clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Aloo Bhindi Masala

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 1x


Aloo Bhindi Masala is an easy recipe which is a perfect side dish for chapati , roti.


  • 250 grams Bhindi / Ladies finger
  • 23 potatoes
  • 2 tablespoon yogurt
  • 4 tablespoon Oil (divided)
  • 1 teaspoon cumin seeds
  • 2 dried red chillies
  • 3 medium sized onions
  • 4 ripe tomatoes
  • 2 tablespoon ginger garlic paste
  • 1 teaspoon turmeric
  • 1 teaspoon red chilli powder
  • 2 teaspoon coriander powder
  • 1 teaspoon salt
  • 1/4 cup roasted peanuts
  • 45 springs coriander leaves


  1. Cut the Bhindi about 1.5 inches long. Add it to the pan. Add some oil and a couple of tablespoons of yogurt. They say yogurt helps in reducing the slime from the bhindi. Fry for about 15 minutes on low flame.Set aside.
  2. In the same pan add in the peeled and diced potatoes and fry for a minute. Add in half a cup of water and cook until fork tender. Set aside.
  3. Add oil in a pan and when its hot, add in the cumin seeds and the dried red chillies. Let it splutter.
  4. Add in the finely chopped onions and saute until lightly brown and reduced to half of its original volume. It will take about 7-8 minutes on medium flame.
  5. In the mean time crush and puree the tomatoes in a blender.
  6. Add in the ginger garlic paste and the pureed tomatoes.
  7. Add in the turmeric, chilli powder, coriander powder and the salt. Saute for a couple of minutes.
  8. Cover with a lid and reduce the flame of the stove to low, and simmer it for 10 minutes. Stir once in 3-4 minutes to avoid scorching at the bottom.
  9. When the curry is simmering, powder some roasted peanuts in a blender. Set aside.
  10. Add in the bhindi, potatoes and peanut powder and stir well to combine. Add in the coriander leaves. Remove from heat.
  11. Serve hot with roti/chapati.
  • Category: Curry
  • Cuisine: Indian