chopped (adjust to your spice preference), green
Spices & Seasoning
- 1/2 tsp Turmeric
- 1/2 tsp Chili Powder (adjust to your spice preference), red
- 1 tsp Gram Flour also known as besan
- 1/4 tsp Sugar
- Salt to taste
Other
- 1 bunch Coriander chopped, fresh
- 1 tsp Mustard Seeds
- 4 tbsp Oil vegetable or canola oil
Instructions
Prepare the Ingredients
- Wash and chop all the vegetables as specified in the ingredients list.
Sauté Aromatics
- Heat oil in a kadai (wok or deep pan) over medium heat. Add mustard seeds and let them splutter.
Cook the Vegetables
- Add the chopped okra, potatoes, and diced tomatoes to the kadai. Stir well to coat with oil.
Add Spices and Simmer
- Add turmeric powder, red chili powder, and salt. Mix thoroughly. Cover the kadai and cook for about 10-12 minutes, stirring occasionally, until the potatoes are tender.
Incorporate Flour and Sugar
- Once the vegetables are tender, stir in the gram flour and sugar. Mix well to combine.
Finish and Serve
- Remove from heat and stir in the chopped coriander. Serve hot with rice, roti, or naan.
Recipe Notes
Expert Tips for the Best Dhaniyewali Aloo Bhindi:
- For extra flavor, add a pinch of asafoetida (hing) along with the mustard seeds.
- Adjust the amount of green chilies according to your spice preference. Start with less and add more if needed.
- Don't overcook the okra, or it will become slimy. Cook just until tender-crisp.
- Adding a squeeze of lemon juice at the end brightens the flavors and adds a tangy note.
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Recipe Nutrition
Calories: 186kcalCarbohydrates: 26gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 170mgPotassium: 638mgFiber: 5gSugar: 5gVitamin A: 933IUVitamin C: 36mgCalcium: 24mgIron: 1mg
Priya Iyer(Anitha)
Articles: 50
3 Comments
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This looks incredible! I need to try it.
I’m loving this recipe already!
Looks so mouthwatering! Thanks for sharing.