Aloo Bhindi, Punjabi Style Recipe by Tarla Dalal
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Who doesn’t like the combination of aloo and bhindi? Combining it with potatoes makes ladies finger appealing even to little kids!
Here is one way to cook the duo in a flavour-packed Punjabi style. Here the Aloo Bhindi is perked up with a range of common but dynamic ingredients, which give a really awesome flavour and nice mouth-feel to the subzi.
Recipe Description for Aloo Bhindi, Punjabi Style Recipe
- 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.
- In the same non-stick pan, add the bhindi and sauté on a medium flame for 5 minutes. Drain and keep aside.
- In the same deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
- Add the tomatoes, ginger paste and garlic paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- 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.
- Add the sautéed potatoes and bhindi, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
- Switch off the flame, add the fresh cream, coriander and dried fenugreek leaves and mix gently.
- Serve hot.
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