Aloo Bhindi (potatoes and okra) cooked with spices; is a classic in many Indian homes. It’s a dry sabzi (vegetable stir-fry) that shows up on everyday tables, often paired with dal and rice or wrapped inside a warm roti for a quick meal. The potatoes bring comfort and substance, while the okra adds that tender, almost silky bite when cooked just right.
Across India, families put their own spin on this dish. Some keep it simple with turmeric and cumin, others brighten it with amchur (dried mango powder) or tangy tomatoes. In Gujarat and Rajasthan, sesame seeds often join the mix, prized not only for flavor but also for their warming quality in cooler months. Tamarind, too, makes appearances in regional variations, adding a tangy note that lifts the whole dish.
My version leans into both of those touches, the nutty crunch of toasted sesame and the sharp-sour balance of tamarind. It’s still easy enough for a weeknight, but with layers of flavor that make it stand out, whether you’re serving it with dal and rice or alongside a festive spread.
Why You’ll Love This
- Nutty sesame and tangy tamarind give it layers of flavor
- Quick weeknight side dish, ready in under 30 minutes
- Naturally vegan and gluten-free
- A wholesome way to cook with seasonal okra
Aloo Bhindi with Toasted Sesame Seeds
Ingredients
Vegetables
- 300–350 g okra bhindi, washed, dried, and cut into halves
- 300 g potatoes peeled and cubed (2 medium)
- 100 g onion sliced (1 medium)
- 5–10 g green chilies slit (1–2 pieces)
- 100 g tomato chopped (1 medium, optional)
Spices & Seasoning
- 30–45 ml oil 2–3 tablespoons
- 3 g cumin seeds 1 teaspoon
- 3 g coriander powder 1 teaspoon
- 1 g turmeric ½ teaspoon
- 2 g Kashmiri chili powder 1 teaspoon
- 2 g garam masala 1 teaspoon
- 3–5 g salt ½–1 teaspoon, to taste
- 2 g dried mango powder ½ teaspoon, or lemon juice to taste
To Finish
- 10 g fresh coriander chopped
- 0.5 g kasuri methi optional (½ teaspoon)
Instructions
- Toast the sesame: Heat a dry skillet over medium heat. Add sesame seeds and toast 2–3 minutes, stirring often, until lightly golden. Transfer to a plate and set aside.
- Cook the spices: In the same pan, heat the oil. Add cumin seeds, mustard seeds, and curry leaves. Cook about 1 minute until the seeds pop. Stir in garlic and onion. Sauté 3–4 minutes until softened.
- Add potatoes: Stir in potatoes, coat well in the spices, and cook for 5 minutes, stirring occasionally.
- Add okra: Add okra and water. Increase heat slightly, cover, and cook 8–10 minutes until just tender.
- Finish the dish: Uncover and stir in chili flakes, turmeric, tamarind paste, and salt. Cook uncovered 3–4 minutes until coated and excess liquid evaporates.
- Serve: Sprinkle with toasted sesame seeds. Taste and adjust seasoning. Serve hot.
Notes
- Potatoes: Waxy varieties hold their shape better than starchy ones.
- Okra: Dry it thoroughly before chopping to avoid sliminess.
- Tamarind: Adjust the amount to suit your tang preference. Lemon juice works as a backup.
- Make-ahead: Toast sesame seeds and prep veggies in advance. Cook fresh for best texture.
- Serving ideas: Great with dal and rice, roti, or alongside grilled meats for a fusion plate.
Twist Ideas
- Spicier: Add a dried red chili to the tempering.
- Milder: Skip the chili flakes and let tamarind carry the flavor.
- Nut swap: Try peanuts or cashews instead of sesame for a different crunch.
- Fusion touch: Replace curry leaves with fresh thyme or rosemary.
- Street food style: Serve stuffed in a paratha wrap with onion and chutney.
Nutrition
FAQs
Can I freeze Aloo Bhindi?
Not ideal. Okra loses texture after freezing. Better to refrigerate leftovers and eat within 2 days.
Can I make this without curry leaves?
Yes. Add a pinch of lime zest or extra mustard seeds for brightness.
Is this dish spicy?
It’s mild with a gentle heat from chili flakes. Adjust to taste.
What can I serve with it?
Dal and rice, roti, bhatura, or even quinoa. It’s versatile as a side.
Can I use sweet potatoes instead of regular potatoes?
Yes, but they’ll cook faster. Check tenderness a few minutes earlier.
Serving Tips
- Serve warm with dal and steamed rice for a simple home-style meal
- Pair with roti, paratha or bhatura for an easy lunch plate
- Add a spoon of yogurt or raita on the side for a cooling balance
- Include in an Indian thali with dal, rice and a small salad
- Stuff inside hot parathas after lightly mashing for a quick wrap
- Serve with quinoa or millet and a squeeze of lemon for a lighter bowl
Troubleshooting
Okra turned slimy
This usually happens when there's moisture. Make sure the okra is completely dry before chopping and cooking. Avoid stirring too often in the beginning, let it sear so the surface firms up.
Potatoes are cooked but okra is underdone (or vice-versa)
Cut vegetables into similar-sized pieces so they cook evenly. If your okra cooks slower, add the potatoes a few minutes later, or steam the potatoes for 5 minutes before adding to the pan.
Dish turned mushy / vegetables breaking
Too much water or over-stirring can cause this. Use only the amount of water listed and stir gently once the vegetables soften.
Sesame tastes bitter
Sesame burns quickly. Toast it on low heat and pull off the heat as soon as it turns lightly golden and aromatic.
Not tangy enough
Tamarind paste varies in strength. Add a little more tamarind or finish with a small squeeze of lemon when serving.
Feels too tangy or sharp
Stir in a pinch of sugar or a bit more sesame to balance the sourness.
Not enough flavor / feels flat
Add a small pinch of salt, chili, or a splash of lemon. A little extra toasted sesame on top also brightens the dish.
Sticks to the pan
Okra and potatoes can stick when cooking covered. If that happens, add a splash of water and lower the heat slightly.
Aloo Bhindi is loved for its simple, comforting flavors and the way potatoes and okra come together in a perfectly spiced, home-style stir fry. The soft potatoes balance the tender, lightly crisp okra, while cumin, turmeric, and chilies add just enough warmth to make each bite flavorful without feeling heavy.
If you loved Aloo Bhindi, enjoy it with Jowar Roti, or a Roasted Cauliflower Salad for a fresh, balanced plate that works for lunch or dinner.
If you try this, let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
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