Bhindi Aloo Ki Sabzi

Ingredients

500 grams bhindi (okra), washed, dried, and cut into 1-inch pieces

2 medium potatoes, peeled and diced

1 medium onion, finely sliced

2 tablespoons cooking oil

1 teaspoon cumin seeds

1 teaspoon coriander powder

½ teaspoon turmeric powder

½ teaspoon red chili powder (adjust to taste)

Salt to taste

Fresh coriander leaves for garnish

Directions

Prepare the Okra:

Wash the bhindi thoroughly and pat them dry completely to prevent sliminess during cooking.

Cut the bhindi into 1-inch pieces and set aside.

Cook the Potatoes:

In a pan, heat 1 tablespoon of oil over medium heat.

Add the diced potatoes and sauté until they are golden brown and partially cooked. Remove and set aside.

Sauté the Onions:

In the same pan, add the remaining 1 tablespoon of oil.

Add cumin seeds and let them sizzle for a few seconds.

Add the sliced onions and sauté until they turn translucent.

Add Spices:

Add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for a minute to release the flavors.

Cook the Okra:

Add the prepared bhindi to the pan and mix gently with the spices and onions.

Cover and cook on low heat for about 10 minutes, stirring occasionally, until the bhindi is tender.

Combine with Potatoes:

Add the partially cooked potatoes back into the pan.

Mix gently to combine with the bhindi.

Cover and cook for an additional 5–7 minutes until both the bhindi and potatoes are fully cooked and flavors are well combined.

Garnish and Serve:

Garnish with fresh coriander leaves.

Serve hot with roti, paratha, or as a side dish with rice.