Bhindi aloo. In this aloo bhindi both bhindi (okra) & potatoes (aloo) are to be sauteed or fried in oil. It does not require the raw bhindi and potatoes to be added to directly as this will cause the okra to become soft and mushy. Thus the recipe won't have a good texture and won't look good or appetizing on the dinner table.

Bhindi aloo Here are some more Bhindi Recipes, that you can make for your everyday meals – Bhindi Do Pyaza, Besan Bhindi, Dahi Bhindi, Punjabi Bhindi Masala, and Bharwa Bhindi. Just put it in a freezer-safe glass container with an airtight lid and freeze it. For both the cases when you are ready to eat just zip it in the microwave for a few minutes and it's ready to eat. You can cook Bhindi aloo using 9 ingredients and 1 steps. Here is how you cook it.

Ingredients of Bhindi aloo

  1. It’s 1/2 kg of bhendi.
  2. It’s 1 of potato.
  3. Prepare 4 of green chilli.
  4. Prepare 1 tsp of garlic.
  5. It’s 1 tbs of jeera / cumin.
  6. You need To taste of Salt.
  7. You need As required of Oil.
  8. You need leaves of Curry.
  9. It’s As required of Kothmir (optional).

Simple & Easy: This aloo bhindi is a one-pot dish and super easy to make. Shallow fry the potatoes and okra separately. Then add into Punjabi style onion-tomato masala. Aloo and bhindi are two basic vegetables in Indian cooking and they make varieties of delicious dishes.

Bhindi aloo instructions

  1. Wash and dry bhindi and cut,heat oil add jeera, green chilli chopped, garlic paste,curry leaves, chopped bhindi stir fry for sometime.when almost done add potato slices,cook for some more time,add salt,mix well. Garnish with kothmir..

Once such simple and easy to make recipe involving both ingredients is mild spicy and healthy shallow-fried aloo bhindi. aloo bhindi recipe bhindi aloo ki sabji with detailed photo and video recipe. an easy and simple north indian dry curry or sabzi recipe made with potatoes, okra's and dry spices. this recipe is not a premium selection and is made on day to day basis for lunch and dinner. also it is served mainly with indian flat bread, but also tastes great when served as a side with dal rice combination. During the first two days, the lunch and dinner menu consisted of simple dishes like bhindi aloo (okra with potatoes), spicy karela (bitter gourd), gobi-anardhana (cauliflower with pomegranate. Many people are sceptical about okra, as the texture can be unpleasant when overcooked, but this aloo bhindi recipe from Michelin-starred Indian chef Peter Joseph shows how to make this underrated vegetable shine. Serve with some homemade dhal and roti for a vegetarian or vegan feast, or as a vegetable side dish.

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