Aloo Bhindi Pulao with Sharmi's Passions

Aloo Bhindi Pulao Recipe

A quick one pot dish with potatoes and ladies finger.

Main Course

Cuisine Indian

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings

Author Sharmilee J

Ingredients

  • 2 cups cooked basmati rice
  • 10 nos ladies finger
  • 3 small potatoes
  • 1 big onion sliced thin
  • 1 tsp ginger garlic paste
  • 1 tbsp ghee
  • 1 tsp kasoori methi
  • salt to taste

To temper:

  • 1 tbsp oil
  • 1 tsp cumin seeds
  • one 1 inch cinnamon
  • 1 no clove
  • 1 no cardamom

For pulao masala powder:

  • 1/4 cup coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp pepper corns two
  • 1 inch cinnamon
  • 10 nos cloves
  • 10 nos cardamom
  • 1 nos no staranise
  • 1 mace
  • 1 small piece nutmeg
  • 4 nos red chillies
  • 2 small bayleaf

Spice powders:

  • 1/4 tsp turmeric powder
  • 1 and 1/2 tsp pulao masala powder
  • 1 tsp red chilli powder

Instructions

1. To begin first add the spices listed under 'to roast and grind'.

2. Dry roast for 3-5 mins or until it gives nice aroma. No need to wait for color change.

3. Transfer to a plate and set aside to cool.

4. Grind it to a fine powder. You can store it for later use. Set aside.

5. Now fry bhindi.

6. Fry until it shrinks and the stickiness disappears. Transfer to a plate and set aside.

7. Add potatoes to the same pan.

8. Fry until golden and crisp.

9. Transfer to a plate and set aside.

10. Heat oil + ghee in a pan - add the items listed under to temper. Let it splutter.

11. Add onion, ginger garlic paste along with required salt.

12. Fry until onions turn transparent and golden.

13. Add fried veggies. along with turmeric powder, red chilli powder and garam masala powder.

14. Give a quick mix until spice powders coat the veggies.

15. Add cooked basmati rice.

16. Mix it well.

17. Add kasoori methi, give a quick mix. Cook covered for a minute and switch off.

18. Cover with lid and cook for 2 mins. Switch off fluff and serve hot with raita.

Stahl Kadhai

Notes

  • Make sure to fry aloo and bhindi until nicely roasted and coated else bhindi will be sticky.
  • Instead of pulao masala powder replace it with coriander powder and garam masala powder.
  • Cook rice separately, fluff it and keep it ready.
  • Adding ghee gives a nice flavor and aroma so don't miss it.

Buy the Cookware used in the Recipe :

Stahl fry pan artisan series 24 cm 
Stahl kadai artisan series 24 cm