Aloo Bhindi Sabzi | Indian Style Potato and Okra Masala

Aloo Bhindi Sabzi | Indian Style Potato and Okra Masala
Aloo Bhindi Sabzi Masala is an Indian-style dry vegetable curry made with potato and okra.
It is made with very few ingredients and spices. However, it can be a perfect vegetarian curry to be served along with any Indian main course.
Potato okra Curry

You will be surprised to know how easy it is to prepare this quintessential Indian-style dry curry. It’s a known fact that Indian Thalis or platter consists of a variety of vegetable sides.
Aloo Bhindi is also one of the most popular side dishes served in a typical thali. The secret to this curry lies in the way it has been cooked. Vegetables are cooked in such a way that they do not look overcooked and mushy. Each main ingredient remains intact.
The other secret to a nutritious and healthy curry is to avoid adding too many spices. By adding a few ingredients, the actual taste and aroma of the dish can be relished.

Ingredients used in making Aloo Bhindi Sabzi or Indian Style Potato and Okra Masala

Okra/Bhindi/ ladies Finger– For best results, select the small size, green, and tender-looking okra. After washing the okra, it is a must to wipe dry each okra.

Potato – Try to use an equal proportion of Okra and potatoes. The potatoes must be diced to the same size as okra for even cooking.

Onion – Use freshly sliced onion and not a pre-fried one.

Garlic – Freshly chopped garlic will give the best result.

Spices – Always use a mild hot chili powder like Kashmiri chili powder. You can substitute red chili flakes with chopped green chili too. Amchoor powder can be replaced by lemon juice.


Step-by-step pictures and recipe of Aloo Bhindi Masala


aloo bhindi sabzi

potato and okra curry

aloo bhindi sabzi

Indian style potato and okra masala

step by step of aloo bhindi

Aloo Bhindi sabzi


A traditional style of making Potato and Peas Pulao with few spices but with loads of flavors ideal to be served with any curry.
Check out this recipe
Aloo Matar Ki Tehri ~ Potato & Peas Pulao
Aloo Bhorta ~ Bangladeshi Comfort Food Recipe
Aloo Bhorta is a Bangladeshi version of mashed potato with garlicky flavor served as a side dish with rice.
Check out this recipe
Aloo Bharta


How to serve

  • You can have this dish for lunch and breakfast
  • Pairs perfectly with rotis and parathas.
  • Best when served hot.

Frequently asked questions

  • How to store the leftover curry

You can store the leftovers for 1 or 2 days in a refrigerator.

  • Substitutes

Red chili flakes can be substituted with chopped green chili.

You can use lemon juice in place of amchoor powder.


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Potato and Okra Curry

Aloo Bhindi Sabzi | Indian Style Potato and Okra Masala

Shanaz Rafiq
Aloo Bhindi is an Indian-style dry vegetable curry that pairs well with roti and paratha. A comfort food recipe with minimal spices and loads of flavors.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Curry, Side Dish
Cuisine Indian
Servings 3


  • 5-inch diameter Kadhai or Wok
  • Knife
  • Cutting Board
  • Bowl for washing vegetables
  • Serving bowl


  • 200 grams okra/bhindi
  • 1 medium potato 2 cups diced
  • 1 medium onion sliced 1 cup sliced
  • 2 cloves garlic large size finely chopped
  • 1 tablespoon cumin seeds
  • 1 teaspoon red chili powder mild hot/Kashmiri
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chili flakes or as per taste
  • 2 teaspoon amchoor powder
  • 1 teaspoon roasted coriander powder
  • 1 teaspoon salt or as per taste
  • ½ cup water or as needed
  • 4 tablespoon cooking oil



  • Wash the okra well and wipe each of them until dry. Cut the okra into 1/4th cm in thickness.
  • Peel and dice the potatoes to the same size as okra.
  • Chop the rest of the ingredients as well and set them aside.

For Aloo Bhindi Masala

  • Heat a saucepan or kadhai with cooking oil on low flame for 1 minute.
  • Add cumin seeds and leave in oil for 30 seconds or until it starts to sizzle.
  • Then add finely chopped garlic and fry for 2 minutes.
  • Once the garlic turns light brown in color, add sliced onion and saute until soft and light pink. This will take about 2 to 3 minutes on medium flame.
  • Now add potatoes and stir fry along with the onion for 5 minutes.
  • Add red chili powder, chili flakes, amchoor powder, salt, and coriander powder. Stir well until the potatoes are well combined with spices.
  • Add 1/2 cup of water to the potatoes and stir to remove any spices stuck on the pan.
  • Finally, add sliced okra, stir and place the lid. Cook the curry on low flame for 10 minutes.
  • To make sure that the spices do not stick to the pan, you can add a few spoons of water and keep stirring every few minutes.
  • After 10 minutes, check if the vegetables are fully cooked. Cook for slightly more time if you find it uncooked. Taste and adjust the seasoning as well.

To serve

  • Serve hot with hot rotis/parathas. Or serve as a side dish with the main course.


Do not overcook the vegetables.
Add more chili flakes if you want the curry to be spicier.
Add water little by little and not all at once.
Keep the flame low throughout the cooking process.
Keyword Okra, Potato, Veg Curry

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