Chef Kunal Kapur shares his take on aloo bhindi masala: See step by step preparation of comforting summer dish

Potato and ladyfinger is a classic desi combo for the summer. Chef Kunal Kapur shares how he elevates their taste at home.

Traditional knowledge tells us that one should eat light during the summer to counter the overwhelming heat in the tropical subcontinent. And a rustic potato and ladyfinger curry made at home perfectly fits the bill.

To help us make it ourselves, celebrity chef and MasterChef India judge Kunal Kapur took to Instagram on March 8 and shared his take on the classic aloo bhindi masala.

“India mein har ghar mein bhindi ki ek special recipe hoti, and this one is my mother’s speciality,” he wrote in the caption. “Drown in the simple yet scrumptious flavours of bhindi and aloo as you give this amazing recipe a try. Enjoy it with roti or paratha and serve it to your loved ones.”

The recipe provided below serves two to three people and takes 45 minutes to prepare. The step-by-step instructions are as follows.

Ingredients for aloo bhindi masala

• Mustard oil - 5 tbsp
• Dry red chilli - 2 to 3
• Heeng - ½ tsp
• Cumin (jeera) - 1 tsp
• Green chilli, slit - 2
• Ginger, chopped - 2 tsp
• Potato, medium (aloo) - 2
• Salt - ½ tsp
• Bhindi (ladyfinger) - 500 gms
• Salt - to taste
• Amchur - 2 tsp
• Turmeric - ½ tsp
• Chilli powder - 1 tsp
• Coriander powder - 2 tsp
• Cumin powder - 1 tsp
• Black salt - ½ tsp
• Onion, medium - 2 nos
• Salt - a pinch
• Ghee - 2 tsp
• Kasoori methi powder - a pinch
• Coriander, chopped - handful

Method of preparation

1. Heat mustard oil in a kadhai until it reaches the smoking point, then reduce the heat slightly.
2. Add dry red chillies, hing and cumin seeds. Let them crackle and release their aroma.
3. Add slit green chillies and chopped ginger, sauté for a few seconds.
4. Add diced potatoes with ½ tsp salt and cook for five to six minutes, stirring occasionally until they begin to turn slightly golden.
5. Add chopped bhindi and cook on medium heat without covering so it doesn’t become slimy. Stir gently for eight to ten minutes.
6. Add turmeric, chilli powder, coriander powder, cumin powder, amchur, black salt and salt to taste. Mix well.
7. In another pan, sauté chopped onions with a pinch of salt in ghee until soft and lightly caramelised. Add this to the sabji for extra flavour.
8. Finish with a pinch of kasoori methi powder and fresh coriander. Mix gently and cook for another 2–3 minutes.
9. Serve hot with roti or paratha.

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