Aloo bhindi bhujiya – okra and potatoes
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Many people are sceptical about okra, as the texture can be unpleasant when overcooked, but this aloo bhindi recipe from Michelin-starred Indian chef Peter Joseph shows how to make this underrated vegetable shine. Serve with some homemade dhal and roti for a vegetarian or vegan feast, or as a vegetable side dish.
First published in 2017
Ingredients
Metric
Imperial
Aloo bhindi
- 300g of okra, washed and cut into 1cm discs
- 8 new potatoes, boiled and cut into quarters
- 1 tsp cumin seeds
- 1 onion, chopped
- 1/2 tbsp of ginger-garlic paste
- 3 tomatoes, chopped
- 1 tsp chilli powder
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 2 tbsp of oil
- salt
- 2 tbsp of coriander leaves, chopped
SAVE RECIPE
Method
1
To begin, heat the oil in a large, deep frying pan (or wok) and add the cumin seeds. Sauté for 1 minute until they start to sizzle, then add the onions and cook until golden brown
- 2 tbsp of oil
- 1 tsp cumin seeds
- 1 onion, chopped
2
Add the ginger-garlic paste, stir for 1 minute then add the tomatoes and mix well. Add the chilli powder, ground coriander, turmeric powder and salt to taste. Add 50ml of water, mix well and cook over a medium heat for 5 or 6 minutes, stirring occasionally
- 1/2 tbsp of ginger-garlic paste
- 3 tomatoes, chopped
- 1 tsp chilli powder
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- salt
3
Add the okra and boiled potatoes, stir well and sprinkle in a little water
- 8 new potatoes, boiled and cut into quarters
- 300g of okra, washed and cut into 1cm discs
4
Cover and cook until the okra is cooked through - this should only take 5 minutes or so
5
To finish the dish, sprinkle in the chopped coriander and check the seasoning. Adjust if required and serve with roti
- 2 tbsp of coriander leaves, chopped
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