Aloo Bhindi Masala, Gravy


by: Raks anand

This recipe is so simple and tastes awesome! I had it with roti and I am sure it will go well with any plain pulao or steamed rice and a simple dal tadka. In this recipe, you can also get a greenish coloured gravy by increasing the coriander leaves, which makes it tastes great too! So try it yourself and enjoy!


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serves: 3-4

12-14 small Lady finger, (Okra)

1 Potato

4 tbsp Oil

1/2 tsp Red chili powder

2 tsp Coriander powder

3/4 tsp Garam masala powder

1/8 tsp Turmeric powder

3/4 tsp Salt

To Grind

2 Onion

2 Tomato

4-5 Green chili

6-7 small Garlic flakes,

2 tbsp Coriander leaves

To Temper

Oil As needed

1 tsp Jeera (Cumin)

Nutrition Facts
Aloo Bhindi Masala, Gravy

Servings Per Recipe: 3

Amount per Serving

Calories: 427

  • Total Fat: 33.1 g
  •     Saturated Fat: 2.7 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 0 mg
  • Sodium: 630.1 mg
  • Total Carbs: 31.9 g
  •     Dietary Fiber: 6.9 g
  •     Sugars: 10 g
  • Protein: 5.3 g

how is this calculated?

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1.  Chop onion, tomatoes roughly, peel the garlic and grind everything under to grind section to a smooth paste.

2.  Clean the lady fingers, pat dry using a kitchen towel. Cut the heads and tails, slit down the middle. Heat pan, add 2 tbsp of oil and arrange these lady fingers, cook in medium-low flame.

3.  Turn and toss to ensure even cooking, then carefully drain the lady fingers from oil.

4.  Arrange peeled and round cut potatoes, cook them till golden and soft, drain from oil.

5.  Temper with jeera, add the ground paste, then add all the masala powders, red chili, garam masala, coriander and turmeric. Add salt.

6.  Mix well and fry in medium flame until oil oozes out and raw smell goes away.

7.  Add the fried lady fingers, potatoes and add 1/2 cup water and mix. Boil in medium flame for 2-3 minutes until the masala coats the potatoes and lady fingers.

Cooks' note:
Fry with medium flame using generous oil, so that the bhendi (okra curry) and aloo gets cooked.
A reader suggested doing this part in microwave oven,to avoid excess oil, I haven't tried this myself, but felt it's a good idea.
I was first doubtful how it would taste, but then the bhendi and aloo wen't really good with the masala, when eaten together. Totally enjoyed it!

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