Go Back

Bindi Aloo Sabzi ( Okra with Potatoes )

Vegan and Gluten-Free Bindi Aloo Sabzi . This Vegan and Gluten-Free Bindi Aloo Sabzi is a vibrant and flavorful dish that brings together tender okra and potatoes in a rich blend of Indian spices. It’s a deliciously aromatic recipe that’s entirely plant-based, using minimal oil and fresh ingredients for a light yet satisfying meal.
The cumin, turmeric, and red chili give it a warm, earthy flavor, while fresh cilantro adds brightness. This versatile dish is perfect with chapati, paratha, or a bowl of steamed rice, making it a great addition to any meal. With its nourishing ingredients and adaptable spice levels, this Bindi Aloo Sabzi is ideal for those seeking wholesome, flavorful vegan and gluten-free options that are easy to prepare.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Chopping Time 10 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Indian
Servings 6
Calories 60 kcal

Equipment

  • Wok or wide pan
  • Set of Measuring Spoons
  • One Set of measuring cups
  • Cutting Boards and Knives

Ingredients
  

  • 2 medium-sized potatoes cut into small cubes
  • 1 pound okra cut into small pieces
  • 1 medium onion diced or sliced
  • 2 tablespoons oil
  • 1 teaspoon cumin powder
  • ¼ teaspoon asafoetida optional
  • 1 tsp Paprika or kashmiri red chili powder adjust to taste
  • 1 tsp garam masala powder
  • ½ tsp turmeric powder
  • Salt to taste
  • 2 whole dry red chilies optional

Whole spices

  • 1 teaspoon cumin seeds
  • 1 bay leaf

Garnish

  • Chopped fresh cilantro

Instructions
 

  • Heat oil in a pan over medium heat. Add the cumin seeds and asafoetida (if using) . Allow seeds to pop.
  • Add the onions and cook until translucent.
  • Stir in the okra and sauté for a few minutes. Add whole chilies if using.
  • Add the cubed potatoes, cumin powder, red chili powder, turmeric powder, and salt.
  • Mix well, add a few tablespoons of water, and cover. Lower the heat and cook for about ten minutes. Checking to see if okra and potatoes are soft. Cook a few more minutes if needed.
  • Finish by adding garam masala and sauté for another minute.
  • Garnish with fresh cilantro and serve warm.

Video

Notes

 Dry the Okra: Always wash and pat dry the okra completely before chopping to prevent sliminess during cookin
Avoid Overcrowding: Use a wide pan and cook in batches if necessary
Spice Balance: Use turmeric, coriander powder, and red chili powder for a classic flavor. Add amchur or lemon juice at the end for a tangy finish.
Gentle Stirring: Stir occasionally and gently to avoid breaking the okra or making the dish mushy. Avoid covering the pan during cooking.