An easy to make Gujarati Okra Potato Sabzi; a stir fry made with okra, potatoes and a few simple spices.
This quick recipe comes together in just one pan and makes a great side for roti, parathas or steamed rice for weeknight meals.
Most cuisines have two streams; the food that is served in restaurants and the one that is enjoyed in households for daily meals.
Indian cuisine is no different. From the indulgent paneer butter masala and dhaba style bhindi masala at the restaurants to the simpler ones like matki and tindora batata; we love them all.
The beauty of the cuisine is that the same ingredients can be used to make both these kinds of variations. And when it comes to vegetables; okra or bhindi is definitely a popular one. It can be used in so many ways to make something simple and comforting to something with spices and super heavy.
Jump to:
What is Aloo Bhindi
Aloo Bhindi literally translates to potato and okra. What is aloo bhindi in Hindi is bhinda bateta in Gujarati and okra potato in English.
While all the names mean the same and the ingredients are similar; yet the same sabzi is present in various cuisines. There is a North Indian style recipe, a Gujarati recipe and a South Indian version.
This recipe is a Gujarati version of the sabzi. Popularly called as bhinda bateta nu shaak, this is a basic sabzi made with minimal spices. This one is a quick sabzi that appears on our lunch and dinner menu so very often. Paired with fresh hot roti, it is part of any comfort meal!
Why this recipe works
- It is easy to put together in under 30 minutes.
- The recipe is naturally Vegan and gluten-free.
- With just a few pointers, it is easy to make it slime free.
- This is a popular household recipe in Gujarati households.
- It pairs wonderfully with roti, paratha, thepla or steamed rice.
- This one is amazing for meal prep; a great make-ahead recipe.
- We can freeze the sabzi very easily and well.
- It is easy to spice this up or make it spice free.
- Kids and adults will enjoy it.
- The sabzi needs only a handful of ingredients and spices.
- This is also great to take on trips or for the lunchbox.
Ingredients and Substitutions
- Okra: Fresh tender okra makes the best sabzi. I like to pick the ones that are small and thin and use them within a day or two. Make sure you wash and pat dry the okra. Then let them air dry and use them.
- Potato: Potato makes a great combination with okra. I like to chop them slightly smaller than the okra. They become almost the same size of okra on cooking. Chop them just before cooking to avoid oxidation.
- Spice Powders: The spice powders in the recipe includes red chili powder, cumin coriander powder, turmeric powder and salt. Add some garam masala if you like.
- Tempering Ingredients: Some mustard seeds, asafetida, cumin seeds, green chili and curry leaves are great in the recipe. Try and add them all but skip the ones you cannot find. Adjust the green chili based on how spicy you like the recipe.
- Oil: Oil is the best for tempering everything. I have never used ghee in the recipe so I do not know how it works. Do not skimp on the oil else the okra will stick to the pan.
- Lime: This is a key ingredient to keep the okra non-sticky. Lemon juice works well as well.
- Plus, I like to add some chopped cilantro. It elevates the sabzi so well.
See the recipe card for detailed ingredient information, measurements and nutrition.
How to make this recipe
1- Wash and pat dry the okra. Let them air dry on a napkin till they are completely dry. Chop both the ends of each okra.
2- Cut the okra into equal size pieces. I generally chop them into ¼ inch rings. Also peel and dice the potato. Set aside.
3- Heat oil in a wide pan.
4- Once hot, add the tempering seeds and asafetida. Let them pop.
5- Then add ground green chili and curry leaves.
6- Add the diced potatoes and mix well.
7- Cook them covered for 5-6 minutes till they start to soften.
8- Then add okra.
9- Mix well and cook uncovered for 10-12 minutes. By then the okra will be almost cooked.
10- Next add the spices and salt.
11- Mix everything well and cook uncovered for 3-4 minutes.
12- Turn down the flame and add the lemon juice and cilantro. Mix well and serve with roti, paratha or steamed rice and dal.
Expert Tips and Notes
- Prep the okra: Wash okra and dry them well. Plus, try and chop them a day earlier and refrigerate overnight. That will reduce the slime in the sabzi considerably.
- Chopping Okra: The thinner the okra is sliced, the faster it cooks. However, do not chop it too thin. They will start to disintegrate quickly. I like to chop them around ¼ inch thick.
- Add spices last: Add chili powder, turmeric powder, cumin coriander powder and salt only after the okra has almost cooked. Adding it earlier also results in a lot of sticky slime.
- Cooking in a wide pan: A wide thick bottom pan is perfect to cook Okra Potato Sabzi. It keeps the sabzi green and keeps it from burning and sticking. Moreover, cook the okra uncovered so that it does not turn brown and clumpy.
- Lemon Juice: A key ingredient in the recipe is lemon juice. Any citrus juice helps reduce the clump in the recipe. Try not to skip this.
- Using frozen okra: Frozen okra works instead of fresh ones. Simply pick a packet and make sure the okra is still frozen when adding to the sabzi. If it has a lot of frost on them, simply pat dry in a kitchen towel before adding.
- Adjust the spices: Green chili makes the sabzi spicy. So adjust the number of chili based on how spicy you like it. Moreover, I add Kashmiri Chili powder for some color and flavor but not extra spice. Plus, add some garam masala if you like.
