Which is the best recipe for aloo Bhindi?

Which is the best recipe for aloo Bhindi?

Aloo bhindi Recipe With step by step photos – this Punjabi style aloo bhindi sabzi is a delicious recipe that goes very well with chapatis or parathas. The recipe is easy to prepare and is a bit spicy. A vegan dish. In this aloo bhindi both bhindi (okra) & potatoes (aloo) are to be sauteed or fried in oil.

How to make aloo tamatar ki sabzi at home?

To make Aloo Tamatar Ki Sabzi at home follow the detailed step by step recipe with photos posted below. Heat some oil in a small pressure cooker (optionally, you can also use a pan with a lid if you are using boiled potatoes). Add Mustard seeds (Rai) to the cooker. When they start to crackle, add Cumin Seeds (Jeera).

Which is the best aloo tamatar in India?

Aloo Tamatar Ki Sabzi can truly claim to be one of the most popular curries of North India and the best part of it is that it goes very well with a variety of Indian breads.

What’s the difference between Bhindi and aloo potatoes?

In this recipe, both bhindi (okra) & potatoes (aloo) are sauteed or fried in oil. This cooking method makes sure that the okra does not become slimy and the potatoes do not crumble or become mealy. As we do not add raw okra and potatoes directly while cooking, this ensures that your okra does not become too soft or mushy.

Add chopped bhindi to the frying pan. Add turmeric powder and salt. Cover the pan with a lid and cook for 3-4 minutes on a medium flame, stirring occasionally. Add coriander powder, red chilli powder, garam masala and dry mango powder (amchur). Fry for 3-4 minutes. Aloo Bhindi Sabzi is ready. Serve it hot along with any Indian Bread or Rice.

How to make Bhindi masala with roasted potatoes?

Once done add the cinnamon, bay leaf, tomato puree, turmeric powder, red chili powder, coriander powder and salt to taste. Bring the masala to a brisk boil for 3 to 4 minutes. After 4 minutes add the roasted potatoes and bhindi in to the masala.

How to cook okra with garam masala powder?

Sauté for 1 to 2 minutes or till the oil starts to leaves the sides of the masala. Add the fried potatoes and okra. Stir gently till the whole masala mixture coats both the potatoes and okra. Stir and saute for 1 minute. Add the garam masala powder, dry mango powder and salt as required. Stir and saute for a minute.