Masaledaar aloo bhindi recipe Cooking With Sabina V0280

‪@cookingwithsabina‬
Ingredients:
250g Bhindi (Okra) - chopped into 1-inch pieces
2 medium Potatoes (Aloo) - peeled and cut into small cubes
1 large Onion - finely chopped
2 Tomatoes - finely chopped
2-3 Green Chilies - slit (adjust to your spice preference)
1 tsp Cumin Seeds (Jeera)
1 tsp Coriander Powder (Dhania)
1 tsp Cumin Powder (Jeera)
1 tsp Red Chili Powder
1/2 tsp Turmeric Powder (Haldi)
1 tsp Garam Masala
1 tsp Amchur Powder (Dry Mango Powder)
1 tsp Kasuri Methi (dried fenugreek leaves) (optional)
Salt to taste
3-4 tbsp Oil
Instructions:
Prepare the Bhindi: Wash the bhindi and dry them well using a kitchen towel. Make sure they are completely dry before cutting to avoid the slimy texture.
Fry Potatoes and Bhindi: Heat 2 tbsp oil in a pan and fry the potatoes until golden and crisp. Remove and set aside. In the same pan, fry the bhindi for 5-7 minutes until they turn slightly crispy. Remove and set aside.
Cook the Masala:
Heat 2 more tablespoons of oil in the same pan.
Add cumin seeds and let them crackle.
Add chopped onions and sauté until they turn golden brown.
Add green chilies and tomatoes, and cook until the tomatoes turn soft and mushy.
Spice it up:
Add turmeric, coriander powder, cumin powder, red chili powder, and salt. Mix well and cook for 2-3 minutes until the oil separates from the masala.
Combine:
Add the fried potatoes and bhindi to the pan. Mix everything together gently, ensuring the veggies are well coated with the masala.
Add garam masala, amchur powder, and kasuri methi (if using) and give it a final stir.
Cook: Cover and cook on low heat for 5-7 minutes so the flavors meld together.
Serve: Garnish with fresh coriander leaves and serve hot with chapati, paratha, or rice.
Enjoy your Masaledaar Aloo Bhindi!
#Aloo bhindi
#Masaledar recipe
#Indian food
#Vegetarian recipe
#Spicy Food
#Comfort food
#Healthy food
#Home cooking
#Cooking At Home
#Cooking With Sabina