Pakistani summer sabzi · No slime
Aloo Bhindi Recipe (Okra and Potato Sabzi)
Dry the okra. Fry it apart. Salt at the end.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenAloo bhindi is okra and potato cooked dry with onion, tomato and spices, a summer staple with roti. The common complaint is slime. The fix is washing and fully drying the okra before cutting, frying it separately in hot oil until the edges brown, and adding salt and tomato only at the very end.
The 3 laws of aloo bhindi
Why this recipe works
Wet okra
Water is what makes it slimy.
Steam with potatoes
Hot oil seals the okra.
Salt early
Salt pulls out moisture.
Shopping and prep list
Ingredients
Sabzi
The NineFoods okra gauge
Is the okra fried enough?
Lift a piece and look at the cut edge.
Method · 3 stages
Step by step
Fry okra
- Fry dry okra in 3 tbsp hot oil. Use the gauge above.
- Lift out and set aside.
Potatoes and onion
- In the same pan crackle cumin, fry onion, add potatoes and spices.
- Cover and cook until potatoes are soft.
Toss
- Add tomato, okra, salt and amchur; toss uncovered.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Wet okra or lid on.
Fix next time
Dry okra fully and cook uncovered.
Why
Thick pieces.
Fix next time
Cut thin batons and cover while cooking.
Why
Dry pan.
Fix next time
Add a splash of water with the spices.
Why
Salt added early.
Fix next time
Salt only at the end.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Bhindi | Main | Frozen cut okra, thawed and dried |
| Amchur | Tang | Lemon juice |
| Potatoes | Body | Leave out for plain bhindi |
| Oil | Frying | Air fry okra at 200 C, 12 minutes |
After the meal
Serve, store, reheat
Serve with
Roti, daal and raita.
Store
Fridge 2 days.
Reheat
Dry pan, no lid.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 3 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the okra fried enough) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Aloo Bhindi FAQ
How do I stop bhindi being slimy?
Dry it fully, fry in hot oil uncovered and add salt at the end.
Should I cover bhindi while cooking?
No, a lid traps steam and makes it slimy.
Can I use frozen okra?
Yes, thaw and pat dry first.
What is amchur?
Dried mango powder for tang.