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Aloo bhindi served on top of a roti with a slice of cucumber and two green chilies

Aloo bhindi

Aloo bhindi fry is a simple North Indian style stir fry recipe made with okra and potatoes. It's a vegan and gluten-free dish that is gently flavored with Indian spices and can be served in any Indian meal.
Course Main Course
Cuisine Indian, North Indian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 136kcal


  • 1 Cooking pot



  • Heat oil in a heavy-bottomed pan. Add cumin seeds and let them splutter.
  • Add potato cubes and cook for 5-6 minutes or until they start turning brown from the outside. Keep stirring in between.
  • Add chopped okra and green chilies. Mix and cook uncovered for around 12-15 minutes. Gently stir 2-3 times in between.
  • Once the okra is nicely cooked, push the okra and potato cubes towards the corner to create some space in the center. Put turmeric powder, red chili powder, and coriander powder in that space and saute them for a few seconds.
  • Add salt and mix everything.
  • Cook for another 2-3 minutes and then switch off the stove.
  • Finally, add amchoor powder (dried mango powder) and mix.


  1. Cut potatoes into small pieces, they will get cooked faster.
  2. Always cook okra in a heavy-bottomed pan.
  3. Wash okra in advance to ensure that they are completely dry when you cook them otherwise they will turn slimy. 
  4. Don't stir okra too much, it breaks very easily. Also, stirring too much makes them slimy.
  5. Don't add powdered spices and salt until the okra is completely cooked.
  6. More recipe tips and tricks are given within the post above, please follow them to make this dish.


Calories: 136kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 54mg | Potassium: 619mg | Fiber: 6g | Sugar: 3g | Vitamin A: 974IU | Vitamin C: 41mg | Calcium: 117mg | Iron: 2mg