Low Sodium Aloo Bindi Fry

Savor the vibrant flavors of Low Sodium Aloo Bindi Fry, a delightful Indian stir-fry that combines tender potatoes and succulent okra with a medley of aromatic spices. This healthier twist on a classic dish uses minimal sodium without compromising on taste, relying on turmeric, cumin, and garam masala to bring out bold yet balanced flavors. Fresh onion, tomato, garlic, and ginger create a rich, wholesome base, while a touch of lemon juice adds a tangy finish. Perfect for a quick and nutritious meal, this 40-minute recipe pairs beautifully with soft chapati or steamed rice, making it a versatile choice for lunch or dinner. Enjoy this low-sodium, plant-based delight that’s big on flavor and easy to make!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 300 grams Okra
• 200 grams Potatoes
• 1 medium Onion
• 1 medium Tomato
• 3 cloves Garlic
• 1 inch Ginger
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Cumin seeds
• 0.5 teaspoon Garam masala
• 2 tablespoons Olive oil
• 1 teaspoon Lemon juice
• 2 tablespoons Fresh cilantro

Directions

Step 1

Wash the okra and dry it thoroughly using a paper towel. Trim the ends and cut into 1-inch pieces.

Step 2

Peel the potatoes and cut them into small cubes. Rinse them under cold water to remove excess starch and pat dry.

Step 3

Finely chop the onion and tomato. Mince the garlic and ginger.

Step 4

Heat olive oil in a large non-stick pan over medium heat. Add cumin seeds and sauté until they begin to splutter, about 30 seconds.

Step 5

Add the chopped onions and sauté until they turn translucent, approximately 3-4 minutes.

Step 6

Add minced garlic and ginger, sauté for an additional 1-2 minutes until fragrant.

Step 7

Mix in the turmeric powder, red chili powder, and coriander powder. Stir for another 30 seconds to blend the spices.

Step 8

Add diced potatoes and stir well to coat the pieces with the spice mixture. Cover the pan and let it cook for about 8-10 minutes, stirring occasionally, until the potatoes are partially cooked.

Step 9

Add the chopped tomatoes and okra to the pan. Mix well, cover again, and let it cook for another 10 minutes or until the okra and potatoes are tender.

Step 10

Sprinkle garam masala and gently mix all ingredients. Adjust cooking time as needed for desired tenderness.

Step 11

Turn off the heat and drizzle lemon juice over the prepared dish. Stir gently.

Step 12

Garnish with freshly chopped cilantro and serve the Aloo Bindi Fry warm, accompanied by chapati or rice.

Nutrition Facts

Serving size	(842.1g)

Amount per serving	% Daily Value*
Calories	707.4

Total Fat 30.6g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 1610.2mg	0%
Total Carbohydrate 101.8g	0%
Dietary Fiber 20.5g	0%
Total Sugars 24.9g
Protein 16.5g	0%

Vitamin D 0IU	0%
Calcium 405.8mg	0%
Iron 8.8mg	0%
Potassium 2742.0mg	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: 36.8%

Protein: 8.8%

Carbs: 54.4%