Aloo Bhindi + Video

Aloo Bhindi or Okra & Potato Curry is a delicious and healthy curry from Northern India. The original version of this curry is semi dry, but we’ve added a touch of luxury with creamy coconut milk. Packed full of favour, you won’t need to spend a lot on your ingredients to wow your family and friends.

Whether you’re having it as a side or making it the star of the show, it won’t disappoint! Perfect for vegetarians and vegans too 🙂

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The star of the show

Shemin's Cumin Seeds

Whole cumin seeds with warm, nutty flavour. Perfect for tempering in oil to release aroma. Essential in Indian cooking.

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£1.95

Gluten free Dairy free

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Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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£6.50

Ingredients

250g okra (see tips)
3 tbsp oil, we used sunflower
1 tsp Shemin’s Cumin Seeds
1 tsp Shemin’s Black Mustard Seeds
10 Shemin’s Dried Curry Leaves, approx
1 small onion, sliced
1 tsp garlic
1 tsp ginger
1½ tbsp Shemin’s Curry Powder (or to taste)
½ tsp Shemin’s Cayenne Chilli Powder
½ tsp Shemin’s Turmeric Powder
salt, to taste
250g potatoes, parboiled
200g chopped tomatoes
200ml coconut milk
coriander, handful for garnish

How to make Aloo Bhindi + Video

Cut the okra into 1cm pieces. Ensure the okra has been washed and dried thoroughly beforehand. There should be no traces of moisture on the okra, as any moisture is going to make the okra slime while cooking, to prevent this put all the washed okra onto a paper towel or tea towel and let it dry for some time before patting it dry.
Add 2 tablespoons of the oil to a pan and fry the okra until crisp. Transfer the fried okra onto a plate. Heat the remaining 1 tablespoon of oil and then add Shemin’s Cumin Seeds, Shemin’s Black Mustard Seeds and approximately 10 Shemin’s Dried Curry Leaves. Cook on a medium heat until the seeds start to pop, this will take roughly 30 seconds.
Add the sliced onion and sauté with the spices. When browned, add the garlic, ginger and Shemin’s Curry Powder. Then add Shemin’s Cayenne Chilli Powder, Shemin’s Turmeric Powder and a splash of water. Cook the spices gently for 45 seconds, then add salt to taste, or approximately half a teaspoon.
Next, mix the chopped parboiled potatoes in with the masala, then add the tinned tomatoes and simmer gently for 3 minutes or until the tomatoes are broken down. Then add the coconut milk, bring to a boil and finally add the prepped okra and stir into the curry.
Garnish with coriander and serve with rice and Shemin’s Indian Breads.

Tips

Tip

You can use fresh okra or often find it in the frozen aisle with the packs of frozen vegetables.

Loved by curry enthusiast globally

Verified curry lover

After so many years the quality of your products remains true. Thank you team Shemins!

Verified curry lover

Many thanks as always, going to try out your new Tikka paste, after all these years it will be interesting to taste the difference Cheers, Syd Roberts

Verified curry lover

Have used fora few years now. Love it. Looking forward to trying the tikka curry paste

Verified curry lover

Great service and products thanks

Verified curry lover

Brilliant fantastic selection of everything

Verified curry lover

Love your pastes. We’re not adventurous enough with what we cook. Need to look at your recipe suggestions more

Aloo Bhindi + Video

Serves