Aloo Bhindi Masala Recipe

Cooking Directions

• STEP 1.In a preheated pan, add 1 tsp mustard oil, ¼ tsp asafoetida, 250 grams bhindi cut into 1inch long pieces and sprinkle salt to taste.
• STEP 2.Place the ladle in the pan and cover it so that the pan is still slightly open to allow some team and moisture to escape so that the bhindia do not become soggy.
• STEP 3.Roast the bhindi on low to medium heat for about 10 minutes stirring intermittently. When the bhindi has roasted and cooked. Turn off the heat.
• STEP 4.While the bhindi is roasting, take a pan and put it on the heat. Add 1 tbsp mustard oil and ½ tsp cumin seeds. Allow the seeds to crackle and add ¼ tsp asafoetida, ½ tsp turmeric powder.
• STEP 5.Then add 2 potatoes that have been peeled and cut into wedges. Stir well to mix all the ingredients. Cover the pan so that the potatoes cook in the steam without adding any water and get roasted as well. Turn the heat to low or medium and keep stirring intermittently till the potatoes are cooked through. This will take 5 to 10 minutes. Once the aloo is cooked turn off the heat.
• STEP 6.To make the masala,add 1 tbsp mustard oil in a hot pan. Then add 6 cloves of chopped garlic, 1 inch chopped ginger, 1 finely chopped onion and saute till the onion is soft and golden brown.
• STEP 7.Then add 1 inch cinnamon stick, 1 torn bay leaf and stir. Add 1 cup of fresh tomato puree, ½ tsp turmeric powder, 1 tsp red chilli powder, 1tsp coriander powder, salt to taste and mix. Bring it to a brisk boil and then simmer for 3 to 5 minutes so the tomatoes cook.
• STEP 8.Once the masala is cooked, add the aloo and bhindi and toss it well so that all the vegetable gets coated and mixed with the masala.Add a little more water is gravy consistency is required. Check for salt and adjust accordingly. Continue to simmer it for 4 to 5 minutes.
• STEP 9.Lastly add 1 tbsp kasuri methi and mix it in. Turn off the heat. Aloo bhindi masala curry is ready.

Special Comments

• STEP 1.Any oil can be used for this recipe.