Aloo bhindi bhujiya – okra and potatoes

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Many people are sceptical about okra, as the texture can be unpleasant when overcooked, but this aloo bhindi recipe from Michelin-starred Indian chef Peter Joseph shows how to make this underrated vegetable shine. Serve with some homemade dhal and roti for a vegetarian or vegan feast, or as a vegetable side dish.

First published in 2017




Aloo bhindi


To begin, heat the oil in a large, deep frying pan (or wok) and add the cumin seeds. Sauté for 1 minute until they start to sizzle, then add the onions and cook until golden brown
Add the ginger-garlic paste, stir for 1 minute then add the tomatoes and mix well. Add the chilli powder, ground coriander, turmeric powder and salt to taste. Add 50ml of water, mix well and cook over a medium heat for 5 or 6 minutes, stirring occasionally
Add the okra and boiled potatoes, stir well and sprinkle in a little water
  • 8 new potatoes, boiled and cut into quarters
  • 300g of okra, washed and cut into 1cm discs
Cover and cook until the okra is cooked through - this should only take 5 minutes or so
To finish the dish, sprinkle in the chopped coriander and check the seasoning. Adjust if required and serve with roti

By moving away from the stereotypical view of Indian cuisine and embracing modern plating styles, Peter Joseph has taken the food he grew up with to dizzying new heights.

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