Aloo Bhindi (Potato Okra Curry)

Aloo Bhindi is typically a dry curry, meaning it is not saucy. I tend to end up making mine in between because I don't hold back on the amount of fresh tomatoes added. Some recipes don't even call for tomatoes and are simply okra, potatoes, and spices.

Ingredients:

• 2 medium-sized potatoes

• 2 cups okra, chopped into large bite-sized rounds

• 2-4 fresh tomatoes

• 1 onion

• 2 cloves of garlic

• 1-inch piece of ginger

• 1 green chili - added to your level of spice

• Spices: cumin seeds, turmeric powder, coriander powder, red chili powder, garam masala, amchur (mango), salt

• Fresh cilantro and/or Sumac for topping
  

Instructions:

• Prepare the Ingredients: Chop the potatoes into small pieces.Trim the ends of the okra and cut them into 1/2 to 1 inch rounds. Finely chop the onion, garlic, ginger - this should ideally be turned into a paste. Dice the fresh tomatoes.

• Cook potatoes: Boil the chopped potatoes in salted water until just tender (they should be slightly underdone, just able to pierce with a fork, they will cook more later).

• Fry okra: Heat oil in pan and sauté okra slices over high heat for just a few minutes. This will eliminate a lot of the slime texture and give the okra a sturdier structure in the dish. Transfer okra to a paper towel on a dish to soak up excess oil. They should not be fully cooked at this stage - still crunchy, just less slimy. Tips when frying your okra – Make sure the okra is completely dry before slicing and cooking, as moisture will increase sliming. Don't salt your okra until AFTER it is sautéed. Frying before adding to any slow cooked recipe will keep the okra greener.
  

• Make your tomato masala: Heat oil in a pan and add cumin seeds. Toast them until they smell strongly. Add the onion, garlic, ginger paste and sauté until fragrant and browned. Stir in the diced tomatoes and simmer until reduced to your preferred sauce consistency. Add turmeric, coriander, red chili powder, amchur, and salt. Add as much fresh chili or heat as you want. Mix well.

• Combine: Toss in the potatoes and okra. Cover the pan and cook on low heat until the potatoes and okra are tender. Add the zest of one lime at the end. Garnish with fresh cilantro and sumac.

• Serve and Enjoy! Since this is a less saucy curry, it doesn't totally need rice, but can be served over Basmati or with some Roti or Naan. This meal also freezes very well and is one of our go to meal preps for the winter. Pro tip – you can make the tomato masala base in abundance to freeze when you have the summer tomato boon and slow cook anything you have on hand in it during the winter.