Learn how to make the perfect and crisp aloo bhindi masala. It’s perfect for a packed dabba lunch or even dinner on a lazy night!
RECIPE
Prep time: 15 mins
Cook Time: 20 mins
Serves: 4
Ingredients:
• 3 tbsp oil
• 2 potatoes (aloo), diced and cubed
• 250 gms bhindi / okra, chopped
• 1 tsp cumin / jeera
• ½ onion, sliced
• 1 tsp ginger garlic paste
• 1/2 tsp turmeric
• 1 tsp kashmiri red chilli powder
• 1 tsp aamchur / dry mango powder
• ¼ tsp garam masala
• ½ tsp salt
• 1 tsp kasuri methi, crushed
Method:
1. In a kadhai heat 2 tbsp oil
2. Roast the cubed potato on medium heat until it is cooked through and begins to crisp up
3. Keep the roasted potato aside
4. Now in the same oil, add in bhindi.
5. Roast on medium flame till it starts to crisp up
6. Keep the crispy bhindi aside
7. In the same kadhai 1 tablespoon oil
8. Add in chopped onion and cumin and sauté
9. Add 1 tsp ginger garlic paste
10. Sauté until it turns golden brown
11. Keeping the heat on low, add turmeric, chilli powder, aamchur, garam masala and salt
12. Sauté on low flame until it turns aromatic
13. Add in roasted aloo and bhindi
14. Mix well and make sure the vegetables are coated well with the masala
15. Add kasturi methi, mix well and cook for another 2-3 mins
16. The dish is ready to be served with hot chapattis