Aloo Bhindi - Punjabi Style

Tarla.Dalal's picture

Apr. 22, 2018

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.

Ingredients

Potato cubes 3/4 Cup (12 tbs)
Ladies finger 200 Gram , chop (bhindi)
Oil 3 Tablespoon
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)
Salt To Taste
Fresh cream 1 Tablespoon
Finely chopped coriander 1 Tablespoon (dhania)
Dried fenugreek leaves 1 Teaspoon (kasuri methi)

Directions

MAKING:

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.

SERVING:

8. Serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 3