Aloo Bhindi Masala

Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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  • 12-14 - bhindi (small)
  • 1 or 2 - potato
  • 4 tbsp - oil
  • 1/2 tsp - red chilli powder
  • 2 tsp - coriander powder
  • 3/4 tsp - garam masala powder
  • 1/8 tsp - turmeric powder
  • salt as needed
  • To grind: 2 -onions
  • 2 -tomatoes
  • 4-5 - green chillies
  • 6-7 - garlic flakes (small)
  • 2 tbsp - coriander leaves
  • To temper: oil as needed
  • 1 tsp -cumin

How to Make Aloo Bhindi Masala

  • Chop the onions and tomatoes and peel the garlic flakes.
  • Grind all the ingredients listed for grinding and prepare a smooth paste.
  • Clean the bhindi and pat dry using a kitchen towel. Chop off both the ends and slit in the middle to check for worms.
  • Heat a pan, add 2 tbsp of oil and cook the bhindi over medium-low flame.
  • Turn/toss to ensure even cooking.
  • Carefully drain the vegetable from the oil.
  • Peel and chop potatoes into thick slices and cook in oil until golden and soft.
  • Drain from the oil.
  • Temper with cumin and add the ground paste and all the masala powders - red chilli, garam masala, coriander and turmeric.
  • Add salt.
  • Mix well and fry over medium flame until the oil oozes and the raw smell goes away.
  • Add the fried bhindi and potatoes.
  • Add 1/2 a cup of water and mix.
  • Boil on medium flame for 2-3 minutes until the masala coats the potatoes and bhindi.
  • Garnish with coriander leaves and serve with roti or mild pulav.
  • Recipe and Image courtesy: Rak`s Kitchen