Who doesnt like the combination of aloo and bhindi? Combining it with potatoes makes ladies finger appealing even to little kids! Here is one way to cook the duo in a flavour-packed Punjabi style. Here the Aloo Bhindi is perked up with a range of common but dynamic ingredients, which give a really awesome flavour and nice mouth-feel to the subzi. Fresh cream makes the dish richer, while peppy spice powders and dried fenugreek leaves give it an appetizing aroma and tongue-tickling flavour. Serve it hot with rotis.
|Potato cubes||3/4 Cup (12 tbs)|
|Ladies finger||200 Gram , chop (bhindi)|
|Finely chopped onions||1/2 Cup (8 tbs)|
|Finely chopped tomatoes||1/2 Cup (8 tbs)|
|Ginger paste||1/2 Teaspoon (adrak)|
|Garlic paste||1/2 Teaspoon (lehsun)|
|Coriander powder||1 Teaspoon (dhania powder)|
|Chilli powder||1/2 Teaspoon|
|Garam masala||1/2 Teaspoon|
|Tumeric powder||1/4 Teaspoon (haldi)|
|Asafoetida||1/4 Teaspoon (hing)|
|Dried mango powder||1/2 Teaspoon (amchur)|
|Fresh cream||1 Tablespoon|
|Finely chopped coriander||1 Tablespoon (dhania)|
|Dried fenugreek leaves||1 Teaspoon (kasuri methi)|
1. Heat the oil in a deep non-stick pan, add the potatoes and sauté on a medium flame for 5 minutes. Drain and keep aside.
2. In the same non-stick pan, add the bhindi and sauté on a medium flame for 5 minutes. Drain and keep aside.
3. In the same deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
4. Add the tomatoes, ginger paste and garlic paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
5. Add the coriander powder, chilli powder, garam masala, turmeric powder, asafoetida, dry mango powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
6. Add the sautéed potatoes and bhindi, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
7. Switch off the flame, add the fresh cream, coriander and dried fenugreek leaves and mix gently.
8. Serve hot.