Julienne Potatoes and Whole Okra in Seasoned Cream Sauce MASALA ALOO BHAJI

If you’re looking to shake up your dinner routine with something truly unique, you have to try this incredible Masala Aloo Bhaji. It’s an unexpected pairing that brings together tender, oven-baked Julienne Potatoes and Whole Okra in the most delicious way possible. The real secret here is the rich Seasoned Cream Sauce—spiced with paprika, hing, and fresh herbs—that coats every bite perfectly. Trust me, this vegetarian dish is a total flavor bomb that turns simple ingredients into a show-stopping meal!

Description: A unique recipe originally contributed by Dinatarine, featuring tender oven-baked potato fingers and spiced fried okra, brought together by a rich, seasoned cream sauce.

Prep and Cooking Time: 1 hour Serves: 4 to 6

Ingredients

• 16.0 oz (455 g) Large baking potatoes, peeled and cut into 2.5 x 0.5 inch (6.5 x 1.5 cm) fingers

• 5 Fresh mint sprigs

• 2 tbsp Unsalted butter

• Coarse salt and black pepper (to taste, for seasoning potatoes)

• 5.4 fl oz (160 ml) Cream or sour cream, slightly warmed

• 0.25 tsp Paprika

• 0.125 tsp Yellow asafetida powder (hing)

• 2 tbsp Minced pistachio nuts

• 1.25 tsp Salt (divided use: 0.25 tsp for sauce, 1 tsp for okra)

• 3 tbsp Finely chopped fresh coriander or parsley

• 4 tbsp Ghee (or a mixture of 2 tbsp unsalted butter and 2 tbsp vegetable oil)

• 16.0 oz (455 g) Okra, preferably small 3-inch (7.5 cm) pods, trimmed

• 0.5 tsp Turmeric

• 1 tsp Garam masala

Instructions

1. Bake the Potatoes: Preheat your oven to 375°F (190°C). Lay a large sheet of aluminum foil on a cookie sheet and place the 16.0 oz (455 g) of cut potatoes in the center. Nestle the 5 fresh mint sprigs among the potato fingers and dot with the 2 tbsp of unsalted butter. Season generously with grinds of coarse salt and black pepper. Seal the foil tightly to create a packet and bake for 45 minutes, or until the potatoes are fork-tender.
2. Prepare the Sauce: While the potatoes bake, assemble the cream sauce. In a small bowl, combine the 5.4 fl oz (160 ml) warmed cream (or sour cream), 0.25 tsp paprika, 0.125 tsp asafetida, 2 tbsp minced pistachios, 0.25 tsp of the salt, and the 3 tbsp chopped fresh coriander (or parsley). Set this mixture aside.
3. Cook the Okra: Heat the 4 tbsp of ghee (or butter/oil mixture) in a large frying pan over moderately high heat. Once hot but not smoking, add the 16.0 oz (455 g) of okra, spreading it into a single layer. After 1 minute, reduce the heat to moderate. Cook the okra, tossing occasionally, for 20 to 35 minutes until fork-tender.
4. Season the Okra: Once the okra is cooked through, sprinkle in the remaining 1 tsp salt, 0.5 tsp turmeric, and 1 tsp garam masala. Toss well to coat the pods evenly.
5. Assembly: To serve, arrange the spiced okra on one side of a serving platter. Remove the mint sprigs from the potatoes and arrange the potatoes on the other side of the platter. Pour the prepared cream sauce over both vegetables and serve immediately.

Nutritional Information

Values calculated per serving (based on 6 servings)

• Calories: 298 kcal

• Total Fat: 22.5 g

• Saturated Fat: 13.8 g

• Cholesterol: 58 mg

• Sodium: 540 mg

• Total Carbohydrates: 20.1 g

• Dietary Fiber: 3.8 g

• Sugar: 2.5 g

• Protein: 4.2 g

• Potassium: 510 mg

• Vitamin A: 12.5% DV

• Vitamin C: 28.0% DV

• Calcium: 5.5% DV

• Iron: 8.2% DV

Pro Tips for Perfect Masala Aloo Bhaji

• The Secret to Slime-Free Okra: The biggest challenge with okra is the texture. To avoid sliminess, wash the okra pods and dry them thoroughly with a kitchen towel before cutting or cooking. Any residual water creates steam, which increases the slime factor.

• Salt Timing is Key: You will notice the recipe instructs you to add salt to the okra only after it is fully cooked (Step 3). Do not skip this detail! Adding salt early draws out moisture from the okra, which can make it mushy and slimy rather than crisp and tender.

• Uniform Potato Cuts: Try to be precise when cutting your potatoes into 0.5-inch fingers. If the sizes vary too much, some pieces will be mushy while others are still hard. Uniform cuts ensure they all reach that perfect fork-tender state at the same time inside the foil packet.

• Preventing Curdling: The recipe calls for “slightly warmed” cream for a reason. If you pour cold fridge-temperature cream over hot vegetables or mix it with hot butter, it can sometimes curdle or separate. Warming it gently helps the sauce emulsify smoothly.

• Handling Asafetida (Hing): If you are new to using Asafetida, measure carefully (0.125 tsp). It has a very potent, pungent aroma when raw, but mellows out to a savory, onion-garlic flavor when mixed into the warm sauce. A little goes a very long way!

Frequently Asked Questions

Can I use frozen okra for Masala Aloo Bhaji? While you can use frozen okra, fresh okra is highly recommended for the best texture. Frozen okra tends to release more moisture, which can make the dish slimy. If you must use frozen, thaw it completely and pat it extremely dry with paper towels before cooking, and do not cover the pan while frying.

How can I make this recipe vegan? To make this dish vegan, simply substitute the unsalted butter and ghee with a high-heat oil (like avocado or vegetable oil) or vegan butter. For the cream sauce, you can use full-fat coconut milk or a cashew-based heavy cream alternative. The spices will still taste fantastic with these dairy-free swaps.

What is a good substitute for Asafetida (Hing)? Asafetida has a unique pungent smell that mellows into a savory, onion-garlic flavor when cooked. If you cannot find it, you can substitute it with a pinch of garlic powder and onion powder. However, for the most authentic flavor profile described in this recipe, traditional Hing is best.

Why did my okra turn out slimy? Okra usually becomes slimy due to excess moisture or salt being added too early. Ensure your okra pods are completely dry after washing them. Most importantly, follow the recipe instruction to add salt only after the okra is fully cooked and tender. Salting it at the start draws out moisture and creates slime.

What should I serve with Julienne Potatoes and Okra? This dish works beautifully as a flavorful side dish. It pairs perfectly with Indian breads like naan, roti, or paratha. It is also excellent served alongside buttered steamed rice or a simple dal (lentil soup) to make a complete vegetarian meal.

Can I prepare the potatoes ahead of time? Yes, you can peel and cut the potatoes into julienne fingers a few hours in advance. Keep them submerged in a bowl of cold water to prevent them from turning brown. When you are ready to bake, drain them and dry them thoroughly before placing them in the foil packet with the butter and mint.

I really hope you give this Masala Aloo Bhaji a try in your own kitchen. It is such a fantastic way to elevate humble ingredients like potatoes and okra into something that feels special and restaurant-quality. Whether you serve it as a hearty side dish or the star of your vegetarian dinner, that creamy, spiced sauce is guaranteed to win everyone over. If you do make it, don’t forget to leave a comment below or tag me on social media—I’d love to see how yours turns out!