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Today, we’re bringing you a classic favourite with a chatpata twist – the beloved Aloo Bhindi! Packed with flavors and a perfect balance of spices, this recipe comes straight from the kitchen of an expert – Sanjana Das.
But that’s not all – if you’re a fan of food stories, don’t miss our recent episode of The Secret Ingredient, where Tejasvini and Sanjana not only share this recipe but also discuss their cherished memories and personal stories around this iconic dish.
Ingredients for Aloo Bhindi
P Mark Mustard Oil – 4 tbsp (divided use)
Bhindi (okra) – 250 g (cut into 1-inch pieces)
Aloo (potatoes) – 2 medium (peeled and diced)
Garlic – 4 cloves (finely chopped)
Cumin seeds (jeera) – 1 tsp
Red chili powder – 1 tsp
Turmeric powder – ½ tsp
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Garam masala – ½ tsp
Chaat masala – ½ tsp
Salt – to taste
Sugar – a pinch (optional, for balancing flavors)
Coriander leaves – 2 tbsp (chopped, for garnish)
Lemon juice – 1 tsp (optional, for a zing)
Method for Aloo Bhindi
Heat 3 tbsp P Mark Mustard Oil in a kadhai.
Add the bhindi and fry until lightly golden and slightly crisp on the edges. Remove and set aside.
In the same kadhai, add 1 tbsp P Mark Mustard Oil.
Temper with cumin seeds and add the chopped garlic. Sauté until fragrant.
Add the diced aloo and fry until they begin to turn golden at the edges. Sprinkle a little salt to help them cook faster.
Once the aloo is partially cooked, add the fried bhindi back to the kadhai.
Sprinkle the red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and chaat masala over the vegetables. Mix well to coat evenly.
Add salt to taste and add a pinch of sugar to balance the flavors.
Cook for another 2-3 minutes on medium heat until the spices are well incorporated.
Garnish with coriander leaves and
Drizzle with lemon juice if you want a zesty taste.
Your Aloo Bhindi is ready! Serve hot with roti or rice.
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