Craving a vibrant and flavorful Indian side dish that's both quick to make and bursting with taste? Look no further than Spicy Dry Bhindi Aloo, a delicious combination of okra (bhindi) and potatoes (aloo) cooked to perfection with a medley of aromatic spices. This recipe offers a delightful balance of textures – the tender potatoes contrasting beautifully with the slightly crisp okra – all enveloped in a captivating blend of heat and savory goodness. Forget bland vegetable sides; this dish is guaranteed to elevate any meal, from simple weeknight dinners to festive gatherings.
This spicy dry bhindi aloo recipe is surprisingly simple, yet delivers complex, exciting flavors. We'll guide you through each step, ensuring even novice cooks can achieve restaurant-quality results. Ready to embark on a culinary adventure that will tantalize your taste buds? Let's get started!
Tools Needed
- Pan
Ingredients
- Ladyfingers (Okra)
- Potatoes
- Onion: 1
- Green chilies: 2
- Oil: 3 tablespoons
- Cumin seeds: 1/2 teaspoon
- Turmeric powder: 1/2 teaspoon
- Cumin powder: 1/2 teaspoon
- Red chili powder (Kashmiri): 1/2 teaspoon
- Coriander powder: 1 teaspoon
- Garam Masala
- Salt
Step-by-Step Instructions
Step 1. Prepare Vegetables and Aromatics
- Wash and dry the ladyfingers and potatoes. Cut them into long pieces (or any cut you prefer).
- Heat a pan and add 3 tablespoons of oil. Once heated, add 1/2 teaspoon of cumin seeds and let them crackle.
- Add 2 finely chopped green chilies and sauté briefly.
- Add the sliced onion and lightly fry for 2-3 minutes, without browning.
Step 2. Sauté Potatoes and Ladyfingers with Spices
- Add the chopped potatoes and fry for 2-3 minutes.
- Cook the potatoes for another 4-5 minutes until slightly soft.
- Add the chopped ladyfingers and fry for 2-3 minutes.
- Add 1/2 teaspoon each of turmeric powder, cumin powder, and Kashmiri red chili powder. Add 1 teaspoon of coriander powder. Fry for 4-5 minutes.
- Add salt and mix well.
- Cook for another 6-7 minutes, stirring occasionally, until both potatoes and ladyfingers are soft.
Step 3. Finish and Serve
- Add Garam Masala (or Kitchen King Masala) and fry briefly.
- Serve hot.
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Tips
- Don't finely chop the onions; slicing them preserves the vegetable's taste.
- Add potatoes before ladyfingers because potatoes take longer to cook.
- Kashmiri red chili powder is not very spicy, you can adjust the amount according to your spice preference.
- This recipe is quick and easy to make, perfect for busy weeknights.
Nutrition
- Calories: approximately 200-250
- Fat: 8-12g
- Carbs: 25-30g
- Protein: 4-5g
FAQs
1. Can I use frozen okra for this recipe?
Yes, frozen okra works well! Just make sure to thaw it completely and pat it dry before adding it to the pan to prevent excess moisture.
2. How can I make this dish less spicy?
Reduce the amount of chili powder or green chilies used in the recipe. You can also add a squeeze of lemon juice at the end to balance the heat.
This Spicy Dry Bhindi Aloo recipe is a fantastic addition to any meal, offering a delightful balance of flavors and textures. Enjoy the satisfying crunch of the okra and the soft comfort of the potatoes, perfectly seasoned with aromatic spices. Now go forth and create your own delicious version of this simple yet incredibly flavorful dish!