Low Fat Aloo Bhindi

Discover the wholesome goodness of Low Fat Aloo Bhindi, a flavorful Indian stir-fry made with tender potatoes, fresh okra, and a medley of aromatic spices. This healthy, oil-conscious recipe combines cumin-infused onions, tangy tomatoes, and a perfect blend of turmeric, coriander, and garam masala for a vibrant and satisfying dish. With just a tablespoon of olive oil and fresh lemon juice for zesty brightness, this low-fat alternative to traditional aloo bhindi is great for guilt-free dining without compromising on taste. Ready in under 45 minutes, it’s a quick, gluten-free option perfect for busy weeknights. Serve it alongside chapati or steamed rice for a comforting, veggie-packed meal that’s as nutritious as it is delicious!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Medium potatoes
• 250 grams Fresh okra (bhindi)
• 1 large Onion
• 1 large Tomato
• 1 inch piece Ginger
• 1 piece Green chili
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 tablespoon Lemon juice
• 2 tablespoons Fresh coriander leaves
• 1 teaspoon Salt
• 1 tablespoon Olive oil

Directions

Step 1

Wash the potatoes thoroughly and dice them into bite-sized cubes.

Step 2

Rinse the okra well, pat dry, and cut off the ends. Slice into evenly-sized pieces.

Step 3

Finely chop the onion, tomato, ginger, and green chili.

Step 4

Heat the olive oil in a non-stick pan over medium heat. Add cumin seeds and let them splutter.

Step 5

Add the chopped onion and sauté until they turn translucent.

Step 6

Mix in the ginger and green chili, sautéing for another minute until fragrant.

Step 7

Add the tomato, turmeric powder, coriander powder, and red chili powder. Cook until the tomatoes become soft and the spices are well-blended.

Step 8

Stir in the cubed potatoes and okra. Sprinkle salt and cover the pan. Cook on low heat, stirring occasionally to prevent sticking, until the potatoes and okra are tender, about 15-20 minutes.

Step 9

Once the vegetables are cooked, remove the lid and increase the heat slightly to let any excess moisture evaporate, gently stirring to avoid breaking the okra.

Step 10

Add garam masala and lemon juice, mixing well. Cook for another 2 minutes.

Step 11

Garnish with freshly chopped coriander leaves before serving.

Step 12

Serve hot with chapati or rice.

Nutrition Facts

Serving size	(1132.0g)

Amount per serving	% Daily Value*
Calories	746.3

Total Fat 17.3g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 4164.4mg	0%
Total Carbohydrate 138.9g	0%
Dietary Fiber 24.9g	0%
Total Sugars 33.5g
Protein 19.8g	0%

Vitamin D 0IU	0%
Calcium 374.2mg	0%
Iron 11.1mg	0%
Potassium 3555.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.7%

Protein: 10.0%

Carbs: 70.3%