### TranslatedIngredients: 250 grams Bhindi (Lady Finger/Okra) - cut into 1-1/2 inch pieces,1/2 teaspoon SSP Asafoetida (Hing),1 teaspoon Mustard oil,Salt - to taste,2 Potato (Aloo) - peeled and cut into wedges,1/4 teaspoon Asafoetida (hing) - a pinch,1/2 teaspoon Cumin (Jeera) seeds,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 tablespoon Mustard oil,1 Onion - finely chopped,6 cloves Garlic - finely chopped,1 inch Ginger - finely chopped,1 cup Tomatoes - puree,1 inch Cinnamon stick,1 Bay leaf (tej patta),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),Water - as required,Salt - to taste,Sunflower Oil - as required,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),Coriander (Dhania) Leaves - a few ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Aloo Bhindi Masala Gravy Recipe, first we will pan fry the bhindi.Into a preheated pan add oil. Once the oil is hot add the asafoetida, bhindi and salt to taste. Saute for a minute and the cover the pan. Keep your ladle in the pan to keep the lid ajar a little. This will help the bhindis to cook well but not get soggy at the same time.Cook the bhindi until they are completely done. Stir occasionally to cook them evenly. Once done keep the bhindi aside. Next we will roast the potatoes. Into a preheated pan add mustard oil, cumin seeds, asafoetida, turmeric powder, potatoes and salt to taste.Saute for a minute and then cover the pan.Cook the potatoes until cooked through. Once done turn off the heat and keep aside.  We will finally make the gravy for the Aloo Bhindi Masala.Into  preheated pan add oil, onions, garlic, ginger and saute until the onions soften and turn golden brown in color. Once done add the cinnamon, bay leaf, tomato puree, turmeric powder, red chili powder, coriander powder and salt to taste.Bring the masala to a brisk boil for 3 to 4 minutes.After 4 minutes add the roasted potatoes and bhindi in to the masala.Stir well to combine and simmer the aloo bhindi masala for 3 to 4 minutes.Finally stir in the kasuri methi. Cook for a minute and turn off the heat. Transfer the Aloo bhindi masala gravy into a serving bowl. Garnish it with some chopped coriander leaves and serve.Serve this simple and tasty Aloo Bhindi Masala Gravy Recipe along with Lasooni Dal, Tomato Onion Cucumber Raita and Phulka for an everyday meal.
