Aloo Bhindi, Punjabi Style Recipe


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Ingredients
3/4 cup potato cubes
2 cups chopped ladies finger (bhindi)
3 tbsp oil
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
1/2 tsp ginger (adrak) paste
1/2 tsp garlic (lehsun) paste
1 tsp coriander (dhania) powder
1/2 tsp chilli powder
1/2 tsp garam masala
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
1/2 tsp dried mango powder (amchur)
salt to taste
1 tbsp fresh cream
1 tbsp finely chopped coriander (dhania)
1 tsp dried fenugreek leaves (kasuri methi)

Method

  1. Heat the oil in a deep non-stick pan, add the potatoes and sauté on a medium flame for 5 minutes. Drain and keep aside.
  2. In the same non-stick pan, add the bhindi and sauté on a medium flame for 5 minutes. Drain and keep aside.
  3. In the same deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
  4. Add the tomatoes, ginger paste and garlic paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Add the coriander powder, chilli powder, garam masala, turmeric powder, asafoetida, dry mango powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  6. Add the sautéed potatoes and bhindi, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
  7. Switch off the flame, add the fresh cream, coriander and dried fenugreek leaves and mix gently.
  8. Serve hot.