Delicious Oven Baked Aloo Bhindi Masala (Potato Okra)! No Fry, No Gluten!

Name: DELICIOUS OVEN BAKED ALOO BHINDI MASALA (POTATO & OKRA)! NO FRY, NO GLUTEN!
Prep time: 10 min
Cook time: 18 min
Ingredients: 2 lbs Okra; 1 Medium Potato; 1 Large Onion; 3-4 stems Cilantro; ½ tsp Turmeric powder; 1 tbsp Coriander powder; 1 tbsp Cumin powder; 1 tsp Red Chilli powder; ½ tbsp Mango powder; 1 tsp Garlic powder; 1½ tsp Salt; 2 tbsp Vegetable oil

Do you love Aloo Bhindi Masala (Okra & Potatoes) but dread that your dish will turn sticky? Well, this recipe is a game changer! This gluten-free, no-fry, recipe makes your favorite Aloo Bhindi masala with a beautiful crispy texture in a fraction of time.

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How to cook Okra (bhindi) without making it slimy?

When Okra (Bhindi) comes in contact with moisture while cooking, it turns slimy. Here are a few simple ways of preventing your Aloo Bhindi Masala (Potatao & Okra) from turning slimy:

Dry thoroughly: The traditional and most common way of tacking sliminess in okra is by thoroughly drying out okra after washing using a kitchen towel. This process is quite time consuming (depending upon the amount of okra you’re cooking).

*The good news is you can skip drying the okra if you’re cooking okra in the oven.

High Heat Cooking: By cooking okra on high heat, like in deep frying or oven cooking, the moisture evaporates quickly making your okra nice and crispy.
Souring agents: The use of souring agents like mango powder, lemon juice, or tamarind juice helps break the sliminess in okra.

What kind of potatoes to use for Aloo Bhindi (Potato & Okra)?

While you can use any locally available potatoes, I recommend using Russet potatoes, or Yukon gold potatoes in this recipe. These varieties work great with baked dishes with a nice crispy exterior and a tender bite. Russet potatoes are excellent at absorbing seasonings taking the dish to the next level. You may also use baby potatoes, however, the cooking time may vary.

Why bake Aloo Bhindi instead of Deep-frying or stir frying?

To prevent okra from becoming slimy, it needs to be cooked on high heat without covering. In this recipe, just by using 2 tbsp of oil, you get a beautiful crispy texture for 2 lbs of okra. The other advantage of making okra in the oven is, the cooking process is quite handsfree! – you only need to turn it once! While stir frying or deep frying okra, you’ll need to monitor it quite intently during the cooking process.

How to Make Crispy Aloo Bhindi Masala (Potato & Okra)

What kind of flavor variations are possible in this Aloo Bhindi recipe?

This recipe can be customized for various food preferences and flavor options based on the season, or occasion:

No Onion and Garlic: If you don’t eat onion or garlic you can skip them. Adding dried fenugreek leaves gives an aromatic flavor.
Rich and warm: For a rich flavor, add in the spice mix from my Chole masala recipe, or a combination of clove powder and some garam masala powder.
Garlic red chilli paste: If you’re in the mood for a spicy dish, adding a garlic red-chilli paste is a great option! So, instead of using garlic powder, you may use a paste of fresh garlic and dried red chillies.
Lemon juice: Instead of using dried mango powder, you can use about 1-1.5tbsp of lemon juice to add a tangy kick to this dish.

What ingredients do I need to make Aloo Bhindi (Okra & Potatoes)?

This recipe uses simple ingredients commonly available in households:

Vegetables:

Okra (Bhindi)
1 medium sized Onion
1 medium sized Potato
3-4 stems of Cilantro

Spices:

Turmeric powder
Cumin powder
Red Chilli powder
Coriander powder
Garlic powder
Mango powder
Salt

Oil/ Ghee

Step by step process of making Aloo Bhindi Masala

Preparation:

Thoroughly wash the okra in tap water. I like to put them in a tub with water and gently scrub them to make sure there isn’t any dirt stuck on the okra. Drain the okra in a colander.

We’ll be cooking okra in the oven, so we’ll not need to dry the okra! In case you’re cooking the okra on the stove top, thoroughly dry the okra with a kitchen towel. Then, chop them into 1/4 of an inch long pieces discarding the top. Chop all the okra and set aside.
Peel the potato and using a vegetable chopper cube the potatoes into pieces about 1/4th of an inch long.
I’m using this vegetable chopper to cut the potatoes. Having the pieces uniformly cut helps cook them evenly in the oven.

Now peel and chop the onion using a chopper. You can also chop them by hand, just make sure they are almost the same size.
Wash and chop the cilantro leaves along with the stems and set aside.

Spice Paste:

Measure all the spices per the recipe card and in a small bowl add in all the spices and blend them together.
Now, add in the oil and mix well.

Marinating:

In a large mixing bowl add in the chopped onions, potatoes and okra. Then, add in the spice paste.
Mix well with a spoon. Make sure all the vegetables are covered in the spice paste.
Add in the chopped cilantro and blend well.

Pro tip: Use your hands for a final mix.

Cooking:

Set oven on High Broil or on 450 deg F.
Cover a baking tray with aluminum foil and lightly grease it with some oil. Spread the marinated vegetables onto the baking tray.
Place the baking tray in the rack below the middle slot and set a timer for 12 minutes.

Pro Tip: The oven temperatures vary so keep an eye on the veggies around the 10 minute mark to check if the edges turn golden brown.

After 12 minutes, the edges of the veggies start turning crispy and golden brown., At this stage, flip the veggies while also turning the baking tray (refer to the video).
Cook for an additional 6-8 minutes. Turn off the oven and let the tray remain inside for about 2-3 minutes.
If you prefer a crispier texture, you may again flip the vegetables and cook for an additional 2-3 minutes.

Now take out the baking tray and your deliciously crispy, non-slimy Aloo Bhindi masala is ready! Garnish with freshly squeezed lemon juice and enjoy!

How to serve Aloo Bhindi Masala?

Aloo Bhindi Masala is served hot and is best enjoyed with gluten-free roti, rice or quinoa, paired with your favorite lentils – refer to my Dal Makhani recipe or Dal Palak recipe.

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