- Adding other ingredients: Adding chopped onions and tomatoes work well in the recipe. Here is my Masala Bhindi recipe that is great to enjoy with roti and parathas. Moreover, leave out the potatoes and simply make okra stir-fry if you like.
Variations
- The sabzi is easy to make with some added onions and tomatoes. These make the recipe a little more gravy style instead of a dry one.
- Add some crushed peanuts for a nutty flavor in the recipe.
- Make the sabzi as is and enjoy it with a dollop of yogurt mixed in. This is popularly called 'dahi bhindi' in our house.
- Add some diced green peppers in the recipe. And to make a jain version, add peppers to okra and leave out the potatoes.
Serving and Storing
Bhindi Batata Sabzi is best served fresh from the pan. It is great when enjoyed warm with roti, thepla or paratha. It pairs well with steamed rice and dal as well.
If there are leftovers, bring them to room temperature. Transfer to an airtight container and refrigerate for 2-3 days. Warm through before serving.
Also the sabzi is easy to freeze. Simply freeze in small portions in airtight containers for up to 2 months. Again, heat through before serving.
Recipe FAQs
Yes for sure. Either make it with just okra or use some chopped onions. If using onions, cook them first and then add okra when they are almost done.
Yes certainly. To make this with frozen okra, make sure the okra is still frozen when adding to the pan. Do not thaw it as it becomes very slimy. Moreover, if the frozen okra has moisture, simply pat dry using a napkin before using.
A souring agent is required for making this sabzi. It helps remove most if not all the slime from the sabzi. Instead of lemon juice add some lime juice, aamchur or tomatoes in the sabzi.
Yes the sabzi is naturally Vegan. We do not add any dairy based ingredients in the recipe. Besides, it is gluten-free as well.
Cooking the okra covered tends to make it brown and clumpy. Instead cook it in a wide pan uncovered to keep it perfectly cooked and green.
Pairings
This Okra Potato Sabzi pairs wonderfully with flatbreads, rice, salad and dal. These together make a delicious meal.
More Gujarati Sabzi Recipes
Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!
Gujarati Okra Potato Sabzi (Bhinda Bateta nu Shaak)
Ingredients
- 1 lb okra
- 1 medium potato
- 1 teaspoon turmeric powder
- ¾ teaspoon red chili powder
- 1 teaspoon cumin coriander powder
- 1 teaspoon salt
- 1 medium green chili (crushed or chopped)
- 4-5 curry leaves
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- ⅛ teaspoon asafetida
- 2 tablespoon oil
- ½ lemon (juiced)
- 5-6 stalks cilantro (chopped)
Instructions
- Wash and pat dry the okra. Let them air dry on a napkin till they are completely dry. Chop both the ends of each okra.1 lb okra
- Cut the okra into equal size pieces. I generally chop them into ¼ inch rings. Also peel and dice the potato. Set aside.1 medium potato
- Heat oil in a wide pan.2 tablespoon oil
- Once hot, add the tempering seeds and asafetida. Let them pop.1 teaspoon mustard seeds, ⅛ teaspoon asafetida, 1 teaspoon cumin seeds
- Then add ground green chili and curry leaves.1 medium green chili, 4-5 curry leaves
- Add the diced potatoes and mix well.
- Cook them covered for 5-6 minutes till they start to soften.
- Then add okra.
- Mix well and cook covered for 10-12 minutes. By then the okra will be almost cooked.
- Next add the spices and salt.1 teaspoon turmeric powder, ¾ teaspoon red chili powder, 1 teaspoon cumin coriander powder, 1 teaspoon salt
- Mix everything well and cook uncovered for 3-4 minutes.
- Turn down the flame and add the lemon juice and cilantro. Mix well and serve with roti, paratha or steamed rice and dal.½ lemon, 5-6 stalks cilantro
Video
Notes
- Prep the okra: Wash each okra and dry them well. Moreover, try and chop them a day earlier and refrigerate overnight. That will reduce the slime in the sabzi considerably.
- Add spices last: Add chili powder, turmeric powder, cumin coriander powder and salt only after the okra has almost cooked. Adding it earlier also results in a lot of sticky slime in the recipe.
- Cooking in a wide pan: A wide pan is perfect to cook Okra Potato Sabzi. It keeps the sabzi green. Moreover, cook the okra uncovered so that it does not turn brown and clumpy.
- Lemon Juice: A key ingredient in the recipe is lime juice. The citrus juice helps reduce the clump in the recipe. Try not to skip this for a non-sticky sabzi.
- Using frozen okra: Frozen okra is a great substitute for fresh ones. There is a lot of debate whether or not they cook well. Simply pick a packet and make sure the okra is still frozen when adding to the sabzi. If it has a lot of frost on them, simply pat dry in a kitchen towel before adding.
- Adjust the spices: Green chili makes the sabzi spicy. So adjust the number of chili based on how spicy you like it. Moreover, I add Kashmiri Chili powder for some color and flavor but not extra spice. Plus, add some garam masala if you like.
- Adding other ingredients: Adding chopped onions and tomatoes work well in the recipe. Here is my Masala Bhindi recipe that is great to enjoy with roti and parathas. Moreover, leave out the potatoes and simply make okra stir-fry if you like.
Leave a Reply