Bhindi Aloo (Okra and Potatoes)
Blog: cookingwithnelo.com
Servings: 3
Ingredients
- ¼ cup cooking oil
- 1 pound (500 g) potatoes - peeled and cubed, avoid russets (Note A)
- 2 teaspoons whole cumin seeds
- 1 tablespoon ginger paste - fresh (Note B)
- 6-8 curry leaves - fresh, not dried
- 1 pound (500 g) okra - aka bhindi or ladyfinger, cut into bite-size pieces (Note C)
- 2 small chilies - fresh, very finely chopped, adjust quantity to taste (Note D)
- ¼ teaspoon garam masala
- ½ teaspoon black pepper powder - aka kali mirch powder
- 1 teaspoon salt - adjust to taste
- 1 tablespoon lemon juice - or lime juice
Optional toppings/garnishes
- some chopped cilantro - aka coriander/hara dhianya, for garnishing
- a few fresh chilies - finely chopped
Instructions
- Prep all your ingredients and have them ready to go, as you won't have much time to run around once you start.
- Start by heating the oil in a wide pan/pot over medium heat. Once the oil’s hot, carefully add the cubed potatoes. Stir frequently, and cook until they’re nearly done and lightly browned. But you don’t want them to get too soft just yet.
- Next, add the whole cumin seeds and sauté for 10-15 seconds. Add the ginger paste and stir for about 30 seconds.
- Add the curry leaves and sauté for another 30 seconds.
- Then add the okra/bhindi, increase the heat to high, and sauté everything for 4-5 minutes. Add your finely chopped green chilies and stir everything together.
- Turn the heat down to medium-low, add the garam masala and black pepper powder. Mix well, then cover the pan/pot.
- Let it cook for 8-10 minutes. Give it a stir now and then so it doesn’t burn, and adjust the heat if needed. Check the potatoes with a fork or knife to make sure they’re done. If not, let them cook a bit longer.
- Once everything’s cooked, add the salt and lemon juice. Quickly mix together, then turn off the heat.
- Finally, top off your bhindi aloo with some freshly chopped cilantro/coriander. I like to throw in some extra finely chopped chilies too, but that’s optional. Serve with roti, naan, paratha, tortillas, or rice, and enjoy!
Notes
Note A: Potatoes – I prefer red potatoes because they hold their shape better. Avoid russet potatoes as they get mushy and release a lot of starchy gloop that can make your pasty. Oh and if you want to prep them a bit in advance, cover the peeled and cut pieces in cold water, to prevent them from changing color.
Note B: Ginger paste – the taste of this dish is highly dependent on using preservative-free fresh ginger paste. If you don't have homemade paste, finely chop some fresh ginger, grate it using a microplane, or use a good ol' pestle and mortar.
Note C: Okra – aka bhindi/ladyfinger/gumbo can be easily found in the freezer aisle of most South Asian grocery stores. Look for the pre-cut kind, not whole pieces. Thaw before cooking. Scroll up to the blog post to read the "pre-cooking notes", and the "tips" section, to make the best, non-slimy bhindi.
Note D: Chilies – I use small green Thai/bird's eye chilies. You can also use locally available milder options, like Anaheim. Both green and red chilies work, but adjust the quantity to your heat preference.