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Aloo Bhindi is a flavorful Indian vegetable preparation that celebrates fresh, seasonal produce with bold spices. This healthy vegetarian dish is perfect for family dinners, DASH diet, and everyday clean eating.
Wash and completely dry the okra before trimming and slicing into 1/2-inch pieces; peel and cube the potatoes, chop onion and tomato.
Heat 1 tbsp vegetable oil in a large nonstick skillet over medium heat. Add potatoes and sauté for 6–7 minutes, stirring occasionally, until they begin to brown. Remove and set aside.
Add remaining oil to the same pan. Add cumin seeds and let them sizzle for 30 seconds, then add sliced onions. Cook over medium heat for 2–3 minutes until translucent.
Add the okra to the pan and cook uncovered for 6–7 minutes, stirring every 2 minutes for even texture and to prevent sticking.
Return potatoes to the pan and add tomato, turmeric, ground coriander, chili powder, and salt. Stir well. Cook covered over low heat for 8–10 minutes, until the vegetables are tender but not mushy.
Uncover, sprinkle garam masala, increase heat to medium-high, and sauté for 1 minute to evaporate excess moisture. Taste and adjust seasoning before serving.
