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Aloo bhindi served in a white bowl with rotis and green chillies in the background

Aloo bhindi

Aloo bhindi is a simple vegan and gluten-free Indian recipe. Made with potatoes and okra, this dish is one of the simplest yet yummiest recipes.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 people
Calories 231kcal


  • 2.5 cups chopped okra remove the head and tail and make medium-sized pieces.
  • 1 medium-sized potato chopped into small cubes
  • 1-2 finely chopped green chilies
  • 1/2 teaspoon cumin seeds
  • 1/2 tbsp dried mango powder
  • 1/2 tbsp coriander powder
  • 1/2 teaspoon red chili powder optional
  • 1/4 teaspoon turmeric powder
  • 1.5 tbsp mustard oil/ any cooking oil of your choice
  • Salt as per taste


  • Heat oil in a heavy-bottomed pan and add cumin seeds to it. When the seeds start spluttering add potato cubes and stir fry until they start turning brown and are around 90% cooked.
  • Add chopped okra and green chilies. Stir fry for around 10-12 minutes.
  • Add all the spices, mix well, and cook for another 4-5 minutes. Keep stirring in between. Once the okra is cooked and becomes slime free switch off the gas.
  • Serve with roti/ paratha or rice and dal.


  1. Always cook okra in a heavy-bottomed pan.
  2. Wash okra in advance to ensure they are completely dry when you cook them otherwise they will turn slimy. 
  3. Add salt only when okra is almost cooked.


Calories: 231kcal | Carbohydrates: 31g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 822mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1043IU | Vitamin C: 54mg | Calcium: 124mg | Iron: 2mg