DELICIOUS OVEN BAKED ALOO BHINDI MASALA (POTATO & OKRA)! NO FRY, NO GLUTEN!
This gluten-free, no-fry, recipe makes your favorite Aloo Bhindi masala with a beautiful crispy texture in a fraction of time. Say goodbye to slimy Aloo Bhindi masala!
Equipment
- 1 Vegetable Chopper
Ingredients
Vegetables
- 2 lbs Okra
- 1 Medium Potato
- 1 Large Onion
- 3-4 stems Cilantro
Spices
- 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
Instructions
Preparation
- Thoroughly wash the okra with tap water. Drain them 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 chopper cube the potatoes into pieces about 1/4th of an inch long.
- Now peel and chop the onion using the chopper to have uniform pieces. You can also chop them by hand just to 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.
Cooking
- Set the 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 middle rack and set a timer for 12 minutes.
- 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.
- 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!