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Okra With Potatoes - {Bhindi-Aloo}


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  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground red pepper
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • Salt to taste
  • 1 pound okra
  • 3 tablespoons oil - (to 4 tbspns)
  • 1 teaspoon cumin seeds
  • 1 large onion cut lengthwise
  • into thick strips
  • 4 garlic cloves finely chopped
  • 1 piece fresh ginger root - (1" long) minced
  • 1 teaspoon kalonji (nigella seed) see * Note
  • 1 large tomato chopped
  • 2 boiling potatoes cut lengthwise
  • into thick strips
  • 2 tablespoons dried fenugreek leaves (methi) see * Note
  • 1 lemon
  • Chopped cilantro for garnish


Servings 6


Step 1

* Note: Look for kalonji (nigella seed) and dried fenugreek at Indian markets.

In a small bowl, mix together the turmeric, red pepper, coriander, garam masala, cumin and salt to taste.

Wash the okra and pat it dry. Trim the tops and the ends of the okra and make a lengthwise slit in each piece for stuffing the dry spices. Be careful not to make very deep slits as they will split the vegetable in two. Using a small spoon, stuff the turmeric mixture into each slit okra and set it aside. Save the leftover spice mix.

Heat the oil in a nonstick skillet over medium heat. Add the cumin seeds and cook until fragrant, about 1 minute. Add the onion, garlic, ginger and kalonji seeds. Cook until the onion is light brown, about 10 minutes.

Add the tomato, potatoes and okra and stir until the okra and potatoes are well coated with the onion and tomato mixture. Add the leftover spice mix and the fenugreek, reduce the heat, cover and cook until the potatoes and okra are tender, 15 to 20 minutes.

Squeeze lemon juice over the stew before serving and garnish it with cilantro.

This recipe yields 6 to 8 servings.

Each of 8 servings: 104 calories; 97 mg sodium; 0 cholesterol; 6 grams fat; 12 grams carbohydrates; 2 grams protein; 1.69 grams fiber.

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